We explored the benefits of using yellow flour for our masters; Yellow wheat is a type of wheat that is produced naturally and does not use yeast during its production. Therefore, it is a high quality and very healthy product. In addition, yellow wheat flour is obtained by grinding in water mills and is an easily processed wheat type. This makes it easier to use. When used in bread making, it gives bread a different color and intensifies the flavor and leaves a different taste on the palate. This high quality wheat bread has positive effects on human health. For this very reason, more and more people started to choose this kind of delicious and healthy bread. Some of these benefits can be listed as follows: - Strengthens the immune system. - Helps to lose weight by giving a feeling of satiety. -Lif ratio is high, even with a small portion can meet daily needs. - Accelerates blood circulation and supports healthy development. You can make standard and delicious breads with Tekbaş Yellow Flour.

It is known that during the production of bread, although the doughs look very good, the desired bread cannot be taken due to some cooking errors. Especially in cases where the error is not realized, the cause of the error is sought in other places and production cannot be put in any way. Blast oven temperature The bread crust becomes dark brown because the excessive oven temperature causes the bread to discolor quickly and the bread does not bake well. There is also a problem in knife opening of breads baked in such ovens. If such a problem is encountered, the oven temperature should be reduced to normal. Low oven temperature The blades of the breads baked at low temperatures become cracked and their crusts become light and pale. Since these breads will be cooked at low temperatures for a long time, they harden after a short time and lose their softness. Bakers who face such problems need to increase the cooking temperature. Excess steam in the oven during cooking Steam must be supplied to the oven in order for the bread to achieve the desired growth in the oven. However, if the amount of steam is excessive breads do not open knives. The crust color of such breads is extremely bright and light yellow. Hardness in the shell is another indicator. To solve this problem, it is necessary to reduce the amount of steam supplied to the furnace.

Quality pastries are made from quality flour. The quality of flour is undoubtedly determined by the quality of wheat. Quality wheat is grown depending on many factors. They all need to be complete and high quality. Soil structure, irrigation, ecological zone, timely sowing, harvesting and storage are the most important determinants. Wheat flour is obtained from endosperm, the richest part of the grain in terms of carbohydrates. Quality flour should contain all the vitamins and minerals contained in the endosperm. The weight of one of the wheat from which flour is obtained should be around 1 gram. Color, smell, texture ... The quality of the whiteness of flour, wheat smell and softness is evident. Once you have unpacked the flour, you can do a little test: Take the flour to your nose and smell it. Flour should not contain any odor other than wheat. Do not use the flour if you smell the slightest moisture. Look at the color of the flour, the more white it means, the better. Then take some flour into your hand and squeeze it, if flour is scattered around it is of good quality. Provides convenience during dough rolling and makes cakes more fluffy. What should be considered? When buying flour you should definitely choose to be packaged and from a good brand. Flour is very prone to be mixed with other products in terms of its structure and shape. You should stay away from the sacks of flour that are frequently encountered in pastry shops, markets, grocery stores and markets. You should make sure that the packaging is absolutely free from tears or holes, as this is a cause of moisture.

Baklava, which has been one of the most popular tastes of traditional cuisine since 1473, was served in palaces or special occasions such as festivals, invitations and banquets during the Ottoman Period. Nowadays, the best baklava you can eat in Gaziantep; pistachio, walnut, dry and normally made in different ways. Of course, such a desserts, which are hard to make, have a distinct form of eating. Baklava masters consider not to eat duly as disrespectful to dessert. How should a good baklava be? His secret is in thin dough! His secret is in thin dough! They used baklava when choosing the chefs to be taken to the kitchen in the Ottoman Empire. The cook passed the baklava exam and was taken to the kitchen. The most important criterion of baklava craftsmanship is to open a thin dough to cover the whole tray. The quality of the dough is determined by the flour used. Baklava dough made with high quality flour opens more easily and does not tear or stick. If baklava doughs are not equal, they will not taste. After the preparation of baklava is of course also important. The quality, sherbet and mortar of the butter used are important in determining the flavor of the dessert as well as in its lightness. Light baklava does not burn the interior, does not cause the desire to drink water and does not burn the throat. The dough is golden yellow and crispy. Eating baklava Using a flatware while eating a baklava cuts the dessert and pastes the dough. Therefore, the primary condition is to eat the baklava by hand. After picking up, turn the baklava upside down and bite the base paste to your palate. You must have smelled butter. By eating baklava in this way, you can get each flavor between the doughs separately. Bon appetit.

