Halva shelf life. Quality control of halva in trade How to store halva for a long time
Halva depending on the oil-containing kernels used subdivided into sesame (tahini), peanut, nut, sunflower, combined (from several types of oil seeds or nuts). They produce chocolate-glazed halva in the form of small briquettes.
Halva is produced by weight and packaged. Halva is packaged in the form of briquettes, in cans and artistically designed boxes, cardboard, tin or from polymer materials. Halva glazed with chocolate is pre-wrapped in foil.
Permissible deviations of the net weight of a unit of packaging of halva,%, not more than: up to 200 g inclusive - ±3;from 200 to 500 g inclusive - ± 2;from 500 to 1 OOO g inclusive - ±1; over 1000 g - ± 0.5.
Bulk halva can be packed in cans or boxes with subsequent packaging in outer containers.
Halva quality must comply with the current standard.
Its surface is dry. Halva, glazed with chocolate, without graying and damage on the front surface. Chocolate glaze covers halva with an even or slightly wavy layer, without large smudges.
The consistency of halva is easily cut, slightly crumbling. The structure in the fracture is fibrous-layered or fine-fibred. The presence of thickened caramel fibers is not allowed.
The color of sesame halva is cream, peanut halva is from cream to yellowish-grayish, walnut halva is light yellow, sunflower halva is grayish, halva of all kinds with the addition of cocoa products is monophonic, from light brown to brown.
The taste and smell are clearly expressed, corresponding to the name of halva, without rancid, musty and other tastes and smells.
Halva prepared using licorice root as a blowing agent, it can have a smell and a subtle taste of liquorice, a darker color and a denser consistency compared to soaproot halvah.
Moisture content in halva - no more than 4%; total sugar (in terms of sucrose) - within 25-45; reducing substances - no more than 20; fat in sunflower and sesame halva - not less than 30, in peanut, nut and combined - not less than 25; total ash in halva of all types, except sunflower - no more than 1.9, in sunflower - no more than 2; ash, insoluble in 10% hydrochloric acid, - no more than 0.1%. The content of glaze in chocolate-glazed halva is also standardized - at least 29%. Copper salts in terms of copper should be no more than 12 mg / kg. The presence of arsenic and lead salts is not allowed.
When storing halvah, oil leaks out, and at elevated storage temperatures, this process is accelerated. The released oil oils the wrapper, it quickly goes rancid. Tahini halva rancid more slowly than other types of halva, as the tahini mass contains more antioxidants.
Characteristic halva defect during storage - moistening of the surface layer, due to the content of reducing substances. Humidification of halva is the main prerequisite for the darkening of its surface, which is largely due to the formation of melanoidins (products of the interaction of sugars with protein substances), as well as the breakdown of proteins, fat oxidation.
current standard Halva has the following storage mode: temperature - no more than 18°С, relative air humidity - no more than 70%.
Most favorable conditions for storage of halva are created at a low temperature (no more than 12 ° C) and low relative humidity. At a temperature of -20°C, halva can be stored for a year.
Warranty periods of storage of halva:
sesame and chocolate glazed - 2 months;
nut, peanut, sunflower, combined - 1.5 months.
Linseed oil for hair
Application linseed oil for hair
Due to its unique composition, linseed oil is extremely beneficial for hair. In women who regularly use this remedy, the following improvements are observed: hair loss is reduced, hair becomes stronger, the fat balance of the scalp is normalized, and dandruff disappears.
Flaxseed for hair can be taken internally or used as a mask. We offer recipes effective masks from linseed oil for hair:
Linen mask for dry hair. Ingredients: 2 tablespoons of flax oil, 1.5 tablespoons of alcohol or vodka. The ingredients for the mask must be mixed, applied to wet hair and rubbed into the scalp for 10 minutes. After that, wrap a towel around your head for 30 minutes, then rinse your hair well with shampoo and warm water. The mask should be applied once a week. After 3-5 weeks, the hair becomes stronger, hair loss decreases, shine appears.
