 |
| Industry | Food processing |
|---|---|
| Founded | 2006 |
| Founder | N.H. Huseynov, H.H. Huseynov |
| Headquarters | Azerbaijan, Baku |
| Parent | Unikal Foodstuff Production Company |
| Website | Unikal FPC (official site) |
Bahra Biscuit Factory is a part of UNIKAL Foodstuff Production Company based in Baku, Azerbaijan.
UNIKAL Foodstuff Production Company began production in 1992[ citation needed ] in the Azerbaijan food industry's confectionery field, specializing in the production of baked sponge cake products. In 2006[ citation needed ] UNIKAL Foodstuff Production Company began production of the manufacture of sponge cakes at its plant under the trademark "Bahra Biscuit Factory", and for a very short period of time developed in Azerbaijan's confectionery field under the motto "Health product for health food".[ citation needed ]
Currently, Bahra specializes in wholesale of a range of baked products, which includes rolls, biscuits, cakes, cookies and layered products. The company has factories spread across Azerbaijan, in Baku, Sumgayit, Ganja, Shaki, Agsu, Quba, Masalli, Salyan, Hajikabul and Nakhchivan, all under the umbrella trade mark of "Bahra Biscuit Factory". The company's products are only available in Azerbaijan.
The company's products are prepared on machinery made by leading Italian and German companies.[ citation needed ] The company's products are imported by such European countries as Turkey, Germany, Italy, Denmark and Austria.[ citation needed ] Bahra Biscuit Factory is also a distributor of products of Backaldrin Company of Azerbaijan.[ citation needed ] The company produces an assortment of baked product which include b rolls, biscuit pastries, cakes and sponge cakes.[ citation needed ]
The company won a Golden Award in 2008 in Paris for the "Year's Best Trade Mark" for its breads, buns and sponge cake, and was acknowledged for its production technology. Director of Unikal FPC, N.H. Huseynov, accepted the award at the ceremony. [1] [2]
In March 2010, Bahra was awarded the "UGUR" National Award for pace of development in Azerbaijan's Economy at an award ceremony held at the Gulustan Palace, which is the main state convention center of the Azerbaijani government. Niftali Huseynov accepted the award presented by the deputy, member of Milli Majlis (parliament), Sabir Hajiyev. [3]
A cookie or biscuit is a baked snack or dessert that is typically small, flat, and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, or nuts.
A biscuit, in most English speaking countries, is a flour-based baked and shaped food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, biscotti, and speculaas.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
Marzipan is a confection consisting primarily of sugar and almond meal, sometimes augmented with almond oil or extract.
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Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Ahmad-Jabir Ismayil oghlu Ahmadov – was a professor of "Commodity research and examination of food" in Azerbaijan State Economic University, Doctor of Philosophy in technical sciences (1973), Professor of the department "Commodity research of Foodstuffs" (2001), Honored Teacher of Azerbaijan (2002), a member of the Union of Azerbaijani Writers and Union of Journalists of Azerbaijan, Golden Pen Media award winner (2010). Author of over 300 scientific publications, including 60 books.
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