The Flour Code: Navigating the Hungarian Market or the Mill
The Flour Code: Navigating the Hungarian Market or the Mill You are standing in a Hungarian supermarket in front of the shelf looking for “Type 405” or “Type 550” for our bread, but only find hieroglyphs like “BL-55” or “Rétesliszt”? Don’t panic. Flour is not a random product, but standardized chemistry. Anyone baking in Hungary […]
Baker’s Percentages and Dough Yield: The Mathematics of Baking
Baker’s Percentages and Dough Yield: The Mathematics of Baking Have you ever tried to scale up a recipe based on “3 cups of flour” to 20 kg of dough for a summer festival? That ends in chaos. In the professional bakery – and at Kaláka Konyha – we therefore do not use volume measurements, but […]