50 kg flour (for one sack of flour) should be given 68-70% water. (34-35 liters of water) Min. 40 min. Knead and add salt and yeast. 2-3 kg sour yeast should be added. 1.4% 700 g of salt 1% max. 500 g (one mold) 1,5% max.750 g (1,5 mold) yeast should be given in winter. Total kneading time is between 55-65 minutes depending on the type and speed of the kneader. Dough temperature should be between 22-25 ⁰C. First fermentation 10 min. Second fermentation 2-2.5 hours (according to the ambient temperature) Cooking: Matador, tube and rotary oven should be done at 210⁰C. The ground furnace should be burned at 230⁰C.

Because it contains bioactive components, the bread has higher nutritional value. It is a good source for some B group vitamins, minerals and pulp.It contributes to the regulation of intestinal functions, control of blood lipids and control of blood sugar in diabetes. While giving less energy, provides more fullness. Therefore, they reduce the daily intake of energy and the risk of obesity. It helps to reduce risk of the chronic diseases such as cardiovascular disease, hypertension, diabetics and some types of cancer. Due to dietary fiber content, it can be effective in decreasing hunger feeling by preventing blood sugar fluctuations and increase in insulin levels. In addition, magnesium taken from whole grain products has a positive effect on glucose utilization and vitamin E and other antioxidants inside them contribute to prevent metabolic syndrome.

It is effective for blood circulation disorders and high blood pressure disorders. It gives energy for body. As it contains water soluble fibers, it has a high effect on lowering cholesterol and preventing heart diseases. they bind to gall released into the intestines by reducing the reabsorption of cholesterol and prevent having colon cancer. It has been proved that rye bread reduces blood pressure and triglyceride, increase the usage of sugar and reduce heart risk.

Oat bread, which is at the top of the diet lists, is the most effective natural nutrient to prevent colon cancer. When oat bread is eaten regularly every day, cholesterol level have been reduced. Oat bread stores energy for body due to dietary fiber and protein content as it prevents excessive eating and weight gain thanks to feeling of fullness. Oat is used as a support for the treatment of blood pressure and heart disorders and helps treatment of focus problems, insomnia and reluctance. By reducing the amount of uric acid in the blood the bread helps treat rheumatism and gout. It cleans the body from heavy metals (poisonous lead, cadmium, chromium, etc.). Oat also contains Tocotrienols which are not found in all nutrients, are an antioxident, resemble with compound of Vitamin E.

Grain bread relaxes the digestive system and does not cause bloating. It contains 15 times more Folic Acid than normal bread. This acid lowers the risk of heart attack by %25. Oat Ruşeym is used in beauty and skin care creams in particular cosmetics sector. Its gluten values are very low that’s why it is nutritious and healthy for growing children. (Three slices per day are recommended for school-age children). It contains plenty of Omega 3, Omega 6, fatty acids. Grain bread reduces the levels of LDL cholesterol, triglycerides and blood pressure. It is very useful against arteriosclerosis. It is the bread type with the highest fiber content. There are folic acid, calcium, zinc, Vitamin B1 and B2. The bread is good for eye.

The kernel is highly effective in reducing high blood pressure due to its rich protein content. It does not reduce blood pressure for foods with vegetal protein value. High blood pressure means hypertansion. * Reduces blood pressure. * Reduces cholesterol. * Prevents and removes arteriosclerosis. * Contains highestquality of fat and protein. * Idea workers and weak children are recommended to eat 50 grams a day. * It is a good aphrodisiac. It also increases sexual desire. * Prevents heart and nerve diseases. * Diuretic. *It has healing effects on respiratory system disorders.

It beautifies the skin due to containing vitamin E which delays the signs of aging and strengenthens the cells. It prevents blood clotting and helps prevent vascular blockage for the patients with diabetes. It is good for fatigue as well as helping to prevent anemia. It has positive effects on the nervous system. It delays cataracts in the eye. It has natural aphrodisiac effect.

