Beyond the Smoke Point: The Chef’s Hidden Reason for Choosing Canola in Heavy-Duty Fryers
While a 468°F (242°C) smoke point is the baseline for safety, elite kitchen operators in the USA and Canada select Canola for two specific chemical reasons that impact the bottom line: Polymerization Control and Oxidative Stability Index (OSI).
Read more: https://ulvixo.com/beyond-the-....smoke-point-the-chef
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