METHOD OF MAKING HALVA Russian patent published in 1998 - IPC

FIELD: food industry, more particularly making non-oriental confectionery such as halva. SUBSTANCE: roasted sesame kernels are crushed to prepared sugar-molasses syrup which is then pumped into closed cooking kettle in which it is evaporated to form caramel compound which is fed into knocking-off kettle. Fat mixture is simultaneously prepared from roasting peanuts to moisture content of 0.5-1.5% followed by trituration of peanuts and tempering of the resulting compound. The resulting fat mixture is mixed with tachina compound. The tachina to peanut compound ratio ranges from 3:7 to 7:3/ Knocked-off compound and compound composed of fat mixture and tachina compound is then thoroughly stirred. EFFECT: more efficient preparation method. 2 cl