Ingredients

This flower water is tasted with the nose instead of the tongue so its aroma provides a lovely aftertaste in desserts and drinks.

With JOTIS Baking Powder you can be sure your baking rises evenly, and that all your cakes, pastries and doughs have a great fluffy texture.

The first recipe for the classic French pastry known as Millefeuille was chronicled in François Pierre La Varenne's cookbook in 1651. This French patisserie staple, whose name translates to “1,000 leaves” in English, is a dessert with many layers of puff pastry joined together by many layers of whipped cream – coated with a sugar icing or icing sugar. At JOTIS, we’ve made it easy for you to prepare this elegant treat. Our Millefeuille Mix requires no baking or cooking. You can make this elegant and delicate pastry in 15 minutes. Just add 4 cups of cold milk to our mix and blend together! The last time you walked by a pastry shop window, you probably never imagined you would be making a millefeuille on your own.

Piyale İrmik ~ 500g Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous.