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Units industry halva

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Halwa Making Machine


Your email address will not be published. Save my name, email and website address in this browser for my subsequent comments. Please contact the developer of this form processor to improve this message. Even though the server responded OK, it is possible the submission was not processed. Halva is a confectionary product of a fiber-fiber structure made from foamy caramel mass and roasted grated oilseed kernels.

The caramel mass gives the fibrous structure of halva, which forms, when kneading halva, long thin threads between which the grated mass of oil-containing kernels is distributed.

Calorie halva reaches kJ per g for fat content and calorie paste similar to products such as chocolate, but surpasses it in nutritional value. The name of halvah is determined by the type of oil-containing kernels from which it is made: sunflower, peanut, soy, etc. Halva, which consists of ground seeds of sesame seeds, is called tahini. The rubbed mass of roasted kernels is called proteinaceous, and the mass of sesame kernels is called tahini.

Technological halva production scheme can be divided into the following stages:. The main raw materials and preparation for recycling. The main raw material for the production of halva is: sugar, sand, starch syrup, sunflower seeds, sesame, peanuts, soybeans, roots of the soapwort plant. Sesame is an annual plant, grows in Central Asia, Transcaucasia, in the south of Ukraine. Sesame fruit - flat box of elongated shape. It contains seeds of white, light yellow or other color.

For the production of halva are used only those varieties of sesame, which do not have a bitter taste and give a light tahini mass. Sesame seeds are composed of shell and core. The shell is not used in the production of halva and after hulling seeds removed. Received for processing seeds contain various impurities - grain and mineral.

Therefore, before submitting to production, they are subjected to cleaning on the fan, burata, air sieve separators. Soap root - This is the root of the plant of the Mylinyanka, which grows in Ukraine, in Central Asia.

Saponins have a large surface activity, so in their presence in the solution can be obtained abundant and stable foam. However, high doses saponins are harmful to the human body, they dissolve red blood cells. This action greatly reduced by the presence of fat. In the production of halva are allowed to use a decoction of soap root only in small quantities. Also soap root decoction, used as a foaming agent, and other substances used in the manufacture of halvah: beet extract, egg white, milk and other blowing agents.

Roots should not have a mold or other signs of spoilage. Getting protein mass. Protein mass are finely ground roasted kernel oil seeds. In addition to the chemical composition of oleaginous seeds differ in taste core and physical properties of the shell. It introduces some of the features in the technology for the production of protein mass. However, the general process steps for all of the seeds are seeds of caving in, separating the core from the shell, roast and cooling cores, fine grinding kernels.

Tahini weight. Hulling of sesame seeds in order to separate the shell from the kernel is different from a similar process for other seed that is predetermined by the envelope properties.

It has substantial elasticity and strength, adheres to the core surface. When soaking the seeds in water sheath swells, breaks away from the surface of the kernel, but becomes more elastic and firm. It is easier to get away with the kernel than torn. According to the traditional tahini mass production technology is used so-called wet method sloughing.

It involves presoaking of sesame seeds in warm water for minutes, then left standing for several hours. They bring down in devices of different construction, whose operation is that a moving blade with a force stirred sesame seed causing mutual friction that leads to rupture of the swollen membrane and humidified immediately with its nucleus.

Husked seed transmitted in prosevatelnuyu pneumatic machine, wherein the core is cleaned from the shell. The roasting of sesame kernels is carried out in devices of different designs: braziers, boilers with stirrers, dryers VISDC, mine dryers, air-burner, wind-dryers. The roasting process removes moisture and other volatile substances undergoing complex biochemical processes such as denaturation of proteins, sugar-amine reaction, promoting formation of a specific taste and aroma.

Partially modified lipid composition. In hard conditions of frying fat is released on the surface of the nucleus, its decomposition, which affect the taste and properties of tahini mass. From the silo the core of sesame enters the plant for grinding and obtaining tahini mass. On grinding units with ceramic-disc conduct a two-stage crushing kernels. Obtained in the first stage of grinding gruboizmelchennaya tahini intermediate mass flowing into a stainless steel tank, where it is mixed and cooled.

Capacity is provided with a jacket, which is served cold water. From the mass of the intermediate container is pumped into the second disk machine for fine grinding. The tanks are equipped with a stirrer and a water jacket. The tahini mass is a suspension in which the dispersed phase is crushed particles of the cellular tissue of sesame kernels and the dispersion medium is fat. The viscosity of the mass depends on the temperature, the degree of grinding of the nuclei, the content of fat and moisture.

Sunflower protein mass vysokomaslyanichnyh made from sunflower seeds. The machine is a drum with inner grooved surface, on a horizontal shaft fastened beat. By rotating the shaft seeds hit the beat, a corrugated surface, one against another, split, and the shell is removed from the kernel. After falling in husk twice to winnow rassevnyh Wijk. The kernel must be possibly fully cleaned of husks and unbroken seeds.

