Beypazarı Dried Description and Distinctive Features of the Product: Beypazarı Kurusu is a traditional baked good known for its long shelf life. It is shaped like a finger-sized baklava and made using a blend of flour, milk, and butter — or a mix of butter and margarine, depending on the producer's choice. No additives are included in its preparation. Baked slowly in stone ovens, Beypazarı Kurusu is typically sized to fit inside narrow tea glasses, reflecting its close association with tea consumption. When stored in a dry place, this stone oven-baked product can maintain its quality for up to 1 year. In the making of Beypazarı Kurusu, bread wheat flour derived from hard wheat is utilized. The milk used in the process must be fresh and processed immediately after milking, which is why it is sourced directly from Beypazarı. Unlike typical rusks, milk is used instead of water, which helps the product crumble easily in the mouth, while preserving its crisp texture and distinctive color. The addition of cinnamon, allspice, or mahlep imparts a unique flavor and aromatic profile, setting Beypazarı Kurusu apart from other similar baked goods. In the preparation of Beypazarı Kurusu, no additives are included to accelerate fermentation or to extend shelf life. The kneading process is carefully overseen by an experienced master baker. The dough is worked until it achieves a soft, non-sticky texture that is easy to shape. After fermentation, the shaping and rounding steps are also performed under close supervision. Baking takes place in stone ovens preheated to between 200°C and 350°C, where combustion is contained in the lower or side chambers to prevent smoke, soot, or ash from affecting the baking area. Once baked, the product is allowed to cool naturally at a controlled temperature. Afterward, when the oven’s heat has dropped to nearly half the original baking temperature, the kurusu is returned for a drying phase. It is dried for at least 3 hours at a stable temperature to retain its color, fragrance, and flavor. This multi-stage baking and cooling method is unique to Beypazarı Kurusu and requires professional skill. Production Method: The ingredients, including flour, milk, and melted butter and margarine, are placed into kneading machines. During the kneading process, spices and salt are incorporated, continuing until a smooth, uniform mixture is achieved. Once the dough reaches a soft, non-sticky consistency, yeast is added and kneading proceeds until the dough is ready. Once the desired texture is obtained, the dough is removed from the machines and placed on the counters to rest. The resting time can vary from 10 to 30 minutes, depending on environmental factors. After resting, the dough is rounded and rolled into cylindrical strands with a diameter of 2.5 cm. The varying pressures applied during rounding help develop the dough's internal texture. These cylindrical pieces are then cut diagonally along their length, creating triangular gaps that expand as the dough ferments and bakes. The cut dough is carefully arranged on baking trays, leaving enough space between each piece to prevent them from sticking together. The trays are set aside to allow the dough to ferment for an average of 30 minutes. After fermentation, the dough is baked in stone ovens preheated to temperatures ranging from 200°C to 350°C, for approximately 30 to 45 minutes, until the surface turns a golden brown. After the baking process, the product is promptly removed from the oven and transferred from the baking trays to perforated cooling trays to cool naturally. This cooling phase typically lasts for about 30 minutes. During this time, the oven temperature is lowered to around 150°C. Once the product has cooled, it is returned to the oven for the drying process. At this stage, the product remains in the oven for approximately 4-5 hours. After this period, the product is fully dried, attaining its firm texture, completing the production. Packaging: Beypazarı Kurusu is packaged in materials that do not harm the product, prevent air exposure, and provide protection against crushing or breaking. Each packaging type prominently displays the label "Beypazarı Kurusu", ensuring clear visibility for consumers. Storage Conditions: To maintain its quality, Beypazarı Kurusu should be stored in a cool, dry place, away from sunlight, with the packaging tightly closed and without exposure to air. Under these conditions, the product has a recommended shelf life of 1 year.