METHOD OF HALVA PRODUCTION Russian patent published in 2000 - IPC

FIELD: confectionery industry. SUBSTANCE: method includes preliminary preparation of ground fat mass, its mixing with flavor and aromatic components, preparation of caramel creamed mass with foamer, and mixing ground fat mass with caramel creamed one. Additionally introduced in ground fat mass is antioxidant-concentrate of tocopherols mixture in the amount of 0.01-0.1% from total mass of halva. Then mixture is thoroughly mixed till preparation of mass with homogeneous consistency. Halva has pleasant taste, soft consistency with storage life of one year without changing its quality factor and organoleptical properties. EFFECT: improved organoleptical properties. 2 cl, 3 ex