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- Vegetable oil
- Frequently Asked Questions
- Using Cooking Fats in Your Prepper Storage
- Specific oils and shortenings for food manufacturers
- How to Choose the Right Cooking Oil
- How to Store Oils, Vinegars, and Condiments
- The Wonderful World of Vegetable Oils: Varieties, Flavor, and Uses for the Home Cook
- How to Store Oils, Vinegars, and Condiments
- How to Store Cooking Oils
- Food Applications
Vegetable oilVIDEO ON THE TOPIC: How Sun Dried Tomatoes are Made
Good food requires good ingredients. VFI offers a wide range of oils and fats for all uses in the food industry, and for commercial consumers. The highest product safety and the best quality for raw materials are a given. Our research and development team is permanently working on innovative solutions for particular challenges. So we encounter the latest trends in nutrition early on, and offer suitable products. We also develop tailor-made products for special requirements, together with our customers.
VFI is the only manufacturer in Austria to offer AMA-certified rapeseed oil and sunflower oil for commercial consumers. Our range of organic oils and fats for industrial use is continually being expanded. Bakers and confectioners ensure variation in our diet with their range.
The varied range and the demands on the quality of the products require optimum raw materials. VFI is your specialist for bakery fat, and provides confectioners and bakeries with special fats. We fulfil the requirements in a constantly changing market, and support you in your efforts to comply with the requirements of consumers.
With our range of bakery fat, we cover a multitude of areas of use. Our fats increase the enjoyment value of your products, by optimising taste, flavour and mouthfeel. In acknowledgement of the various manufacturing processes, we achieve a high level of technical adjustability of the cooking fat. Shortcrust, piped and yeast raised baked goods contain a high proportion of fat. The cooking fat gives the baked good a loose structure in the crumb. For shortcrust pastry production of moulded biscuits and imprinted baked goods , a fat which is not too soft to firm, with the required malleable characteristics is ideal.
In this way, the formation of fat blobs and oil leaking out during processing is avoided. For yeast dough , the elasticity of the adhesive structure is improved by adding fat, and in this way, the gas retention capacity, cooking tolerance and the desired baking volume is achieved. For yeast dough, a malleable, soft fat is required. Madeira cake and sponge cake require a fat with good whipping characteristics.
By adding fat, the ingredients are evenly distributed in the dough. Cream fillings require fats, which can bind a great deal of air. In this way, a light and voluminous mass is produced.
Special fats fulfil this requirement, enhance the flavour of the ingredients and increase shelf life with consistent quality. Here, high-quality raw materials are very important for the baking behaviour and the shelf life. Furthermore, the oil in the dough ensures soft crumbs, an appetising shine, appealing volume, and retention of freshness.
VFI fats for bakeries and confectioners combine excellent mouthfeel with particularly long lasting taste stability and melting curves adjusted to the requirements.
Our special fats facilitate the processing procedure with further ingredients, due to homogeneous crystallisation. Due to controlled crystallisation after the baking process, fat bloom formation can also be minimised on chocolate coated biscuits, wafers and cakes. D90 range: unhardened baking fats in various degrees of hardness. Also in organic quality or from certified Austrian origin AMA.
Ice cream long ago developed from a seasonal product in the summer months, to a year-round article. The cooling delicacy is a sweet companion all year round. Ice cream on a stick, sundaes, ice cream balls for dessert. Today, there are a multitude of types and presentation forms of ice cream. Manufacturers need optimum raw materials for the production of consistent quality. Innovations are needed to get into the shopping basket of the end consumer. The most important components in ice cream production are milk, milk components, sugar or sugar substitute, fruits, flavourings and fat.
With the exception of water ice and sorbets, fat, milk fat, or vegetable fat is crucial for the structure of the ice cream, the creamy consistency, and melting characteristics. With special fats from VFI, ice cream gets a particularly delicate melting, and fine, creamy consistency.
These special VFI fat compositions enable the adjustment of the fatty acid profile in the ice cream. Due to modern manufacturing procedures and adapted emulsifier systems, the percentage of saturated fatty acids can be reduced without loss of flavour.
This healthier, and also more cost-effective solution compared to milk fat, has a positive influence on the melting process, whereby a creamier ice cream is produced. Due to special additives in the vegetable fat mixture, the particularly soft and creamy characteristics of soft ice cream can also be achieved.
Chocolate glaze, cocoa glaze or fat glaze — we like to refine ice cream, both visually and in terms of taste. The fat used influences the crunchiness of the glaze, the adherence of the coating to the product, and ensures the delicate melting in the mouth. The optimised fat components prevent crack formation and breaking of the glaze.
Ice cream toppings make sundaes nicer and more appealing, and also taste delicious. VFI has the right fat blends for excellent toppings. Wafer horns and ice cream wafers remain crunchy when they are impregnated with a very thin, invisible film of fat. This spray fat also helps to fix and stabilise ice cream creations.
