Page 3 - O Bunge Oils Resource Guide
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The shortest distance from harvest to market
Bunge Oils, the experts in shortening and oil
TABLE OF CONTENTS
ChoosingAFryingShortening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Loading,Filtering&CleaningTheFryer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 FriedFoodQualityControl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 ShorteningandOilDo’sandDon’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 GoodKitchenPractices/PreventingFoodPoisoning . . . . . . . . . . . . . . . . . . . . . . . . . 30 ConductingaFryTest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 MajorFactorsAffectingShorteningBreakdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Shortening&OilProcessingTerms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 CommonlyUsedShortening&OilProcessingTerms . . . . . . . . . . . . . . . . . . . . . . . . 42 UnderstandingtheIngredientStatement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
The information contained in this Resource Guide is a general interpretation of shortening and oil processing and technical terms. It is intended to provide a non-scientific summary to enhance your understanding of the subject matter.
© 2005 Bunge Oil, Inc.
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