Sandikli Kurek Halva Description and Distinguishing Features of the Product: Sandıklı Kürek Halva is a solid, homogeneous, and finely fibrous tahini halva product obtained by cooking a sugar syrup made by boiling sugar, water, and citric acid (lemon salt) and, if necessary, adding edible glucose syrup, then crystallizing and whitening with radish extract (Radix saponariae Albae sive L.), and finally mixing and kneading it with tahini using appropriate techniques. Optionally, for the preparation of the product, edible parts of dried, hard-shelled fruits such as pistachios, hazelnuts, almonds, or cocoa powder can be used as flavoring agents.Sandıklı Kürek Halva has a unique color, taste, and aroma. It does not contain foreign substances, off-flavors, or off-odors. The product does not exhibit sugar crystallization. Sandıklı Kürek Halva is specifically associated with the town of Sandıklı, where it has been produced for years. It is commonly known in the region as Sandıklı Kürek Halva among consumers. This is because the production method of Sandıklı Kürek Halva involves the use of a shovel in mixing the sugar syrup wax and tahini. The production of Sandıklı Kürek Halva requires craftsmanship and manual labor. Production of Sandıklı Shovel Halva Sandıklı Shovel Halva is produced in accordance with the Turkish Food Codex regulations and presented to the consumer. The production process consists of three main stages: boiling and beating, mixing, and kneading. Boiling and Beating: Water, sugar, and citric acid are mixed in specified proportions, preferably in copper boilers. This mixture is boiled until it reaches an average temperature of 140˚C. After boiling for approximately 1 hour, radish extract is added to the mixture. After the addition of radish extract, the mixture, stirred with a beating machine in the boiler, takes on the form of sugar syrup wax after a while. The waxing of the mixture is achieved in an average of 30 minutes. The required time for completing this process may vary depending on seasonal conditions. Sensory control determines when the waxing is complete. This control, requiring expertise and experience, is achieved by observing the consistency of the wax in the beating boiler and checking it manually. Mixing: The sugar syrup wax, which has reached the desired consistency, is transferred to tahini in a sufficiently large, preferably copper boiler using a ladle. Then, mixing with the shovel, which gives the product its name, begins. At this stage, the wax is mixed with tahini using the shovel for about 30 minutes. The reason for mixing Sandıklı Shovel Halva with a shovel is to ensure the homogeneous mixing of the dense wax with tahini. Optionally, flavoring agents or cocoa powder can be added at this stage. Kneading: The kneading process is carried out to ensure complete assimilation of the sugar syrup wax, which has homogeneously distributed with tahini. After an average of 30 minutes of kneading, the desired consistency and fibrous structure of Sandıklı Shovel Halva are achieved.