Linen mask for severely damaged hair. Weakened, split ends and hair prone to falling out need long-term treatment. Linseed oil hair masks can significantly improve the situation if they are applied for 6-8 hours, preferably at night. Flaxseed oil should be rubbed in its pure form into the roots of the hair. Overnight, the beneficial substances from flax seeds are absorbed into the scalp and provide a more effective treatment.
Linen mask for hair growth. Ingredients: 2 tablespoons linseed oil, 2 tablespoons grated onion, 1 tablespoon honey. All components of the mask must be mixed well and applied to the hair. After 30 minutes, rinse your hair well with shampoo and conditioner to get rid of the onion smell.
How to choose linseed oil?
Flaxseed oil can be purchased at a pharmacy, in the market and in a supermarket. When choosing, you should pay attention to the following characteristics:
Colour. Fresh and high quality linseed oil is different yellow without turbidity and impurities;
smell. Quality flaxseed oil is practically odorless. If there is any bitterness in the smell, this indicates its low quality;
shelf life. Flaxseed oil should have a good shelf life margin. Products with suitable dates should not be purchased.
Before you buy linseed oil, you need to make sure that the manufacturer has a good reputation. Its effectiveness directly depends on the quality of linseed oil.
Modern women are increasingly turning to the recipes of nature in search of beauty. These include hair masks from such an amazing product as flax oil. And it is not difficult to use it for the benefit of the beauty of your curls, especially if you listen to our advice.
Walnut halva
Ingredients for making walnut halvah:
250 g honey
- half a kg of walnuts
Preparation of halvah from walnuts:
In order to prepare walnut halva, we fry the peeled nuts, peel them, rubbing them with our hands. We melt the honey. You can check the readiness of honey as follows: pour a drop of honey into cold water, if it thickens, then the honey is ready. Remove honey from heat, add nuts, mix. While the halvah is hot, quickly put it in a bowl, after greasing it with oil.
Walnut halva is ready!
SOFT AND NOURISHING TONIC with milk and cucumber will help your eyes get rid of dark circles and puffiness under the eyes.
Ingredients:
Cucumber 1 piece
Milk 100 ml
Essential oil 2 drops
Cooking method:
1. Boil milk.
2. Cut the cucumber into thin slices.
3.Put them into boiling milk.
4.Bring to a boil.
5. Cool the mixture.
6. Beat with a blender
7. Add rosemary oil.
8. Mix thoroughly.
-- Apply toner every morning and evening before bed. Shelf life: 7 days --
EXPIRY DATES OF COSMETICS AND HOW TO STORE IT?
Cosmetics should be stored only in a cool, dry place, next to the battery - in no case, therefore, the window sill will not work in any way, the cooler, the better, again, in the refrigerator, of course, it does not belong. What trouble can happen, for example, with lipstick near the battery - will it melt? Not only! The composition of preservatives and dyes is changing.
Remember one thing, heat + humidity = germs.
Never leave your cosmetic bag in a closed car in the summer and do not take cosmetics to the beach with you, extreme heat destroys its composition in the same way as strong cold.
Always try to wash and sanitize your brushes. For disinfection there is a special funds, but if you don’t have such a tool, then be sure to wash your brushes, because tomorrow you will definitely start to pick up shadows with them.
Do not be stingy and still get this special disinfectant, which brushes are cleaned and disinfected for literally 5 minutes, and at the same time remain dry. Then you will not need to wash your brushes every day and you will no longer have a serious headache. Pleasant surprise - sponges are a great breeding ground for germs if they are not washed. After each use, be sure to rinse them in warm water with soap.
Never lend lipstick to a friend or anyone else, no one has yet canceled herpes, and even if a friend does not have it visually, this does not mean at all that it does not exist.
About the expiration date.
Here are some reactions to expired products:
Lipstick: redness, peeling of the labial mucosa, dryness, itching.
- Eyeshadow: eyelid eczema.
- Nail polishes: eczema on the eyelids, chin, neck, mouth (where there is direct contact of the fingers with the face).
- Mascara, pencils, blush: dermatitis of the eyelids and cheeks.
