традиционни балканкси закуски

TRADITIONAL BALKAN BREAKFAST

Traditional snacks are based on many special dough recipes prepared by certain and characteristic technologies (almost always manual)

the flours are special, full protein and with great strength as one time,

and the fillings are from first-class raw materials from dairies and sausage shops without compromising on quality.

The secret of these recipes, in addition to flour, technology and fillings are NATURAL FATS (butter, olive oil, etc.)

which give the elasticity, taste and durability characteristic of this category of snacks.

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TRADITIONAL PIE WITH "RURAL PEEL - CHEESE"

Three types of very special flours: "LIMNOS" yellow flour from too wheat (gives flavor and golden appearance), "STRONG FLOUR" from soft wheat (gives great strength of the dough) and Canadian flour "EL" with gluten 58% (gives elasticity in the dough), provide dough capable of opening a sheet of less than 1mm. for shaping rural pastry crusts. These RURAL CRUSTS, extremely strong, provide crisp top and bottom in our pies and a very nice dough structure inside the pies.

HERE, recipe with CHEESE stuffing and many other fillings.

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TRADITIONAL PIE WITH "RURAL PEEL - SPINACH / CHEESE"

Three types of very special flours: "LIMNOS" yellow flour from too wheat (gives flavor and golden appearance), "STRONG FLOUR" from soft wheat (gives great strength of the dough) and Canadian flour "EL" with gluten 58% (gives elasticity in the dough), provide dough capable of opening a sheet of less than 1mm. for shaping rural pastry crusts. These RURAL PEELS, extremely strong, provide crispness on top and_cc781905-5cde-3194-bb3b_of our structure

HERE, recipe with spinach filling - CHEESE and many other fillings.

TRADITIONAL BULGARIAN PIE WITH PULLED CRUST

Hand-shaped dough membrane, as thin and elastic as possible with equal thickness, extremely strong, with great possibilities for stretchability without breaks and holes. VERY STRONG FULL-PROTEIN 5cde-3194-bb3b-136bad5cf58d_ Slightly non-hydrated oils, provide elasticity and a richer taste. After appropriate breaks according to the technology of pulling and sideways with the help of air, an elastic very thin dough membrane of equal thickness is formed. The attached film (right) and the recipe (click HERE) presents in detail the whole mechanism and technology, as well as countless recipes for fillings

TRADITIONAL GREEK PIE "BUGATSA" WITH HAND PULLED BUCKETS "in the air"

FILLINGS: WITH CREAM, WITH SUREN, WITH MIND

Manual very thin TRADITIONAL PULLED CRUST with exceptional elasticity thanks to fully developed high quality gluten1

(see video recipe). The double-sealed bag of thin dough may include a special milk cream or cheese with béchamel or minced meat. These are the special Thessaloniki pies "BUGATSA"

HAND ROLLED PIE (traditionally KIHI), IN THE OVEN

In Bulgaria, the rolled pie is almost always made with PULLED BUCKETS

while in Greece with RURAL BARS, the Scheme and the dough distribution relative to the filling

forms other structural characteristics and therefore the twisted pies (kihi) are extremely famous

throughout the Balkan Peninsula. In the movies and recipes for DRAPANI and RURAL BARK you can see

technology.

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HAND MULTI-SHEET PIE (Scottish method), IN THE OVEN

Without a laminator, thanks to three different types of oils and fats, with different hydration, a dough with pieces of fat is obtained which during the baking of the pie fat and moisture evaporate in different ways by the so-called "Scottish method".

Very rich flavors, with very pleasant tastes and aromas of fractionated oils which with full-protein very strong flours provide healthy structure complete and delicious breakfast with different fillings.

HAND MULTI-SHEET PIE (fast Scottish method), IN THE OVEN

HERE, PROPOSALS FOR CHEESE FILLINGS

CLASSIC BALKAN PIE "KURU" (variant with natural yeast)

Linzer butter salty yeast dough, very tasty and slightly crunchy with very rich flavors

of natural cow butter with filling of cream cheese-bechamel.

KURU pies do not dry quickly, have great durability and retain their aromas

and its natural flavors thanks to the way it is kneaded and the natural raw materials used

HERE, PROPOSALS FOR CHEESE FILLINGS

КЛАСИЧЕСКА БАЛКАНСКА БАНИЦА "КУРУ" (вариант ПРЕФЕРМЕНТ)

Линзер маслено солено маяно тесто, много вкусно и леко хрупкаво с много богати аромати

на натурално краве масло със пълнеж от крем сирене-бешамел приготвена по бърза процедура с ПРЕФЕРМЕНТ БЮКЕР.Баниците КУРУ, не изсъхват бързо, имат голяма трайност и запазват ароматите и натуралните си вкусовете благодарение на начина на месенето и ползваните натурални суровини

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БУТЕР ЦАРЕВИЧНИ СНАКС - ЗАКУСКИ / ГРАНОПАН МАЙЗАНО

Царевично многолистно-бутер тесто основан на царевични брашна и гранули обогатени с много специален

смес от поправки (майзано спейс) което осигурява много богат вкус и природни аромати.

