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SureCrisp
Julienne Fries
Extra thin cut Julienne coated fries, specially crafted for superior performance off-premise in takeaway and delivery.
Made using 100% British potatoes and with a unique clear coating, our SureCrispTM Fries stay crispy for up to 20 mins in a closed delivery bag*.
*Source: Sensory testing for crispness, Sensory Dimensions – August 2018
McCain SureCrisp™ batter ensures fries stay crisper and hotter for longer compared to uncoated fries
Crispy, golden fries that go well with a range of menu items keeping your customers coming back for more
Quick, easy cook
So you can serve the same great fries to all your customers
| COOKING GUIDELINES | For best results cook from FROZEN. |
|
Deep Fry |
|
| Temperature |
175°C/350°F |
| Time |
2 – 2 1/2 minutes |
| Do not overcook.
Cooking directions based on 500g of product. For different quantities adjust cooking time accordingly. |
|
| INGREDIENTS | |
|
Potatoes (86%), Batter (Modified Potato Starch, Rice Flour, Dextrin, Pea Fibre, Stabiliser (Xanthan Gum), Pea Protein), Vegetable Oils (Rapeseed, Sunflower) – in varying proportions, Salt |
|
| ALLERGY INFORMATION | N/A |
Last year’s growing season experienced exceptionally wet weather which has affected all agricultural crops, including potatoes. The challenging harvesting conditions have resulted in the presence of more natural potato defects. Defects are naturally occurring and are not harmful. We are continuing to work together with our growers across the country to maintain the highest standards of quality possible.
| PRODUCT WEIGHT | |
| POLY | 2.27kg |
| CASE | 4×2.27kg=9.08kg |
| NUTRITION
INFORMATION |
Per 100g
Frozen |
Per 100g
Deep Fried |
|
| Energy | kJ | 809 | 1169 |
| kcal | 193 | 280 | |
| Fat | g | 8.2 | 14 |
| Of which saturates | g | 1.0 | 1.5 |
| Carbohydrate | g | 26 | 34 |
| Of which is sugars | g | 0.5 | 0.5 |
| Fibre | g | 2.4 | 2.8 |
| Protein | g | 2.3 | 2.9 |
| Salt | g | 0.5 | 0.65 |
We have had to make temporary changes to substitute sunflower oil in some of our products. Click here to find out more.
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