Halva process
Halva production line
A halva production line must protect fibre structure, syrup stability and cooling time before the product reaches packaging.
Halva process
A halva production line must protect fibre structure, syrup stability and cooling time before the product reaches packaging.
Halva process
2% crumb on 1 ton per shift is 20 kg of product every day. Across 22 shifts that becomes 440 kg of sesame, sunflower, sugar and labour that has already passed through the line.
Halva looks simple until the syrup, foaming agent and kneading time drift apart. A product can leave the mixer with acceptable texture and collapse in the box 10-14 days later if cooling and packaging are not matched.
A halva line earns its keep when the product keeps fibre after the box is closed.
Selection logic
Where money is lost
Relevant equipment
These sections affect texture, coating, packaging and related oriental sweets.
Related topics
Kudret Makine manufactures confectionery equipment and complete lines for factories that need a practical route from raw material to packed product.
Soap root extract is a technological ingredient for foam structure in halva and oriental sweets, not a decorative herb.
Food packaging equipment closes the gap between stable production and sellable product on the shelf.
Contact
Send your product, target output, packaging format, and available space. Kudret Makine will prepare a practical configuration and price range.
