What is Lavash?
Lavashek is one of the delicious snacks with a sour and sweet taste that impresses every person of any age. This food is a product of various fruits that is produced and consumed in different ways. To prepare lavashk, the fruit is cooked in some water and salt with a direct flame until it becomes a puree, and then these purees are spread in the form of thin layers to dry. In the traditional way, lavash is dried by direct sunlight, but in industrial methods, special drying devices are used.
Lavash production method
In order to prepare Lavashk in the industrial method, ingredients such as fruit puree, pectin, sugar, glucose syrup, acid, potassium metabisulfite and color are mixed together. In this method, fruits are juiced under special conditions and after going through various stages, they enter the final phase of production and packaging.
Because Lavashk has a lot of fiber and carbohydrates, as well as a small amount of fat, it has a delicious and pleasant taste and is easy to chew. Also, because it has very little weight, it can be easily stored and packed. The basis for the formation of lavash is all kinds of natural fruits, that's why it contains a lot of fiber, minerals, carbohydrates, antioxidants and various vitamins, so it is a very useful snack.
Compounds
The main ingredient used to prepare lavashk is fruit, lavashk can be prepared as single fruit, double fruit and multi-fruit. You can easily turn any type of fleshy fruit that you like into lavashek, and you can even mix several types of fruit together and create a new taste. Another ingredient that is used in lavash compositions is salt. The benefit of salt is that it is used both for flavoring and for prolonging the storage time. In industrial methods to produce lavash, other additives such as citric acid or permitted food colors are also used to give lavash a special taste and color.
Important Physical Features of Lavash
It should be free of fungus and mold.
The thickness of lavash should be about 1 to 5 mm and it should be completely uniform in all parts.
The appearance of a good lavash should be the natural color of the fruit it is used in, or at least a little darker than its actual color.
The smell and taste of lavash should be like the natural fruit used in it, and it should not have other smells and tastes such as sour, burnt or moldy.
Also, there should not be other additional materials such as pieces of skin, core, seeds and fruit tails, leaves, soil and sand in lavash.
Important chemical characteristics of lavash
The moisture content of good laundry should be between 10 and 15%.
The amount of total ash is 2 to 4.5%
The maximum amount of ash insoluble in acid is 0.1%
The maximum acidity level in the whole lavash contains 7% citric acid
For sour fruits, 10% and (the pH should be between 2.5-4.5)
Lavash additives
Edible salt up to 2%, but in lavasheks that will have a sour taste, you can add up to 3% salt.
Sucrose and glucose are allowed sweeteners for use in lavash.
Fruit acids such as citric acid, malic acid and tartaric acid are also allowed additives.
It is not allowed to add any kind of flavoring and preservative to lavash.
میوههای مناسب برای لواشک
Fruits such as plums or cherries, apples, peaches, pomegranates, and all fruits that have fleshy, juicy, and ripe texture are suitable for preparing lavash. Usually in Iran, they are used to prepare homemade lavash before the extra fruits spoil. Of course, you should note that many fruits are a source of vitamin C, and a large part of this vitamin is destroyed and lost during the preparation process in crushing and drying.