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    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Question from our new member Mario while we figure out some forum posting glitches.

      This is cross posted to ingredients and processing as well.

      I am trying to make Arabic/Syrian bread that is popular in the middle east, known as “tourist” bread and it has milk in the formula. Here is the bread I am going to make: https://imgur.com/uAkplw3Here is an example of our machine and the bread coming out of the oven: https://youtu.be/KEMNDzVab50?t=100

      It will last about 4-5 seconds in the oven.

      “I’m interested in getting a flavor profile that has the same effects as milk for example I need something that is non-GMO natural, non dairy, meaning I don’t want it to affect lactose intolerant persons and has no additives. I need the flavor profile that is creamy/fatty in other words has a mouthfeel and has a milk flavor which is sweet, what product do you recommend?

      I don’t want an overcalling sweet flavour its for arabic pita bread not pastry. I am making Pita Bread, and it last around 5-10 seconds in the oven at a temp of 550-600 C.” 

       Thanks!

    • Profile PhotoMario
      Participant
      @drizzle
      Post count: 3

      hey great question

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      I don’t think a flavor will work for you Mario.  At the high temperatures in the pita oven flavors flash off and nothing is left.
      In the middle east milk is not usually used in pita breads, but from what I understand the texture you are after is what you are wanting in your region.  For your milk replacement I would likely start with soy flour and lecithin, or lecithinated soy flour, if a single ingredient is more manageable. When we ask ourselves why the milk is in there, it is likely mostly to promote emulsification, maillard browning, and richness in flavor.  Other things to consider are nut butter.  Cashew butter or blanched almond butter will help without adding too much nutty flavour.  Adding mono and diglycerides, if possible, may also help with keeping the pita plyable.

    • Profile PhotoMario
      Participant
      @drizzle
      Post count: 3

      I talked to a few companies that do dairy flavors such as Edlong and others…. I am getting a few samples, I will try them with that temp.

      My family is from the middle east and they do use Milk in pita in that region, but not the subsidized pita from the gov, the private sector does use it and its known as “tourist pita bread” and has white sugar and milk/fats in it, it is very famous.

      Do you know of any product that has all these ingredient together in it, getting those in the caribbean individually would not be easy and would take forever to ship each ingredient, I need something conctreated with little usage.

      Hopefully the sample work out.

       

      Thanks!

       

       

       

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello Mario,

      My first question would be whether you are working with an importer in your area?  You will find the difficulty is not just time to ship things, but also cost.  For small volume items you are at the mercy of consolidated less than container load.  It can take months to fill a container with enough small order to make it worthwhile.  You could be waiting 6 months or more.  Alternatively you will need to purchase a full container load, which for bakery ingredients on average is about 20 metric tons for a small 20 foot container. (The max weight capacity is 28 tons, but the bulk low density of flour and other ingredients cannot fit more than around 20 tons volume wise.)

      I don’t know of a pre-blended product that would fit your pita product off of the top of my head.  If there are any bakery or food shows still being presented in your region, it might be one place to investigate options.

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