Safranbolu Crispy Product Description and Distinctive Features: Safranbolu Crunch is a baked product made from bread flour, wheat bran used for food purposes, sunflower oil, water, eggs, walnut kernels, hazelnut kernels, almond kernels, white granulated sugar, baking powder, saffron, and cinnamon. Saffron used as a spice in the production is obtained by drying the orange-red colored upper part of the stigmas of plants belonging to the Crocus sativus L. (Iridaceae) species in a technique-compliant manner without containing oil and wax. The spice saffron, which gives its unique taste and yellow color to Safranbolu Crunch, is also named after the Safranbolu district. In addition, the use of wheat bran for achieving the desired crispiness in the production of Safranbolu Crunch, as well as the cooking and drying times, and the skill of the craftsman are crucial. Production Method: Component List The quantities given below are provided on average: - Bread flour (500 g) - Wheat bran for food purposes (200 g) - Sunflower oil (170 ml) - White granulated sugar (250 g) - Water (250 ml) - Eggs (2 pieces) - 100 g walnut kernels / hazelnut kernels / almond kernels (At least one or a combination can be used according to preference.) - Baking powder (10 g) - Spices: Saffron (0.1 g, produced in Safranbolu) and cinnamon (10 g) Production Stages All the components in the ingredient list are mixed to prepare the dough, and the dough is kneaded until it reaches the desired consistency. The kneaded dough is placed in trays. After waiting for about 15 minutes in an oven at approximately 170°C, it is taken out of the oven to be shaped without being fully baked. The dough taken out of the oven is cut into pieces approximately 3x5x1 cm in size, turned sideways, and placed back on trays. The oven temperature is reduced to approximately 100°C, and the product is allowed to dry and brown for about 1 hour. Then, it is left to cool for 2 hours. The prepared product is placed in transparent plastic bags suitable for food contact, and then it is usually presented to the consumer by placing it inside cloth bags. Throughout all stages until the product reaches the consumer, it is ensured that it is stored in clean and dry places, free from odors, under room temperature conditions. The recommended consumption date for the product is 6 months from the production date.