Kemalpaşa Dessert is a type of dessert prepared in a hemisphere shape, baked, and then steeped in syrup, with its main components being fresh unsalted curd, semolina, flour, eggs, and leavening agents. This product, which is associated with the Mustafakemalpaşa district of Bursa province in Türkiye, is defined by its shape, the porosity of its internal structure, and the technical stages in its production process. After baking, the dessert can exhibit different structural properties depending on whether it is single or double-baked, and it becomes ready for consumption after the syruping process. Its production is the result of a historical process ranging from traditional home-made to industrial-scale production.

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Feature

Kemalpaşa Dessert is a traditional dessert obtained by baking dough, prepared using fresh unsalted curd, semolina, flour, eggs, and leavening agents (sodium bicarbonate and/or ammonium bicarbonate), in a hemisphere shape, and then steeping it in syrup. Curd is the characteristic component of this dessert and is the fundamental element that determines its distinguishing feature. Over time, the dessert's name has also been referred to as "Mustafakemalpaşa Cheese Dessert" and "Mustafakemalpaşa Dessert."

History

The history of Kemalpaşa Dessert dates back approximately a century, to a cheese dessert prepared by an immigrant woman for her children at home. In the 1920s, this product was first offered for consumption to the people of the Mustafakemalpaşa district. During this period, Ahmet Bey, a local ice cream maker, recognized the product's commercial potential and began selling it, paving the way for the dessert's widespread adoption. Subsequently, with an increasing number of producers, the product evolved with different recipes and began to be recognized outside the district from the 1970s onwards. With these developments, small-scale production units increased, and traditional production methods were gradually adapted to industrial-based production.

Between 1955-1965, cheese obtained from sheep's milk was heavily used in dessert making, hence production was seasonal. As a result of increasing demand and changes in consumer preference, production gradually shifted to cow's milk. After the 1970s, mechanized production began to replace manual labor, and particularly in the 1980s, technological innovations such as double-baking and cutting machines extended the dessert's shelf life and facilitated its shipment.

Physical Properties

Kemalpaşa Dessert is produced in a hemispherical shape. The ratio of the product's diameter to its thickness is between 1.30 and 1.80. In single-baked products, the structure should be spongy and elastic, while in double-baked products, it should be firmer but not cracker-like. The double-baking method reduces the moisture content to below 10%, while in single-baked products, this rate is at most 35%.

Internal porosity is directly proportional to the amount of curd used in the dessert and is considered a quality indicator. In terms of color, the product can vary from light yellow to brown; however, a burnt appearance is not acceptable. The cooked product should not have any foreign taste or smell; its structure should be homogeneous.

Chemical Properties

Some chemical properties determined for Kemalpaşa Dessert are as follows:

Production Process

Components Used

In the production of Kemalpaşa Dessert, a dough consisting of the following basic ingredients is prepared:

• Fresh and unsalted curd obtained from daily milk
• Semolina
• Wheat flour (for baklava and pastry)
• Whole egg
• Leavening agent (sodium bicarbonate and/or ammonium bicarbonate)

Curd Preparation

Milk used in curd production is filtered, then heated to 65-70 °C, and subsequently cooled to 34 °C. At this temperature, rennet is added to the milk (at a ratio of 150-250 ml per 1000 liters of milk) to initiate the coagulation process. The curd, which forms in an average of 1 to 1.5 hours, is then strained to separate it from its liquid and made ready for use.

Dough Preparation

When preparing the dessert dough, chopped fresh curd, semolina, flour, eggs, and leavening agent are mixed. The curd content constitutes at least 30% of the dough. The egg content is adjusted to 2%, and the diluted leavening agent content is between 0.2% and 1%. The kneading process is completed by adding a maximum of 30% wheat flour and a maximum of 50% semolina to the mixture.

Shaping and Baking

The obtained dough is divided into pieces by hand or mechanical systems and arranged on trays. The shaped dough pieces are baked at 240-300 °C for approximately 15-20 minutes. During this process, the dough takes on a hemispherical form, and drying occurs from the outer surface towards the center. The color may vary from yellow to brown depending on the baking process.

To extend the product's shelf life, a second baking at 100-120 °C for 1 to 1.5 hours can be applied after the initial baking. This method keeps the moisture content below 10% for double-baked products and below 35% for single-baked ones.

Syruping

To syrup the desserts, at least 700 grams of sugar are added to 1 liter of water, and the mixture is boiled on the stove. Once the sugar is completely dissolved, single or double-baked products (in the range of 140-150 grams) are placed into this syrup. The desserts are boiled for 15-20 minutes, ensuring they are completely submerged in the mixture and stirred occasionally.

Commercialization and Packaging

Kemalpaşa Dessert is packaged in syruped or dry form (single or double-baked) in accordance with the Turkish Food Codex. If the product itself or its packaging does not bear appropriate labels and logos, it must be presented with the geographical indication phrase and origin mark logo clearly visible at the production or sales point.

Geographical Boundary and Control

While the production, processing, and other stages of the product can be carried out throughout Türkiye, the region subject to the geographical indication is the Mustafakemalpaşa district of Bursa province. Control activities are carried out by the Turkish Standards Institute (TSE) in coordination with the Mustafakemalpaşa Chamber of Commerce and Industry. During inspections, criteria such as compliance with the production method, ensuring physical and chemical properties, and correct use of logos and phrases are taken into consideration.