Best frying oil for doughnuts?
Started by Marloniasty13, Nov 12 2021 07:40 AM
Hello, what are your thoughts on the best frying oil for your product? I have started reviewing our current process/raw materials used for doughnut frying which are high in starch and sugar, we currently use palm oil which is stable and can withstand higher temperatures for longer. Looking at potential other options of frying mediums to move away from Oil Palm - it has proven extremely difficult. What are your thoughts and suggestions on the science behind frying?
Traceability of frying oil
Flash Frying Product and packing in High Risk Area
Glove use when frying foods to reduce cross contamination
Frying Oil Quality Monitoring
Critical Limit for frying process
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Hello, what are your thoughts on the best frying oil for your product? I have started reviewing our current process/raw materials used for doughnut frying which are high in starch and sugar, we currently use palm oil which is stable and can withstand higher temperatures for longer. Looking at potential other options of frying mediums to move away from Oil Palm - it has proven extremely difficult. What are your thoughts and suggestions on the science behind frying?
Must also be cost effective ?
Preferably, however Oil Palm is still the lead option considering this side of things, hence why the difficulty :)
IMEX, quality (and health?)-wise, soyabean is considered superior to palm. But not in cost, although maybe depends on location.
Traceability of frying oil
Flash Frying Product and packing in High Risk Area
Glove use when frying foods to reduce cross contamination
Frying Oil Quality Monitoring
Critical Limit for frying process
Allergen Protein Denature in Frying Oil ?
Food safety considerations of a new frying line (pasta chicharrones)
Scientific study regarding kill step validation of frying process for snack foods
Is Frying Oil a primary raw material in HACCP Plan for French Fries
Deep Frying Oil | Vector to Allergen Cross Contamination?