Scalloped Ugut Dessert Description and Distinctive Features of the Product: Taraklı Uğut Sweet Delight is a sweet product produced throughout the Taraklı district. It is made by germinating wheat, grinding it in a stone mortar, washing it, and then boiling it in cauldrons until it reaches the desired consistency. Afterward, it is hot-filled into glass jars for preservation, resulting in a jam-like sweet product.In the production stages of Taraklı Uğut Sweet Delight, the skill of the master and the list of components used hold significant importance. Taraklı Uğut Sweet Delight is a sweet made from wheat and water, deriving its taste and flavor from the ingredients and production method used. The preparation of the product does not involve the use of sugar, food additives, flavor, or flavor-enhancing food components. Taraklı Uğut Sweet Delight is a sweet traditionally made in the Taraklı district, especially during important occasions such as Hıdırellez festivities, weddings, holidays, and various commemorative ceremonies. Due to the lengthy and skillful production process, and its organization in a cooperative manner among the local people, it symbolizes unity, solidarity, and cooperation. For this reason, it is featured on the Ministry of Culture and Tourism's Culture Portal. Taraklı Uğut Sweet Delight is a product that has been made in the Taraklı district for centuries, characterized by a homogeneous, thick and flowing texture, and a characteristic brown and tonal color with a sweet taste. In Taraklı Uğut Sweet Delight, the minimum dry matter content is 45%, and the ash content (on dry matter) is at most 0.7%. Production Method: Germination of Wheat When making Taraklı Uğut Sweet Delight, preferably locally grown wheat is cleaned, sorted, and washed. Cleaned wheat is spread over food-grade crates covered with cloth, filling half of the crate. The bottom of the container to be used should be perforated in a sieve-like manner. The wheat is left to soak in a dark environment without sunlight. The optimal temperature for wheat germination is recommended to be between 18-26°C, with a relative humidity range of 40-50%. To keep the wheat moist, a soaking process is carried out every day. Before each soaking, the wheat is turned upside down to mix thoroughly. Over time, the wheat germinates, and as it germinates, the container with holes at the bottom begins to fill up. The germination process takes an average of 5-6 days. As germination progresses, the wheat forms into blocks (clumps), which is undesirable, so the blocks are manually broken into smaller pieces. The germination process is completed when the sprouts reach an average length of 4-5 cm. Separation of Essence Matured sprouts are placed in stone mortars and crushed by using a food-grade pestle, etc., to extract the essence. During germination, when the roots and sprouts of wheat grains reach 4-5 cm, the roots close to the kernel gradually turn white. However, if the roots and sprouts turn green, Taraklı Uğut Sweet Delight acquires a bitter taste. Therefore, essence separation should be done before the greening begins. Boiling Process The obtained wheat sprout is mixed with a small amount of water to ensure thorough mixing. An average of 5 kg of water is added to 50 kg of germinated wheat. This mixture is placed in a large pot/cauldron and boiled over a wood fire in cauldrons or, optionally, in food-grade steam boilers. Copper cauldrons are preferred for the boiling process. The mixture is stirred until it boils. Once it starts boiling, wheat flour is added at a rate of 4%, and stirring continues until it reaches a porridge-like consistency. The added flour adjusts the dry matter ratio and helps prevent the product from burning during prolonged cooking. Continuous homogeneous stirring should be done to prevent lumpy texture. The boiling process continues until the mixture in liquid form thickens and becomes sticky. At this stage, Taraklı Uğut Sweet Delight darkens in color and reaches the desired consistency. From this point on, Taraklı Uğut Sweet Delight is boiled for approximately 15 more minutes, and after this period, it is hot-filled into glass jars. The recommended consumption date for Taraklı Uğut Sweet Delight filled in glass jars is a maximum of 12 months from the production date. After opening the lid, it should be stored in refrigerator conditions and consumed within an average of 15 days. It should be stored in a cool, odor-free, dry environment protected from sunlight at room temperature. It is presented to the end consumer with label information in compliance with relevant regulations.