Frying Oils For The Professional Caterer
For many proficient chefs, good tasting food is the key goal. The taste and flavour of a frying oil is a primary factor in their selection. Yet, consumers are also more aware of the environmental impact of what they consume. For that reason, more and more chefs use sustainable products in their kitchen.
We can help the buyer in choosing the best oil for deep frying. Deep frying oils contains vegetable oils such as palm or rapeseed oil. The raw materials used in our Delico oils are all based on vegetable oils. Delico is neutral-flavoured, has a longer shelf life, and a higher smoke point. Delico extends the fry life and improves frying value through effective cost management. Selecting the right Delico product depends on the intensity of use. We developed three perfect solutions for deep frying with unique characteristics.
Our Delico Oils don't cost the earth!
We are a trusted partner for the best oils for the professional catering industry. Our control of the supply chain guarantees a safe and sustainable product. Moreover, we use biodegradable or environmentally friendly packaging where possible. All the palm oil we use comes from our own estates. We implemented strict policies to protect wildlife. Besides, we increase the prosperity of local communities. Also, The Round Table of Certified Palm Oil (RSPO) certified all our estates.
The Delico Deep Frying Oil Range
We analyzed our frying oils on two main characteristics. First, we study the sensory characteristics such as the freshness, crispiness, and color. Next, we tested the oils on the development of volatile compounds. The rancimat measured the oxidative stability of the oils.
If you are considering Delico for your restaurant, you would be
well-advised to contact us and/or ask your distributor.
What Is The Best Oil for Deep Frying Food?
During the frying process, the oil undergoes a complex reaction during heating. This will influence the taste, quality, color, and crispiness of the fried food. An important indicator of the quality is the polymerization of the oil. This indicator reflects the speed up the degradation of the oil. There are many options to increase the fry life of the oil. Regular replacement or replenishment of the frying oil decreases the formation of this undesired compound. Also, frying oils with a high level of unsaturated fats levels decrease the oil quality. These options incur an avoidable cost.
To have a cost-effective oil and still have the best quality, the fatty acid profile must be in balance. This balance improves the oxidative stability and flavor quality of the oil. The best quality oil has a balance between saturated and unsaturated fats. We succeeded to balance the Delico oil range. Our Delico Twenty last 2 times longer than a rapeseed frying oil. Moreover, All our oils contain 100% certified sustainable palm oil from our own estates.
5 Golden Rules For Deep Frying Of Food Products
In many restaurants, a variety of products are deep fried such as French fries, fish and spring rolls. Fried products give a delicious crispy taste that many people love to eat. But it can also have a downside. Failure to handle the oil can cause an unpleasant effect on the taste of the products. Also, the oil can be dangerous for yourself and the public health. So, it is so important to know how to deep fry and to use the best oils.
- SET THE RIGHT OIL TEMPERATURE
- PAY ATTENTION TO FRIED PRODUCT HANDLING
- DO NOT OVERFILL THE FRYER BASKET
- LOWER THE OIL TEMPERATURE WHEN THERE IS NO FRYING ACTIVITY
- CHECK THE OIL QUALITY EVERY DAY