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
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
The quality of halva are not affected. But our main aim was to
reduction cost of production. Therefore, we have also simplified the
For example replaced by vacuum evaporation to a syrup under normal
atmospheric pans, despite a significant complication of the staff.