Categories
Raw and par-baked frozen dough, börek, poğaça, simit and patisserie products: baking, storage and operations guides.
180 articles
The state of yeast in frozen dough, thawing, proving, a temperature and time table, humidity, the proving test, proving cabinets and common mistakes.
5 min read
Table versus cooking olives, managing salt, the brine problem, stones and chopping, varieties, proportions, colour bleed and storage.
5 min read
What minced meat does in a filling, water in vegetable fillings, pulses, mushrooms and umami, cheese, salt, texture and menu design.
5 min read
The texture and salt profile, why they create thirst, hot drinks, cold drinks, dairy, non-alcoholic options, temperature and presentation.
5 min read
The fat profile of pastry groups, laminated, yeasted, syruped and dry products, coffee strength, milk and the order of service.
5 min read
The structure of su böreği, moisture in boiled pastry, how it dries, the foil method, adding steam, temperature, appliances, slicing and storage.
6 min read
Dough consistency, resting, rolling the rope, twists, ring diameter, the molasses bath, sesame, tray layout and standardisation.
6 min read
The mechanism of staling, reversing retrogradation, adding water, foil and lids, the temperature range, comparing appliances and reheating twice.
5 min read
What changes in a display, moisture loss, times by filling, hot and cold cabinets, heat lamps, batch baking and end-of-day management.
5 min read
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