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As
we have stated several times before, we only use cold-pressed
extra-virgin olive oil, with low acidity and a low peroxide
number. We do not use olive oil at all. Olive oil is oil
produced from olives with an acidic value above 1%. The
average composition of an extra-virgin olive oil is 70-80% of
unsaturated oleic acid, that is the type which is best used by
our organism, 4-20% linoleic acid. It has a good vitamin E
content and a smaller quantity of vitamins A,K,D . The
percentage of saturated fats in extra-virgin olive oil is 10%,
whereas 90% is unsaturated fats. The use of extra-virgin olive
oil for the prevention and treatment of cardiovascular
illnesses and hypercholesteremia is well-known.
We
do not use butter at all, nor other animal fats because of the
serious problems they can cause to the human body:
cardiovascular illnesses - cholesterol.
As
for margarine, we only use non-hydrogenated organic margarine,
produced from cold-squeezing of sunflower seeds, to which are
added solid fats, palm seeds, and water. This is a natural
margarine produced without any chemical processes and has a
low cholesterol content.
The
fats chosen to be used in baked products are extremely
important because these products are baked at temperatures
above 180°. This means that the temperature in the centre of
the product reaches around 70°-80°. Furthermore, recipes
which use fats and no water are very rare. These two factors,
high temperatures and the presence of water in the dough,
cause serious problems. The most important one is that the
products are susceptible to rancidity, that is the oxidation
of the oils. As we have mentioned several times on these pages,
oxidation of oils is a natural phenomenon. There are several
types of oxidation
- Lipolytic
Rancidity. Caused by the presence of water in the animal
product upon exposure to light and also upon the action of
the enzyme lipase.
- Ketone
Rancidity. Develops after an enzymatic attack of the fatty
acids derived from the previous hydrolysis. The enzymes
responsible for the attack are produced by bacteria, yeast,
moulds.
- Oxidising
Rancidity. This is oxidation of the fatty acids by the
oxygen in the air. The reaction is assisted by light, heat,
metal traces, such as iron, copper and manganese, by
peroxides and lipoxidase. It is an autocatalytic process,
once triggered it continues even without oxygen.
The
fat we prefer to use is cold-pressed extra-virgin olive oil
with low acidity and with a low peroxide number, together with
pure organic essential oils, natural antioxidants. Our choice
is simple, extra-virgin olive oil is the best fat in terms of
nutrition and baking. It is rich in vitamin E, which is in
itself a natural oxidant, we use antioxidising pure essential
oils and our protective packaging, cardboard boxes, means that
we can provide a wholesome, safe product of the highest
quality. |
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