Mesudiye Dried Bread Product Description and Distinguishing Features: Mesudiye Dry Bread, also known as Mesudiye Golit, is a traditional bread from the Mesudiye district. It is made using bread wheat flour, dry yeast (Saccharomyces cerevisiae), salt, and water. The bread has a distinctive ring shape, with an outer diameter ranging from 25 to 30 cm and an inner diameter between 15 and 20 cm. Optionally, it can be cut into smaller pieces measuring 10 to 15 cm to ensure thorough drying. Each piece weighs approximately 100 to 150 grams. Mesudiye Dry Bread (also known as Mesudiye Golit) dough is left to ferment for about 15 to 20 minutes. It is then baked in a stone oven at a temperature of 170°C. The baking and drying are done slowly through multiple stages to ensure proper texture. Importantly, no preservatives like benzoic acid or sorbic acid are added to prevent staleness. This bread can be enjoyed either dry or after being moistened. Production Method: Ingredients: - 35 kg of bread wheat flour - 20 liters of water - 100 g of dry yeast (Saccharomyces cerevisiae) - 500 g of salt The dry yeast, salt, and bread wheat flour are combined with warm water, then kneaded either by hand or with a dough mixer for approximately 25 minutes until a smooth and elastic dough is formed. After a 15 to 20-minute fermentation rest, the dough is divided into portions weighing about 300 grams each, then left to rest for another 10 minutes. Each dough portion is shaped into a ring form with an outer diameter of 35-45 cm and an inner diameter of 25-30 cm. The pieces are partially baked in a preheated stone oven at 170°C for 15 minutes, then removed to cool. After cooling, they undergo a second baking session for an additional 15 minutes. Once baked, the bread is cooled again and kept in the oven for 15 more minutes for tempering. This process yields dry bread with an outer diameter of 25-30 cm and an inner diameter of 15-20 cm. The bread is then dried completely by leaving it in a 50°C stone oven for 4 to 5 hours. Optionally, it can be cut into pieces measuring 10-15 cm and baked again. After baking, the bread is cooled for 30 to 60 minutes. Mesudiye Dry Bread / Mesudiye Golit is packaged in airtight, food-safe materials, typically in 1-2 kg packs, ready for sale. When stored in a cool and dry place, its shelf life ranges between 3 to 5 years.