Halva production line

Industrial halva production is a precise interplay of temperature, shear force, and cooling rate. Starting with tahini and cooked sugar syrup, the entire line is designed to continuously form and stabilize the characteristic layered fibrous texture that defines authentic halva.

The line begins with a low-shear kneading machine. The syrup – cooked to exact temperature and Brix – is first aerated with a foaming agent, then gently folded with tahini. Low shear is mandatory: aggressive mixing destroys the fiber network, yielding a uniform paste instead of layered halva. The temperature of the kneaded mass is closely monitored before it advances to the forming section.

The kneaded mass is transferred via the feeding unit to the shaping rollers at a controlled, consistent rate. The feeding unit, with stainless steel contact surfaces and adjustable speed, ensures hygienic, continuous supply. The shaping rollers, equipped with adjustable gaps, press the mass into a uniform slab of precise thickness, guaranteeing consistent geometry for subsequent cutting. This stage accommodates both bar and portion halva and is easy to clean.

The formed slab enters a cooling tunnel with controlled airflow and a food-grade conveyor belt. Conveyor speed is adjustable based on product size and cooling needs. This step is critical: controlled gradual cooling “locks” the fiber structure, preventing relaxation and slumping (poor cooling can cause 5% volume loss within two weeks). After full stabilization, the hardened slab moves to an automatic cutting machine, where it is sliced or portioned to final dimensions, ready for packaging.

In summary, the line adheres to three principles: gentle handling, precise temperature control, and uniform cooling. Every stage from kneading to cutting is interconnected to preserve the delicate layered texture and ensure consistent industrial quality.