Godlike Productions - Reply to Thread

Users Online Now: 1,459 (Who's On?)	Visitors Today: 362,273
Pageviews Today: 568,698	Threads Today: 212	Posts Today: 3,480
06:20 AM

REPLY TO THREAD

Subject How McDonald's makes their fries: Video reveals secrets behind the popular potato strips at the fast food joint

User Name

Font color: Font:

In accordance with industry accepted best practices we ask that users limit their copy / paste of copyrighted material to the relevant portions of the article you wish to discuss and no more than 50% of the source material, provide a link back to the original article and provide your original comments / criticism in your post with the article.

[quote:Anonymous Coward 786580:MV8yMDI0MDg3XzM0MDIzNDAyX0JGODI1Qjc2]
[quote:smilesun:MV8yMDI0MDg3XzM0MDE5ODM3X0M1QzI5RkVB]
[quote:Anonymous Coward 21300769:MV8yMDI0MDg3XzM0MDE5NDcwXzM2RDAzNjI5]
Wow

That process is drastically different than the process in the US!

They first take wood grain, potatoe paste and farmaldahyde into a forming mixture

From there, the liquid is dumped into a "potatoe cake square mold" then flash frozen. After freezing a conveyer takes them to a slicing block where a specified number of fries is precisely cut from each mold.
From there it's onto bagging and to your local McDonald's store!

It's much more cost effective and healthier for the life of the fry. US fries cost 80% less than those used for McDonalds Canada and we are lucky the USDA allows such methods that would never be tolerated by other governments for human consumption!
[/quote]

Wow :-)

China banned the use of potassium bromate in flour in 2005, as did several Western countries, including the European Union, Australia and New Zealand. It is still permitted in the US and Japan?

http://www.chinadaily.com.cn/china/2007-12/07/content_6304490.htm
[/quote]

Bromated high glucose flour makes really good pizza dough.
[/quote]

Original Message McDonald's is revealing how a potato makes it from the farm to the fast food joint.
A new video chronicles the plants' journey to become the tasty fried strip and aims to quash the rumors circulating about where the restaurant chain actually gets its food.
Scott Gibson, who works for McDonald's Canada, stepped forward to explain the process and set the story straight. Read all [link to www.dailymail.co.uk]

Pictures (click to insert)





\| Next Page >>