The art of the crispy fry
Kroustis manufactures raw fresh fries, never frozen. 11x11 caliber, 10 kg vacuum-sealed packaging, 7-day refrigerated shelf life. A simple signature: the authentic flavor of the potato, delivered to foodservice through a short supply chain.
Our Know-How
From the fresh potato to the vacuum-sealed bag, Kroustis masters the entire chain. Priority sourcing from HVE producers within 250 km of Paris, 3.5-tonnes-per-hour capacity, and an uncompromising quality standard at every step.
Inside the workshop
A 7-step process, from primary sorting to vacuum-sealed packaging
Priority HVE sourcing < 250 km
High Environmental Value (HVE) producers within 250 km of Paris, complemented by the Netherlands and Belgium based on seasonality and volumes.
Fresh fries, never frozen
Our signature: no negative cold chain. Vacuum-sealed packaging for a 7-day refrigerated shelf life.
3.5-tonne / hour capacity
An industrial line sized for foodservice volumes, with no compromise on quality.
Consistent 11x11 caliber
Precise 11x11 caliber cut, 70% skin-on / 30% skinless ratio, for a uniform result in the kitchen.
Our Products
Two complementary ranges of raw fresh fries, 11x11 caliber, designed to meet every professional's expectations.
Fries L'Authentik
Raw fresh fries without skin. Our skinless fry adds a touch of softness to your dishes.
Fries La Rustik
Raw fresh fries with skin (70% of our production). Preserve the potato's flavor by going for our skin-on fry.
Quality & Process
An industrial 7-step process, from receiving fresh potatoes to vacuum-sealed packaging. Each step is controlled to guarantee impeccable quality and a 7-day refrigerated shelf life.
Dual optical sorting
Primary sorting then secondary sorting after cutting to remove every non-conforming stick.
Fresh, no negative cold chain
Vacuum-sealed packaging in 10 kg bags, 7-day refrigerated shelf life. MAP packaging (nitrogen / CO2) coming soon for a 12-15-day shelf life.
10 kg vacuum-sealed bag
A single 10 kg vacuum-sealed format, 11x11 caliber, optimized for foodservice and storage in positive cold rooms.
Recommended cooking
Double cooking: blanch at 140-150°C / 4 min, then 180-190°C / 2 min for perfect crispiness.
Our Manufacturing Process
Primary sorting
Removal of non-conforming tubers upon reception.
High-pressure washing
High-pressure cleaning to remove soil and impurities.
Conditional peeling
Adjusted to specifications: L'Authentik peeled, La Rustik kept skin-on.
11x11 cutting
Dynamic cutting block at 11x11 caliber for a consistent standard.
Secondary sorting
Removal of small pieces and out-of-caliber fries.
Cold rinse & blanching
Starch removal for better hold and optimal crispiness when cooked.
Centrifugal drying
Controlled centrifugal drying then vacuum-sealed packaging. 7-day refrigerated shelf life (12-15 days with MAP coming soon).
Become a Kroustis partner
Restaurateurs, hoteliers and caterers: discover how Kroustis can enrich your menu with raw fresh fries in 11x11 caliber, vacuum-sealed in 10 kg bags and delivered chilled through a short supply chain (D+1, 5pm cut-off).