Categories
Raw and par-baked frozen dough, börek, poğaça, simit and patisserie products: baking, storage and operations guides.
180 articles
The physics of mousse structure, mechanisms for holding air, the role of gelatine and chocolate, why mousse collapses, and how frozen mousse behaves.
6 min read
Turkish biscuits classified by texture family, the technical differences between un kurabiyesi, kavala and hanımeli, and how to store them.
6 min read
How absorption works in a drenched cake, the role of crumb structure, and the effect of sauce temperature and resting time.
6 min read
How a proving cabinet works, its temperature and humidity settings, alternatives for businesses without one, and solutions to common problems.
6 min read
The stages of frozen dough production, the differences between raw and par-baked, thawing and baking conditions, and a comparison from an operator perspective.
6 min read
The operational economics of slice cakes: display life, portion consistency and the range they make possible.
5 min read
How rolled, rose, water and Bosnian börek differ in shape, which use each suits, and how they compare for portioning and service.
6 min read
The Balkan origins of Bosnian börek, the technique of hand-stretched dough, the coiling method and what even baking in a large tray requires.
6 min read
A detailed look at the dough, filling and baking temperature of ay çöreği, and how to get it right at home or in a bakery.
6 min read
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