THE PERFECT CHIP |
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 DRYWITE FORMULS NO. 1 The original liquid potato preparation patended in 1933 prevents the discolouration of fresh cut chips and peeled potatoes for upto 2 days. |
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1 Peel Potatoes, and if chips |
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 DRYWITE FORMULS NO. 2 The Caterers' fauvorite potato preparation. An odourless and safe to use alternative to liquid Drywite. |
2 Potatoes or chips should be washed thoroughly to remove all excess starch before treatment. |
2 WASH |
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 DRYWITE FORMULS NO. 3 Used by Vegetable Processors and Pre-packers throughout the world. Special formulation prevents discolouration for upto seven days. |
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3 Mix 20ml. (1 tablespoon) of Drywite Liquid or 5 grms. (1 teaspoon) of Drywite powder to each 5 litres of cold water sufficient sufficient to cover the required quantity of potatoes/chips. |
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 DRYWITE FORMULS NO. 4 A sulphite-free preparation which may be used in a wide range of fruits and vegetables. either for cooking or for use in salads. |
4 Allow potatoes / chips to soak for the prescribed time only; extended soaking can cause a hard skin to form. Chips ..........15 mins. |
4 SOAK |
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 DRYWITE FORMULS NO. 5 Improves frost damaged potatoes, combating the problem of after cooking darkening. May be used in its own or in conjunction with Formula No. 2 & 3 |
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5 Take treated potatoes / chips out of solution and leave to dry for atleast one hour before cooking. |
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6 If stored in cool, dry conditions : Chips will remain dry, white and ready to fry for atleast 48 hours. Dry chips cook more quickly and absorb less fat, resulting in a crisper, tastier product, for less cost. |
6 FRY |
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