Fats & Oils
Fats and oils are used in all types of baking, cooking and dressings. Choosing and applying the right fat or oil can greatly affect the dish by providing the right taste and texture. Fat and oils fall into four groups from saturated, mono-unsaturated, polyunsaturated (omega-3 fats and omega-6 fats) and trans-fats.
Understanding their characteristics is very important, from taste and how they react with heat as some fats and oils are more suitable for lower heat and some for much high heats. Uses include baking, shallow frying, deep frying, sautéing, filling, decorating, batters and shortening through to dipping sauces.
Taste | oils and fats when used correctly can deliver excellent flavours to all dishes, for example when using nut oils they are best used in cold dishes, as heat can destroy the subtle flavour of the nut oil.
Types | avocado oil, corn oil, citrus oils, mustard oil, palm oil, peanut oil (groundnut oil), rice bran oil, safflower oil, sesame oil (semi-refined), soybean oil, sunflower oil, almond oil, cottonseed oil, diacylglycerol (dag) oil, ghee, clarified butter, grape seed oil, lard, olive oil (virgin, extra virgin, extra light), rapeseed oil, canola oil, vegetable oil, shortenings, mustard oil, walnut oil, vegetable shortening, margarine, butter, butter substitutes and more.
Select from a range of fats and oils used for Danish and French pastries, in the forming of dough, spreads and coatings (ie. icings), puff pastry, croissant, whipping cream, butter replacements, creams, donuts, cakes, cookies, shortbread, sweet bread, breads and pastels.
Fats and oil products span the entire world and provide chefs the heating ability and the flavours for their dishes, find and select from suppliers of fats and oils for local and international companies, find it here at FoodService Select.