Berliners and other lard pastries

In the last post we have already clarified why donuts (Berliner) belong to German carnival. But what are the peculiarities of this and other lard pastries in production? Berliners are deep-fried, but unlike e.g. French fries, they swim on the surface of the oil. This fact makes it very difficult for the frying oil / fat used. When deep-frying, moisture escapes from the food, which evaporates from the oil and creates a kind of protective vapor layer on the surface. This minimizes, to some extent, the contact of the oil surface with the atmospheric oxygen. But since Berliners swim on the surface of the oil and the moisture just evaporates from the top of the product, the protective vapor barrier nearly not forms. The contact between air and oil start oxidative processes that increasingly reduce the quality of the oil. Common rapid test methods, such as the measurement of polar compounds, unfortunately provide insufficient information about this oxidative quality deterioration of the oil. While the displayed values on common quick test devices are still in the green range, the produced Berliners can already have slightly rancid aromas and lead to sour belching when consumed. In order to really get sufficient information about the condition of the oil, a more extensive analysis must be carried out, which also includes indicators such as the anisidine value. The use of a nutritionally valuable and highly stable deep-frying oil is also a good way to the maximum Berliner delight.

The plant-based ingredients of Maxfry® give oils and fats the stability needed to cope even with difficult production tasks. In addition, we also like to help with a comprehensive analysis in the field of oils and fats. Contact us…