Usage Areas
Tel Kadayıf Üretiminde
Taste- Scent: Original taste and scent
Color- Appearance: Original color and appearance
*Unadulterated |
|
Physical and Chemistry specialities
| Humidity |
: |
14,5max |
| Protein |
: |
9min |
| Ash |
: |
0,55max |
| Wet essence |
: |
22max |
| Index |
: |
50min |
| Sedimentation |
: |
18min |
|
| Easy flow because of low water lifting and high viscosity
Easy handworking while producing
Originality in color after cooking
Long duration endurance in appropriate condition
Able to get standardized product speciality
Easiness and energy possession in cooking by capability of leaving related water speciality |
|
Sacks must have been protect on grill 10cm high from ground, cool and clear floor.
Should sift before using dough
The heat of flour-water mix must be 22-24 C
Product should be consumpted daily because of high level water activity's cause ash risk and also should apply protective matter and vacoom package, if desire long time lived
Not air circulation in the product room and allow to rest dough in 65% relative moisture and 20-25C heat |
