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MirOil's L106 Frypowder is a great
investment that will save you money on the
cost of oil. It works with any type of oil. As
oil prices continue to rise,
you need to take advantage of the
importance of using less oil. Miroil
Frypowder
allows you to use less oil by making the oil
last longer. It keeps the oil fresher and
usable longer, as well as helping to
prevent the loss of oil through absorption
into food. When added every 6-8 hours the
fryer is ON or twice a day, Frypowder
delivers an antioxidant effect that acts like
a "vitamin" therapy to prevent unhealthy
breakdown reactions when you fry. MirOil
suggests a boil-out be done before
starting the Frypowder regiment.
Although filtering the oil daily extends the
life of your oil, Frypowder extends the life
of the oil significantly more. It's as simple
as one, two, three. Open the container,
scoop the right amount into the hot oil, and
wait four minutes until you add food. That's
all. There are countless benefits of using
Frypowder.
Not only will you save money on oil, you'll
save money on energy. Frying with
Frypowder enables the fryer to operate at a
lower temperature and it even cooks the
food centers hotter. How does this
happen? Lower temperatures keep water
in the food and uses the water to cook the
food, where as higher temperatures force
the water out of the food. Still don't
understand? Do you know that hissing
sound you hear when you drop something
into the fryer? That sound is the water
being
forced out of the food. Keeping more
water in the food by cooking at lower
temperatures actually cooks the food
faster and hotter. How does Frypowder
affect any of this? Frypowder increases
the heat delivery to the food centers,
because it reduces the formation of
contaminates such as acrylamide and
transfatty acids. When the oil isn't
contaminated, it cooks food faster,
because the oil isn't being absorbed into
the food. Absorption of oil into food slows
down the cooking process, increases oil
uses, and is unhealthy.
By using Frypowder, your oil stays fresher
longer. On a molecular level when an item
is fried, the oil goes into the portals in the
food and out
very quickly. When the oil is older and has
broken down, the molecules of oil turn into
more of a jelly substance and slap the
sides of the food, which causes more oil to
coat the food.
These bulk containers of Frypowder can
satisfy needs of both large and small
fryers. The containers come with
measuring cups that are labeled for the
right portions for your fryer.
This Frypowder is sold in two bulk
containers that each contains four gallons
of Frypowder.
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