Everything you wanted to know about Israel and more

I just made cinnamon rolls using an American recipe and they did not come out right. Instead of being soft and chewy, they came out hard and crusty. I later found out that the Israeli flour is processed differently then the American flour and has a different gluten content. Next time I am going to take Jay Engelmayer’s ( chef at the Jerusalem Culinary Institute) advice and add 1 1/2 tbsp gluten powder to tone cup of flour when I bake using an American recipe.

Read the following article that expands on the differences between Israeli and American flours and baking:

http://kosherfood.about.com/od/howtokeepkosher/a/flour_us_israel.htm

http://www.spices-center.com/department_sub.php?id=2

http://www.coffeeshop.co.il

http://www.kedmagift.co.il

http://www.pauza.co.il

http://www.ewi.co.il/english/

http://www.eastwest-food.co.il/ntext.asp?psn=1

http://www.pompa.co.il/Products.asp?Cat2Cat1ID=65&Cat2ID=289

 http://www.suchef.com/SuEnter.asp