Excellence and quality guaranteed
For professional kitchen. 100% vegetable refined seeds oil. Specially designe to meet the requirements of professional frying. The result, higher quality, crispy fried food. olive, virgin, extra virgin, seeds…
EVOO / VIRGIN OLIVE OIL / OLIVE OIL 1º / OLIVE OIL 0,4º / OLIVE POMACE OIL
VITAMINE E / HIGH OLEIC / PLUS / SPECIAL HOSTELRY / DOUBLE PERFOMANCE
Other products Hoireca
With the flavors of a lifetime
VINEGARS, SINGLE DOSE, OLIVES, SAUCES …
Olives, one of the healthiest snacks, that you can always afford with a lower calorie intake than other snacks. The perfect combination of taste, quality and quantity in a single use. Easy opening system adapted for self-service until the content is finished and without maintenance. In boxes of 300 units. Two classics, balsamic vinegar and wine. Urzante vinegars are of the highest quality. Enjoy the authentic Ketchup and the tasty Urzante mayonnaise. High quality raw materials and all the confidence of Urzante.
SINGLE DOSE SACHETS
BOX OF 300 UNITS. EVOO / WHITE WINE VINEGAR / MAYONAISSE / KETCHUP / MUSTARD
BARDENERAS, STUFFED ANCHOVY, HOMEMADE DRESSINGS, BLACK OLIVES, PICKLED COCKTAIL
MODENA VINEGAR / WHITE WINE VINEGAR
KETCHUP & MAYONNAISE
Some of our advice
Do not fry if the oil is not very hot, so that the crust is quick and the fat does not enter the food. Above 180ºC the oil degrades faster. In the frying pan the temperature of the oil is not controlled and is less constant than in the fryer, so the oil changes more quickly.
The oil also needs to be changed more frequently. The oil breaks down and the food takes longer to fry and absorbs more fat. For this reason also, it is better to prioritize monounsaturated oils, such as pomace, olive and high oleic sunflower. Defoamers are compounds that are added to reduce the formation of bubbles and foams and prevent the formation of polar compounds. Some, like the E-900, are authorized by the European Union. Some manufacturers include them in their products.
Raw potatoes absorb less fat with olive pomace oil without exceeding 160-170ºC. Also, there is not as much danger of acrylamide with this one and with the olive one. The preferred ones, such as croquettes, nuggets and san jacobos, with olive oil. Also, for price, you can use the sunflower, although it holds less. For fatty foods such as anchovies or sardines, the most recommended are, again, olive and olive pomace, which provide good sensory characteristics and quality.