METHOD FOR HALVA MANUFACTURING Russian patent published in 2006 - IPC A23G3/54 A23G3/46 

FIELD: food industry, confectionary industry.

SUBSTANCE: the suggested innovation deals with preliminary preparation of ground fatty mass followed by mixing it with taste and aromatic additives; introduction of an antioxidizing agent into ground mass, preparation of whipped caramel mass, mixing the prepared ground fatty mass with whipped caramel mass. At mixing the mixture should be additionally supplemented with dry whole milk at the quantity of about 0.5-5.0% against total quantity of halva mass to mix the mass for about 5-10 min till homogeneous consistence. Halva composition has got the following large additives: roasted nut kernels, canded peel and raisin. The innovation enables to increase high-quality stability of ready-to-use product, decrease viscosity and increase plasticity of halva mass.

EFFECT: higher efficiency of halva manufacturing.

2 ex