Bilecik Pazaryeri Halva Product Description and Distinctive Features: Bilecik Pazaryeri Helva is a type of halva with a unique flavor produced in the Pazaryeri district of Bilecik. It bears a resemblance to a variety known as "yaz helvası" (summer halva). The boilers used to cook Bilecik Pazaryeri Helva are specially designed copper boilers. The halva is boiled in small copper boilers over low heat until it reaches the desired consistency. It has been consistently made with the same quality and taste in the district since 1936. In traditional productions, the importance of expertise is significant in forming the product's structure, texture, and taste. Creating the original mixture of the halva, monitoring the boiling temperature and time, intervening in the mixture at the right moment, adding sugar, and controlling the boiling process all play a crucial role in the traditional and specific characteristics of the product. In the production of Bilecik Pazaryeri Helva, raw materials such as tahini-sugar and a certain amount of water are used based on the characteristics of sugar. The tahini used in making halva must have superior quality and be obtained 100% from sesame. No additives or preservatives are added to it. The tahini used in Bilecik Pazaryeri Helva should have a minimum of 50% oil content. The tahini used must comply with the Turkish Food Codex Tahini Regulation. Sesame seeds used in halva production are obtained from grinding in special stone mills. The cooking temperature of Bilecik Pazaryeri helva is 117-118 degrees Celsius. In other types of halva, this temperature can reach 140-150 degrees Celsius. The shaping of the halva structure is achieved by stirring at a lower temperature for a longer period.In Bilecik Pazaryeri helva, no food additives, flavorings, or food components with flavoring properties can be added during preparation. No additional additives or components other than the product's ingredients are allowed. Production Method: The distinguishing feature of Bilecik Pazaryeri Helva is its ability to achieve its texture without the addition of any additives or auxiliary substances such as citric acid, semolina, or walnuts. The key to this lies in the precise adjustment of the sugar-tahini ratio during the boiling process. Bilecik Pazaryeri Helva has a smooth and homogeneous structure. While the possibility of processing this halva by simply mixing tahini and sugar is very weak, interventions made by the master during boiling and stirring processes give the product a special structure. In the production of other summer halvas, semolina and citric acid are used to balance excessive sweetness and consistency. However, for Bilecik Pazaryeri Helva, these components are not needed for its development. The most distinctive feature in terms of composition is that the tahini used, prepared by grinding the finest sesame seeds in special stone mills, and white sugar create a traditional regional dessert without the need for additional ingredients or preservatives. The ingredient ratio of Bilecik Pazaryeri Helva is as follows: - 45-48% (by weight) tahini - 41-45% (by weight) sugar - 8-12% (by weight) water, added according to the amount sugar can carry.Fillers such as semolina and flour are strictly not used in Bilecik Pazaryeri Helva. According to this formula, water and sugar are heated. Sugar is dissolved by adding water according to the above ratio, and a good stirring process is applied with heat treatment to concentrate and give a viscous structure. One of the most important stages in the entire process is the sugar boiling, which significantly affects the quality of the halva. The boiling temperature is crucial during this process. The applied heat degree, based on the specific properties of sugar, is approximately 117-118 °C for the production of high-quality halva. At this temperature, sugar completely dissolves in water, and the water in the structure is evaporated to the desired level. The boiled sugar is transferred to a short-term cooking pot. Tahini is then added while stirring continues. This process is facilitated by mixing blades connected to a rotating shaft inside a stainless copper boiler. The decision to complete the cooking process is entirely based on the master's experience by assessing the structure of the halva according to traditional methods. To prevent issues such as metal contamination in the kettles used for boiling, compliance with the Turkish Food Codex Regulation on Materials and Articles in Contact with Food is essential. Once the product reaches the appropriate structure, it is placed in resting trays. This process should be done promptly to prevent the product from cooling rapidly. Subsequently, the products are allowed to cool and rest, taking approximately 14-16 hours.The most significant feature that sets Bilecik Pazaryeri Helva apart from other halvas is the use of only tahini and beet sugar in its composition. Unlike other halva varieties, ingredients such as semolina and various additives are not used. Achieving the halva consistency using only tahini and beet sugar during processing is a challenging process that requires great expertise. The sugar used in Bilecik Pazaryeri Helva must comply with the Turkish Food Codex Sugar Regulation and meet the specifications of White Sugar (Purified and Crystallized Sucrose with a Minimum Polarization of 99.7 °Z).