Konya Cheese Candy Product Description and Distinguishing Features: Konya Peynir Şekeri (Konya Cheese Candy) belongs to the hard candy group. Despite its hard appearance like a rock, it easily dissolves in the mouth when consumed. It is characterized by its large size, smooth surface, and generally white color (though it can be colored based on the flavor). Locals of Konya used to call it "ölü şeker" (dead candy) in the past, and it was traditionally offered to guests visiting the funeral home on the day of a funeral. On regular days, it was consumed as a meal by wrapping it in fresh yufka (thin flatbread) or by crumbling it into equal amounts. However, this consumption tradition has faded over time. Nowadays, there is a significant increase in production and consumption, especially during the December events commemorating the great thinker Mevlana and in the summer when tourists visit. According to written records, Konya Peynir Şekeri has been produced in Konya since the early 1950s and has gradually gained fame nationwide. The sugar content in Konya Peynir Şekeri should be at least 94%, and glucose should not be used. One distinctive feature of Konya Peynir Şekeri is the bleaching technique used in its production. The bleaching process introduces air into the product, expanding its volume and achieving the desired firmness of the candy during the bleaching process. After bleaching, the candy is rolled into a log, cut, and allowed to rest. During this stage, water is sprayed on the candy to achieve the cheesiness, capturing the texture of the sugar, and this step is crucial for the mastery required in the production of Konya Peynir Şekeri. If not produced correctly according to the production technique, defects such as crystallization and stickiness can occur in a short time. Production Method: In the production of Konya Peynir Şekeri, granulated sugar, water, citric acid, bergamot flavor, and natural colorings are used as raw materials. The mixing ratios of the ingredients are 94% granulated sugar, 5.88% water, 0.09% citric acid, and 0.03% bergamot flavor. The sugar used must comply with the Turkish Food Codex Sugar Regulation, meaning it should be white sugar with a minimum polarization of 99.7°Z, purified, and crystallized sucrose. The product does not contain sweeteners or glucose/fructose syrups. These raw materials (water, sugar, citric acid) are continuously stirred in copper kettles and cooked up to 140°C. The mixture, which reaches a wax-like consistency, is poured onto cooling slabs. After about 10 minutes, the mixture becomes warm and yellowish. To whiten the mixture, it is transferred to the bleaching unit. During the bleaching process, the yellow mixture is subjected to the process for 10 minutes until it turns white. The bleaching unit, which works with a machine that sprays air, increases the volume of the mixture and achieves a foam whiteness. Natural colorings and flavorings are added towards the end of this stage. In the production of plain (white) Konya Peynir Şekeri, no coloring agents are added, while bergamot flavor is added for aroma. For cocoa-flavored Konya Peynir Şekeri, coloring agents and vanilla aroma are added, and for flavored Konya Peynir Şekeri, colorants and flavorings such as lemon, orange, banana, kiwi, and strawberry are added based on the variety. After this point, the shaping process begins. The sugar mass is shaped into a log with the help of shaping machines and the contribution of the masters. Depending on the desired size of the candies (large and small), cutting is performed. Shaped Konya Peynir Şekeri is placed on a table with an air-blown board using a carrier band. The candies that may have stuck together on this board are separated from each other. For Konya Peynir Şekeri to gain its unique property of easily dissolving in the mouth, water is sprayed onto the produced candies, and the tables are covered with a clean cloth for one day. One of the most crucial parts of the production of Konya Peynir Şekeri is the resting stage. During this stage, water is sprayed onto the product to achieve the cheesiness, capturing the texture of the sugar. After this challenging process, Konya Peynir Şekeri is packaged and made available for sale.