1At what temperature should I filter the oil?
Magnesol best performs when the oil is filtered at cooking temperature, typically 285-360 °F.
2Do I put Magnesol in the oil or in the filter pan?
Magnesol works equally well when sprinkled over the filter paper in the filter pan or directly into the oil. It will create a ‘filter cake’ on the screen or filter paper.
3Magnesol reduces Free Fatty Acid and Total Polar Materials. What does this mean?
FFA’s are molecules that lower the surface tension of oils, allowing batter and breading to soak up more oil. The result is greasy fried food. Magnesol greatly slows down the formation of these molecules, allowing your oil to last longer and fried foods to be light and crisp. TPM’s are the only chemical measure of oil degradation that has been correlated to the taste and odor of fried food. Magnesol is the premier product at reducing TPM’s.
4What happens if I don’t filter daily with Magnesol?
During frying, oil surrounds and soaks into food, actually becoming part of it. As frying oil breaks down, dissolved impurities soak into the food, affecting taste, texture and appearance. Daily use of Magnesol extracts the off flavors and odors dissolved in oil so that only fresh, clean frying oil comes into contact with the fried food. And cleaner oil means longer oil life. For every day of filtering missed, you lose up to two days of oil life. Keep your frying oil costs down and your customers happy – use Magnesol every day.