Page 13 - O Bunge Oils Resource Guide
P. 13
hOw OFTEN ShOULD
ThE ShORTENiNG BE FiLTERED?
This depends mainly upon the individual operation . In all operations, the shortening should be filtered at least twice a day to remove the fine carbonized particles in the shortening and the accumulated crumbs from the bottom of the fryer . Flours from breaded food, starch from potatoes, and small pieces of food will carbonize in a short period of time, giving the shortening a sharp or bitter flavor and causing it to turn dark at an increased rate . Additionally, the dark carbonized particles will adhere to fried food resulting in unattractive food .
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