BBM Magazine Issue-Sayı: 39 July/August - Temmuz/Ağustos 2020

COVER STORY • KAPAK DOSYASI 40 BBM / JULY-August 2020 • temmuz-ağustos 2020 Bu da dondurulmuş unlu mamullerin mutfak kültürümü- zün coğrafyalar arası aktarımına katkıda bulunan önemli bir özelliğidir. İncecik ve çıtır çıtır el açmasına yakın kalite- de üretilmiş bir donuk endüstriyel böreğin dünyanın her- hangi bir şehrinde tüketiliyor ve beğeniliyor olması beni çok heyecanlandırıyor. Ek olarak çiğ ya da işlem görmemiş bir protein kaynağı içermediği sürece de donuk unlu mamuller, donuk gıda- lar arasında tüketimi en güvenli ürünlerdir. Sadece doğru çözdürülmeleri ve doğru fırınlanmaları gerekir. Çözdürme süresinde hata yapılsa veya 1- 2 saat oda sıcaklığında unutulsa bile çapraz bulaşma olmadığı sürece tavuk veya et ürünleri kadar tehlikeli hale gelmesi mümkün değildir. Yaptığımız hata sadece son ürün kalitesine ve yeme özel- liğine negatif yönde etki edecektir. 5 Farklı teknoloji ile üretim Günümüzde 5 farklı teknoloji ile endüstriyel dondurul- muş unlu mamul üretimi yapılmaktadır. This is an important feature of frozen bakery products that contributes to the transfer of our cuisine culture be- tween geographies. It makes me very excited that a frozen industrial pastry produced with a quality close to the fine and crispy hand-made pastry is being consumed and ap- preciated in any city of the world. In addition, frozen bakery products are the safest to consume amongst frozen foods, unless they contain a raw or unprocessed protein source. They just need to be defrosted and baked properly. Even if the Only the defrost- ing and cooking process are done in the final consumption area.rosting duration is mistaken or they are forgotten at the room temperature for 1-2 hours, it is not possible for them to become as dangerous as chicken or meat prod- ucts unless there is cross contamination. Our mistake will negatively affect only the end product quality and eating feature. Production with 5 different technologies Today, industrial frozen bakery products are produced with 5 different technologies. Although the final consumption areas change, the tech- nology with which frozen bakery products are produced is the most important factor, and this last point will shape our product preparation process and needs. Today, it is possible to produce all bakery and pastry products such as sourdough bread, bun, simit, croissant or pastry in this frozen method. 1) Unfermented Frozen Products i. In the production process, the dough is prepared, cut and shaped respectively according to the product weight, and sent to the freezer. ii. In the final product consumption area, the product is defrosted, fermented -if there is ferment is the content-, cooked and consumed respectively in accordance with the product structure. Pastries are produced with this technology. 2) Pre-fermented Frozen Products or Rady to Bake i. In addition to the first method, it is a freezing technique performed at the production facility after fermentation. ii. Only the defrosting and cooking process are done in the final consumption area. As the fermentation time is saved, it is the best method to achieve more practical and homemade product quality. Pastries and Croissants are suitable for this technology. 3) Par- Baked Frozen Products i. In addition to the second method, the product is fro- zen after semi-cooking. ii. It is defrosted in the final consumption area according to the product type and the final touch is made with bak-