BAKLAVA PHYLLO – 10KG (4×2.5kg)
Why Choose Our Phyllo:
• Ease of Use
Easy to handle, offering great flexibility without tearing or breaking.
• Outstanding Baking Performance
Maintains elasticity and shape, with excellent rise in any oven.
• Perfect Results
Absorbs syrup evenly without losing crispness, delivering an exceptional taste and visual result.
• Versatility
Ideal for both traditional and modern creations, sweet or savory.
Οδηγίες Χρήσης, Ψησίματος & Απόψυξης για τα προϊόντα Φύλλου
Pieri Gusti's phyllo, for both baklava and galaktoboureko or other uses, have been specially designed for professional use in pastry workshops. They are high quality sheets, which do not undergo heat treatment (flaming) during their production.
On the contrary, the production process is based on refrigerated processing, which allows the preservation of their natural moisture, ensuring:
● Excellent moisture management during baking
● Ideal puffing and caramelization
● Shape stability and crispness
● Fast baking
Baking Instructions By Product Category
1. Multi-Layer Products (e.g. Baklava)
Total number of Phyllo: It is recommended not to exceed 40–55 sheets, with a maximum limit of 60 sheets, depending on the type of oven and its operating intensity.
Convection oven – Rotary oven:
Start with a high temperature (190°C) for the first 20 minutes to activate the natural sugars in the phyllo and begin the caramelization process of the phyllo.
Then, reduce the heat and continue baking for an additional 25–30 minutes, monitoring the uniformity and color of the product.
Electric drum oven:
Set the upper resistance to 170°C and the lower resistance to 150-160°C.
Temperature stability is critical for even and proper baking.
The total baking time should be approximately 45-55 minutes.
Prices may be adjusted depending on the power and type of oven.
2. Products with Fewer phyllo sheets (e.g. Saragli)
For preparations containing 1 to 2 phyllo sheets, the total baking time should not exceed 30–35 minutes.
Important note: Excessive dehydration of the leaf leads to cracking, loss of crispiness and degradation of the taste experience.
Convection oven – Rotary oven:
Start with a high temperature (190°C) for the first 10-15 minutes to activate the natural sugars in the sheet and begin the caramelization process.
Then, reduce the heat and continue baking for an additional 15-20 minutes, monitoring the uniformity and color of the product.
Electric drum oven:
Set the upper resistance to 170°C and the lower resistance to 135°C.
Temperature stability is critical for even and proper baking.
Prices may be adjusted depending on the power and type of oven.
Οδηγίες Απόψυξης Φύλλου
1. ΑΠΟΨΥΞΗ: Το προϊόν πρέπει να αποψυχθεί στο ψυγείο σε θερμοκρασία 2–4°C για περίπου μία ημέρα. Σε περίπτωση που εντός της συσκευασίας το προϊόν κρυσταλλοποιηθεί και δημιουργηθεί πάγος,αφαιρέστε την σακούλα και απομακρύνετε τον πάγο. Αφήστε να αποψυχθεί μόνο εντός της λαδόκολλας.
2. ΜΗΝ ΤΟΠΟΘΕΤΕΙΤΕ ΒΑΡΟΣ: Μην τοποθετείτε τίποτα πάνω στο προϊόν.
3. ΠΡΟΕΤΟΙΜΑΣΙΑ: Πριν τη χρήση, αφήστε το προϊόν σε θερμοκρασία περιβάλλοντος για τουλάχιστον 1 ώρα, ώστε να αποκτήσει ελαστικότητα.
4. ΑΠΑΛΗ ΔΙΑΧΕΙΡΗΣΗ: Απαιτείται απαλή διαχείριση χωρίς να ασκείτε πίεση.Μην σηκώνετε το ρολό από την μέση αλλά από τις δύο άκρες για να μην προκληθεί ζημιά στο προϊόν.
*Μετά την απόψυξη διατηρείται στο ψυγείο για 7 μέρες.
