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rock candy
Firmamız 2016 yılında Van merkezde yerel
bir üretim yeri acarak kristal sekerleme adı
altında üretime başlamıştır. Kısa süre
içerisinde bünyesine şanlı ve bonnivan
markalarında ekleyerek Mevlana mini
bonbon ve toffe üretimini yapmaktadır.
Firmamız 500 metre kapalı alanda aylık
75 bin kg üretim kapasitesine sahip olup
yıllık olarak 900000 kg üretim yapmayı
hedeflemektedir.urunlerimiz yüzde yüz
şeker pancarindan uretilip sağlıklı gıda
üretimde lider olmayı hedef almıştır.urun
dağıtım piyasamiz genellikle Doğu
Anadolu bölge piyasinda geniş yer
bulmaktadır.
rock candy
One of the confectionery that has a place in Turkish Cuisine: Akide Candy!
Akide candy is one of the oldest types of candy in Turkish and Ottoman cuisine.
The history of sugar, which some call Konya sugar or Mevlana sugar today, dates back to the time of the Ottoman Empire. The word 'akide' comes from the Arabic word 'akit' and means 'devotion, contract, attachment, not separating from each other'. In fact, this name sounds quite meaningful considering the hard nature of hard candy.
Akide candy was offered to the Janissaries during the ulufe ceremony and to the important people of the state during the Ottoman period. It was thought to symbolize the state with its hard and colorful structure. Soldiers who ate the hard candy served in the Ulufe ceremony would prove their loyalty and obedience to the state, and promised.
This candy, which was very popular during the Ottoman period, has taken its place in our memories as candy that is usually offered to children and guests who come to the feast.
Turkey is the only place in the world where hard sugar is produced.
Hard candy, one of the most important inventions of the Turkish confectionery culture: with its pleasant smell, eye-catching colors and flavor, it is one of the symbols of a culture that is "sweet to be eaten and spoken sweetly".
Let's take a look at this beautiful hard candy that cheers the palate, how it is made...
How Is Akide Candy Made?
In the past, extremely good quality candies, known as bounty sugar, were pounded in a mortar, melted and cooked in wood fires and copper cauldrons. Cooked candies, on the other hand, were poured into marbles that could withstand high temperatures and left to cool on top. During cooling, rose water, fruit juices such as bergamot, orange, lemon, cherry, flavors such as cinnamon, rose, mint, and nuts such as hazelnuts were added to the sugar wax. 1 cauldron weighs 17 kilos, each cauldron was filled with a different color of sugar dye and then boiled in wood fire. The boiled sugar was poured into the stone and mixed, filled in tins and distributed to grocers, shops and wholesalers.
Today, it is possible to reach quite a lot of varieties. Sherbets boiled in large copper cauldrons are mixed with different flavors, dried fruits and spices. Sugar is given a dough consistency with honey and is pulled until it becomes a paste. Then the paste begins to be shaped. Putty is drawn according to the desired shape. It is mostly cut after it is drawn in the form of a bar and it is made by giving a square shape. Optionally, it can be colored with food dyes and the colors can be mixed.