From Karsambac to Ice Cream
The Ahir Mountain in K.Maras with its natural richness was the inspiration of Osman Ağa, who was the first master of the Kanbur family that started the adventure of the 167 year old K. Maras Ice Cream. ‘Karsambac’ is an ancient tradition, which, in summer months in Anatolia, is made by mixing the molasses and pulps, obtained through crushing and stewing various fruits, into the untouched snow gathered on the slopes and in the valleys of the mountains.
Osman Aga’s Karsambaç, which mixes pulps of carefully collected fruits into the snow brought from the Ahir Mountain by onerous work, is the first step towards the K. Maras Ice Cream. The milks, which have unmatched texture and aroma, of the goats grazing flowers like thyme, tragacanth, hyacinth, colchicum that are unique to this geography and the miraculous sahlep obtained from the roots of the wild orchid burls that spring from the soil provide a flavor, aroma and texture, which are impossible to imitate, for the K. Maras Ice Cream.
K. Maras Ice Cream Two cities in the world come to mind as ice cream is mentioned: one is Rome of Italy; the other is K. Maras of Turkey. Although the Roman ice cream has been known and consumed for many years in many countries and imitated in most countries, this is not the case for the K. Maras Ice Cream. The famous K.Maras ice cream of Turkey, which has been consumed in European and Middle Eastern countries for the last 20 years, is a product of a 300 years old deeply rooted flavor culture that is unique to Anatolian territory and can only be produced in K.Maras.
Tradition of 167 Years The journey, which started with peddler icemen circulating around neighborhoods with ice cream drums on shoulders, has continued with colorful painted and tinted ice cream cars and then with the famous Yaşar Patisserie that has become one of the symbols of K.Maras. This flavor, having reached its 167th year and gone through many phases in years, has become a powerful structure encompassing many companies and brands within the Yaşar Ice Cream and Food Stuff Inc.
These brands, which are the cornerstones of the adventure going on for five generations, are continuing the taste journey, enjoying and exhilarating.
From Past to Present It starts at a shop of 25 m2 in K.Maras. In the first shop of the Yaşar Dondurma, founded in 1962, the snow brought from the Mount Ahir is preserved from quick melting by using mature or milled rice husk. The snow rolled over in sleeved machines is processed with hand labor and patience. The craftsmanship of the master is revealed there. It is materials used as well as master hands which give texture and taste to the ice cream. Over time, they start making ice cream with ice due to the difficulty of finding snow.
The first important step in the way of MADO becoming a world brand is taken as the Yaşar Patisserie. The Yasar Patisserie has been an important cornerstone in the multi-faceted and effective representation of the 165 years of experience through a world-class brand, because this place is the first where the generosity of the nature and human labor and patience have met with the lovers of ice cream. The ice factory, opened in K.Maras in 1965, is as important for MADO as it is for the region. A small shop where production is maintained is enlarged and its production capacity is increased. In the same year, a ‘deep freezer’ is brought to the shop, whereby the ice cream day and night is preserved at the required cold. These developments do not diminish anything from the taste and quality of MADO and then the Yasar Patisserie, which makes a cradle for the MADO Ice Cream to attain to the present fame, opens in Trabzon Caddesi in 1980. The first patisserie has been the pride of the city and is a very valuable step towards becoming one of the biggest brands of the country.
In 1986, MADO started a new process by transforming the traditional ancestral factories into modern facilities that will respond to the necessities of the time. When it came to 1989, foundations of a marketing activity at the world scale have been laid through incorporating the facilities of the Turkish Dairy Industry Institution into the Yaşar Ice Cream and Food Stuff Inc.
Today, more than five thousand people including hundreds of executives and specialists are working in the modern facilities, which are based on an area of 33 thousand m2 and have a closed area of 6.500 m2.
The facilities have a world-class, meticulous and healthy production environment. Production and inspection equipment that have the latest technology used in the world ice cream sector have been mobilized to fulfill all requirements of superior quality authentic and market-type impulse ice cream production. From lemon to raspberry, from banana to walnut, from cherry to apple, five tones of ice cream are produced per hour, and after quality inspections are taken into preservation in cold storage houses of over 2000 m2. Distribution is carried out through a special fleet consisting of over 100 refrigerated vehicles of various sizes.
The Secret of the Unique Taste, MADO Ice cream The secret of Mado Ice Cream’s special texture and unique flavor is the milk of goat grazing tragacanth, thyme and wild orchid flowers growing in the plateaus of Ahir Mountain, close to clouds, and the sahlep carefully picked up from these orchid burls!
But there is one more thing that is worthwhile in this secret: the patience exerte d by the master to achieve perfect texture, who knows the pleasure given to taste buds by instant taste!
Real Ice Cream demands Craftsmanship The secret that the MADO ice cream is the world’s hardest and most intense ice cream is the craftsmanship of pounding. The ice cream produced through pounding is elastic and intense like gum. The ice cream, cut with a knife and eaten by biting, dissolves immediately in the mouth as opposed to this stiffness. The pounded ice cream is hanged on the butcher hook and served by cutting with a chopper knife.
Our First Branch is Mado Café Caddebostan
In order to reach different points of Turkey and the world, we launched the first chain ring with our concept store which we opened in 1992 in Caddebostan, Istanbul The transition to cafe ice cream sellership in Turkey started with this first cafe. We also provided for the emergence of new habits in cafés, transforming the ice cream into a desert that is independent of season. We created a rich menu at MADO cafes by including, in addition to the ice cream, milk desserts, pies, sorbet desserts, sahlep and various beverages. We responded to different requests, we received great interest from our guests. This interest did not remain unrewarded and in the first six months, and we became an important franchising brand with a chain of 20 dealers.
MADO CAFE, playing a crucial role in the development of the food sector in Turkey, has pioneered many innovations that would be considered as revolution in the sector, establishing the first domestic franchising system. Many applications that lead the sector on numerous issues like traceability in supply and sustainability, quality, hygiene and food safety in ice cream cafe industry bear the signature of it. We meet you in many places at home as well as abroad. In return for our not compromising our standard and quality, we received the Award of Turkey’s Trademark Best Practicing the Franchising System, in 2001.
As of January 2017, we have started to operate in 330 dealers in 52 provinces at home and at 55 locations in 20 countries abroad. In the first period of the year 2017, we expect 30 more dealers at home and 25 more dealers abroad to become operational and expect us to get one step closer to the goal of growing abroad with new projects within the year. We are increasing our brand awareness day by day in the Gulf countries such as Saudi Arabia, Bahrain and United Arab Emirates. Through our dealer to open in Greece we have begun to have our name mentioned in European countries too. It is supported by our factory established in Bulgaria...