What is Dondurma?

Dondurma is a Turkish word for "ice cream" and refers to a dessert, which is produced similarly to traditional ice cream, except that it does not have to remain frozen and has a structure that is very chewing and essential. The basic ingredients in Dondurma are very similar to those used in a standard frozen ice cream, except that two special ingredients are also added as Mastic and SAP . Both components cause a chemical reaction when they are frozen, which forms a solid structure inside the ice cream, allowing it to maintain its shape, even if it is held at a room temperature. Dessert is very popular in Turkey and is sold in stores, outside the stalls and is even commercially wrapped in grocery stores. When served, Dondurma is treated similarly to conventional ice cream, with similar watering and flavors such as chocolate, nuts and fruit. This is a naturally occurring resin from trees in the form of small translucent droplets. Resinthat be added to liquids to provide a fine, sweet taste and aromatic taste similar to pine. It is claimed to melt the ice cream from frozen and helps to develop a strong texture.

The important component that makes Dondurma unique is Salep. This is the root of the orchid type that grows wild in Turkey; It is dried and then disintegrates into the powder. This powder has the ability to store moisture and prevent it from moving in a larger mixture. When ice cream is frozen, the properties of the Salep combine with sealant and natural moisture in the ice cream base. The result is a molecular structure that has a solid frame inside which is held by the moisture of ice cream, which prevents it from melting.

Dondurm recipe is like an ice cream recipe to the end. Cream, milk, sugar and aroma mix and heat. They are also added dark and SAP and the whole mixture is left to cook for some time before it is transferred to the room temperature. The mixture is placedto the freezer or ice cream manufacturer until it begins to freeze and solidify.

Salep and Thead ensure that ice cream becomes very rubber, reminiscent of the consistency of Taffy. At this point, ice cream must be intensely gnial for a period of time to add air to the mixture and stretch and develop the molecules inside. Upon completion, Dondurma can be cut into slices with a knife or skillfully pulling it with a wand and placed in a bowl or ice cream.