The company produces and sells a wide assortment of soft eating licorice and other sugar confectionery products. Our business processes are certified. Halva is among the leading licorice producers in European countries. The company was founded by the Greek brothers Jean and Michael Karavokyros. The HALVA candy factory began its operations in , when the first product, the Greek national specialty product Halva, was manufactured. The Karavokyros brothers left their home country Greece behind them as teenagers in order to look for work abroad.
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Technological instruction on production of halva A general definition of the product group Halva is a homogeneous pulp is made by kneading a foaming agent whipped caramel mass and mashed roasted kernels peanut, walnut, sesame and sunflower seeds, etc. Depending on the used oil containing nuclei produce halva sesame, sunflower, peanut, walnut; depending on the input to the formulation of additions, flavoring and aromatic substances are distinguished varieties of halva: tahini, vanilla, chocolate tahini, tahini with nuts and others.
The raw material for the production of halva is sugar, molasses, sesame kernels, sunflower, walnut, peanut, soap or licorice root. The additives used spices and flavors - vanillin, cocoa powder, raisins and so on. Technological scheme of production of halva Technological halva production scheme consists of the following operations: preparation of the protein mass; cooking caramel syrup; cooking caramel mass; cooking broth soap or liquorice; churning caramel mass with a decoction of soap or liquorice; halva kneading; packaging and packing halva.
Preparation of the protein mass A method for preparing the protein mass depend on the type of oil-seeds and kernels. Preparation of sesame tahini mass.
Sesame weight is made from peeled roasted sesame seed by rubbing it on the mill Put, farmers and roller mills. Pre-cleaning of sesame seeds. For the mass of sesame sesame varieties used: beloeemyanny, yellow korichnevosemyanny, chernosemyanny. Sesame seed, referring to the second and third categories of purity average purity and weed , must be free of dust, small seeds and other impurities on grain separators.
Preparation of seeds for hulling. Depending on the variety, degree of aging and the presence of substandard seeds sesame has a different ability to sloughing. Processing mode should be the next. The duration of soaking seeds for legkoobrushivaemyh - by up to 20 60 minutes for trudnoobruschivaemyh - 2 to an hour or more. Seeds are soaked in round or rectangular cement, iron or wooden vats tanks with a capacity of l. The height of the vats should provide comfortable doing them and stripping zamyvki.
Readiness for the sesame hulling set for ease of separation of the shell from the kernel when grinding seeds between your fingers. After soaking water drained through the branch pipe branch pipe with a mesh mounted in the bottom of the tank tank. In the context of a thread-mechanized production of mass producing tahini sesame continuous process of soaking it is carried out on the key-station. At the bottom of the bath, in the vicinity of the bottom of the mesh, it is a horizontal auger.
Soaked seeds with water through the discharge port enters the express unit, the excess water is removed during minutes. Horizontal screw washing and decant system and a wringer The feed-screw sesame seeds served in rushilnuyu car.
Sesame hulling separation from the shell of the nucleus Is carried out on a continuous ruffle machine VNII confectionery industry system , into which sesame enters continuously. You can also use a machine like a pastiller batch with a speed of rotation of the blades rpm. The body has a hinged cover and a lower discharge door.
One-time loading of sesame seeds - kg. The duration of collapse is min, depending on the quality of the seed. In the batch machine, the collapse process is carried out as follows. Half the sesame to be loaded, fall asleep in the machine, turn on the engine, then fill the rest of the raw material.
The end of the collapse process is determined by the appearance of the mass and the number of unbroken seeds. Separation of core and shell in saline solomurirovanie. The process of solomurirova- based on the difference in density of the shell and core of sesame envelope density - about 1,5, the nucleus - about 1,07 ; rushanki when immersed in a bath of brine nucleus to the surface of the solution and settles to the bottom shell. In manual mode, the core and shell rushanki sesame seed is separated in a round or rectangular wooden or iron vats tanks with a sufficiently large area to accelerate osazhdeeiya shell.
Saline processing must be carried out twice successively in two solomurnyh vats. Nucleus is transferred from one tank to another by means of a sieve.
The solution was charged solomurnogo rushanki tank which mixes well into the upper layer of the salt solution and allowed to stand for a while settling shell. As the saline contamination in the tank replaced. Clean core is discharged by means of sieves, saline solution and allowed to drain bit kernel washed with water. To facilitate the separation process of core and shell. In this case, the process is carried out in two. When the machine is fed into it to 70 liters of water per minute.
The salt solution has a circular motion. From the salt solvent, it is centrifugal pump through a perforated pipe located in the loading part of the machine, continuously enters the machine body, from where it flows by gravity along with the floating cores through the reduced tea board into the pumping device, from which it is poured out through the holes of the pressed sieve, again falling into the salt solvent.
