Tulumba and Lokmalık

Our flour, which is produced by blending high protein hard wheats, takes the eggs completely into its dough in making Tulumba dessert and browns at an ideal level during cooking and we can see its patterns very stable, it does not explode during cooking in oil, it absorbs the syrup beautifully without leaving dough in Tulumba dessert and you will see its amber color with its bright structure in its syruped state. In the production of Lokma dessert, it does not become rubbery in the dough while pouring it into oil, it swells at an ideal level and you will feel all the syrup since it completely empties its inside.