Erzurum Kitlama Candy Description and Distinguishing Features of Erzurum Kıtlama Şekeri: Erzurum Kıtlama Şekeri is a white, firm sugar produced using the hard compression technique with white sugar in accordance with the Turkish Food Codex (TGK) Sugar Regulation. Due to its firmness, it does not easily dissolve. The white sugar used in production is obtained from sugar beets. Erzurum Kıtlama Şekeri has a production length of 22-25 cm and a width of 1.8-2 cm. Depending on storage and marketing conditions, its size can be reduced. When prepared for personal consumption, Erzurum Kıtlama Şekeri is cut into lengths of 3-5 cm with sugar scissors. The term "kıtlama şeker" is used because a small piece of sugar is "bitten off" (kıtlanıp) from the cut sugar. Erzurum's tea-drinking culture involves taking a piece of sugar and sipping several cups of tea, especially to reduce sugar consumption. Therefore, the production of easily dissolving firm sugar was aimed at, and Erzurum Kıtlama Şekeri started to be produced with the establishment of the Sugar Factory in Erzurum in 1956.With a history dating back and holding a significant place in the tea-drinking culture within the geographical boundary, Erzurum Kıtlama Şekeri is closely associated with the geographical region. Production Method: The raw material for Erzurum Kıtlama Şekeri is white sugar produced from sugar beets. Sugar beets grown in regions with a continental climate, especially where there is a significant temperature difference between night and day, have a high sucrose content. Therefore, for the production of Erzurum Kıtlama Şekeri, white sugar obtained from sugar beets grown in the Eastern Anatolia Region, especially in places like Erzurum, Van, Ağrı, and Muş, where a continental climate predominates, is preferred. The white sugar obtained from the factory is unloaded into a stainless steel warehouse in prism shape. After grinding a bit with the gears located in the lower part of the warehouse, the white sugar is transferred to the mixer part of the sugar machine used in Kıtlama Şekeri production through helical pipes. It is mixed at intervals using time-delay relay switches, and 7 liters of water is added at specific intervals to 500 kg of sugar to mix it. The machine used for Kıtlama Şekeri production consists of a certain number of molds. The molds, made of brass to prevent corrosion, are rotated by gears while the machine is in motion. During the rotation, a certain amount of powdered sugar is taken from the mixer and transferred to the pressing section made of rotating circular stainless steel with a length of 60 cm. When the sugar reaches the pressing area, it is compressed with a force of 60 kN, dropped onto the belt through mold droppers, and conveyed to an industrial oven. The oven temperature is 220-250°C, and its dimensions are 30 x 60 m. After passing through the oven, the sugar is dried for 3 hours, and the moisture is thoroughly removed. The sugar is then shocked and hardened in 3 x 6 m cooling units.The production length of Erzurum Kıtlama Şekeri is 22-25 cm, and its width is 1.8-2 cm. Depending on storage and marketing conditions, its size can be reduced. After completing the production stages, Erzurum Kıtlama Şekeri is stacked in open containers and left to rest for a week. The rested sugars are filled into polypropylene bags in fully automatic machines at factories without human touch, and the bags are sewn shut. Erzurum Kıtlama Şekeri should be stored in dry and cool warehouses, placed on wooden grates 30 cm above the ground to prevent wetting. If stored under appropriate conditions, its shelf life is 2 years. For personal consumption, it should be stored in lidded glass jars.