Kashar Cheese Pogaca 80 g (Raw Frozen)
What separates kashar from white cheese is how it melts. Its protein structure changes during maturation, and on heating the cheese turns fluid rather than breaking apart; the strands that stretch when it is pulled are the result of that structure.
That is a property requiring hot service. A kashar poğaça fresh from the oven pulls into strands when broken; once cool the cheese sets and the effect is gone. The business consequence is simple — kashar poğaça is an item sold from a hot counter and served hot, not one to wait long in a display.
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?
- The protein structure of kashar turns fluid on heating, and the strands stretch when pulled.
- The effect exists only while hot; once cool the cheese sets.
- It is an item sold from a hot counter and served hot.
- Baking on site means it is served at its best.
Where To Use It
- Bakery and café hot counters
- Breakfast tables and hotel buffets
- School and institutional canteens
- Tea-time catering
- Catering and meeting service
- Household use
Wholesale Ordering & Storage
Products served hot should not wait long in the display; baking in small batches protects both the effect and the sale. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 180 days.
Frequently Asked Questions
Why does the cheese pull disappear?
Kashar stays fluid only while hot. Once cool the cheese sets and no strands form.
How should it be served?
Hot. It should be sold from a hot counter rather than waiting long in a display.
Should it be baked in small batches?
Yes. Small batches shorten the wait in the display and protect the effect.
Similar Products
You May Also Like
Salt works in two directions in leavened dough. In small amounts it regulates yeast activity and strengthens the structure; increase it and yeast activity slows, and the dough never reaches the volum…
Tiramisu Slice (Ready to Serve)
Tiramisu differs structurally from classic cakes. Savoiardi biscuits are used instead of sponge; they are dipped in coffee to soften and layered alternately with mascarpone cream. The resulting struc…
Part-baking is an industrial answer to a specific problem in bread making: the internal structure of the dough is built at the factory while the crust is left to the point of sale. The product leaves…
Antep Special Pistachio Baklava (Baked Frozen)
The source of the pistachio used in baklava determines the colour of the product directly. Antep pistachios are smaller than other varieties and their kernels are markedly deep green; that colour is …