ความสำคัญของคุณภาพ1. หัวมีปริมาณแป้

The importance of quality
1. The head has a high starch content. When processing is complete, it will have great weight. While the chips are mixed with a little oil. The oil used to fry
2.Low sugar content. When the chips are golden. If the sugar content is high, fry the bitter umber
3. Large head, weight loss, less time peeling (peeling), compared with a small head
4.The potatoes completely wound. Be preserved for a long time before processing nonperishable
5. Potatoes with green The process will have a bitter and potentially toxic consumer





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The importance of quality in
1. The quantity of high-starch. When the processing is finished, will have a weight as well as the fuel is dyed is less. Fuel saving FRY
2. Low sugar consumption When the FRY are pretty yellow. If the quantity of sugar high when the FRY are born Brown burns with bitterness
3. Big head, little weight loss when peeled (peeling) when compared to the small head
4. There are no perfect potato head wound would be preserved for a long time without spoilage before processing
5. Potato head is green. When processed, there is bitterness, and may cause toxic consumer





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The importance of high quality
1. The head of a high-starch processing when you have finished, it will be good as well as your weight while it is frying oil is less fuel-efficient, the use
to fry 2.Low amount of sugar when you fry will have a yellow Beauty Salon if sugar High when fry, and then will be a bitter taste with chocolate brown
3. A large head weight loss less time peel (peeling) when compared to the small
4.the potato is not a complete wound will retain for long time before the privatization is not perishable
5. potato head is green when it is processed tastes bitter and may cause toxic to consumers