![\"\"](\"https:\/\/www.aa.com.tr\/uploads\/userFiles\/96f91bbd-282f-4a24-a12c-1b1092cfeb3b\/008_2024%2F08_Nisan%2F26_Nisan%2F14%2F20240407_2_63325101_99565873.jpg\")
<\/p>\nAA muhabirinin edindi\u011fi bilgiye g\u00f6re, TSE, 2015’te “T\u00fcrk baklavas\u0131” standard\u0131n\u0131 belirleyerek kabul etmi\u015fti. S\u00f6z konusu standartla baklavan\u0131n haz\u0131rlan\u0131\u015f\u0131 ve kullan\u0131lmas\u0131 gereken malzemeler kurallara ba\u011flanm\u0131\u015ft\u0131.<\/p>\n
<\/p>\n
Kendine has i\u00e7erik ve \u00fcretim y\u00f6ntemiyle T\u00fcrk baklavas\u0131n\u0131n tarifi TSE standard\u0131nda \u015f\u00f6yle yer al\u0131yor:<\/p>\n
“Sert bu\u011fday unu veya \u00f6zel ama\u00e7l\u0131 un, yumurta, tuz ve su kar\u0131\u015f\u0131m\u0131ndan elde edilen sert hamura, sert bu\u011fdaydan elde edilen bu\u011fday ni\u015fastas\u0131 serpilerek, hamurun tekni\u011fine uygun olarak a\u00e7\u0131lmas\u0131, i\u00e7ine veya aras\u0131na kaymak, tereya\u011f\u0131 veya tereya\u011f\u0131n\u0131n eritilerek saf hale getirilmi\u015f sade ya\u011f, \u00e7e\u015fnisine g\u00f6re Antep f\u0131st\u0131\u011f\u0131 i\u00e7i, ceviz i\u00e7i veya b\u00f6lgesine g\u00f6re f\u0131nd\u0131k i\u00e7i veya badem i\u00e7inin eklenmesinden sonra mevzuatlarda kat\u0131lmas\u0131na izin verilen katk\u0131 maddelerinin bir veya birka\u00e7\u0131n\u0131n kat\u0131larak veya kat\u0131lmadan \u00e7e\u015fidine g\u00f6re dilimlendikten sonra uygun s\u0131cakl\u0131k ve s\u00fcrede pi\u015firilip, beyaz \u015fekerin su ile kaynat\u0131lmas\u0131yla (limon suyu veya limon tuzu eklenmi\u015f) elde edilen \u015ferbet ilave edilmi\u015f mamul.”<\/p>\n
![\"\"](\"https:\/\/www.aa.com.tr\/uploads\/userFiles\/96f91bbd-282f-4a24-a12c-1b1092cfeb3b\/008_2024%2F08_Nisan%2F26_Nisan%2F14%2F20240407_2_63325101_99565877.jpg\")
<\/p>\n
Baklava \u015ferbet ekleme oran\u0131na ve kaymak eklenip eklenmemesine g\u00f6re, ya\u015f baklava, kuru baklava olmak \u00fczere iki tip olarak belirlendi.<\/p>\n
![\"\"](\"https:\/\/www.aa.com.tr\/uploads\/userFiles\/96f91bbd-282f-4a24-a12c-1b1092cfeb3b\/008_2024%2F08_Nisan%2F26_Nisan%2F14%2F20240407_2_63325101_99565878.jpg\")
<\/p>\n
Tip \u00f6zelliklerinde ise ya\u015f baklavada \u015feker oran\u0131 y\u00fczde 30-42, kuru baklavada \u015feker oran\u0131 ise y\u00fczde 25-30 olmas\u0131 gerekecek. Kuru baklavada \u00e7e\u015fni alt\u0131nda kaymak bulunmayacak.<\/p>\n
![\"\"](\"https:\/\/www.aa.com.tr\/uploads\/userFiles\/96f91bbd-282f-4a24-a12c-1b1092cfeb3b\/008_2024%2F08_Nisan%2F26_Nisan%2F14%2F20240407_2_63325101_99565881.jpg\")
<\/p>\n
TSE’nin daha \u00f6nce belirledi\u011fi baklava standard\u0131nda ya\u015f baklavadaki \u015feker oran\u0131 y\u00fczde 35-45 olarak belirlenmi\u015fti.<\/p>\n
![\"\"](\"https:\/\/www.aa.com.tr\/uploads\/userFiles\/96f91bbd-282f-4a24-a12c-1b1092cfeb3b\/008_2024%2F08_Nisan%2F26_Nisan%2F14%2F20240407_2_63325101_99565884.jpg\")
<\/p>\n
S\u0131tk\u0131 Usta ailesinden Yusuf Altunbay, bayram\u0131n yakla\u015fmas\u0131yla yo\u011funluklar\u0131n\u0131n artt\u0131\u011f\u0131n\u0131 belirterek, son 1 hafta kala vardiyalar\u0131n\u0131 2-3’e \u00e7\u0131kard\u0131klar\u0131n\u0131 s\u00f6yledi.<\/p>\n
![\"\"](\"https:\/\/www.aa.com.tr\/uploads\/userFiles\/96f91bbd-282f-4a24-a12c-1b1092cfeb3b\/008_2024%2F08_Nisan%2F26_Nisan%2F14%2F20240407_2_63325101_99565885.jpg\")
<\/p>\n
Havalar\u0131n \u0131s\u0131nmas\u0131yla so\u011fuk baklavaya talebin oldu\u011funu ifade eden Altunbay, \u015funlar\u0131 kaydetti:<\/p>\n
“Genel olarak klasik f\u0131st\u0131kl\u0131 baklavam\u0131z ve kaday\u0131f\u0131m\u0131z tercih ediliyor. Tatl\u0131 \u00fcretiminde malzeme kalitesi \u00e7ok \u00f6nemli. Bunlar\u0131n i\u00e7inde de ya\u011f, \u015fekerin kaliteli olmas\u0131 gerekiyor. Merdiven alt\u0131 \u00fcretim yapan yerlerden asla al\u0131nmamal\u0131. F\u0131st\u0131k kalitesine \u00e7ok dikkat edilmeli. Glikoz, \u015feker olarak hi\u00e7 kullan\u0131lmamas\u0131 gerekiyor. Biz \u00fcr\u00fcnlerimizde pancar \u015fekeri kullan\u0131yoruz. Bunlara kesinlikle dikkat edilmeli.”<\/p>\n
Kaynak: AA<\/p>\n","protected":false},"excerpt":{"rendered":"
T\u00fcrk Standardlar\u0131 Enstit\u00fcs\u00fc (TSE) daha \u00f6nce belirledi\u011fi baklavan\u0131n standard\u0131nda de\u011fi\u015fikli\u011fe giderek \u015feker oran\u0131n\u0131 y\u00fczde 35-45’ten…<\/p>\n","protected":false},"author":1,"featured_media":77099,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,17438,25820],"tags":[],"class_list":["post-77098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-manset","category-yasam","category-yemek-gurme"],"views":62,"_links":{"self":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/77098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/comments?post=77098"}],"version-history":[{"count":1,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/77098\/revisions"}],"predecessor-version":[{"id":77100,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/77098\/revisions\/77100"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/media\/77099"}],"wp:attachment":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/media?parent=77098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/categories?post=77098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/tags?post=77098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}