Nutritional Faqs
- What is the best type of oil to use for deep frying?
- How can I prevent my oil from foaming?
- What is the difference between a margarine and a spread?
- What is cholesterol and what does 'cholesterol free' mean?
- Why does my mayonnaise have a layer of oil on the surface?
- What determines the quality of my mayonnaise?
- How can I find out nutritional information on products?
- What is the National Heart Foundation Tick?
- How can I prevent my pastry from cracking?
- Why does my puff pastry shrink?
- What is the best way to store my pastry?
- What are the major ingredients used in cake making and what is their function?
- What is the best margarine to use for cake production?
- What are the most popular cake mixing methods?
1. What is the best type of oil to use for deep frying?
In the past, beef tallow and palm oil have been the most commonly used oils for deep frying. Being saturated fats, they have the ideal chemical structure, which allows them to be stable at high temperatures and contribute to a desirable flavour and texture in fried food. However they are not the healthiest fats and oils to use. Polyunsaturated oils such as sunflower oil and soyabean oil have a chemical structure which is unstable at high temperatures, and results in a greasy product. Monounsaturated oils, which are low in saturates and polyunsaturates such as Sunola are ideal for deep frying, as they offer nutritional benefits, are stable and long lasting and have unique flavours.
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2. How can I prevent my oil from foaming?
There are many factors that may contribute to oil foaming. These include; high moisture in food, high temperature, an ageing oil, and soap or detergent being left in the fryer. Some general tips to prevent foaming are:
- wash and soak chips for at least an hour and drain well before frying
- thaw and drain food properly
- maintain oil to food ratio of about 6:1
- replace oil regularly
- fry at 185°C, and reduce temperature during slack periods
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3. What is the difference between a margarine and a spread?
Although the terms margarine and spread are sometimes used to represent the same product, there are significant differences between them. The Australian Food Standards Code (AFSC) covers the definition, production and legislation of margarine and spreads.
Margarine must contain a fat content of no less than 80g per 100g of margarine, a water content less than 16g and a salt content of less than 4g per 100g of margarine. Vitamins A and D must be added at levels not less than 850 micrograms per 100g of margarine and 6 micrograms per 100g of margarine respectively.
Spreads can contain any amount of fat and water, yet must be labelled appropriately. For example, if a spread contains less than 60g of fat per 100g of spread, it must be termed 'REDUCED FAT'. Spreads must also contain less than 4g of salt and Vitamins A and D. Spreads can also contain herbs and spices, whereas margarines cannot.
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4. What is cholesterol and what does 'cholesterol free' mean?
Cholesterol is a white waxy substance belonging to the lipid family. It is naturally produced in our bodies, and is also found in foods (dietary cholesterol). Dietary cholesterol is found in animal foods only, such as meat, eggs, butter and milk. Plant foods such as vegetable oil do not contain cholesterol. The term 'cholesterol free' can be displayed on a food product if it complies with the following guidelines, set out by the National Food Authority's Code of Practice:
The product contains less than 3mg cholesterol per 100g and meets the requirements of low fat, or the product contains less than 20% saturated fat and not less that 40% of polyunsaturates or monounsaturates.
The saturated fat level is the key to determining if products, especially cooking oils, can be labelled as 'cholesterol free'.
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5. Why does my mayonnaise have a layer of oil on the surface?
A mayonnaise may separate and form a layer of oil on the surface if it has been exposed to heat during storage and/or distribution. This is not detrimental to the quality of the mayonnaise and it can be gently stirred to reincorporate the oil.
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6. What determines the quality of my mayonnaise?
A mayonnaise with a high oil content is greater in quality than one with a low oil content. This fits in with the traditional mayonnaise recipe, which consists of egg yolk, oil and vinegar, and will produce a mayonnaise which has a creamy mouth feel, enhanced flavour and a rich texture.
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7. How can I find out nutritional information on products?
Nutritional panels are required on products that contain a nutrient claim (i.e. low fat) on their packaging. Although some of our products may not contain a nutritional panel, there is generally nutritional information available.
Simply click here to do a nutritional search for our Food Services products, or ring our Culinary and Baking Centre staff on 1800 025 066, for our Bakery products.
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8. What is the National Heart Foundation Tick?
The National Heart Foundation Tick is a part of a program called 'Pick the Tick' food approval program, developed by the National Heart Foundation in 1991. It aims to promote the development and sale of foods in line with the Dietary Guidelines for Australians. Foods that have the tick must meet certain requirements with regard to nutrients such as fat, saturated fat and sodium.
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9. How can I prevent my pastry from cracking?
Cracking in pastry is due to the pastry drying out. The top layer loses moisture, it shrinks and then cracks. To prevent cracking, keep it covered with either a damp cloth or a piece of clean plastic film.
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10. Why does my puff pastry shrink?
Puff pastry may shrink during baking because of contraction of the dough layers when gluten develops elasticity and toughness. To prevent this, ensure that the pastry is adequately rested (20 minutes) before baking. Commercially prepared pastry purchased from local supermarkets may also shrink due to incorrect handling. Be sure to handle defrosted pastry with care.
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11. What is the best way to store my pastry?
When storing puff pastry, it should be covered to prevent skin formation due to exposure to the air. The best material for this is plastic, which is impervious to air, can be washed frequently and is more hygienic than other coverings. Puff pastry can be kept indefinitely in a deep freeze. To defrost, it can be removed from the freezer and left at room temperature for up to 6 hours. It may also be placed in a refrigerator overnight, where it will keep in a useable state for up to 2 days. When it is brought back to room temperature, it should be used as soon as possible. If the raw pastry is kept above refrigeration temperature, production of acids formed by bacteria will cause sourness and make the pastry unsuitable for use.
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12. What are the major ingredients used in cake making and what is their function?
The major ingredients in cake production are; flour, cake margarine, sugar, egg and baking powder.
- Flour: contains 70% starch which coagulates when heat and moisture are added to form the main structure of the baked product.
- Cake margarine: should have excellent creaming properties to ensure a light and even texture. Sugar: preferably castor sugar will assist in flavour, keeping qualities, softening the crumb, and texture.
- Egg: gives the cake structure through coagulation of the egg white during baking. It also acts as an enriching agent and has a moistening affect on the crumb, therefore increasing shelf life. It is also a colouring agent.
- Baking Powder: is a chemical leavener. When heat is introduced in the presence of moisture and heat, it gives off carbon dioxide, which assists in the leavening of the batter.
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13. What is the best margarine to use for cake production?
Cake margarine is the best margarine to use for cake production. They are mixtures of fats and oils blended with water, salt and milk solids. They are designed to entrap air cells during mechanical aeration (beating) and maintain a stable emulsion. Examples of GFFS cake margarines include Delight, Mello, Pilot and PTL.
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14. What is the most popular cake mixing method?
There are three common cake mixing methods. These include; The Sugar Batter Method, the Flour Batter Method and the Ten Minute Method. The Sugar Batter Method is the most popular method. It requires the sugar and cake margarine to be creamed together at high speed, with the eggs being added slowly until light and fluffy. The dry ingredients are sieved and then blended until clear. Advantages of this method are its' simple ingredient sequence and its cost effectiveness.