METHOD OF HALVA PRODUCTION Russian patent published in 2003 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves preparation of ground sunflower mass, soapwort root extract and caramel mass. Preparation of caramel mass is conducted by dissolving of fructose in heated treacle up to temperature 100-110 C for 3-5 min. Said mixture is boiled for 12-17 min at temperature 136-140 C. Extract of soapwort root is introduced in boiled mixture, and caramel mass is whipped. Then whipped caramel mass and ground sunflower mass are mixed. Prepared half-finished product is mixed, cooled and prepacked. EFFECT: improved qualitative index of halva due to removal of side-products, increased shelf-life, and broadened assortment of confectionery products. 1 tbl