News & Blog
Thuesday- June 24, 2025
One of the most important factors that directly affects the quality of bread is the temperature of the water used in kneading dough; especially on hot days of the year.
In this article, we want to explain in detail why we should use cold water to make dough in the hot season, what effect this has on the dough structure and the final quality of bread, and what points should be considered when using cold water.
Wednesday – May 16, 2025
Enriched flour is the result of a process in which nutrients that have been lost during processing are added back to the flour, or even minerals and vitamins that are not naturally found in wheat. The goal is to increase the nutritional value of the flour and help meet the body’s basic needs.
Wednesday – May 16, 2025
Flour is one of the most widely used food ingredients in home and industrial kitchens, playing a key role in preparing all kinds of bread, pastries, foods, and desserts. However, due to its powdery and natural nature, if not stored properly, it is subject to spoilage, moisture absorption, odor, or even pest infestation. Proper storage of flour is not only important from a hygienic point of view, but also helps maintain baking quality, improve food taste, and reduce food waste.
