Mixing & Dosing System SAPP

Depending on its variety and origin, a potato has a higher or lower iron content. Oxidation of this iron will result in undesirable grey discolouration.

By adding harmless phosphate to the water, in which the product is heated up for a short period of time, this oxidation is stopped and the potato retains its own desired potato colour. This dosing can be combined with dextrose (sugar), which will result in an attractive brown colour during frying.