Ruşeym is the embryo part of wheat. It provides germination and reproduction of seed. It makes up approximately 3% of a grain of wheat. The essence which is very rich about vitamins and minerals are separated from wheat during flour production due to the fast peel time of essential oil acids inside. This process extends the shelf life of produced flour. As a result of decomposition, 1 ton of germ is produced from 1 ton wheat. NUTRITIONAL VALUE: 2 tablespoons rusheym approximately 60-70 kcal. in; 1.5 g of unsaturated fat 9 g carbohydrate 4 g protein 2 g fiber 2 g sugar and many health-friendly nutrients. VITAMIN AND MINERAL SOURCE: • It is rich in Vitamin A, Lecithin and also iron, zinc, magnesium and chromium as minerals. • It includes folic acid, vitamin B1, B6 which are effective in the prevention of cardiovascular health. • High dietary fiber content increase the satiety in the stomach. It regulates blood sugar, controls the serum cholesterol levels. It also helps to reduce intestinal problems such as constipation. • It contains phytosterols which effective the reducing in LDL, also known as bad cholesterol. • It is a high quality source of omega3. It helps the nervation system to work, to reduce cholesterol and to regulate blood sugar. • It is a source of vitamin E which is also a source of good antioxidan. It enhances the durability of cell membrane, improves immune system, prevents cancer and helps to maintain skin health.

A-) EXTERNAL STRUCTURE Low Volume: Use of fresh or wrong type of flour, Insufficient water addition, Insufficient, weak or poorly preserved yeast use, Excess salt use, Excess diastatic activity, Insufficient oil use, Improper kneading and / or fermentation, Cold dough, Very hot Oven Excessive Volume: Low salt usage, Keeping the first fermentation time longer, Keeping the last fermentation time longer, Too cold oven Pale Crust Color: Insufficient sugar residue, Insufficient diastatic activity, Hot and / or excessive fermentation, Insufficient moisture in final fermentation, Too cold oven , Undercooking Dark Crust Color: Excess sugar and / or dairy products, Insufficient fermentation, Too hot oven, Overcooking Shelled Bubbles: Insufficient kneading and / or fermentation, Improper shaping, Excess steam in final fermentation, Improper processing during baking, Excessive furnace vapor (condensation) Thick Crust: Enough z sugar, milk and / or fermentation, Insufficient diastatic activity, Excess fermentation, Excess steam or insufficient moisture in final fermentation, Very cold oven, Excess baking Separation of crust: Fresh flour, Insufficient diastatic activity, Insufficient oxidation and / or fermentation, Insufficient in fermentation moisture, insufficient final fermentation, excessive shaping (forming board, very low, narrow range), excessive height of the oven from above temperature, insufficient furnace height “ROUGH ıçak Blade Opening Opening: Excessive fermentation, Excess kneading, Insufficient oxidation, Insufficient fermentation Moisture, Improper shaping, Weak flour, Over-kneading Blade Unfolding: Improper fermentation, Excess diastatic activity, Excess oxidation, Excess final fermentation, Too hot oven. B-) INTERNAL STRUCTURE Weak Structure: Unsuitable kneading and / or fermentation, Excess diastatic activity, Insufficient fat, Drying of the shell structure of the dough in the last fermentation, Excessive fermentation, Too cold oven Broken Pore Structure: Poor flour, Tight, dense or loose dough , Excess kneading, Improper fermentation and / or shaping, Too cold oven Bread Inner Discoloration: Poor flour color, Excessive diastatic activity, Excessive fermentation, Insufficient salt, Improper kneading and / or shaping, Excessive fermentation, Excessive fermentation Oven Coarse Pores: Weak Flour, Unbalanced Production Formula, Incorrect Fermentation, Excessive Dough Flour Usage, Improper Shaping, Too Hot Final Fermentation, Insufficient Furnace Vapor Layers of Different Colors: Unsuitable Kneading, Excessive Flour Usage, Insufficient Oil, Unsuitable Shaper setting, Improper use of the remaining dough Sourness, Weak Flavor Bad Coke u: Poor raw material quality, Improper use of raw materials, Unbalanced production formula, Insufficient salt, Improper fermentation and / or baking Storage Quality (Staling): Improper kneading and / or fermentation, Unbalanced production formula, Use of simple production formula (only) flour, water, salt and yeast), Poor raw material quality, Excess end fermentation, Too cold oven, Too much cooling before packing
From All Our Innovations
Be Informed...