Belen Komurcukuru Molasses Product Description and Distinctive Features: Belen Kömürçukuru Pekmezi is a spreadable and solid molasses produced by incorporating pre-made solid grape molasses into liquid grape molasses, as required by the production technology. It belongs to the category of sweet and solid grape molasses.Especially known by the local name Belen Kömürçukuru Pekmezi due to its production in Kömürçukuru Neighborhood of the Belen district. Belen Kömürçukuru Pekmezi is associated with the specified geographical boundary and reputation. Belen Kömürçukuru Pekmezi is produced in compliance with the Turkish Food Codex regulations and is presented to the consumer. The color of Belen Kömürçukuru Pekmezi varies from cream-brown to light brown tones. This variation in color is dependent on the beating time of the molasses. As the beating time increases, the color of Belen Kömürçukuru Pekmezi tends to lighter tones. Production Method: Throughout the production of Belen Kömürçukuru Pekmezi, food-grade tools and equipment are used. Grapes preferably from the specified geographical boundary are used in the production. After harvesting, the grapes are sorted and washed. For molasses production, approximately 200 kg of grapes is mixed with 2-3 kg of calcium carbonate, referred to as molasses soil in the region, in compliance with relevant food regulations. The grapes are first mechanically crushed, then transferred to wooden troughs called "megene" for further crushing. The obtained grape juice is boiled in copper trays with flat bottoms, known as "lakın." The boiled grape juice is allowed to rest for 30-60 minutes. The lukewarm grape juice is filtered through strainers called "cehmer" in the region and then boiled again. The boiling process continues until the grape juice reaches the desired consistency. Stirring during boiling is facilitated by mixers called "kernep" in the region. The grape molasses, brought to the desired consistency, is transferred to wooden troughs. This molasses is allowed to rest for about two days, during which it is periodically beaten. This beating process can be done with wooden shovels called "külek" or more modern equipment with a mixing head. Before filling into packaging, the produced molasses is homogeneously mixed with approximately 1% of previously produced solid grape molasses, known as "bölgede maya" (regional yeast). This process ensures the complete solidification of molasses inside the packaging.