Kashar Cheese Acma 100 g (Raw Frozen)
A layered dough changes where the filling sits. In a single-piece dough the filling is placed in the middle and stays there; in a folded, opened dough it enters between the layers and spreads across several planes as the folding proceeds.
The effect on the bite is felt directly. The cheese is present as thin sheets rather than a single core, and a bite from the edge holds as much cheese as one from the middle. Melting in the oven, the cheese also lightly binds the layers together so the açma holds without falling apart.
Shelf life and storage conditions
- Shelf Life
- 180 days
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- In a folded, opened dough the filling enters between the layers and spreads across several planes.
- The cheese is present as thin sheets rather than a single core.
- A bite from the edge holds as much cheese as one from the middle.
- Melting cheese lightly binds the layers, so the açma holds together.
Where To Use It
- Breakfast tables and hotel buffets
- Bakery and café displays
- School and institutional canteens
- Served with tea
- Catering and meeting service
- Household use
Wholesale Ordering & Storage
Where the filling is spread between layers, the perceived portion exceeds the weight; meeting filling in every bite makes the product read as fuller. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 180 days.
Frequently Asked Questions
Why doesn't the cheese gather at one point?
Because the dough is folded and opened, the filling enters between the layers and spreads across several planes.
Does the acma fall apart while baking?
No. The melting cheese lightly binds the layers together.
How does it differ from the kashar poğaça?
The dough. In a poğaça the filling stays as a single core; in an açma it spreads between the layers.
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