A layer of rushanka on the surface of the salt solution is about 5 mm at the beginning and about 2 mm at the end of the separating surface. Loading rushanki solomurnuyu in the car is carried out continuously by means of a screw, clean kernel output screw located in the decant device.
Salt consumption - 1 kg g tahini weight depending on the degree of contamination of sesame. Flushing cores from salt. The nuclei are washed in tanks or baths of varying capacities l under running water or with multiple times change the water.
End of the washing process is determined organoleptically by the lack of salty taste. The nuclei are washed in small portions - on kg. The duration of the washing - about 20 minutes.
In continuous-mechanized production, the cores are washed in a continuous washer. To remove flushing water and floating light particles in the washing machine, a filter is mounted, which is a vertical cylindrical tank diameter mm , inside which are two mesh removable pockets. Kernels from the screw outlet of the soldering unit of the soldering machine using a powerful jet of water sent to the receiving area, and then to the flushing part of the washer housing.
The duration of the flushing process is 5 — 6 minutes. Washed sesame kernel auger fed to the discharging device. The washed kernels should not be salty tahini mass has a slightly salty taste.
The purpose of centrifugation, - removal of surface moisture after washing with water core. In the absence of a nuclear centrifuge water is removed by decanting hour in mesh boxes. Thermal processing cores drying and roasting sesame. Under the influence of high temperature, they also acquire the fragility required for a better grinding of the nuclei in the grated mass. Sesame kernel dried in a drying drum continuous countercurrent of hot air.
In the absence of core drum dryer dried in dryers of other designs of the circulating hot air. In a roasting pan, you can load up to kg dried core depending on the size of the fryer.
In-line production process for drying and roasting sesame seeds in a thermal dryer installation used VISDC with optional heater or drying-roasting machine drum. It is intended for drying and roasting of bulk materials. In the dryer fabric moves downward, and the hot air or gas-air mixture cross-flow fan is directed upwards. The dryer is loaded with a special feeding device. Thus, the drying time is controlled depending on the initial moisture content of the product and the temperature of the heated air entering the dryer.
Cooling and winnowing. Cores cooled in metal trays installed in stacks crosswise, or in boxes with a double bottom inner bottom mesh or perforated to which is supplied cold air as well as cooling drums, arranged on the principle of a drying drum, feeding them cold air.
To clean the roasted and cooled cores sesame seeds from sticking together pieces of kernels, possible shell residues, substandard or paddy seeds and additional cooling sesame kernel winnow, applying the usual winnower with vibrating sieve diameter of holes 2 sieves; 1,5 and 0,5 mm or sieve sifter bunk vibratory sieve for sifting sesame and peanuts.
Grinding the roasted kernels getting tahini weight. Roasted sesame kernels are ground into a mass of uniform consistency at the mill mills put, farmers or roller mills. Insufficient kernel roasting makes it difficult to grind, and the mass of thick consistency is obtained. Before grinding pass through the magnetic core to protect them from possible cleaning metallic impurities. To determine the degree of grinding, we weigh 10 g of pounded mass tahini or others with an accuracy of 0,, the sample is treated in a cup three times with chloroform in 25 ml other solvents can be used: petroleum or sulfur ether, trichlorethylene , which is decanted and weighed into silk sieve No.
With the last portions of chloroform, the sample is quantitatively transferred to a sieve and washed on it with a solvent again. The residue on the sieve, after drying in the cabinet, is sieved with a soft brush until there is a noticeable amount of particles on the white paper, weighed on an analytical balance with an accuracy of 0, g and expressed as a percentage of the defatted weight of the sample.
For sunflower mass, silk screen No. Tahini mixture is filtered through a mesh having an opening size of not more than 3 mm.
For long term storage it is placed in a metal barrel with a tight-fitting lid, and at least twice a month overturned avoid delamination. Ready-made tahini mass should be fine grinding ,, cream color, have dark inclusions, the taste must be characteristic taste of sesame seed. Output Calculation shredded mass cm. Your email address will not be published. Save my name, email and website address in this browser for my subsequent comments. Sunflower cooking weight. It is made from the sunflower peeled from husk and fried seed by rubbing it.
Preliminary cleaning and calibration of sunflower seeds. The seed can only be used after its preliminary treatment and purification from mechanical impurities on the windmills. After preliminary cleaning, the seeds are sized according to the size - on the separators of the air-grating ZSM of the Vorobyov Gorky Plant or on two trash screens with holes 4 - 7 - 10 mm. Hulling and winnowing.
The purpose of collapse, sunflower - separation of husks from the core. Calibrated large and small seed falls on bicherushke separately. To collapse the sunflower, a flapping handle is used, consisting of a hopper, through which seeds fall into the space between the steel pests and the wall of the rotating drum.
In the latter, the seed of the sunflower is attacked by beating blows, which throw it onto the corrugated surface of the walls of the drum. The collapsed seed enters the winder to separate the core from undercut, cut, husk and dust. Rushanka through the hopper falls onto the first screen with a hole diameter of mm for the passage of whole cores and is blown by a stream of air that carries small dust and husk.
