معجنات فيلو

if you like the greek food then you've probably tasted back off at it's made with a paper-thin flaky pastry called single the greek word fully it's a difficult mixture to perfect sold locally it's one of those foodstuffs that lends itself perfectly to being frozen from ready-made patillo pastry can be made by hand all by machine either way it starts with the same pastry recipe the proportions are roughly forty percent water and sixty percent filer two types of wheat flour used high-protein flour to make the pastry strong and flexible low protein flours to making steaks testaments sold by a preservative is also use after about fifteen minutes of mixing a section is cut off and fed into a machine called the divider which transforms it into a cylindrical water workers have all the wallet into addressable conceded two or three times through machine that meets the next year into around a heart of gold with no level bowls trapped inside a machine called the sheet frightens the bull into what looks like pizza dough workers stackable thirty sheets with craft paper in between to absorb some of the most yet next is the key step pulled openings pastries first a large cotton cloth is laid over the work surface it must be one hundred percent cop to absorb the moisture otherwise the mixture would stick together they take a sheet of those and begin stretching if i have been too it's approximately two-and-a-half meters square even though the pastry is stretched thin it doesn't hurt this is probably due to its protein content unfpa played skill is the world process is repeated with all thirty sheets stacking them one on top of the author it's a complaint with the order called a sunny day in greek rolled the pastry sheets onto it one-by-one removing the cost is the link between uh... no they sprinkled called staunch onto the pastry just enough to prevent sticking however too much konstantin woodburn pastry there's nothing new this needed to another tape and comes along one side of the pastry every move that would unopened sheets for then become rectangles measuring thirty three and point forty three centimeters standard field signings achi to feel pastries is about to stay in position to participate but it strong and flexible enough not to ted when the bank and works with machine may feel ok street is a much faster now used primarily for mass-produced frozen food items an automated machine pulled the structure transforms a big what if pastry into a thin flat sheet applying just the right about of course dot the continuous at current coming from underneath creates an embargo the height of the bubble tells the world is whether the pastry is the right consistency the pastry dries under infrared lamps this that is necessary because this method doesn't use craft paper and cotton cloths to absorb the excess moisture the joint chiefs of pastry roles onto a spool workers could along the sides to release the pastry and laid flat using a template because the standard size rectangle yielding about eight hundred cheeks fetal pastry liberal about twenty sheets together at a time and wrapped in plastic that they *** pack he'd see all the package feel ok street space fresh for six weeks in the refrigerator at six months in the freezer time enough you to make a fantastic fixed