Convenience. Convenience Vegetable Oils and Fats from Walter Rau.

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Caitlin Moore
5 years ago
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1 Convenience Convenience Vegetable Oils and Fats from Walter Rau.

Convenience Food Delicatessen, salads, spreads More and more consumers want the preparation of their food to be quick and easy.

Now, if you translate the term Convenience Food, it means to eat conveniently. This implies a simplification during the preparation and also regarding the consumption of food.

ready-made sauces, microwave meals and pizzas. Following the consumers demands, they will be relieved of working steps and the preparation of meals will thus be simplified and accelerated.

On the following pages, we are going to present you several examples in order to give you an overview of the different oils and fats for each range of application.

We know that individual solutions need individual assistance and this is our strong point. We will always be ready to listen to your desires and questions.

2 Convenience Food Delicatessen, salads, spreads More and more consumers want the preparation of their food to be quick and easy. Besides, it has to be tasty, though, and, into the bargain, offer a bit of variety on the daily menu plan. All these requirements can meanwhile be met by the so-called Convenience Food. Now, if you translate the term Convenience Food, it means to eat conveniently. This implies a simplification during the preparation and also regarding the consumption of food. The term subsumes food items or meal components which have been completely or partly pre-processed as well as complete ready-to-eat meals such as, for instance, already cut vegetables, salad, ready-made sauces, microwave meals and pizzas. Following the consumers demands, they will be relieved of working steps and the preparation of meals will thus be simplified and accelerated. dishes, snacks, potato specialities, menus). On the following pages, we are going to present you several examples in order to give you an overview of the different oils and fats for each range of application. Vegetable oils and fats for the main part, are standardized products, although there is no universal solution available for many applications: special products require special fats. We know that individual solutions need individual assistance and this is our strong point. We will always be ready to listen to your desires and questions. Recommended WR products Nutritional physiological key figures Sonnin , 2, :110 1:9 Canolin , 2, :2.2 1:13 Sonnin , :42.5 1:12 Canolin , :4.4 1:11 Palmetta :50 1:1 Waretta Explanation: 1 = Salads, 2 = Dressings, 3 = Spreads *Explanation of the abbreviations SAFA %: percentage of saturated fatty acids MUFA %: percentage of monounsaturated fatty acids PUFA %: percentage of polyunsaturated fatty acids Ω3:Ω6 ratio: ratio between Ω3 and Ω6 fatty acids; the ideal ratio is 1:5* Convenience Food can be sub-divided into the different segments of frozen foods (e.g. pizza, chips, menus, vegetable preparations, pastry doughs), wet ready products (e.g. tray menus, wet soups, stews), dry ready products (e.g. instant ready products, broths & bouillons, dry soups) and refrigerated ready products (e.g. pre-cooked noodle S:U ratio: ratio of saturated to unsaturated fatty acids, optimum is a value of at least 1:2* i.e., at least double the content of unsaturated fatty acids *Recommendation of the German Nutrition Society (DGE)

Snacks, deep frying and barbecue products Healthy oils in focus Recommended WR products Nutritional physiological key figures Oil alone rarely meets all required demands.

We are specialized in functional customer-specific oil blends with optimized nutritionalphysiological aspects.

The selection of the fat phase has a great impact on the spreading behaviour and the comsumption characteristics of a cream spread.

Even the speed of crystallization during the production and filling process can be influenced through the selection of suitable fat components.

