01-11-2010, 09:03 PM
The Halva is obtained from various oilseeds, but more frequently are used sesame and sunflower seeds. By roasting the core of the seeds, water content decreases and the proteins coagulates. The hulled seeds, becoming brittle, can be crushed and transformed into a smooth paste, rich in fat (63-66%) called tahini. By mixing and preparation of this tahini with halva, in proportion of about 60:40 at a temperature of 40 ° C, is obtained the halva, that is put in forms for cooling, after a technological scheme.