The ice cream even retains its appetising appearance even after storage and transport. Vegetable oils and vegetable fats enable the optimisation of sausage and meat products with regards to aspects of healthy diet. Sausages where the high level of animal fats is replaced by healthy vegetable oils, offer a welcome alternative for end consumers.
The use of vegetable oils enables new recipes for sausages, with a lower saturated fatty acid level, in terms of nutritional physiology. Special marinade fats serve as the basis for spice preparations and help the even distribution of herbs and spices in frying and grilling marinades.
Poultry sausages and light sausages with vegetable fat offer optimised fatty acid profiles and can also be produced to kosher and halal quality. Recipe-dependant components such as diced bacon from pork, can be replaced by suitable vegetable fats. We particularly use fats that are similar in the melting behaviour of the mouthfeel to animal fats. Equally, further single origin sausage products made of beef and game can be produced with special vegetable fats.
The market for vegan and vegetarian sausage and meat products is growing constantly. Our range includes specially conceived vegetable oils and vegetable fats for vegan meat replacement products. The VFI fats enhance the taste and ensure a pleasant mouthfeel.
Scalded sausages and cooked sausages obtain a nutritionally optimal fatty acid profile, with the addition of vegetable oils. The taste is also improved by the addition of the right vegetable fats. Sausage is one of the oldest processed foods of mankind, and is an important and popular part of our diet. More than 1, sausage varieties require constant innovation and further development from the butchery trade.
There is an equal amount of challenges to overcome in the area of vegetarian and vegan meat and sausage production, as in the manufacture of halal-certified and kosher sausages. Food intolerances and diets cause additional uncertainty amongst consumers. VFI supports you with specially developed vegetable oils and fats, which make production easier for you, and promote the objective of your company.
Our experts develop suitable fat recipes, together with customers, in order to achieve exactly the desired nutritional values in the end product. Spice marinades are important for presentation and sales promotion of fresh meat.
Marinade fats from VFI ensure that the spices are kept in suspension, and that there is no separation or clump formation.
The marinade adheres to the meat across a wide temperature range and does not melt away. The marinade gives the meat a fresh, appetising shine on the counter, and optimally enhances the spices. Today, dairy products can be enhanced with vegetable fats and oils, on the basis of nutritional and functional reasons.
Milk fat and butter fat are completely or partially exchanged or replaced. Vegetable fats and oils are subject to less variation in quality and availability than animal products. This contributes to product stability and independence with regards to season and time of year. Cost reduction and production-related advantages are very often the motives for replacing milk fat and butter fat with vegetable oils or fats, or special mixtures.
By changing the recipes, certain desired effects can be achieved in production. In cheese manufacture , aspects ranging from the stability of the product to the production of special flavours and mouthfeel, are considered. Good spreadability and quick adjustment to room temperature, with optimum taste development are positive effects of adding high-quality fats and oils. For the redevelopment and production of reduced cholesterol products , it is very important to achieve an improved fatty acid profile.
This means that, due to the reduction of milk components on the one hand, and the addition of high-quality vegetable oils and fats on the other hand, dairy products with an increased percentage of valuable, multiple non-hydrogenated fatty acids are produced. For marinated cream cheese balls, vegetables and antipasti specialities , the oil must remain clear in all situations, and must not become cloudy, even in the fridge.
For this reason, it is not recommended to use single origin olive oil. VFI oils have a pleasant, neutral taste, which enhances the flavours of the marinated specialities. In VFI oils they are perfectly preserved and offer an appetising view. VFI range of vegetable fats and vegetable oils for milk products and marinated goods.
With our range of special vegetable fats and vegetable oils for milk processing companies, we can fulfil almost any wish, and are happy to deal with special and new challenges. For the milk processing industry, VFI offers a range of milk fat replacements, which comply with a multitude of requirements. Our vegetable replacement fats ensure fine flavour, good consistency and perfect processing characteristics.
They are suitable for fatty acid optimisation of diet products and price-conscious alternative products. Typical applications are semi-solid sliced cheese, pizza mix, white cheese, vegetable sour cream, vegetable whipped cream, diet butter with optimised fatty acid structure. VFI has replacement fats for various types of cheese in the range, at an optimum quality and price.
ARA and PK range: milk fat replacer with a lauric base for vegetable-based cream and white cheeses.
Salad and cooking oils, salad dressings, mayonnaise, deep frying oils, margarines and spreads, chocolate fats, ice cream fats, bakery fats, confectionery filling and coating fats, vegetable fats for dairy products and fats for infant nutrition are some of the widely available products that are based entirely on fats and oils or contain fat or oil as a principal ingredient. Many of these products also are sold in commercial quantities to food processors, snack food manufacturers, bakeries and restaurants. Salad and cooking oils are prepared from vegetable oils that are refined, bleached, deodorized, and sometimes de-waxed or lightly hydrogenated and winterised. Salt, sugar, spices, seasoning, vinegar, lemon juice, and other ingredients complete these products. Industrially produced fried foods have gained a permanent place on many shopping lists since busy consumers started seeking easier ways to get a meal. Essential to them all is a deep frying fat that not only gives them their appealing crispness and golden appearance but their universally popular flavour, too.
