Wendy’s knows that it is common that when you order your takeout, after a few minutes of travel, the fries have lost their charm , they feel moist and mushy. Therefore, after several months of work, he has perfected his fries. Wendy’s reformulated their recipe to keep them crisp longer.
The new hot crisp fries are beginning to be distributed in some restaurants and will be available across the US in mid-September.
Wendy’s added “a whisper” of coating to enhance crispiness and prevent moisture from quickly ruining potatoes. The new potato chips were designed to retain heat and freshness between 15 and 30 minutes.
They are not exactly square in design. “One side is constructed with a thicker side and is designed to retain heat, while the other side is thinner.” said Emily Kessler, Wendy’s Senior Food and Innovation Specialist.
French fries are the best-selling item on the Wendy’s menu and The restaurant wants its customers who order self-service, take away and other sales channels outside the facilities to also enjoy the potatoes as if they were freshly made, with the best texture, crisp and hot.
Although French fries are gluten-free, they are cooked in the same hot oil as chicken, which is battered and contains traces of gluten.
According to Wendy’s executives these potato They put them at an advantage over a chain that stands out for its almost perfect French fries: McDonald’s.
“We finally got it… We put a lot of effort into this with a lot of blood, sweat and tears, but ending up with a potato that has a nearly two-to-one preference over our main competitor McDonald’s , it’s pretty exciting, ”said John Li, Wendy’s VP of Culinary Innovation.
But the launch of Wendy’s fries didn’t come alone. There’s also a new Big Bacon Cheddar Cheeseburger on sale next week.
Wendy’s launches an inspired burger at a pub that adds Applewood Smoked Bacon, Bacon Dip, Crispy Onions, Cheddar Cheese Spread, and a Cheddar Cheese Bun. The burger is part of the high-end menu “Made to Crave” and will have a suggested price of $ 5. 59.
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