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Does Hybrid Herbicide change baking and frying quality??

The color of French fries is not only visually relevant, but also says something about the constituents. Therefore, the baking quality of French fries from 4 potato varieties and locations under different treatments with Hybrid Herbicide was compared with chemical desiccation.

Baking quality was maintained or tended to improve slightly in all cases where practical energy doses were applied. And no relevant reduction occurred even with overdosage. Hybrid herbicide does not affect the potatoes and has far too little energy to fry them in the soil.


Robust and extremely powerful – the volt.cube supplies the electrical energy.


Working widths of up to 12 m allow fast and safe siccation.


The residue-free liquid lowers the electrical resistance of the plants.