Sorgun Oil

Sorgun Yağlısı; a type of bread made with flour, water, salt, commercial yeast, sourdough starter, vegetable margarine or butter, and egg, consisting of at least seven layers. The product is baked on stone-bottomed ovens using wood fire, on greaseproof paper. It has been registered as a geographical indication by the Turkish Patent and Trademark Office, and its production is intrinsically linked to the district of Sorgun in the province of Yozgat.

Product Characteristics

Sorgun Yağlısı is produced in either circular (25 cm in diameter) or elliptical shape (21 cm in height and 30 cm in width). The use of a specific proportion of sourdough starter alongside commercial yeast imparts a distinctive flavor to the product. The baked product is expected to have a glossy appearance and uniform baking. The dough must not contain large air pockets; the edges should be neither dry nor thick. Sesame and anise seed may be sprinkled on top optionally. The production process requires skilled craftsmanship. At room temperature (22–24°C), its shelf life is one day, and it is consumed daily.

Production Method

In the production of Sorgun Yağlısı, flour classified as type 550 or type 650 with high gluten content is used. The water used in dough mixing must be warm or cold depending on seasonal conditions. A mixture of commercial yeast and sourdough starter separated from a previous batch is used as the leavening agent. Vegetable margarine or butter containing 70–80% fat is preferred; the amount of fat is adjusted according to the quantity of dough to prevent an overly heavy aroma.

The production stages are generally as follows:

• 50 kg of flour, 300 g of salt, 33 kg of water, 100 g of commercial yeast, and 100 g of sourdough starter are mixed to form a dough that is neither too stiff nor too soft.
• The resulting dough is fermented for 25 minutes in summer and 45 minutes in winter.
• The dough is divided into 200 gram portions and rolled out into flat sheets to form layers.
• Margarine or butter (85±15 g) is spread over each layer, and this process is repeated at least seven times to create a layered fatty dough.
• The layered dough is left for a final rest: 45 minutes in winter and 25 minutes in summer.
• Yolk is brushed over the rested dough, and the surface is lightly pierced with a fork to ensure proper baking without excessive rising. Sesame and anise seed may be sprinkled optionally.
• The prepared layered dough is placed on greaseproof paper and baked for 15–20 minutes in stone-bottomed ovens at 220–230°C using wood fire.

Geographical Boundary

The geographical boundary of Sorgun Yağlısı is the district of Sorgun in the province of Yozgat. All stages of production, including the required craftsmanship and the product’s association with the Sorgun district, must be carried out within this defined geographical boundary.

Monitoring

Monitoring activities are conducted by a monitoring body composed of three members, coordinated by the Sorgun Municipality. This body consists of a food engineer employed by the Sorgun Municipality, a representative from the Sorgun District Directorate of Agriculture and Forestry, and an expert representative from the Sorgun Chamber of Tradesmen and Craftsmen.

Monitoring is carried out annually as a regular procedure, and may also be conducted at any time upon request or in the event of a complaint. The responsibilities of the monitoring body include verifying the suitability of raw materials, compliance with the production method, and the proper use of the designation “Sorgun Yağlısı,” its logo, and its geographical indication emblem. The monitoring body may obtain expert support or services from public or private institutions during inspections. Legal proceedings are the responsibility of the registering authority.