Heading: Production of sweets and halva

Characteristics of sweets Sweets are sugar-based products that are diverse in shape and finish and made from different masses.

Depending on the properties of the candy mass molding chocolates produced in various ways.

Characteristic dragees Dragee is a candy of small sizes, rounded in shape with a shiny smooth surface.

Characteristics of halva Halva is a homogeneous, creamy, fibrous mass made by kneading a caramel mass whipped with a foaming agent, with a ground mass of roasted peanut kernels, sesame or sunflower seed.

Halva is a downed caramel mass, evenly distributed in the mass of crushed roasted kernels of sesame, peanuts, nuts or sem, I; n sunflower. Halva has a fibrous structure. Due to its high nutritional value and good taste, it is widely used.

Iris is a type of milk candy, produced by boiling whole milk with sugar, molasses and fat with the addition of flavoring substances. The consistency and structure of the iris is very diverse depending on the degree and method of boiling.

To protect the candy cases from drying out and moisturizing, as well as to give them good taste and appearance of the candy case, they are covered with icing.

There are five main ways of forming corps of candy:

Candies are a diverse assortment group of confectionery products made on a sugar basis and characterized by a variety of composition, appearance and taste. Calorie chocolates range from 3800 to 5970 kcal. The proportion of candy in the total production of confectionery is 12 — 15%.

These lines are intended for the production of sweets and bars, made from fat praline masses, mainly on a nut basis. On the line, the processes of preparation of praline candy masses are carried out, by molding by pressing out the blanks of candy bar or candy bars (in the form of bundles or strips, respectively, of round or rectangular cross-section),