Who can resist fried foods that are crispy on the outside yet juicy on the inside? Although fried foods may seem simple to make, achieving a crispy texture that lasts without feeling greasy takes the right balance of technique, temperature, and frying fat. Chef Mickey Gunawan shares professional kitchen insights: from flour coating composition and temperature control to choosing the right frying oil for both business and home needs.

According to Chef Mickey, great fried food starts with understanding what happens inside the fryer. When the coating meets hot oil, moisture escapes and creates the crunchy outer layer people enjoy. Keeping the oil temperature stable plays a big role in achieving the right texture and overall quality.

“If the oil temperature is too low, the oil tends to seep into the food, making the fried product feel heavy and greasy. On the other hand, if the temperature is too high, the outside will brown or burn quickly while the inside is not yet fully cooked,” he explains.

Beyond temperature control, Chef Mickey also points to the coating mixture as a key factor behind quality fried food. Small adjustments in flour composition can shape the final texture, appearance, and eating experience:

• Flour ratio: For stable results, use a mixture of 70–80% wheat flour and 20–30% starch. Wheat flour helps form the coating structure, while starch gives a crispier bite.
• Target texture: Different ratios can be used to achieve different textures, whether crisp and hearty or light and delicate.
• Double coating technique: A second coating layer helps build a thicker crust, making the outer texture more noticeable, and giving the food a fuller, more appetising appearance.

Even with the right coating, the frying process itself still plays a major role in the result. One common mistake that Chef Mickey often spots is removing fried foods from the oil too early. If the frying time is too short, too much moisture may remain in the coating. As a result, the food may look cooked when first lifted from the oil, but will lose its crispiness quickly as it cools.

To keep fried foods crispy on the outside and juicy on the inside, there are several things to consider:

• Match the frying time and temperature to the ingredient. Thicker cuts require different handling compared with smaller or thinner ingredients.
• Conduct trial batches first to identify the most effective frying settings before scaling up.
• Ensure even cooking throughout. With the right settings, fried foods can stay crispy on the outside without becoming dry on the inside.

Beyond frying technique, the choice of frying oil also has a major influence on the result. In professional kitchens with high cooking volumes, solid frying oil or deep-frying fat is often preferred for its stronger heat stability. Compared with regular liquid oil, solid frying oil tends to be more resistant to heat degradation and does not burn easily when used repeatedly.

The advantages of solid frying oil for business needs include:

• More stable at high temperatures, making it suitable for repeated frying processes.
• Less likely to burn, especially when used in kitchens with high production intensity.
• Helps reduce oil absorption, so fried foods feel drier, lighter, and less greasy.
• More cost-efficient in the long run, as the oil maintains its quality longer and reduces the need for frequent oil replacement.

Developed for high-volume frying operations, our FILMA^® Goodfry Deep Frying Fat is a solid frying oil option for businesses looking to achieve stable frying performance during prolonged use. It also helps fried foods stay crispier, feel lighter, and absorb less excess oil.

Ultimately, great fried food relies on both recipe and process. From coating preparation and temperature stability to frying duration and oil selection, each step influences the final result. Combined with FILMA^® Goodfry Deep Frying Fat, these factors can help businesses produce fried foods with better texture, more consistent quality, and improved operational efficiency.

Need more references to develop your bakery and culinary products? Follow the WhatsApp Channel SMART Food Solutions for tips, recipe inspiration, and product information relevant to your food business needs.

The post The secret to fail-proof crispy fried foods: Professional deep-frying techniques and flour coating tips appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

In professional kitchens, especially those that rely on deep frying, the choice of frying fat is key. A frying medium that stays stable at high temperatures delivers crispier results, more even cooking, and greater consistency throughout the production process.

That is why many food businesses use solid frying oil, also known as deep frying fat, for high-heat applications. Its greater stability compared to liquid cooking oil helps maintain optimal frying performance, resists degradation from repeated heating, and reduces oil absorption in food. FILMA^® Goodfry Deep Frying Fat is one such option.

But good results do not depend on the frying process alone. How the fat is handled afterwards matters too. Proper handling preserves its quality for the next use, while reducing hygiene risks and keeping kitchen operations running smoothly.

Below, we cover its key advantages, along with practical tips on handling, storage, and cleaning after frying.

Advantages of Deep Frying Fat

Using deep frying fat provides several operational benefits for culinary businesses including:

• Stability at high temperatures, making it less likely to break down
• Crispier fried textures
• Lower oil absorption in food compared with liquid cooking oil

At the same time, it also needs to be handled properly after use. Because deep frying fat melts when heated and firms up again as it cools, the way it is stored and managed matters.

After frying, the fat stays in liquid form and usually contains food particles such as crumbs. As it cools, it gradually thickens and returns to a semi-solid state. If it is not handled well, this can affect quality the next time it is used, make equipment harder to clean, and even lead to drainage issues.

That is why it is important to follow a few key steps when storing deep frying fat for future use.

How to Store Deep Frying Fat Properly

To maintain quality for subsequent use, we recommend the following:

• Strain while warm
  Filter the fat once it is no longer excessively hot to remove food debris that may accelerate deterioration.
• Allow to cool naturally
  Let the fat cool to room temperature. Avoid sealing the container while still hot to prevent moisture condensation.
• Store in a sealed container
  Use a heat-resistant, food-grade container and store it in a cool, dry place. Once cooled, the fat will return to a semi-solid form.

Proper storage is important, but cleaning the equipment after use matters just as much. Any fat left behind on fryers or surrounding surfaces can start to harden as it cools, making it harder to remove later. Cleaning it properly and on time helps keep equipment hygienic and ready for the next use.

How to Clean Equipment from Solid Fat Residue

• Remove remaining fat first
  While still warm and liquid, pour leftover fat into a suitable container. This prevents it from solidifying inside the fryer.
• Wipe away excess grease before washing
  Soak up residual fat using paper towels or cloth wipes to reduce grease before washing.
• Use hot water and detergent
  Hot water helps remelt remaining fat residues. Wash the equipment with dishwashing detergent and scrub thoroughly with a sponge until clean.
• For fryers or large-capacity equipment
  Where needed, use a boil-out cleaning process with hot water and a specialised fryer cleaning agent. Rinse thoroughly and dry before the next use.

One common mistake is pouring used fat directly into drainage systems. As it cools, the fat can harden and build up inside pipes, leading to blockages and unpleasant odours. A better approach is to collect the fat in a container, let it cool and thicken, and then dispose of it through your local waste collection or used oil disposal system.

Deep frying fat does more than support what happens in the fryer. When chosen well and handled properly, it can help kitchens stay cleaner, run more efficiently, and deliver more reliable results over time. Designed for the needs of professional kitchens, FILMA^® Goodfry Deep Frying Fat supports more stable and efficient frying operations over the long term.

Gain more insights into frying techniques, kitchen operational tips, and professional culinary inspiration by joining the SMART Food Solutions WhatsApp Channel, where practical information can be applied directly to your food business operations.

The post Deep frying fat: Proper usage, storage, and cleaning practices appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).