Beypazarı Dried Description and Distinctive Features of the Product: Beypazarı Kurusu is a durable bakery product, produced in the shape of a finger-sized baklava, using a mixture of flour, milk, butter, or a combination of butter and margarine according to the producer's preference. No additives are used in the production of Beypazarı Kurusu. Slowly baked in stone ovens, Beypazarı Kurusu is generally prepared in a size that can fit into thin tea cups, as it is commonly consumed with tea. When stored in a dry environment, Beypazarı Kurusu, baked in stone ovens, has a recommended consumption period of 1 year. In the production of Beypazarı Kurusu, bread wheat flour obtained from hard wheat is used. The milk used should be fresh and daily, processed without delay after milking. Therefore, the milk used in production is sourced from Beypazarı.Unlike other rusks, milk is used instead of water in Beypazarı Kurusu, allowing the product to easily disintegrate in the mouth and maintain its crispiness, preserving its unique color. The cinnamon, allspice, or mahlep used in the product gives it a distinctive taste and aromatic quality. No additives are used to increase fermentation in the dough or prevent staleness. The kneading stage is closely monitored by the master. The dough continues until it reaches a soft, non-sticky, and easily shapable consistency. The shaping and rounding stages after fermentation are also controlled by the master.The product is baked in stone ovens heated to temperatures ranging from 200 to 350°C. Combustion in the ovens takes place in the lower part or side compartments of the baking section, preventing the entry of smoke, soot, and ash particles into the baking section. After being naturally cooled at an appropriate temperature and time, the product is placed in the oven for drying when the temperature is reduced to approximately half of the baking temperature. It is dried for at least 3 hours at a constant temperature to preserve color, scent, and aroma. The baking and cooling times are specific to Beypazarı Kurusu and require expertise. Production Method: Flour, milk, and previously melted butter and margarine are placed in kneading machines. During kneading, spices and salt are added, and the process continues until a homogeneous mixture is obtained. Kneading continues by incorporating yeast into the mixture when the dough is soft, non-sticky, and easy to shape. Kneading is completed when the desired consistency is achieved, and the dough is transferred from the machines to the counters to rest. The resting period varies between 10-30 minutes depending on environmental conditions. The rested dough is rounded on the counters and rolled into cylindrical strands with a diameter of 2.5 cm. Different pressures applied during rounding contribute to the development of the product's internal texture. The cylindrical strands are individually cut diagonally along their entire length, forming triangular gaps that complement each other due to the volume growth during fermentation and baking. The cut dough is arranged on baking trays, leaving necessary gaps to prevent sticking during fermentation and baking, where the cut edges will come together. The dough arranged on baking trays is set aside to complete the fermentation process. After an average of 30 minutes, the dough is baked in stone ovens preheated to a temperature between 200-350°C. Baking continues for about 30-45 minutes until the dough surface turns golden brown. After baking, the product is removed from the oven, swiftly transferred from baking trays to perforated cooling trays, and left to naturally cool. The waiting time at this stage is also approximately 30 minutes. During the cooling process, the oven temperature is reduced to about 150°C, and after the product has cooled, it is placed in the oven for drying. The product stays in the oven for 4-5 hours at this stage. At the end of this period, the product is completely dried, gaining its firm texture, and the production is completed. Packaging: Beypazarı Kurusu is sold in packaging that does not adversely affect the product, prevents air interaction, and protects against crushing and breaking. Every type of packaging used includes the label "Beypazarı Kurusu," easily readable by consumers. Storage Conditions: Beypazarı Kurusu is recommended to be stored in a cool, dry place away from sunlight, with the lid closed and without air contact. The recommended consumption period under these conditions is 1 year.