The production of "Tahini" halva in the factory involves several different stages. However, in order for a delicious Tahini halva to be served as a nourishing breakfast or a healthy snack on Iranian tables, it must go through various processes.
After draining the syrup, the next important step in preparing the seasoning for Tahini halva is cooling the syrup. This operation is carried out inside a mixer.
Timely cooling of the syrup is a crucial factor in achieving a high-quality and pleasant Tahini halva, which requires the experience and skill of the producers of this product.
One of the reasons for cooling the syrup is to reach a balanced temperature for mixing with Tahini. On the other hand, hot syrup may damage the texture of the wood tar and white extract, which is a delicate and powdery substance, and burn it, so to speak.
Accurate execution of all these stages helps preserve the amazing properties of Tahini halva.
Iranians, as the main consumers of Tahini halva, have become fans of this product not only because of its delicious and pleasant taste, but also because of its calorie content, which includes certain amounts of iron, phosphorus, protein, and carbohydrates. This amazing food substance has gained popularity among the people.
Haj Shaboli’s Sesame Products
Haji Shaboli's production company, active in the production of various types of Tahini halva, Tahini, sesame oil, sesame oil, almond paste, Tahini cream, and chocolate Tahini, as a reputable and well-known brand, has gained a considerable share of the market for this product in Iran. Among the best products of this company are Haji Shaboli's excellent 400g Tahini, Haji Shaboli's excellent 800g halva, and 900g sesame oil, which are considered to be among the best quality, healthy, and organic Iranian nutrition in terms of quality standards. The use of advanced machinery, mills, and techniques for producing Haji Shaboli's products ensures quality and health are delivered together to customers of this brand.
