Malatya Foam Pestil Description and Distinguishing Features of the Product: Malatya Foam Fruit Leather is a type of fruit leather known locally as "bastık," produced using grape juice, white sugar, and wheat flour.In the production of Malatya Foam Fruit Leather, unlike general fruit leather production, wheat flour is used instead of starch. The proteins present in wheat flour create a stable foam with the whipping effect, resulting in a crispy, crunchy, and white-colored foam when dried in foam form.Malatya Foam Fruit Leather has a sweet and slightly sour taste, a slightly off-white color, and a soft texture. The history of Malatya Foam Fruit Leather dates back to ancient times and holds significant importance in the cuisine of Malatya province. The production method specific to the geographical region requires skill and expertise, establishing a connection with the local tradition. Production Method: Malatya Foam Fruit Leather is produced using white grapes grown within the geographical region. The ingredient list for approximately 6 kg of Malatya Foam Fruit Leather is as follows: - 3 kg wheat flour - 40 liters of water - 10 kg white grapes - 5 kg white sugar Preparation: White grapes collected from vine logs are crushed, filled into clean white bags, and arranged on wooden racks that have been previously prepared and spaced apart. Beneath the rack, wide pans are placed. To extract the grape juice by chewing on them, hygienic boots are worn, and the bags are stepped on. The grape juice obtained from 10 kg of white grapes and 40 liters of water is added to a large kettle, and a fire is lit underneath. In a separate basin, 3 kg of flour and 5 kg of sugar are placed. When the mixture in the kettle is warm, 10 liters of water are taken and poured into the flour and sugar mixture, stirring for 5 minutes. Once the mixture reaches a certain consistency, it is poured into the kettle and boiled for 3 minutes before being transferred to a large container. The prepared dough-like mixture is poured into a wide basin and exposed to the sun with a thickness of approximately 1-2 cm for drying. After the Foam Fruit Leather has whitened and dried, it is lifted off the cloth when the cloth is wet. Malatya Foam Fruit Leather is then wrapped in food-grade paper, packaged in a way that prevents air exposure, and presented for consumption. It can be stored for up to 6 months in a dry, cool environment, protected from humidity and sunlight.