Requirements for the quality. The surface of halva must be not sticky, in that glazed - it is covered with the flat or slightly wavy layer of glaze

The surface of halva must be not sticky, in that glazed - it is covered with the flat or slightly wavy layer of glaze, without the large bloodshot spot. The color of the sesame halva is cream, peanut - from the cream to the yellowish-gray, sunflower - grayish, nut - light yellow, the halva of all forms with the addition of cacao- products - from the light brown to the brown. Consistency - easily cutting, being slightly been friable. Structure on the fracture - fibrous- laminar. Taste and smell marked, that correspond to designation. The inadmissible defects of halva are: rank, musty and other unpleasant aftertastes and smells, heterogeneous color, the presence of the thickened fibers of caramel mass, sticky surface, strongly expressed crumbing, “graying” and mechanical damages to glaze in the glazed halva.

Halva is let out weight and packaging: in the form briquettes with the mass of net until 300g; in the metallic banks - to. 800 g; in the artistically designed boxes (pasteboard, sheet metal or from the polymeric materials) - until 1500g. Weight halva pack into the boxes pasteboard (12 kg), made of planks or plywood (15 kg) with the preliminary cover by their parchment, the imitation parchment or the cellophane.

Sugar eastern sweetness’s - these are the confectionery articles, worked out sugar with the addition or without the addition of treacle, the biased proteins or starch, nuclei it is nut and peanut and other forms of raw material, and also food additives and aromatic substances.

Sugar eastern sweetness’s are subdivided into two basic groups: article of the type of soft candies and article of the type of caramel or to monpanse.

For preparing the eastern sweetness’s besides the basic raw material (nuts, granulated sugar, treacle, milk, butter) is used kinze oil, almond essence, lemon essence, peppermint oil, ginger, apricot nucleus and other.