3 Snacks, deep frying and barbecue products Healthy oils in focus Recommended WR products Nutritional physiological key figures Oil alone rarely meets all required demands. Considering a particular case, very often a mixture provides the ideal solution for individual applications. We are specialized in functional customer-specific oil blends with optimized nutritionalphysiological aspects. Blends (PUFA-MUFA-SAFA) can quite easily comply with the nutritionalphysiological aspects. The selection of the fat phase has a great impact on the spreading behaviour and the comsumption characteristics of a cream spread. The texturizing components of the fat phase can be adapted to the production process. Even the speed of crystallization during the production and filling process can be influenced through the selection of suitable fat components. Our Waretta fat powder is very suitable for this purpose. As powder, it is easy to dose and to handle. Vegolio :110 1:1.6 Sonnin :110 1:9 Canolin :2.2 1:13 HO-Sunfloweroil 1, :43 1:12 HO-Rapeseedoil 1, :4.4 1:15.5 Palmetta :50 1:1 Vegolio :10 1:11.5 Flürin :7 1:2.5 Flürin :14 1:13 Explanation: 1 = Frying, 2 = Marinade Bread spread curve: spreadability versus stickiness Force (g) 60,0 50,0 40,0 30,0 20,0 10,0 0,0 5,0 10,0 15,0 20,0 25,0 30,0 35,0-10,0 Time (s) -20,0 Frying Due to their excellent oxidation stability we prefer vegetable oils rich in oleic acids for applications as deepfrying fats. The use of oils with a very high content of polyunsaturated fatty acids is considered mainly critical because of their thermal degradation products. A certain percentage may be desirable for the flavour formation, though. Solid blends are best used for snacks which are consumed on the cooled products. We should be most happy to give you detailed advice and accompany your development project, and factors such as the fill level, the complex of filtering and measuring analytics for the monitoring of oil qualities in deep fat fryers can be discussed in order to optimize product quality. Marinade Marinades are the key to an infinite variety in the production of tasty barbecue products. (Typically our is used as follows: example for the production of 100 kg Canadian Lumberjack Steak 8 kg Blend 92010, 1.18 kg crude mustard, 0.8 kg maple syrup, 0.02 kg black pepper, crude. The fat system is very flexible the only limit is your creativity!) We can offer marinade fats on the basis of many oils and fats and also have ver- -30,0 hot as, otherwise, an unappetizing sions with minimal trans-fat acid levels -40,0 grey tinge of crystallized fat can occur and without palm oil.

pizza, puff pastry, pâté) Service Recommended WR products Nutritional physiological key figures Bavettin TourIt

In the correspondingly complex applications in the range of baking oven products high demands may be placed on

Aspects such as nutrition physiology and stability can be taken into account.

selection of the correct vegetable fat. Good products are those which meet the customers requirements.

In our product developments, cultural and religious values will be just as much taken into consideration as

4 Backing oven products (e.g. pizza, puff pastry, pâté) Service Recommended WR products Nutritional physiological key figures Bavettin TourIt :5 1:1 Palmetta :50 1:1 Vegolio :10 1:12 Flürin :7 1:2.5 Flürin :14 1:13 Explanation: 1 = puff pastry, 2 = multipurpose shortening, 3 = pre-baking fat In the correspondingly complex applications in the range of baking oven products high demands may be placed on the vegetable fat to be used. Stability, shelf-life and neutral taste are important criteria in this respect. Aspects such as nutrition physiology and stability can be taken into account. Moreover, plasticity, mouth feel and flavour release are additional criteria which can play a role in the selection of the correct vegetable fat. Good products are those which meet the customers requirements. Therefore, new products are created in close cooperation with you, our customers. In our product developments, cultural and religious values will be just as much taken into consideration as nutritional-physiological trends or the new consumer habits. The expert staff of our Application Technology Department will not only guide you regarding the selection of suitable fats and oils but also support you in every way possible with the tuning of your preparations and processes at our Technological Centre or on-site with you. We will also be ready to solve more in-depth issues with the support of our competent laboratory team, which can fall back on a wide range of analysis methods.

5 Packaging options We can supply on demand Product consistency Packaging options liquid paste-like solid Block 4 x 2.5 kg / 10 kg / 12.5 kg / 20 kg / 25 kg Bag 25 kg Bag in Box 3 20 litres Tinplate buckets 10 litres Plastic buckets 25 litres powder, pearls, scales on request (for high-melting products) several nozzles possible Drum 180 kg Bulk container 1,000 litres Tank trucks Barge >250 tons Tinplate buckets 10 litres general remarks Plastic buckets 25 litres Tank trucks Walter Rau Neusser Öl und Fett AG Industriestraße D Neuss Drum 180 kg Bag in Box 3 20 litres Steel IBC (Aseptic IBCs) Heated IBCs Phone: /208 0 Fax: / info@walterrauag.de Internet: optionally with electrical heating, IBC or steel Block 4 x 2,5 kg / 10 kg / 12,5 kg / 20 kg / 25 kg Folding IBC Bag 25 kg Standard IBCs

Sweets. Vegetable oils and fats from Walter Rau.

Sweets. Vegetable oils and fats from Walter Rau. Sweets Vegetable oils and fats from Walter Rau. What would our world be without sweets? The sweets industry is one of the quantities of other fats, like, for ex- product. Appropriate vegetable fats Cereal