PEPIZO FOODS LLP

Frozen French Fries

• Target Sector

  Food wholesalers, frozen food distributors, restaurant chains, food retailers, institutional food service providers, food manufacturers

• Usage Scenes(Usage/Recipies)

  The food service industry (fast food, family restaurants, izakaya, etc.), school and hospital meals, and meals at home

• Specialities,Sales point

  By meeting the following numerical standards, we achieve the ideal texture of “crispy outside, fluffy inside” and a flavor that brings out the natural sweetness inherent to potatoes.
  
  1. Use of the premium European variety ‘Santana’
  We use the premium European variety “Santana,” known for its fluffy texture and excellent flavor. This achieves the texture and taste demanded by the Japanese market.
  
  2. Maintaining a Solid Content Ratio of 30% or Higher
  A high solid content ratio (30%+) achieves a frying yield of 60-66% and a crispy texture without greasiness. This significantly exceeds the typical industry standard (20-22%).
  
  3. Strict Control for 0% Burnt Potatoes
  A dual-check system using both visual inspection and machinery ensures 0% burnt potatoes. This achieves overwhelming quality control compared to the typical industry standard (2–3%).
  
  4. Short Potato Inclusion Rate Below 3%
  We set strict standards: below 2% for Triple A (AAA) grade and below 3% for Double A (AA) grade. This guarantees uniform product size compared to the typical industry standard (15% or higher).