Halva Bar Production Line
The Halva Bar Production Line is specially designed for industrial production of sesame-based halva bars and portioned halva snacks with consistent texture, controlled cutting accuracy, and hygienic processing conditions.
Products You Can Manufacture
- Classic sesame halva bars
- Chocolate-coated halva bars
- Pistachio, almond, or cocoa halva bars
- Layered halva snack bars
- Functional or protein-enriched halva products
- Mini portion halva snacks
- Individually wrapped retail halva bars
Raw Materials Supported
- Tahini (sesame paste)
- Sugar and glucose syrup
- Cocoa powder or chocolate
- Pistachio, almond, peanut, or mixed nuts
- Vegetable fats
- Natural flavors and aromas
- Functional or nutritional additives
Production Process
1. Tahini Preparation
Sesame paste (tahini) is prepared and standardized.
2. Sugar Syrup Cooking
Sugar and glucose syrup are cooked to the required temperature and consistency.
3. Mixing & Fiber Formation
Syrup and tahini are blended under controlled mixing to create the characteristic halva structure.
4. Ingredient Addition
Nuts, cocoa, or flavor ingredients are added evenly.
5. Forming & Slab Shaping
The halva mass is spread or formed into continuous sheets.
6. Cooling & Stabilization
Product structure stabilizes under controlled cooling conditions.
7. Cutting & Portioning
Automatic cutters shape halva into bar formats.
8. Optional Chocolate Enrobing
Bars can be coated with chocolate or compound coating.
9. Packaging Integration
Ready bars are transferred to flow-pack packaging systems.
Main Features
1
Designed specifically for delicate halva texture processing
2
Continuous and hygienic production flow
3
Adjustable density and fiber structure control
4
Precise cutting for uniform bar size
5
PLC automation and recipe control
6
Stainless steel food-grade construction
7
Compatible with semi-automatic or fully automatic production setups
Production Capacity
150 kg
/hour
300 kg
/hour
500 kg
/hour
1000 kg
/hour and above
Turnkey solutions can be customized according to factory layout, recipe requirements, and packaging preferences.
