Potato specialist Aviko has launched what it claims to be the industry’s crunchiest fries yet, retaining crunch, structure and heat for more than 30 minutes after cooking.
MasterCrunch uses a unique crispy coating which, in tests carried out by industry-leading consultant chefs, ensured the fries passed the half hour mark and stopped them from going soggy.
Whether it’s batch cooking before a rush, long delivery journeys or extended hot-holding during peak service, Aviko says the journey from fryer to customer has become longer and more demanding. With “crunch” and “texture” becoming key menu descriptors, and 79% of global consumers saying texture significantly influences their satisfaction with food, MasterCrunch is designed to help operators meet this demand.
Commenting on the launch, Mohammed Essa, commercial director UK & Ireland, Aviko said: ”We know what operators are up against. Labour pressures, margin squeeze, longer delivery windows – and the last thing they want is their customer to be let down by a soggy fry. MasterCrunch was built around those realities. It’s the most technically advanced fry we’ve ever produced, and the performance data speaks for itself. Whether you’re feeding 500 fans at half-time or running a busy contract catering service through a lunchtime rush, this fry holds.”
MasterCrunch is available in two variations – 9.5mm, and 9.5mm Skin On – in 4x2500g cases. Operators can request a free sample via www.aviko.co.uk/aviko-mastercrunch.
Aviko www.aviko.co.uk/
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