Conventional halva has historically been produced from sesame seeds in the Middle East and Northern Africa. However, in the production of halva in Eastern Europe, sesame seeds have been largely replaced by sunflower seeds, due to the high availability of sunflower in this region and the comparable taste of the final product. Due to the importance of the cost of raw materials in the food industry, utilization of sunflower seeds in halva production may be of great interest worldwide because it offers the possibility of significantly lowering production costs. Nevertheless, oil separation and storage techniques must be perfected if sunflower halva is to fulfill its promise of becoming a cost effective alternative to sesame seed halva on a worldwide scale.
Technological instruction on production of halva
Wasn't a dream. His room, a proper human room although a little too small, lay peacefully between its four familiar walls collection of textile samples lay spread out on the table Samsa was a travelling salesman. We are committed to conduct World Class relationships with our stakeholders shareholders, consumers, trade, suppliers, …etc. And, these relationships will be built on our unwavering code of ethics. Lay peacefully between its four familiar walls. A collection of textile samples lay spread. Operating out of Engineering Square industrial complex in 6th of October city, our 8, square meter state of the art manufacturing facility is perfectly designed to cater for the demands of our market, with a setup to accommodate our growth in the years to come.
halva production line
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Toggle navigation. Process Sq. Transaction to be Made Explanation Machine to be Used 1 Syrup is prepared for halva Water and sherbet are both boiled and mixed. Sugar Boiler Machine 2 Halva syrup is whitening Syrup water is added to the sherbet transferred to this machine and bleached in the wax by whipping. Halva Molds 5 The mold halva is corrected by press Hot halva spilling the mold is pressed and smoothed so that the cut can be done more smoothly. Halva Press Machine 6 Halva is cut The halva that is waiting in the molds and cooling down is cut in the desired weight to be packed. Halva Cutting Machine. Sugar Boiler Machine. Syrup water is added to the sherbet transferred to this machine and bleached in the wax by whipping.
Method of halva production
Ukrainian company is located in the central region of Ukraine. The company has been engaged in manufacture of confectionery products from natural ingredients for 20 years. The company offers sunflower, peanut halva or the type of halva made of sesame from sesame seed.
Oil bleeding during storage oleaginous seeds based confectionery products is a major problem affecting acceptance by consumers. Halva is a popular sweet food prepared from a sesame paste and a sugar mixture. The objective of this work was to improve the oil retention in this product by incorporating commercial fibers and emulsifiers: soya lecithin and monoglycerides MG1 or MG2 during manufacturing. Oil retention yield was optimized on small batches, by response surface methodology using a central composite design applied with two factors, emulsifier concentration 0. A centrifugation test was optimized to assess oil retention in halva samples. The experimental response oil retention was fitted with quadratic equations for each emulsifier, using multiple regression analysis. The emulsion stability increased with increasing the emulsifier concentration, particularly to 2. The latter seems an attractive rapid method to quantify oil retention in oleaginous seeds and crops based food matrices. At an industrial scale, the increase of MG1 concentration to 2. Microscopic observations allowed us to explain high oil retention in this product by a homogeneous dispersion of oil droplets in the aqueous phase.
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Halva also halvah , halwa ,   and other spellings are dense, sweet confections originating in the Middle East and Central and South Asia. In some Indian cultures, the dish is known as a soup-based sweet. Identical sweets exist in other countries, such as China , though these are not generally referred to as "halva". Halva may also be based on various other ingredients, including beans , lentils , and vegetables such as carrots, pumpkins, yams and squashes. It can be kept at room temperature during non-summer months with little risk of spoilage. Most types of halva are relatively dense confections sweetened with sugar or honey. Their textures, however, vary. For example, semolina -based halva is gelatinous and translucent, while sesame-based halva is drier and more crumbly. Flour based halva is made by frying flour such as semolina in oil, mixing it into a roux , and then cooking it with a sugary syrup.
The production of well-known organic products is based on more than 10 years of extensive experience and know how. Our products have long shelf life, and do not require refrigeration. Tahina is a wholesome, nutritious food of purely plant origin, made exclusively of hulled, slightly roasted and ground sesame seeds, rich in protein and calcium. You can use in salad dressings, houmous, tahina soups or in fillings with chopped olives, pepper etc.
SUBSTANCE: invention is related to confectionary branch of food industry and may be used for production of sugar products, namely oriental sweets, in particular, sesame or nut halva. At first whipped caramel and protein paste masses are prepared. Whipped caramel mass is prepared from sugar and treacle syrup, which is pumped to closed boiling copper, where it is boiled to caramel mass, which is supplied to whipping bowl.
Halva has high tahini content. Fat is not one of the ingredients used to make halva. Halva is made of tahini and sugar.
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