Frequently Asked Questions
Almost every recipe uses some kind of cooking oil. Are you storing your cooking oils in the right place? Correct storage will help keep your oils fresh. Oils are an important part of many recipes. They can make things taste very delicious… but when oils go bad they can make your recipes taste awful. Yep, they sure can! As oils age, they can go rancid.
Using Cooking Fats in Your Prepper Storage
Good food requires good ingredients. VFI offers a wide range of oils and fats for all uses in the food industry, and for commercial consumers. The highest product safety and the best quality for raw materials are a given. Our research and development team is permanently working on innovative solutions for particular challenges. So we encounter the latest trends in nutrition early on, and offer suitable products.
Homemade oil is not really an option for most people, so you will have to take the time to think about how you will use cooking oil in your food storage and stock up on the right ones. The important thing is to have cooking fat in storage and on hand when you need it. Some may not agree, but cooking oils are a basic necessity for scrumptious meals and general health — something our bodies need to be healthy. If you want your food storage plan to be well rounded you should take the addition of cooking oils into consideration. Here are five oils that store well, have multiple uses, and are ideal for storage and emergency use. Maybe one or all of these oils will work for you! This is probably your favorite for cooking, salad dressings , and herbal remedy preparations. It is actually one of the healthiest fats in the world for you. It does not need to be stored in the refrigerator and will last for at least 24 months if kept in a cool, dark place. You probably use butter for baking and on your toast every day.
Specific oils and shortenings for food manufacturers
Condiments can hang around long past their expiration date. Unopened, most of these items can be kept in their original packaging in the pantry at room temperature for at least 1 year. Exceptions are noted below. Once open, they should be stored in the refrigerator.
Vegetable oils , or vegetable fats , are oils extracted from seeds, or less often, from other parts of fruits. Like animal fats , vegetable fats are mixtures of triglycerides. Olive oil , palm oil , and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Oils extracted from plants have been used since ancient times and in many cultures. As an example, in a 4,year-old kitchen unearthed in Indiana's Charlestown State Park , archaeologist Bob McCullough of Indiana University-Purdue University Fort Wayne found evidence that large slabs of rock were used to crush hickory nuts and the oil was then extracted with boiling water. In addition to use as food, fats and oils both vegetable and mineral have long been used as fuel, typically in lamps which were a principal source of illumination in ancient times. Oils may have been used for lubrication, but there is no evidence for this.
How to Choose the Right Cooking Oil
Cooking oils are a basic staple in our kitchens. We use them for searing, roasting, marinating , baking, deep frying , and seasoning, as well as making sauces , dips and dressings. Along with a high level of unsaturated fats, they contain additional substances that are important for our health. This useful liquid can only be gained from specific plants that allow the extraction of fat. These may be referred to as oil plants. They can be divided into two main groups of plants that supply the fat via their fruits, or their seeds:. The quality of the raw products, like olives or seeds, is as important as the production. The process of making oil is what makes all the difference. The exclusive method that is allowed for the manufacture of natural oils is pressing or centrifugal technology, while refined oils may use chemical extraction. In contrast to unrefined oils, the production of which is aimed to be as unadulterated as possible, refined oils are run through an elaborate chain of production methods with lots of chemicals involved.
How to Store Oils, Vinegars, and Condiments
Account Options Anmelden. E-Book — kostenlos. United States. Committee on the Judiciary. Subcommittee on Antitrust and Monopoly , United States. Seite
The Wonderful World of Vegetable Oils: Varieties, Flavor, and Uses for the Home Cook
When shopping for cooking oil , you've probably stared at the vast array of oils on the shelves and wondered which was best for the dish you're making and what the actual differences are between them. Which option would be the best for frying and how do you store them all so they don't go rancid.
How to Store Oils, Vinegars, and Condiments
Патрик нервно тер руки. - Потерпи, молодой человек, - сказал Макс, обнимая Патрика.
How to Store Cooking Oils
Скажи как биолог, что им нужно от нас за хорошее - Папа, язык их настолько интересен, - говорила Элли, когда Николь наконец стряхнула с себя сон, проспав одиннадцать часов. Ричард и Элли уже завтракали.
- Он в высшей степени математический.
Но ведь сейчас еще общее время, - человек, улыбнувшись, посмотрел на часы. - Почему бы вам не подождать еще сорок пять минут, тогда мы с Рене присоединимся к. Как членам Совета, нам бы очень хотелось переговорить с миссис Уэйкфилд о наших делах.