Kutahya Bitli Halva Description and Distinguishing Features of the Product: Kütahya Bitli Helva is obtained by boiling a mixture of sugar, water, and citric acid, whipping the resulting mixture in copper cauldrons, adding rose water to the boiling mixture, whipping it again, pouring the resulting dense mixture over sesame seeds, and spreading it thinly and coating it with sesame seeds. Kütahya Bitli Helva, produced for years in Kütahya and well-known in the region, is a type of halva especially consumed during the Ramadan month. It has a white color, is coated with sesame seeds, and has a very thin and crispy texture. The expertise in production and the use of copper cauldrons play a significant role in the formation of distinctive features such as the product's structure and taste. Production Method: The components of Kütahya Bitli Helva are as follows: - Sugar: % 45 ± 1 - Water: % 4 ± 1 - Rose water: % 0.9 - Citric acid: % 0.1 - Sesame: % 50 The components used in production are used in the specified proportions. However, the ratios of sugar and water can be adjusted while maintaining their relationship. Mixing and Boiling: The syrup, consisting of sugar, water, and citric acid, is stirred and boiled in copper cauldrons. The boiling process is stopped when the temperature reaches 128-130 °C. Whipping and Cooling: Rose water is added to the syrup, which has reached the appropriate consistency and structure, and whipping begins by closing the lid of the copper cauldron. After about 1 hour of whipping, the resulting mixture is checked. When a white, dense, and sticky sugar mixture (mablak) is formed, the whipping process is completed. The mablak is cooled to 80 °C and stored in copper cauldrons to prevent solidification during the shaping stage. Shaping: A generous amount of white sesame is poured onto a wooden table covered with a clean cloth. A ladle of mablak taken from the stored mixture is poured onto the table. The mablak is manually stretched to be approximately 2-3 mm thick, about 1 meter long, and 10 cm wide. The stretched mablak is folded into a rectangular shape by coating it with sesame seeds. Since the layers are coated with plenty of sesame seeds, they do not stick to each other, and each layer becomes crispy. The folded helvas are left to cool for 1 hour. After cooling, the helvas are placed in nylon bags, and without tying the bags, they are left to cool for an additional hour inside the bags. Afterward, the bags are tied, and the helvas are stored in a place without light at +18 °C in a dry environment. When stored this way, the product retains its freshness and crispiness for 3 to 6 months.