It was developed to avoid the problems faced when filling oriental pastry (konafa-baqlawa-etc..)
Most of those oriental pastries are filled raw then baked at high temp. which results in melting, softening and sagging of the filling after baking.
Oriental avoids all the above points thus pastry can be sliced without any problem.
When filling with different types of unsalted cheese. You don’t need the sweet taste and you like to maintain the cheese creamy taste and this could be achieved by adding 20-30%of oriental to the cheese then use it for filling.
Additionally it prevent cheese from getting gummy after baking.
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