70% less saturated fat*
*6. 4g per 100mL saturated fat compared to 22. 5g per 100mL in Eta Cottonseed Oil.
Non GM? – Non Genetically Modified
?Non Genetically Modified canola oil.
Ingredients
Canola Oil, Antifoam (900a)
Servings Per Pack: 200
Serving Size: 200
| Average Quantity per Serving | Average Quantity per 100g | |
|---|---|---|
| Energy (kJ) | 3400kJ | |
| Protein | 0g | |
| Carbohydrate | 0g | |
| - sugars | 0g | |
| Fat, total | 92g | |
| - saturated | 6.4g | |
| -monounsaturated | 63g | |
| -polyunsaturated | 21.8g | |
| -trans | 0.8g | |
| Sodium | 0mg | |
| 10-Formyldihydrofolate | 7g |
Storage Instructions:
Country of Origin: Made in Australia from at least 99 Australian ingredients
| Weight | 20L |
| Pack Size | 1 |
| Carton Size | 1 x 20L |
| Cartons Per Layer | 16 |
| Layers Per Pallet | 3 |
| Total Cartons Per Pallet | 48 |
| EAN | 9310047205797 |
Recipes Featuring This Product
Apple Cider Vinegar-cured Salmon with Ciabatta Crisp
Brighten your spring menu with this elegant and refreshing starter. Apple cider vinegar-cured salmon delivers a delicate balance of acidity and richness, paired perfectly with the crisp crunch of toasted QBA Ciabatta. A zesty lemon and dill Oli & Vine mayonnaise adds creaminess and depth. Light, modern and cost-effective, this dish is ideal for showcasing premium ingredients with finesse.Â
Beer Battered Fish & Chips with Tartare Sauce
Delight your customers with classic beer-battered fish and chips paired with house-made tartare sauce. As a premium alternative, try Oli & Vine Aioli. To achieve the crispiest batter, use ice-cold beer. The shock of cold hitting the hot Crisco Canola Oil you are frying in creates a light, crunchy texture that stays crispy for longer. Opt for coated chips to ensure maximum crunch and hold.
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