This website uses cookies

This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Cookie Policy.

Some cookies on this site are essential, and the site won't work as expected without them. These cookies are set when you submit a form, login or interact with the site by doing something that goes beyond clicking on simple links.

We also use some non-essential cookies to anonymously track visitors or enhance your experience of the site. If you're not happy with this, we won't set these cookies but some nice features of the site may be unavailable.

Your inquiry

You have further questions or need additional information about our products?
Do not hesitate to contact us by e-mail to info@maxfry.de or by telephone +49 (0) 2331 - 39 69 71 0. We look forward to your inquiry!

* Please complete the fields marked with an asterisk.

Wholesome pastry

In the production of deep-fried pastry such as doughnuts, a rate of fat uptake between 10 and 20% is easily reached. Consequently, the condition of the fat has a strong influence on the wholesomeness and sensory quality of the finished product. With increasing thermal-oxidative degradation of the fat, its heat transfer to the food items also deteriorates. The consequences are longer baking times and higher fat uptake.

Maxfry® Classic nat.

The use of Maxfry® Classic nat. (type: MFISBFnat 050) reliably delays the thermal-oxidative degradation processes in deep-frying fat and/or oil, and thus ensures consistent high quality and wholesomeness for deep-fried pastry. Maxfry® Classic nat. provides reliable protection against oxidation/polymerisation and minimises the risk of off-flavour batches.

Maxfry® Classic

Maxfry® Classic (type: MFIRACP025) is a low-cost, partly synthetic alternative to the purely plant-based Maxfry® Classic nat. (type MFIBFnat050) with a strong antioxidant effect, thanks to using the partly synthetic antioxidant agent ascorbyl palmitate (ester of fatty acid in ascorbic acid).