ИДЕИ ЗА ПЪЛНЕЖИ ползвате от предишни рецепти и апликации

MULTI-GRAIN BALKAN BANICA "KURU" (cheese)

Linzer butter salty MULTI-GRAIN dough, very tasty and slightly crunchy with very rich aromas of natural cow butter HEALTHY, with a filling of cream cheese-bechamel.

KURU pies do not dry quickly, have great durability and retain their aromas and natural flavors

Thanks to the way of kneading and the used natural raw materials

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МНОГОЗЪРНЕСТА БАЛКАНСКА БАНИЦА с ГРАВИЕРА

маслено солено МНОГОЗЪРНЕСТО тесто, много вкусно и леко хрупкаво с много богати аромати на натурално краве маслоЗДРАВОСЛОВЕН, със пълнеж от крем гравиера-бешамел.

Баниците с ГРАВИЕРА, не изсъхват бързо, имат голяма трайност и запазват ароматите и натуралните си вкусовете Благодарение на начина на месенето и ползваните натурални суровини

WHOLE GRAIN BALKAN BANU "KURU" (cheese)

Linzer butter salt dough with WHOLE GRAIN FLOUR,

very tasty and slightly crunchy with very rich aromas of natural cow butter

HEALTHY, stuffed with béchamel cream cheese.

KURU pies do not dry quickly, have great durability and retain their aromas and natural flavors

Thanks to the way of kneading and the used natural raw materials

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CORN BALKAN BANICA "KURU" (cheese)

Linzer butter salty CORN dough, very tasty and slightly crunchy with very rich aromas of natural cow butter HEALTHY, with a filling of cream cheese-bechamel.

KURU pies do not dry quickly, have great durability and retain their aromas and natural flavors

thanks to the way of kneading and the natural raw materials used

BALKAN BANITSA "KURU" (with Bulgarian yellow cheese and bechamel)

Hundreds of types of fillings can be included in the dough and crusts for traditional pies.

Click HERE to see some of the proposals and applications of ALMA LIBRE

for fillings. For more information and recipes, contact technologists and retailers

of ALMA LIBRE.

MEDITERRANEAN BANU "KURU" (chicken, mushrooms, bechamel)

.In the dough and crusts for traditional pies we can include hundreds of types of fillings.

Click HERE to see some of the proposals and applications of ALMA LIBRE

for fillings. For more information and recipes, contact technologists and retailers

of ALMA LIBRE.

БАНИЦА ГНЕЗДО синьо сирене

Линзер маслено солено тесто, много вкусно и леко хрупкаво с много богати аромати на натурално краве масло

със пълнеж от крем синьо сирене. Не изсъхват бързо, имат голяма трайност и запазват ароматите и натуралните си вкусовете

Благодарение на начина на месенето и ползваните натурални суровини

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TRADITIONAL BANITSA WITH CRISPY CRUST "ALEXANDROS" - cheese

.In the dough and crusts for traditional pies we can include hundreds of types of fillings.

Click HERE to see some of the proposals and applications of ALMA LIBRE

for fillings. For more information and recipes, contact technologists and retailers

of ALMA LIBRE.

TRADITIONAL BANITSA WITH CRISPY CRUST "ALEXANDROS" - spinach / cheese

.In the dough and crusts for traditional pies we can include hundreds of types of fillings.

Click HERE to see some of the proposals and applications of ALMA LIBRE

for fillings. For more information and recipes, contact technologists and retailers

of ALMA LIBRE.

TRADITIONAL BANITSA WITH CRISPY CRUST "ALEXANDROS" - bacon / cheese

.In the dough and crusts for traditional pies we can include hundreds of types of fillings.

Click HERE to see some of the proposals and applications of ALMA LIBRE

for fillings. For more information and recipes, contact technologists and retailers

of ALMA LIBRE.

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THE MILLER'S BREAKFAST (sweet breakfast)

Central European traditional rustic pastry-breakfast of rich yeast dough

of honey and natural cow oils.

Various fillings based on farsipan 0DENBAKE from apricot kernels are available.

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