The odourless coconut oil is made from dried coconut flesh and is then pressed, refined, filtered, deodorised and bleached into coconut oil. The coconut oil is suitable for frying at a lower temperature, making it last up to 5 times longer than a regular frying oil. Moreover, coconut oil is less prone to oxidation and the fried chips fried in coconut oil have a particularly mild and delicate flavour. Use for frying or cooking during dishes.
Please try to filter the coconut oil regularly. The desirable temperature for heating the coconut oil is 160°C; above 180°C, foaming occurs in the oil. Never mix coconut oil with any other oil.