For the complete removal of the smallest particles with husk, the kernel of the sunflower is soaked and washed in water, stirring for minutes. Duration of drying min. In processing the water core, then hot air deodorization occurs kernel which is to remove volatile substances and odor of water and rinsed with clasp and with steam during drying. Peanut protein mass.

Peanuts can enter a peeled factory, i. Peanuts after drying from impurities are dried and brought down on peanut-slush machines. On the surface of the nucleus remains the skin film and the embryo. They give the peanut mass a legume and a bitter aftertaste. To separate the coconuts and germ kernels, peanuts are processed on a crushing and screening machine, and crushed kernels are fed for grinding. After briefly mixing the core is fed to roasting.

Grinding is carried out in the nuclear disc, Roller or pin mills. Getting foam caramel mass. Caramel mass for cooking halva should have slightly different properties than for the production of caramel. It should be highly viscous, long time to keep plasticity, do not harden and have increased resistance to crystallization, as is subjected to intensive kneading and knocking.

These properties are achieved by changing the composition of the prescription and humidity caramel mass. In the preparation of caramel syrup in the sugar take part 1 1,5 2, and even parts of molasses. For the boiling of the caramel mass, the same apparatus is used as in the caramel production, besides, the Halvin installation is used for automation. The accuracy of the specified volumes of sugar, water, molasses, moisture of the mixture, maintaining the final temperature of boiling and cooling the caramel mass ensure the stability of its quality.

To prepare halva applied foam caramel mass. It is obtained by striking in the presence of a foaming agent, which is used as a decoction of soap root. Preparation of broth soap roots and churning caramel mass. Soap root decoction is obtained based on the diffusion of the saponin with other water-soluble substances from root tissues in water.

When go into solution sufficient solutes digestion was terminated by the broth decanted and filtered. Soap root subjected to digestion times. The whole broth was collected together and boiled until a relative density 1, Color dark brown broth. The broth perishable, covered with mold, so it can not prepare for the future, and spend immediately.

Boiled caramel mass is discharged into the digester with steam heating. Inside the boiler, on the horizontal shaft, locking beams are attached. The shaft rotates at a frequency of rpm. Top boiler closes the lid. When knocking in the boiler is supplied compressed air under pressure 0,3 MPa.

It is captured by beels and is crushed into small bubbles. A foamy mass is formed gradually. Saponin as a surfactant is adsorbed on the surface of air bubbles, stabilizes the foamy structure of the caramel mass. As you churn, the relative mass density decreases from 1,5 to 1,1.

Halva kneading, packing and packaging. For the formation of halva, it is necessary to mix the protein and foamy caramel mass and to achieve their uniform distribution among themselves. By chemical composition and physical properties, they are completely different masses. Caramel mass has hydrophilic properties, and protein - lipophilic.

Oil bleeding during storage oleaginous seeds based confectionery products is a major problem affecting acceptance by consumers. Halva is a popular sweet food prepared from a sesame paste and a sugar mixture.

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China halva

Stronger measures are in place at our borders to stop African swine fever from entering Australia. Have your say now. Back to Tests applied to risk food. Check the Biosecurity Import Conditions system BICON to determine if the food you intend to import requires an import permit or a treatment or if it must meet any other conditions. All biosecurity requirements must be met before Imported Food Inspection Scheme requirements apply. Sesame seeds broken and unbroken for human consumption are classified as risk food.

China sesame halva

The highly experienced team of our company present Halwa Making Machine Gas of fine quality. This machine is capable to produce up to kilograms of halwa at a time and is. This machine is capable to produce up to kilograms of halwa at a time and is highly appreciated by the clients for its durability, high efficiency and long functioning life. It is widely used in various industries that include confectionary, food procession industry and sweet production industry. Additionally, it can be availed at the best rates in the industry. These products find a wide application in Hotels,Restaurant,Catering , canteen,Food processing industry,Ayurvedic Industry, hospitals kitchen like all bulk cookings. These facilities help us to offer quality products in enormous volume.

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Halva production - industrial technology

Here we are, over yonder, nestled somewhere between the golden shores of the Pacific Ocean and the majestic Transverse Ranges of Los Angeles, schlepping considerable amounts of tahini to make for you, people of the world, the finest halva in the We take great pride in what we do, because if we didn't, who would, and then how would you get your hands on the world's finest halva. The truth is, we love halva!

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Aug 29, - While Brussels Airlines said last week it did not order the halva and the snack Achva is located in the Barkan Industrial Park near the city of Ariel in the the deputy head of public advocacy and the advocacy unit, and our.

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Belgian airline backtracks, decides to serve West Bank-made halva

Halva other candy looking for trade partner. Countryregion: united kingdom. Product description. Sesame halva vanilla flavor. Website review of halvaonline. Ru: seo, traffic, visitors and competitors. We will find problems with headers, duplicates, metatags, speed and much more.

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Halwa Making Machine (Gas), Peda

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Нет. Сьюзан словно окаменела, ничего не понимая. Эхо выстрела слилось с царившим вокруг хаосом.

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