ARSLANBEY • Baklava Flour

It used for production of all kinds of baklava, water heurek, rolled pastry.
Original flavour and natural odor are preferred.
You may notice original color and appearance


Structure Characteristics
• High water enduration capacity and obtaining more products due to this characteristics
• Resistant dough with high elasticity
• Along with easy sheeting and not tearing, undesired outcomes such as drying, folding on the edges are not experienced
• Syrup absorption and obtaining a crispy product preserving leavening after syrup
• Standard product generation
Physical and Chemical Characteristics
Humidity : 14,5 max
Protein : 10,5 min
Cinder in the dry Substance : 0,55 max
Wet Essence : 33 min
Index : 70 min
Sedimentation : 39 min
Retarded Sedimentation : 49 min
Resistance : 600 min
Elasticity : 160 min
• The sacs should be stored on a mesh with a height of 10 cm in cool and dry places
• The flour should be sieved before use
• Sufficient water is given and the dough should be well-kneaded.
• The dough should be rested enough for easy phyllo sheeting
• If sheeting is difficult, this period may be prolonged.
• The starch used should be selected carefully for baklava sheeting
• Results obtained with wheat starch are better
• Oil should not be added excessively during pastry
• No air circulation is allowed in the production site