İZMİR LOKMASI

Product Name: Lokma

Name of Geographical Indication: İzmir Lokması

Geographical Boundary:Izmir

RG Release date:    13.08.2016

Date of Registration: { 21.03.2017

Type of Geographical Indication:Mahreç Indication

Definition and Distinctive Properties of Product:İzmir Lokma ; flour (wheat flour), water, salt, yeast and sugar (granulated sugar) prepared in accordance with the technique after the fermentation of the shape of the frying (vegetable refined) is a product obtained by frying in sherbet by frying.

Izmir Lokma known as sweet, is a product like this in the middle of the round shape of the hole as Izmir Lokma is separated from the bite of products produced in different cities of Türkiye.

Production Method

Preparation of dough:

Dough Components:Components of the dough; flour (wheat flour), water, salt, yeast and sugar (granulated sugar). The main component of the dough is flour.

The mixture of flour, water, salt, yeast and sugar is kneaded for 10–12 minutes until a homogenous dough is obtained. After kneading, it is allowed to ferment at 28 - 32 ° C for 1–1,5 hours. The fermentation time may vary depending on the ambient temperature and the amount of yeast used.

DoughShaping Process:At the end of the fermentation, the doughs are manually or automatically machined with a round hole.

Preparation of sherbet:

Sherbet Components:The components that make up the sherbet; water, sugar and lemon juice. Lemon juice uses the ratio to give the aroma necessary aroma. The water and sugar needed to prepare the sherbet are boiled for 5 minutes. Lemon juice is added to the sherbet and does not exceed 5% of the sherbet amount and mixed.

Oil:Refined sunflower oil should be used in the frying process and the temperature of the oil should be between 160 - 180 ° C.

Frying in Oil:Refined sunflower oil at a temperature of 160 - 180 ° C is fried by throwing shaped shaped donuts.

Soaking in thesherbet : The dough taken from the oil is kept in the sherbet for a maximum of 5 minutes. İzmir Lokma prepared in accordance with the mentioned processes is served.

İzmir Lokma is a product produced and consumed daily. The product, which is ready for service, can be kept at room temperature (20-25 ° C) and under suitable conditions for a maximum of 24 hours. The known brittleness of İzmir Lokma is lost in the products which are held for more than one day.

Source:

www.turkpatent.gov.tr