Categories
Raw and par-baked frozen dough, börek, poğaça, simit and patisserie products: baking, storage and operations guides.
180 articles
The structure of white chocolate, making the sauce, choux and filling balance, controlling sweetness, adding acid, presentation, storage and serving.
5 min read
What the product is, how it differs from classic frozen simit, storage advantages, the end of breakage, how it opens in the oven, parameters, texture and uses.
5 min read
What the product is, the function of the spiral, the dough, the filling, rolling technique, baking, glazing, storage and reheating.
5 min read
What the numbering means, the dimensions of a size one, calculating servings, slicing, layer structure, candles and writing, storage and price.
5 min read
What part-baking means, how it differs from raw frozen dough, baking parameters, equipment, sesame behaviour, shelf life, planning and cost.
5 min read
Choosing the potato, cooking method, mashing and the starch problem, moisture, spice balance, onion and fat, salting, cooling and storage.
5 min read
What the base does, choosing biscuits, grind size, calculating the butter, sugar and salt, pressing, whether to pre-bake, tin preparation and slicing.
6 min read
Why mince releases water, choosing the fat level, pan temperature, two-stage browning, when the onion goes in, the order of spices, cooling and storing the filling.
6 min read
The structure of açma, how it differs from sandwich bread, cutting, the sogginess problem, suitable fillings, unsuitable ones, hot service, presentation and planning.
6 min read
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