Pastry tip for perfect cottage cheese balls / quark balls

Heiner Münster's tasks at Jung Zeelandia, one of the leading manufacturers of baking agents and baking ingredients, include testing new developments and baking new baked goods as samples for customer presentations. He has been relying on the DLA continuous fryer for fat baked goods since 2009. "With the DLA, we achieve quark balls with a very attractive appearance and browning that are always of a consistently high quality, while reducing the frying time by 40 %," concludes the master pastry chef. Thanks to the special technique of submerged frying, the DLA continuous deep fryer produces a completely sealed pastry with hardly any fat penetrating. Another advantage: moisture cannot escape through the closed pores, so the quark balls / cottage cheese balls stay fresh for a long time.

Heiner Münster only uses unhydrogenated palm oil for frying. "This avoids the risk of allergens, such as peanut fat, and significantly fewer of the trans fatty acids that are unhealthy for the human body are formed than with hydrogenated fat," he explains. This is an important criterion, especially for large-scale producers that supply food retailers.

The DLA conveyor systems for submerged, automatic frying of products such as quark balls / cottage cheese balls are available in different sizes. The products can be introduced directly into the hot fat using a dosing unit, they are automatically fed through the fryer at specific intervals for a variable period of time (depending on the customer's requirements) and, after the frying process, are automatically and gently transferred to an optional product tray or, for example, to a sugar turntable.

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