liquid fry shortening
All-vegetable cooking oil for maximum crispiness
Liquid Fry Shortening is a newly formulated blend of soybean oils that will produce appetizing, excellent tasting fried foods whether deep fried or griddle fried. Liquid Fry Shortening can be purchased in a standard bottle-in-box (BNB) or a heavy-duty pail that can be repurposed for other uses in your kitchen. The antioxidants are a combination of a natural preservative, rosemary extract with ascorbic acid (vitamin C). An antifoam agent is also added for safety during deep-frying.
|Calories 90||% Daily Value*
% valeur quotidienne*
|Fat / Lipides 10 g||13 %|
|Saturated / saturés 2 g
+ Trans / trans 0 g
|Carbohydrate / Glucides 0 g|
|Fibre / Fibres 0 g
Sugars / Sucres 0 g
|Protein / Protéines 0 g|
|Cholesterol / Cholestérol 0 mg|
|Sodium 0 mg||0 %|
|Potassium 0 mg||0 %|
|Calcium 0 mg||0 %|
|Iron / Fer 0 mg||0 %|
*5% or less is a little, 15% or more is a lot
*5% ou moins c’est peu, 15% ou plus c’est beaucoup
16L sealed plastic jug enclosed in a corrugated cardboard box. Liquid Deep-Frying Shortening is also available in a 16L plastic pail.
BBSI has in place quality assurance programs that strictly maintain the specifications and wholesomeness of their finished products. BBSI holds license 9HPV4T74 under the Safe Food for Canadians Act (SFCA) and Safe Foods for Canadians Regulations (SFCR) and has a HACCP system to comply with all government regulations and industry best practices ensuring the continued safety of our products. BBSI has obtained certification under an approved Global Food Safety Initiative (GFSI) Standard from the British Retail Consortium (BRC) and the Food Safety Modernization Act (FSMA) Module.
Pure fats are not attacked by microbiological species, since there must be a nutrient-containing aqueous phase in which the organism can grow. The moisture content of this product is below 0.1%, and at this moisture level product will not support any microbial growth.
Correct Handling and Storage
Care must be taken during storage and shipment to avoid damaging the flavor. BBSI recommends during shipping Liquid Fry Shortening is kept below 90F (32C) and above 40F (5C). During warehouse or kitchen storage, BBSI recommends Liquid Fry Shortening is kept between 65 and 80F (18-27C). Packaged animal fats will absorb off-flavors if stored near food items with strong odors. Unsaturated fatty acids will oxidize if kept in a warm place over a long period of time.
Country of Origin
Canada and/or United States of America.
One year after packing date. The shelf life will be affected by storage conditions such as temperature, humidity and light. BBSI recommends Liquid Fry Shortening is stored at 65°F-80°F (18°C-27°C) and away from heat sources such as griddles and deep fryers.
Soybean oil, interesterified soybean oil with rosemary extract and ascorbic acid added as an antioxidant and dimethylpolysiloxane added as an antifoaming agent.
Physical / Chemical Analyses
Free Fatty Acid (FFA) = 0.05% max;
Peroxide Value (PV) = 1.5 meq/kg max;
Lovibond Color Yellow/Red = 20/1.5;
Iodine Value = 117-129;
Qualitative Moisture = Negative;
Solid Fat Index = N/A;
Melting Point = N/A;