Here you can find the latest edition of the VITO newsletter. This time you will learn the secret behind perfectly fried fries. You can also look forward to an interesting article on VITO in the desert and a delicious recipe.

1. VITO AG - NEWSLETTER
In article 3, Sascha, a trained
executive chef, reveals his
favourite kibbeh recipe!
ISSUE 05/21
What you can expect in this issue:
In article 2 you will learn about the
secret for perfectly fried fries
KIBBEH A LA
SASCHA
From executive chef to Managing
Director for frying oil filters in Dubai –
Curious? Read more in article 1
VITO IN THE
DESERT
© 2020 All right reserved by VITO AG - Imprint - Privacy - AGB
GOLD INSTEAD OF
CARBON

2. Schon seit etwa 4 Jahren hat die VITO AG eine Filiale in Italien
und mit Massimo, Alessandro und Gabriele die perfekten Partner
vor Ort.
Schon 1996 hat Massimo Cappelli Andreas Schmidt, CEO der
VITO AG, kennengelernt, als er aufgrund seines Studiums in
Deutschland lebte. Da Massimo von Anfang an überzeugt von
VITO war, begann er bereits im Jahr 2006 mit dem Vertrieb des
Geräts in Italien.
2017 entstand eine Filiale mit insgesamt 300m² inklusive Büro,
Lager, einem Demoraum, sowie dem Service vor Ort. Mittlerweile
gibt es auch ein weiteres Vertriebsbüro in Rom.
VITO Italia
Beitrag 1
Even before the opening of the
subsidiary, the VITO frying oil filter
was already well known in the
Arabic market, also because of the
frequent presence of VITO CEO
Andreas Schmidt in the region.
Especially at Gulfood, an important
hospitality trade show in Dubai, we
were always represented and
continue to be so now with our local
partner, Sascha Geib.
Sascha Geib, Managing Director of
VITO UAE, has been with VITO
for over 10 years. He is a trained
executive chef who worked with
VITO in his kitchen before joining
VITO. He is passionate about what
he does and customers and
resellers appreciate his easy-
going and friendly way of doing
business.
Sascha
Geib
Al Manara Tower, VITO office View from the office

3. Optimal frying
So, in order to achieve optimal
results when deep-frying, the
cross-section of the potato
sticks should not be too small.
Fine cuts tend to be greasy.
The oil should not be heated
higher than 175 degrees celcius.
The frying process is not
accelerated by higher
temperatures, but the quality of
the oil decreases. Finally, it is
very important to filter the frying
oil regularly in order
to remove
suspended
and bitter
sediments.
Otherwise the
dark particles stick
to the fries. VITO frying
oil filters offer the optimal
solution to this problem.
Deep frying is healthy
It is a fact that (avoidable)
mistakes during the frying
process can increase the fat
content of french fries to as
much as 25%, while the average
value is only 8%. Because oil is
an optimal heat transfer medium
and cooking times are very tight,
even vitamins and proteins are
largely preserved during deep-
frying.
The''Maillard'' Reaction
A main requirement for properly
fried food is the correct handling
of the frying oil. It must not be
too old or overheated. An
indication of well-maintained frying
oil are large bubbles during the
frying process.
But the secret for perfectly fried
fries is also a bit of knowledge in
chemistry. On the outside of the
fries within a 0.3-millimeter-thick
zone, free sugar molecules react
with proteins under the influence of
heat. This reaction is also known
as the 'Maillard reaction'. The
result: an aromatic golden brown
layer with the typical fried taste
and a light, fat-free core on the
inside.
For many of us, there is nothing better than golden-brown deep-
fried, crispy fries. Others consider the crispy potato sticks as
unhealthy. But what is the real situation with this popular side
dish?
Article 2

4. Article 3
Kibbeh is a typical dish everywhere in the Middle East. It can be enjoyed as a
starter, snack or main course.
Recipe for 40 pieces
(2h preparation time and 2h cooking time).
Filling:
• 500g minced meat (50/50 lamb & beef)
• 2-3 finely diced onions
• 1 tbsp 7 spice mix*
• 1.5 tbsp Kibbeh spice**
• 1 tbsp salt
• approx. 150 g chopped walnuts
• 2 tbsp sumac
• Olive oil to sauté
Cover:
• 1kg fine bulgur wheat
• 1kg minced meat (50/50 lamb & beef)
• 2 roughly diced onions
• 1½ tbsp Kibbeh spice**
• 1½ tbsp corn flour
• 1 tbsp 7 spice mix*
• ½ tbsp pepper
• 1 tsp salt
• Filtered quality oil for deep frying
For the filling:
For the coating
Preparation:
-Cover bulgur completely with water and leave
- sauté the onions, add the minced meat and continue to brown
- Finely chop and season the mix
- When well browned and finely shredded remove from heat, cool slightly and add sumac
and walnuts and add the sumac and walnuts (season again if necessary)
- Drain the bulgur
- Blitz the meat with the bulgur (in a ratio of 1:1) until you have a fine mix
- Do the same with the onions and spices and mix everything together (if too dry, add a little
water).
- Form golf ball-sized balls, create a hole in the center and add the filling
- Take another spoon of the covering mix, seal the hole and shape into the typical shape
- Deep fry in quality filtered oil and serve with yoghurt/tahini/.... - Serve with dip
Kibbeh a la Sascha

5. 5 tbsp Garam Masala or Allspice
2 tbsp turmeric
2 tbsp black pepper (ground)
2 tbsp cinnamon
1 tbsp pepper powder
1 tbsp coriander (ground)
1 btsp cumin
1 tbsp cayenne pepper
2 tbsp cumin seeds
1 tbsp dried rose petals
1 tbsp black peppercorns
2 tbsp dried marjoram
2 tbsp dried basil
1 tbsp dried mint
½ tbsp cinnamon
1 tbsp 7 spice mixture
1 tbsp salt
** = 7 spice mix:
** = Kibbeh spice:
Grind in a mortar
Spice blends
To get the most out of this dish, the right seasoning is essential!
Here you can learn how to make the ultimate Kibbeh seasoning mix
yourself. If you like, you can of course also use a ready-made mix.
We recommend to serve with perfectly
fried fries.
Enjoy your meal!
-Sascha Geib