Duzce Hazelnut Tahini Halva Product Description and Distinguishing Features: The expertise plays a crucial role in the formation of the taste of Düzce Hazelnut Tahini Halva. Adhering to the original recipe of halva, monitoring the boiling temperature and duration, and conducting controlled boiling are essential factors in creating the unique flavor of Düzce Hazelnut Tahini Halva. Additionally, the tahini used in the production of Düzce Hazelnut Tahini Halva is derived from 100% sesame. The most significant feature that sets Düzce Hazelnut Tahini Halva apart from other halvas is the use of low-fat hazelnuts and the inclusion of tahini and beet sugar in its composition. A distinctive characteristic of Düzce Hazelnut Tahini Halva is its ability to easily disintegrate and melt in the mouth, coupled with the presence of bite-sized hazelnut particles. Production Method: The main ingredients of Düzce Hazelnut Tahini Halva are tahini and sugar. The used tahini contains approximately 50% oil. To prevent oil leakage in the tahini-sugar syrup mixture, an emulsifier is required. As an emulsifier, according to the Turkish Food Codex Food Additives Regulation, E 491 sorbitan monostearate (5g/kg) or E 471 mono and diglycerides (quantum satis) are added. Preventing leakage is achieved by adding syrup to the sugar syrup. Crystal sugar, mixed with 5-10% water, is melted. This mixture is heated to concentrate it. The boiling process is one of the most important stages in the production of Düzce Hazelnut Tahini Halva because it affects the quality of the final product. To give a viscous structure to the melt and achieve a homogeneous mixture, appropriate boiling and good stirring are applied. The boiling temperature should be around 145°C during this process. This temperature ensures that the sugar hardens more easily, and excess water evaporates to achieve the desired moisture content. Deviating significantly from this boiling temperature can negatively affect moisture levels and consistency. Additionally, it is considered crucial for the sugar threads in the halva to be as long as possible. This characteristic, referred to as consistency, is achieved by heating sugar at the specified boiling degree and with the proper stirring method. To lighten the color, 0.1% radix saponaria alba root extract is added in the middle of the darkening process. When the sugar reaches the desired degree of darkness, the concentrate is directly transferred to the wax pot, a specialized kettle. If the production process is using modern technology, it takes place under vacuum conditions; otherwise, it occurs under normal pressure in a closed kettle. Once the sugar is in the wax pot, a certain amount of saponaria extract is added. Several important factors must be considered to achieve the desired characteristics of the wax, including the amount of added saponaria extract, the speed of whipping the wax, and the temperature during wax formation. Afterward, the wax is cooled to 70-75°C to be ready for use in making halva. Cooling is typically accomplished using a fan system attached to the wax pot. In this system, one fan blows cold air into the environment, while the other blows hot air from inside the wax pot outside. This ensures the wax cools down. The obtained wax, without cooling, is mixed with pre-prepared tahini in a 1:1 ratio while warm. This mixture is then transferred to the automatic tahini kneading kettle, which is a hemispherical-shaped kettle. Weighing is carried out using scales mounted under the wax pots. After bringing the kettles over the scales, the required amount of wax and tahini is taken. This process is repeated sequentially until all the wax in the kettle is used up.