Optional test for fry color.

  1. Law
  2. CFR 7
  3. Agriculture
  4. Regulations of the Department of Agriculture
  5. Agricultural Marketing Service (Standards, Inspections, Marketing Practices), Department of Agriculture
  6. Requirements and Standards Under the Agricultural Marketing Act of 1946 and the Egg Products Inspection Act
  7. Fresh Fruits, Vegetables, and Other Products (Inspection, Certification, and Standards)
  8. United States Standards for Grades of Potatoes for Processing
  9. Optional test for fry color.

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§ 51.3418 Optional test for fry color.

Fry color may be determined in accordance with contract specifications by using the Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1.[5] Select a minimum of twenty (20) potatoes at random from the official sample. Slice each potato from stem to blossom-end into 1⁄2 square inch strips. Unless otherwise specified, fry center cut strips in oil for a minimum of 3 minutes at 350 °F or 21⁄2 minutes at 375 °F.

Footnotes - 51.3418

[5] Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1, may be purchased from the Munsell Color Co., 2441 North Calvert St., Baltimore, MD 21218.


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