Noora Chocolate Sorna
منتجاتنا
Vanilla sponge
sponge cake is a type of cake which its main ingredients are flour, sugar, and eggs. The origin of the name of this cake is sea sponge and the reason for its name is that when the cake is cut, like a sea sponge, the texture of this cake consists of countless air bubbles. Usually, this cake is not eaten alone after baking, but it is combined with cream, butter cream, Varva, mousse or various fruits. This cake is one of the richest cakes in terms of variety, and it is also one of the main and basic cakes in American-European pastry making. Non-fat cakes or foam cakes are also called sponge cakes. The most important advantage of this type of cake is the absence of any type of fat in it, and this makes sponge cake easier to decorate with cream than other cakes. In addition, due to the non-use of dairy products such as milk, yogurt, buttermilk, etc., it has a longer shelf life
Chocolate cookie
The first cookies appeared in the 7th century with the beginning of sugar production in Iran (at that time, Iran was one of the first sugar producing countries). Following the spread of sugar in Europe, Persian cake baking techniques and recipes also became popular in Europe. In the 16th to 17th centuries, tea cakes became very popular in Europe. These butter cookies were similar to today's shortbread cookies, but with less sugar. They were not as sweet as traditional cookies, but instead were richer and fattier
Pizza powder
Pizza is one of the most popular but difficult foods. But by using Noora pizza powder, which is a combination of flour and various improvers along with the use of modern technology, you can have a unique and delicious experience of cooking an Italian or American pizza at home with your loved ones.
Flour improver
Flour improver refers to a set of chemical substances such as oxidizers, reducers and emulsifiers, as well as enzymes and mineral salts, which are added to flour with the aim of producing dough with better quality. These materials help to increase the volume of the dough and have a stronger network, maintain the structure of the dough and its volume during the final fermentation and baking, shorten the fermentation time and finally have a product with a better appearance and longer shelf life.
Vanilla sponge
sponge cake is a type of cake which its main ingredients are flour, sugar, and eggs. The origin of the name of this cake is sea sponge and the reason for its name is that when the cake is cut, like a sea sponge, the texture of this cake consists of countless air bubbles. Usually, this cake is not eaten alone after baking, but it is combined with cream, butter cream, Varva, mousse or various fruits. This cake is one of the richest cakes in terms of variety, and it is also one of the main and basic cakes in American-European pastry making. Non-fat cakes or foam cakes are also called sponge cakes. The most important advantage of this type of cake is the absence of any type of fat in it, and this makes sponge cake easier to decorate with cream than other cakes. In addition, due to the non-use of dairy products such as milk, yogurt, buttermilk, etc., it has a longer shelf life
Chocolate cookie
The first cookies appeared in the 7th century with the beginning of sugar production in Iran (at that time, Iran was one of the first sugar producing countries). Following the spread of sugar in Europe, Persian cake baking techniques and recipes also became popular in Europe. In the 16th to 17th centuries, tea cakes became very popular in Europe. These butter cookies were similar to today's shortbread cookies, but with less sugar. They were not as sweet as traditional cookies, but instead were richer and fattier
Pizza powder
Pizza is one of the most popular but difficult foods. But by using Noora pizza powder, which is a combination of flour and various improvers along with the use of modern technology, you can have a unique and delicious experience of cooking an Italian or American pizza at home with your loved ones.
Flour improver
Flour improver refers to a set of chemical substances such as oxidizers, reducers and emulsifiers, as well as enzymes and mineral salts, which are added to flour with the aim of producing dough with better quality. These materials help to increase the volume of the dough and have a stronger network, maintain the structure of the dough and its volume during the final fermentation and baking, shorten the fermentation time and finally have a product with a better appearance and longer shelf life.