About how much you need to store a particular product.
Firstly, the rule that is indicated here is not common to everyone, you yourself must necessarily adjust the term in accordance with how the smell, color, texture of the product changes during use. Any changes indicate that the product is sent on a further journey to the trash.
Eye shadow, blush, concealer - 12 to 24 months
- Pencils, eyeliner, lipsticks - 9 to 12 months
- Foundation, fluids, bases - approximately 6 months
- Powder - approximately 9 months
- Mascara - 3 months maximum (due to being used directly near the eyes)
herbal tooth powder
This powder perfectly cleans plaque and helps with periodontal disease and bleeding gums.
Dip a wet brush into the powder, massage your teeth and gums.
Ingredients: chamomile flowers, marigold flowers, peppermint, nettle leaves, horsetail, yarrow inflorescences, wood ash, white clay.
Shelf life: at least a year
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How to choose the right products?
Milk. On the counter: you need to distinguish between several types of milk in order to choose the one that suits you best in the store.
Pasteurized milk - its preparation involves heating the milk to 60-70 ° C for 15-30 minutes. At the same time, all beneficial microorganisms are preserved, but the fermentation process is restrained. The shelf life of pasteurized milk is short - only 36 hours.
Sterilized milk is mechanically processed under pressure and heated to a temperature of 115-135°C. With this treatment, vitamins are preserved, but live spores and bacteria, including those useful for the body, die. For this reason, sterilized milk is much more valuable and healthier than powdered milk, but to a large extent loses to pasteurized milk.
Baked milk is a feature of its production in heat treatment (heating to 95-99 ° C), which determines the color and taste of the product: the taste and smell are clean, without foreign impurities that are not characteristic of fresh milk, with a pronounced aftertaste of pasteurization. The color is white with a cream tint.
Houses:
When buying milk, it is easy to determine whether water has been added to it or not. Put a drop of such milk on the thumbnail and observe: if the drop immediately spreads, then there is water in the milk, if it is retained by a whole drop, then the milk was not diluted.
Sour cream on the counter: when choosing sour cream, you should pay attention to the expiration date and shelf life of the product. Natural sour cream in hermetic packaging can be stored for 5-7 days at a temperature of +2 to +6 degrees, and in non-hermetic (for example, in a plastic cup with a lid) - 72 hours. And the less natural ingredients in the product, the longer the shelf life (2-4 weeks) and the higher the storage temperature (from +2 to +20 °C).
At home: should have a homogeneous mass of even white color, without sour smell, watery layers and hard lumps. The presence of liquid on the surface of sour cream indicates a violation of the technology of its production.
Cheeses that have cracks, covered, albeit partially, with mold, can be classified as substandard products. Exceptions are cheeses, in which such signs indicate maturity (for example, Roquefort-type white cheese with mold) and good quality.
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7 important rules storage of medicines that every housewife should know!
3. Medicines in liquid consistency should not be frozen during storage. Storage in the refrigerator should be only on the recommendation of the instructions for the medicinal product.
4. It should be remembered that tinctures, tablets and ointments deteriorate under the influence of direct sunlight or under the influence of high temperatures.
5. You can not store tablets and capsules in paper packages in the bathroom, as dampness can lead to their destruction.
6. For storing medicines, a separate box should be allocated in a dry place, next to which there should not be any heat sources.
7. Medicines that have expired should be destroyed. To be safe, throw them down the drain.
USEFUL TIPS FOR HEALTH
How long after the expiration date can medicines retain their therapeutic effect?
According to research by the US Food and Drug Administration medicines, approximately 85% of medicines retain their therapeutic effect long after the expiration date - some up to 15 years. At the same time, their effectiveness may slightly decrease over time, but most of the original potential remains. Exceptions to this rule include nitroglycerin, insulin, and some liquid antibiotics.
How to choose milk chocolate?
In order not to be disappointed in your favorite delicacy since childhood.
Everyone loves chocolate, regardless of age. How to choose the right milk chocolate, we were told by the experts of the "Test Purchase" project.
