We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help:
1 . How can i reuse this in noodles?
2. Or if i reuse it to other bakery products, will occur any quality and shelf life problem?
u can not use it which has so high peroxide level higher 10.. or acidiy FFA 1.5.. it smells so rancid and it is so dangerous for cancerogenic results. u have to destroy it.. it is not possible to reuse it to other all food products unfortunatelly..
2. It should be consumed across the shelf bakery products if it is palatable. If it gives rancid smell you cannot do that also. Before using in any bakery products check the peroxide value also.