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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
15 articles
What defines ev baklavası, the effect of pastry thickness, the number of layers, syrup uptake, butter, baking, slice size, cost and storage.
6 min read
How kadayıf strands are made, how they differ from baklava pastry, the butter ratio, walnut, baking, syrup balance, portions and storage.
5 min read
The function of gathering, how the wrinkles hold syrup, the walnut, roll diameter, baking, syruping, service and storage.
6 min read
Walnut against pistachio, how fat affects the syrup, the risk of rancidity, ratios, roasting, syruping and storage.
6 min read
The water and sugar in carrot, the effect of grate size, choice of fat, the role of walnut, spice balance, the loaf form, baking and storage.
5 min read
The structure of kadayıf, why the walnut decides, indicators of quality, the nut proportion, buttering, arranging the tray, baking and syruping.
5 min read
The technique of sarı burma, how gathering works, the role of thin filo, distributing the walnut, buttering, arranging the tray, baking and syruping.
5 min read
What home-style means, the choice of fat, preparing the walnuts, mixing, types of sugar, shaping, baking and positioning in a display.
5 min read
What home baklava means, hand-rolled filo, the dough and resting, using starch, layering, buttering, cutting and baking.
5 min read
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