Chocolate bars, sweets and cakes, looking at us from the windows of kiosks and shops, beckon us with their sweet taste. According to statistics, a person consumes on average up to 7-8 kilograms of chocolate per year - and this is not surprising: in addition to its taste, it generally improves mood. However, the buyer can be very upset if it suddenly turns out that what he was sold under the brand name "milk chocolate" is not really such. Where to start choosing chocolate?
Price. This is an important point: if it is significantly lower than the price of similar products from other companies and the content of cocoa products is not indicated on the wrapper, it is useless to hope for the high quality of such chocolate.
Package. Chocolate is a delicate product, it easily absorbs odors and loses its pleasant aroma. That is why chocolate should not be stored near strong-smelling foods such as fish, meat or lemons. In addition, chocolate is susceptible to temperature changes, and oxidizes when exposed to air and light. So make sure that the treat is well packaged. Moreover, it is better if the tile is wrapped in foil, and only then - in a colorful cover.
Shelf life. The rules clearly state that the expiration date for chocolate without filler is 6 months, chocolate with filler - 3 months. The shelf life of chocolate from foreign manufacturers is 12-18 months. However, a long shelf life is not an indicator of the poor quality of chocolate products and the presence of preservatives.
Natural cocoa butter is an antioxidant that prevents fat oxidation. Therefore, chocolate, which includes natural cocoa butter, can be stored for up to 2 years.
Appearance. Quality chocolate has a glossy, shiny surface. Haze is a sign of a product that contains cheap confectionery fat, which means that in front of you is not chocolate, but confectionery tiles, no matter what the manufacturer writes on the label. In addition, high-quality chocolate, when broken, produces a characteristic crunch and melts in the mouth. If the chocolate "turned gray", then the storage conditions were violated. But on the other hand, only natural chocolate behaves this way, you should not be afraid of a whitish coating.
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The cosmetic bag of many girls and women is bursting with () Little tricks for using cosmetics The cosmetic bag of many girls and women is bursting with various lipsticks, glosses and shadows.
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Halva is made by kneading the caramel mass, whipped with a foaming agent, and crushed fried walnut kernels, peanut, sesame or sunflower seeds.
Depending on the oil-containing kernels used, halva is divided into the following types: sesame (tahini), peanut, nut, sunflower, combined (with the simultaneous use of two or more types of oil seeds and nuts).
Assortment: they distinguish tahini chocolate, sunflower vanilla, Moskvoretskaya (in chocolate), Pleasure, etc.
Halva contains,%: proteins - 14-19, fat - 30-33, carbohydrates - 43-48, ash - 1.3-1.5, water - 3-4. Calorie content - 550 kcal / 100 g.
According to organoleptic indicators, halva is checked for taste and smell, color, consistency, surface of glazed halva, foreign inclusions. According to physical and chemical indicators: mass fraction of moisture, total sugar, fat, total ash, glaze in halvah.
Store halva in dry, clean, well-ventilated warehouses. Temperature - no higher than 12 ° C (without sharp fluctuations), relative humidity no more than 70%. Halva is well stored at low temperatures (up to - 20 ° C).
Shelf life for halva with sesame and glazed chocolate icing - 2 months; for walnut, peanut, sunflower and combined - 1.5 months.
Halva defects:
Moistening of the surface (unsatisfactory appearance). Causes of formation: high content of reducing substances, high air humidity during storage, sharp temperature fluctuations;
Darkening (deteriorating appearance and taste). Reasons for formation: long-term storage;
Rancidity and leakage of fat (unpleasant taste and smell). Causes of formation: elevated storage temperature.
Oriental sweets such as soft sweets, depending on the recipe and method of manufacture, are divided into: nougat, aerated delight, Turkish delight, kos-halva, oil, ala, alany, daima-oil, sherbet, chuch-hela, cream log, cream sausage, oriental fruit-based sweets.
According to organoleptic indicators, oriental sweets must correspond to the following indicators: taste and smell, color, shape and surface, structure and texture.
