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Salt water percentage in water

post #1 of 4
Thread Starter 

Hello :)

 

In a few weeks time my daughter is having an entrepreneur day. She will also be assessed on what she sells and how she prepares what ever she is selling. She loves my frozen french fries and would like to make it the same way on the day just without it being frozen.

 

I first boil my fries in a 10% salt water solution before frying in oil. I have never done it on a higher production level. I know the fries will absorb the salt, so my question is how could I make sure the water always has a consistent 10% salt water and how much salt to add after every batch?

 

Looking forward to all your input.

post #2 of 4
Get a refractometer that measures salinity
post #3 of 4
I would do it by weight vrs volume. 8lbs a gallon, 10 gallons of water, = 80lbs water by weight. 10% would be 8lbs salt.
post #4 of 4

Try having a standardized recipe, this way you can scale it up or down, and working by weight will make it a lot more accurate.

 

For example, how do you measure your 10% salt solution?  Do you measure, say, 1 kg water, add 100g salt, then add your potatoes?

 

A consistent way would be to measure both, water & potato, then add your salt, this way your salinity level is always consistent.

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