The timeless flavour of Turkish baklava is rooted in the benchmarks established by the Turkish Standards Institute (TSE), alongside the quality of ingredients and the skill involved in its preparation. Experts in baklava and various companies assert that these standards have a significant impact on the flavour.
As reported by the İHA correspondent, the standard for “Turkish baklava” established by the TSE imposes regulations on every aspect, from the preparation process to the selection of ingredients.
Thus, the sugar content in fresh baklava ought to range from 30 to 42 percent, while in dry baklava, it should fall between 25 and 30 percent. Clotted cream has no place beneath the seasoning in dry baklava.
The TSE standard specifies that for baklava production, the dough made from hard wheat flour or special purpose flour, along with eggs, salt, and water, must be rolled out using a sprinkling of wheat starch.
One ought to incorporate clotted cream, butter, or plain oil into or between the dough, while the filling should consist of pistachios, walnuts, hazelnuts, or almonds.
The standard further specifies that the syrup must be concocted by boiling white sugar with water, adhering to a precise temperature and cooking duration.
“Turkish baklava consists of an impressive 40 layers of yufka.”
Özgün Yılmaz, the individual overseeing a baklava enterprise, informed İHA reporters, “Turkish baklava is crafted with 40 layers of delicately rolled yufka.” The syrup is made using regular sugar. It ought to strike a balance, neither overly weighty nor too insubstantial. The top ought to be more crisp. The base ought to have soaked up the syrup. It ought to be a rich golden yellow. It ought to possess a consistency that simply dissolves upon the palate.
“One ought to steer clear of clandestine baklava establishments.”
Yilmaz remarked, “Our pistachio baklavas enjoy greater popularity.” We provide pistachios sourced from the Antep region. Our products are crafted with genuine sugar, walnuts, and pistachios. We ought to issue a caution to all concerned. As the festive season draws near, it is prudent to steer clear of unlicensed baklava establishments that lack any brand recognition.
Authorities stress the importance of consumers opting for a safe choice regarding both health and quality by selecting businesses that adhere to TSE standards.
It has been noted that baklavas not produced to the required standards could potentially compromise both their flavour and hygiene.
Source: IHA
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