• Mimarsinan Organize Sanayi Bölgesi 12. Cadde No:1 Mimarsinan/Kayseri
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How We Produce ?

Halvah

INPUT CONTROL
The conformity of the incoming raw materials to the Turkish Food Codex is investigated in the quality control laboratory. Accepted raw materials are taken to the accepting warehouses.

COOKING BOILER
Sugar-water is mixed. It is boiled to the appropriate degree (about 150 C) and citric acid is added.

CROP BOILER
The boiled sugar is taken into the whisk to lower the temperature to 80 ° C. At this stage, white water is put into the color and the color is whitened and the consistency is increased.

CREWING AND KNEADING
The desired consistency, temperature and color are brought to the sugar kneading boilers. After tahin is added, rowing is done first and then kneading is done. In this step, add the condiments (vanillin, cocoa, hazelnut, peanut etc.) according to the emulsifier and cecedin to the product and knead it.

SCIENCE AND DOLUM
After the kneading process is finished, the product is weighed individually by weighing the molds in the desired weight.

RESTING
The helvail taken from the mold is kept in the room for 1 day in the room temperature.

PACKAGING
The recycled helvals are removed from the molds and packed.

FINAL PRODUCT CONTROL
The products are passed through final quality controls.