Once the potato sticks have been cut into the perfect shape, they are dipped in a mixture of canola oil, hydrogenated soybean oil, natural beef flavors, hydrolyzed wheat, hydrolyzed milk, citric acid and dimethylpolysiloxane.
Then, dextrose, a natural sugar, is sprinkled on the sticks so that they retain their golden color of fries.
Sodium pyrophosphate is then added to prevent the fries from turning gray.
And finally, we sprinkle them with salt to enhance the flavor.
They are then frozen and transported to the many McDonald’s across the country.
At the restaurant, the potato sticks are fried a second time.
The oil blend is similar to the factory blend, but also contains tertiary butylhydroquinone and hydrogenated soybean oil.
A large serving of the final product contains 510 calories, 6 g of protein, 24 g of fat, 67 g of carbohydrates and 290 mg of sodium.
According to McDo France, the composition of fries sold in restaurants in France is different from that of the United States and more “natural”. This is indeed desirable…
Enjoy your food!
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