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I sold deep fry oil for a few years and through. According to company and industry studies, it could add 10%, but up to 1/4 of the weight if using the wrong oil andor wrong temperature. Have you eaten a doughnut and it has the fatty taste and “bad mouth feel”- when the fat Coatscoats the tungetongue? They aren’t using the right oil ( whichwhich melts at a lower temperature), and chances are frying below 350 degrees350°F or not waiting for the temperature to go up again after frying a previous batch. A properly fried doughtnutdoughnut absorbs less oil and saves the restaurant or bakery money because they can buy less oil. Hope this helps.  

I sold deep fry oil for a few years and through company and industry studies, it could add 10% but up to 1/4 of the weight if using the wrong oil and wrong temperature. Have you eaten a doughnut and it has the fatty taste and “bad mouth feel”- when the fat Coats the tunge? They aren’t using the right oil ( which melts at a lower temperature) and chances are frying below 350 degrees or not waiting for the temperature to go up again after frying a previous batch. A properly fried doughtnut absorbs less oil and saves the restaurant or bakery money because they can buy less oil. Hope this helps.  

I sold deep fry oil for a few years. According to company and industry studies, it could add 10%, but up to 1/4 of the weight if using the wrong oil or wrong temperature. Have you eaten a doughnut and it has the fatty taste and “bad mouth feel”- when the fat coats the tongue? They aren’t using the right oil (which melts at a lower temperature), and chances are frying below 350°F or not waiting for the temperature to go up again after frying a previous batch. A properly fried doughnut absorbs less oil and saves the restaurant or bakery money because they can buy less oil.

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I sold deep fry oil for severala few years and through company and industry studies, it could add 10% but up to 1/4 of the weight if using the wrong oil and wrong temperature. Have you eaten a doughnut and it has the fatty taste and bad ““bad mouth feel”.- when the fat Coats the tunge? They aren’t using the right oil ( which melts at a lower temperature) and chances are frying below 350 degrees or not waiting for the temperature to go up again after frying a previous batch. A properly fried doughtnut absorbs less oil and saves the restaurant or bakery money because they can buy less oil. Hope this helps.

I sold deep fry oil for several years and through company studies, it could add 10% but up to 1/4 of the weight if using the wrong oil and wrong temperature. Have you eaten a doughnut and it has the fatty and bad “ mouth feel”. They aren’t using the right oil and chances are frying below 350 degrees.

I sold deep fry oil for a few years and through company and industry studies, it could add 10% but up to 1/4 of the weight if using the wrong oil and wrong temperature. Have you eaten a doughnut and it has the fatty taste and “bad mouth feel”- when the fat Coats the tunge? They aren’t using the right oil ( which melts at a lower temperature) and chances are frying below 350 degrees or not waiting for the temperature to go up again after frying a previous batch. A properly fried doughtnut absorbs less oil and saves the restaurant or bakery money because they can buy less oil. Hope this helps.

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source | link

I sold deep fry oil for several years and through company studies, it could add 10% but up to 1/4 of the weight if using the wrong oil and wrong temperature. Have you eaten a doughnut and it has the fatty and bad “ mouth feel”. They aren’t using the right oil and chances are frying below 350 degrees.