just finding out a bit more about this....
"Chip-whitener can be added to the water at this stage to prevent the chips from turning brown; however, chip whitener has a major disadvantage as it produces an acid layer on the surface of the chips that attack the oil, leading to rapid breakdown. The advantage of chip-whitener is that it allows for preparation of large quantities at one time without their turning brown, thereby achieving better utilisation of labour." that's from The perfect CHIP Information by courtesy of Hudson & Knight: Perfect Frying in Oil – The Ultimate Manual From Crispa Frying Solution online at http://www.hospitalityforum.co.za/ad_perfectchip.html
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Hi there, please advise where in Gauteng we can purchase chip whitener? email me at regina@esi-world.com or call me on 0824187944
I would like to know where in Gauteng i can purchase chip whitener.
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