Sekerpare (Raw Frozen)
Semolina is used in şekerpare dough, and that governs how the dessert behaves against syrup. Semolina is coarse-grained; it forms an open structure in the dough, and after baking those pores draw the syrup inside. The result is a dessert with a light crust outside and a sponge loaded with syrup within.
In the raw frozen format the syruping step is left to the business. That gives the kitchen two decisions: the density of the syrup and the soaking time. A şekerpare left briefly is less sweet and keeps a dry zone at its centre; left longer it saturates completely. The sweetness level of the menu is set at this step.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Semolina forms an open structure in the dough, and those pores draw syrup in after baking.
- The dessert has a light crust outside and a syrup-loaded sponge within.
- In the raw frozen format syruping is left to the business, with density and soaking time its decision.
- The sweetness level of the menu is set at the syruping step.
Where To Use It
- Restaurant dessert menus
- Café and patisserie displays
- Served with tea
- Mass feeding and institutional kitchens
- Catering and event service
- Household use
Wholesale Ordering & Storage
Where syruping happens on site the recipe should be written down; if syrup density and soaking time vary with the person, consistency of taste is lost. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
When is the syrup added?
On site, after baking. Its density and the soaking time are the kitchen's decision.
Why is semolina used?
Its coarse grain forms pores in the dough, and those pores draw the syrup in after baking.
How is consistency of taste kept?
Syrup density and soaking time should be fixed in a written recipe, or they vary with the person.
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