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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).