Beckmes or pekmez ( azerb. Bəkməz , turk . Pekmez ) - a food product obtained from fruits, berries and vegetables, the consistency of syrup or thicker.
Content
- 1 Name
- 2 Cooking Methods
- 3 Cooking Technologies
- 4 Application
- 5 Distribution
- 6 See also
- 7 notes
- 8 Literature
Title
When made from grapes, it is also called "doshab."
Cooking Methods
- heating on fire (usually in a water bath, in industry - in tinned copper boilers or special back-mixing plants)
- evaporation in the sun (gives more aromatic and healthy backmes, but is possible only in climatic conditions of Central Asia and similar to them).
Cooking Technologies
- Without added sugar - what distinguishes backmes from cues and jam . Squeezed juice from overripe fruits is brought to a boil, boiled without boiling, then they are defended and filtered. After evaporation of a certain part of the volume (from 50 to 80% depending on the feedstock), it becomes similar in texture to honey. Contains sugar, organic acids and vitamins.
- With the addition of sugar, but not more than 25% [1] .
- Using only juice
- Using whole fruits
Application
It is used in confectionery and winemaking, as well as a nutritious and medicinal product. In winemaking, it is usually made by boiling wort , it is used to increase the sugar content of ordinary fortified wines (it is clarified after cooking). In the confectionery industry - semi-finished product for the preparation of other types of sweets - jams, sorbets , growl , figs, for additives in Turkish delight and other products.
Distribution
Central Asia , Azerbaijan, Turkey, countries of the Balkan Peninsula
See also
- Confiture
- Doshab
- Nardek
- Pelt
Notes
- ↑ Pravilnik o kvalitetu voćnih džemova, želea, marmelade, pekmeza i zaslađenog kesten pirea (Serbian) . Službeni glasnik RS, 101/2015 (2015). Date of treatment 2019-15-04.
Literature
- Pokhlebkin V.V. Beckmes // Culinary Dictionary. - M .: E, 2015 .-- S. 28 .-- 456 p.