Haberfellner
Original burek flour
Burek refers to traditional puff pastry specialties from the Balkan region, known in some areas as Börek. They are mostly filled with meat, potatoes, or feta cheese, but there are also sweet variations.
Usage
In general, our Original Burek Flour is very suitable for making all fine puff pastry dishes.
Table of usage
| Usage | Original Burek flour |
|---|---|
| Roux | |
| Sauces/Bèchamel | |
| Puff pastry | • |
| choux pastry | |
| Sandmasse (cake) | |
| Strudel dough | |
| Pancakes | |
| "Nockerl" (dumplings) | |
| "Knödel" (boiled dumplings) | |
| Yeast dough | |
| Dough made with curd cheese | |
| Baking powder dough | |
| Sponge cake | |
| Biscuits | |
| (Flour) dusting | |
| Gingerbread | |
| Rye breads | |
| Spezialty pastries |
Storage and Shelf Life Tip for Flours:
Flour (or semolina) should always be stored dry and not above room temperature. Additionally, it should not be exposed to cooking vapours or sunlight. It is best stored in its original packaging in a tin or in a storage jar with a tight-fitting lid. Never mix fresh and old flour. Because of its fat content, wholemeal flour should always be bought in small quantities and stored in a very cool place. Properly stored, light-coloured flours will keep for about 1 to 1.5 years, darker flours for 6 to 8 months and wholemeal products for about 6 to 8 weeks.
