In this knowledge base we share what we come across every day as growers and chip makers. You will read which potato is best for chips, why floury and waxy varieties behave differently in the fryer and how to fry fresh chips so they turn golden and crisp. Choosing the right frying fat, storage and blanching are covered too. The articles are written for a professional kitchen, where large volumes and consistent quality are what count.
Dry matter, starch and sugar decide whether a potato makes good chips. Here is how to choose the right variety for your business.
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Two floury chipping varieties, each with its own season. How they differ in the fryer and why we switch between them.
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The whole process from potato to chip, and the honest sums for a business: when does cutting your own make sense and when not?
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Pre-frying decides whether your chips are cooked and fluffy inside. On temperature, time and working in batches.
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The last few minutes decide what the customer tastes. On temperature, colour, salt and getting the timing right behind the counter.
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From vacuum pack to tray: the complete frying schedule for fresh chips, with temperatures and pitfalls.
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What makes a potato floury, what do the cooking classes mean and why is flouriness the basis of good chips?
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Cooking types, the difference with kruimig and whether a floury potato is suitable for chips.
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Why waxy potatoes make limp chips, and in which dishes they really excel.
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The best known potato varieties at a glance, with cooking type and best use, from chips to salad.
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The right temperature, why the fridge is a bad idea and how to prevent sprouting and greening, in the kitchen and in the store.
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Chilled and vacuum packed storage, quick use after opening and preventing discolouration: how to keep fresh chips at their best.
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Manual or electric, capacity, cut sizes and the sums behind cutting yourself versus having fresh chips delivered.
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How a peeler works, what capacity, waste and water mean, and when scraped potatoes or fresh chips are the smarter choice.
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Solid or liquid, beef dripping or vegetable fat: which frying fat suits your business and your fresh chips?
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Farmhouse chips are thicker and more rustic than ordinary chips. But real farmhouse chips come from the farmer who grows the potato.
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Skin-on chips look traditional and save work. Here is how to choose the right variety and avoid grit, green patches and skins that turn too dark.
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Thick, crisp and creamy inside. How to make steakhouse chips that are right every time, from variety to service.
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Freshly cut, a little thicker and fried twice. What makes Belgian fries so good and how to serve fresh Flemish-style chips in your own business.
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Flavour, labour, storage, energy and margin side by side. An honest comparison between fresh chips and pre-fried frozen chips.
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A variety from Friesland with a worldwide name. The history of Bintje, why Belgians love it and how it compares with Agria.
Read on →"Waanzinnig goede frieten en zeer aangenaam samenwerken. Dikke aanrader!!"
"Top frieten!!! Topmensen !!! Onze klanten zijn razend enthousiast en vinden het superlekker! Een dikke aanrader."
"Fijn bedrijf om mee samen te werken! Denken mee om een zo’n goed en lekker mogelijk frietje te krijgen. Je kan altijd bij ze terecht om eventuele te korten op te halen😅"
"De lekkerste friet begint bij de beste basis! Je proeft de liefde voor het maken van de perfecte pieper. Altijd goede service. Op naar nog vele jaren piepers met liefde!"
"Leuk en intresant om te zien ,het proces van een frietje 👋Thijs is zeer gastvrij en neemt je op reis in de aardappelwereld 👍"
Reviews are shown in their original Dutch.
Call or message Thijs on +31 6 23972300 or Joost on +31 6 23055742, or send an enquiry straight away. We are happy to think along with you.
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