Vacuum frying is a revolutionary way of cooking which rapidly removes the moisture from the fresh fruit and vegetables under reduced frying temperatures of less than 80 degrees Celsius. This results in a high quality fried product with as little as 2% absorption of oil compared to over 30% in traditional potato chips. Due to the lower frying temperatures, the original fresh flavors, nutrients and natural colors of the fruits and vegetables are retained, leaving a crispy, low in fat and high in fiber snack. For the vacuum frying uses rice bran oil; this is the world's healthiest oil. To date vacuum frying is relatively new to the Netherlands and rice bran oil has limited awareness.
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