Safranbolu Crispy Product Description and Distinctive Features: Safranbolu Crunch is a baked delicacy prepared using bread flour, wheat bran suitable for consumption, sunflower oil, water, eggs, walnut kernels, hazelnut kernels, almond kernels, white granulated sugar, baking powder, saffron, and cinnamon. The saffron used as a spice in this recipe is obtained by carefully drying the orange-red upper parts of the stigmas from plants of the Crocus sativus L. (Iridaceae) species, following strict techniques that avoid the presence of oils and waxes. This saffron, which imparts the distinctive flavor and vibrant yellow hue to Safranbolu Crunch, is named after the Safranbolu region. Additionally, the incorporation of wheat bran to attain the perfect crisp texture in Safranbolu Crunch, along with precise cooking and drying durations and the expertise of the artisan, are all essential factors in its production. Production Method: Ingredients List The average amounts of the ingredients used are as follows: - Bread flour (500 g) - Wheat bran for food use (200 g) - Sunflower oil (170 ml) - White granulated sugar (250 g) - Water (250 ml) - Eggs (2 pieces) - 100 g of walnut kernels / hazelnut kernels / almond kernels (One or a combination can be used depending on preference) - Baking powder (10 g) - Spices: Saffron (0.1 g, produced in Safranbolu) and cinnamon (10 g) Production Process All listed ingredients are combined and kneaded until the dough reaches the ideal texture. The dough is then spread onto trays and baked at around 170°C for about 15 minutes, but not fully baked. It is removed and cut into pieces approximately 3x5x1 cm, turned on their sides, and placed back on trays. The oven temperature is lowered to about 100°C, and the pieces are dried and browned for roughly 1 hour, then cooled for 2 hours. The finished product is packed in transparent food-safe plastic bags and often placed inside cloth bags for presentation. At all stages before reaching consumers, it is stored in clean, dry, odor-free environments at room temperature. The recommended shelf life of the product is 6 months from the date of production.