Turkish Delight Varities

THE MIXING MAY INCLUDE INCORPORATED SOLID PARTICLES such as chocolate chips, nuts, candied fruit, etc. -For medium and large productions depending on the degree of automation of the bakery. -The volumetric dosing of the product is exact and guarantees the same dose in all the nozzles. -The dosing control is managed by a servo motor system. -Through the touch screen the user can control the quantity of doses as well as the speeds of both loading and unloading of the product. Different elements of the dosing machine can be custom-configured: number of nozzles, tray width, heated tank, conveyor belt, to adapt to the characteristics of the product to be dosed. FOR MAKING muffins, muffins, cakes, shortbread, sponge cakes, ponquets, brownies, plum-cake, sobaos, pancake, marble cake, creams, yoghurt, tarts, sauces, soup, flan, brandade, mousse, croquette paste...YOUR PRODUCT.

Our tried-and-trusted bakery goods go mini

“Safranbolu Lokum” is a famous brand used by our Company for more than 23 years. At our facilities, we manufacture more than 100 hundered types of Turkish delights with several ingredient at a daily capacity of 1000 Kg. Safranbolu lokum cares much about quality and has All types of quality certificates including ISO standarts and Halal food. With 5 different located showrooms, consumers can reach to quality Turkish Delights with lots of selections. Additional to showrooms, there are lots of abroad clients especially from Middle east importing our delicious delights. Meanwhile, Safranbolu lokum also manufactures several types of Turkish Coffees. Shippings are at 5Kg. packages if the client do not request special packages like 350 gr. Or 425 gr. Private labeling service is acceptable export@safranbolulokumcusu.net Whatsapp-Phone: 0090 530 137 21 45

The food industry is undoubtedly and significantly growing every day. As the culinary world expands and there is more competition, chefs become bolder with new tips and tricks. Therefore, this blog teaches you How to Make Cold Foam through a lovely simple recipe. Cold foam is the most commonly used foam. Perfect for giving your dessert an extra touch. This recipe of mango foam is considered basic foam. Blender Whisk Whipped cream syringe Sieve 200 g mango pulp 100 ml lukewarm water 2 gelatine sheets Dissolve the gelatine leaves in lukewarm water. 100 ml should be fine. Put the mango pulp in the blender and make sure it becomes a fine puree.