Tags
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
7 articles
The fibrous structure of tahini halva, the sugar profile of molasses, its effect on structure, proportions, production, service and storage.
6 min read
How it gets made, the sugar profile, minerals, comparison with refined sugar, glycaemic effect, uses, conversion and storage.
5 min read
The iron content, haem versus non-haem iron, what helps and hinders absorption, use with tahini, calories and sugar, and daily quantity.
6 min read
The textural source of rejection, adjusting consistency by ratio, repeated exposure, the real nutritional value, presentation and portions by age.
5 min read
The shared production steps, sugar and mineral profiles of four varieties, flavour differences, spotting genuine pekmez, uses and storage.
5 min read
The nutritional profiles of tahini and molasses, the energy density of the mix, what is true about the iron claim, suggested ratios and storage notes.
5 min read
The structure of simit dough, the chemical function of molasses water, how sesame adheres, the shaping technique and the baking regime.
6 min read
Partnership
Contact us for our product portfolio, service quality and pricing. We serve professional kitchens, retail and wholesale channels alike.
