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Thought number 2

ON syrup

Using invert syrup instead of molasses in halva has a simple explanation. The fact that the syrup is not produced in Uzbekistan, and to bring its from Kyrgyzstan and Russia were not profitable. And it would cost in the Uzbekistan much more expensive than sugar. That's why we came to use invert syrup. While scuffling with citric acid complicated technology. acid from different producers, as well as sugar, have a different quality. And pick up the necessary concentration is not very easy. Technology and halva recipes allow the use of inverted syrup. The quality of halva are not affected. But our main aim was to reduction cost of production. Therefore, we have also simplified the hardware. For example replaced by vacuum evaporation to a syrup under normal atmospheric pans, despite a significant complication of the staff.
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