Erzurum Kitlama Candy Description and Distinguishing Features of Erzurum Kıtlama Şekeri: Erzurum Kıtlama Şekeri is a type of white, solid sugar that is made using a compression method with white sugar, in line with the Turkish Food Codex (TGK) Sugar Regulation. Its solid nature makes it resistant to dissolving easily. The white sugar used in its production is sourced from sugar beets. The dimensions of Erzurum Kıtlama Şekeri are typically 22-25 cm in length and 1.8-2 cm in width. However, its size may decrease depending on the storage and selling conditions. When preparing it for personal use, Erzurum Kıtlama Şekeri is cut into smaller pieces, usually 3-5 cm long, using sugar scissors. The name "kıtlama şeker" comes from the process of "biting off" a small piece of sugar (referred to as "kıtlanıp"). In Erzurum, the tradition of drinking tea involves enjoying a piece of sugar while sipping several cups, a practice especially aimed at reducing sugar intake. As a result, the production of sugar that dissolves easily yet remains firm was sought after. This led to the creation of Erzurum Kıtlama Şekeri after the establishment of the Sugar Factory in Erzurum in 1956. With a deep-rooted history and a prominent role in the local tea-drinking culture, Erzurum Kıtlama Şekeri is strongly tied to the region. Production Method: The primary ingredient in the production of Erzurum Kıtlama Şekeri is white sugar derived from sugar beets. Sugar beets cultivated in areas with a continental climate, particularly those with significant temperature fluctuations between day and night, have a high sucrose content. For this reason, white sugar from sugar beets grown in the Eastern Anatolia Region—particularly in regions like Erzurum, Van, Ağrı, and Muş, where the continental climate prevails—is preferred in the production of Erzurum Kıtlama Şekeri. The white sugar from the factory is unloaded into a prism-shaped stainless steel warehouse. After a brief grinding process with the gears at the bottom of the warehouse, the sugar is transferred to the mixing section of the sugar machine used in Kıtlama Şekeri production via helical pipes. The sugar is mixed intermittently using time-delay relay switches, and 7 liters of water is added at regular intervals to every 500 kg of sugar to facilitate the mixing process. The machine used in Kıtlama Şekeri production consists of several molds. These molds, made of brass to resist corrosion, rotate with the help of gears while the machine operates. During rotation, a specific amount of powdered sugar is taken from the mixer and transferred to the pressing section, which is a rotating stainless steel cylinder 60 cm in length. Once the sugar reaches this pressing area, it is compressed with a force of 60 kN, then dropped onto a belt through mold droppers, and transported to an industrial oven. The temperature inside the oven ranges from 220-250°C, and its dimensions measure 30 x 60 m. After the sugar passes through the oven, it is dried for 3 hours to ensure that all moisture is removed. Following this, the sugar is subjected to a shock treatment and hardened in cooling units measuring 3 x 6 m. The production length of Erzurum Kıtlama Şekeri is between 22-25 cm, and its width is 1.8-2 cm. Depending on the storage and sales conditions, the size may vary. Once the production process is complete, Erzurum Kıtlama Şekeri is placed in open containers and left to rest for a week. After the resting period, the sugars are transferred into polypropylene bags using fully automated machines, with no human contact involved, and the bags are sealed shut. For optimal storage, Erzurum Kıtlama Şekeri should be kept in dry, cool warehouses, placed 30 cm above the ground on wooden racks to prevent moisture absorption. When stored properly, its shelf life is 2 years. For personal use, it should be kept in glass jars with lids.