Well oiled progress in gastronomy as well

The quality of cooking oil depends on its capacity to withstand heat. The limit for most oils is usually 160-180 °C. Special oils for frying can take even more heat. – During our research, we have found that users of cooking oil in the HoReCa business are different from housewives in many respects. Not only the quantity of food is different, but the ease of use and the universality of the oil is also a priority. Health is another priority of course – says Judit Bibók from Bunge Zrt. For HoReCa users, the 10 litre size seems to be ideal. Average size restaurants use up 50-100 litres of oil per month and replace oil in the fryer every 4-5 days. Sunflower oil still makes up 90 per cent of the oil used in the HoReCa sector. Vénusz has been a popular brand for 50 years, a quasi-queen of the market. Its innovation introduced in May last year, was a product under the name Vénusz Mester, which contains and an anti-foaming ingredient. – We have also found a solution to the problem of strong smell – says Judit Bibók. The new Venusz doeas not give of any smell during frying and does not contain any additives. Sales promotion in the HoReCa segment is not simple. Reliably high and constant quality is far more important, than promotional tools, though clients are informed about new products in DM and prize games are also organised. József Prikryl József, chef of MenDan Thermal Hotel in Zalakaros prefers to use special oils, which can take higher temperatures than 180 °C. Special oils do not effect the flavour of food even when high temperatures are used. According to Csilla Sármány , head of one of the kitchens operated by P. Dusmann Kft., classic Vénusz oil is still the most frequently used brand in the HoReCa segment, while olive oil is used for low-calorie dishes and salads.