Sarmaşık offers turn-key fully-automatic or semi-automatic project solutions for White Pan Bread and Variety Pan Bread.
What are hearth breads? Typically, when bakers discuss hearth breads, they refer to “Bread that is based on a heated surface with no constraints on its shape except that produced by the loaf`s moulding and formulation.”
Hearth bread means bread not baked in pans/tins, it is baked on the oven hearth itself; products are handled on peel boards or conveyors.
According to US Standards, rolls and buns are the items that weigh less than 227 g while loaves of bread are those items that have net weight exceeding 227 g.
Some of the more common types are; hamburger buns, hot dog buns, Kaiser rolls, bagels, dinner rolls and hard rolls. The variety of rolls or buns is practically unlimited as they vary in formulation, size and shape. [Science of Baking, 3]
“A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food.
In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk.
“Artisanal food encompasses breads, cheeses, fruit preserves, cured meats, beverages, oils, and vinegars that are made by hand using traditional methods by skilled craftworkers, known as food artisans.” [Wikipedia]
Artisanal bread refers to several different types of bread made of traditional processing methods.
Grissini, in another word bread sticks, is originated in Italy. It is dried baked bread in different diameter and size.
Although similar to Italian Grissini, Turkish breadsticks are somewhat chunkier, although just as crunchy. They are mostly sprinkled with sesame or poppy seeds, or maybe made using fennel seeds, which gives them a noticeable anise flavor.
“Ramazan Pidesi (Turkish for Ramadan pita) is a traditional soft leavened Turkish bread. Round and rather flat in form, and having a weave-like patterned crust, Ramazan Pidesi is made of wheat flour with yeast, and topped with sesame and Nigella sativa seeds.
It is traditionally served for the iftar and sahur meals during the holy month of Ramadan.” [Wikipedia]
Croissants have a flaky texture and generally derive their sweetness from filling.
The flaky texture is produced by a process called laminating, or folding dough to create alternating dough and fat layers.
Cake is one of the favorite bakery products all around the world.
As dietary habits change, popularity of specific cake types also has been changing.
“Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.” …
In Turkey, baklava is traditionally made by filling between the layers of dough with pistachios, walnuts or almonds….