Duzce Hazelnut Tahini Halva Product Description and Distinguishing Features: Expertise is crucial in shaping the flavor profile of Düzce Hazelnut Tahini Halva. Following the traditional halva recipe, carefully controlling the boiling temperature and timing, along with regulated boiling, are key elements in achieving the halva’s unique taste. Additionally, the tahini used in the production of Düzce Hazelnut Tahini Halva is made from 100% sesame seeds. What truly distinguishes Düzce Hazelnut Tahini Halva from other varieties is the use of low-fat hazelnuts combined with the inclusion of tahini and beet sugar in the recipe. A notable feature of this halva is its remarkable ability to easily dissolve and melt in the mouth, while retaining the delightful presence of bite-sized hazelnut pieces. Production Method: The primary components of Düzce Hazelnut Tahini Halva are tahini and sugar. The tahini used contains around 50% oil. To prevent the oil from separating in the tahini-sugar syrup mixture, an emulsifier is necessary. According to the Turkish Food Codex Food Additives Regulation, E 491 sorbitan monostearate (5g/kg) or E 471 mono- and diglycerides (quantum satis) are added as emulsifiers. This process helps prevent oil leakage by incorporating the syrup into the sugar syrup mixture. The crystal sugar, combined with 5-10% water, is melted and then heated to concentrate. Boiling is a crucial step in producing Düzce Hazelnut Tahini Halva as it significantly influences the final product’s quality. To achieve a viscous texture and a uniform mixture, the sugar mixture is boiled with proper stirring. The boiling temperature during this process should be around 145°C. This temperature facilitates the hardening of the sugar and ensures that excess water evaporates, reaching the desired moisture level. Straying too far from this optimal boiling temperature can negatively impact the consistency and moisture content. Another important aspect is ensuring that the sugar threads in the halva are as long as possible, which is referred to as consistency. This is achieved by heating the sugar to the recommended boiling temperature and using the appropriate stirring technique. To lighten the color, 0.1% radix saponaria alba root extract is introduced during the darkening process. When the sugar reaches the desired darkness level, the concentrate is immediately transferred into a wax pot, a special kettle designed for this purpose. If the production process utilizes modern technology, this occurs under vacuum conditions; otherwise, it takes place under normal pressure in a sealed kettle. Once the sugar has been transferred to the wax pot, a specified amount of saponaria extract is added. Several critical factors influence the characteristics of the wax, including the amount of saponaria extract added, the speed of whipping the wax, and the temperature during the formation of the wax. The wax is then cooled to 70-75°C before it is ready to be used in the preparation of halva. Cooling is generally achieved using a fan system attached to the wax pot. In this setup, one fan blows cold air into the environment, while the other expels hot air from the wax pot, facilitating the cooling process. Afterward, the wax, still warm and without additional cooling, is mixed in a 1:1 ratio with pre-prepared tahini. This mixture is then transferred to an automatic tahini kneading kettle, which is shaped like a hemisphere. Weighing is performed using scales placed beneath the wax pots. Once the kettles are positioned on the scales, the required amounts of wax and tahini are measured and added. This process is repeated sequentially until all of the wax in the kettle is used.