Tahini Halva Production
Tahini Halva Production
Tahini halva; It is a food product obtained by mixing and kneading tahini, sugar syrup, soapwort root extract (herbal product) in certain proportions. After adding soapwort extract to sugar syrup boiled in cauldrons, sugar wax and tahini are mixed, kneaded, poured into molds, pressed and left to cool. The cooled halvah is cut and packaged by checking for foreign matter. HACCP principles are applied in the entire process of halva production, from the purchase of raw materials to the ultimate consumer.
HELTA Halva
Tahini halva contains 57% tahini, 40% sugar, cocoa, vanilla, pistachio depending on the type. Due to its high sugar and tahini content, it gives a feeling of satiety, is a store of protein, calcium and energy, and is a source of fiber.
Tahini halva is an indispensable part of our cuisine for breakfast, after eating meals containing fish, as a dessert, halva cooked in the oven, in cakes, pastries and donuts.
Since no additives are used in halva production, tahini oil may naturally leak into the package over time. This does not mean that the halva is spoiled or stale. In order for the halva not to go stale quickly, the opened package should be stored in the refrigerator in a closed manner. The shelf life of halva is two years in a cool, dry, odorless and dark place.