In terms of physical and chemical indicators, oriental sweets must correspond to the following indicators: humidity, mass fraction of total sugar, reducing substances, ash, acidity (for Turkish delight).
Oriental sweets should be stored in clean, well-ventilated, pest-free storage areas, at a temperature of 18 ° C (without sudden changes) and a relative humidity of not more than 75% and should not be exposed to direct sunlight.
The shelf life of oriental sweets such as soft candies is as follows:
- 1 month - for nougat, chuch-hela, kos-halva, fruit-based oriental sweets, sherbet based on praline mass, Turkish delight by weight, oil, ala;
- 2 months - for packed Turkish delight, nougat with the addition of soy concentrate;
- 25 days - for cream log, cream sausage, whipped delight;
- 10 days - for sherbet.
- 4. In July, the canteen of the cooperative technical school received a batch of fresh red tomatoes of the 1st grade, in the amount of 70 kg, packed in boxes of 5 kg, of the Blagovest variety. When assessing the quality, it was revealed that tomatoes appearance, taste, smell, degree of maturity correspond to the indicators of GOST R 51810-2001. The fruit size is 5-6 cm. In the sample, tomatoes of adjacent maturity were found in the amount of 10 kg. Match the actual class listed in the accompanying document. Indicate the standard classification and additional labeling of tomatoes, conditions and shelf life of tomatoes.
In accordance with GOST R 51810 for fresh tomatoes sold in a retail distribution network, tomatoes are classified depending on:
Qualities are divided into three classes:
- - extra;
- - the first;
- - second.
Forms are classified into four main commodity types:
- - rounded (including oval, with a spout on top of the fruit);
- - flat (including ribbed);
- - elongated (including cylindrical);
- - cherry.
Growing method:
- - open;
- - protected ground.
Varieties for protected ground are used when growing tomatoes in winter greenhouses in the winter-spring period, they are distinguished by a low content of solids and vitamins.
Varieties for open ground divided according to maturation:
- - early (85-120 days);
- - medium (125-130 days);
- - late-ripening (135-170 days).
In Russia, mainly early and mid-ripening varieties of tomatoes are zoned.
Differ in size:
- - large-fruited tomatoes - - weighing more than 100 g;
- - medium-fetal - 60-100 g;
- - small-fruited - up to 60 g.
Surface condition:
- - smooth;
- - ribbed.
By number of cameras:
- - small-chamber (2-3 cameras);
- - medium (4-8 chambers);
- - multi-chamber (more than 9 cameras).
Better preserved tomatoes are small-fruited, small-chambered, with a smooth surface.
Large-fruited tomatoes are usually used for fresh consumption / 6 /, small-fruited and slightly cracking - for whole-fruit canning. In the production of tomato products, varieties with a high content of dry matter are used.
The quality of fresh tomatoes harvested, supplied and sold for fresh consumption, whole-fruit canning and pickling, is assessed according to GOST 1725-85 “Fresh tomatoes. Specifications"and GOST R 51810-2001 "Fresh tomatoes sold in a retail network". According to the specified standard, the quality of tomatoes depends on their purpose. An important role in determining the quality is played by the degree of maturity. The quality of tomatoes must meet the requirements and standards of GOST R 51810-2001.
The fruits of the green degree of maturity are fully formed tomatoes, green in color, with dense pulp and no signs of mucus. They are not subject to shipment, but are used in places of preparations for salting. The fruits of the milky degree of maturity have a light green color with a whitish tint, light green flesh and mucus around the seeds. The content of fruits of milk maturity in destinations in summer period should be no more than 10% of the mass of the batch.
Brown degree of maturity - fruits are dense, with a glossy sheen, with partial or completely brown spills on the surface of the fruit, with signs of a pink color at the top. The flesh of the fruit is whitish-brown with light pink spots. The seminal chamber is completely filled with placenta mucilaginous around the seeds.
Fruits of pink and red degree of maturity - fruits of the corresponding color, dense, with undisturbed seed chambers.
Overripe fruits are soft, with a whole skin, with broken seed chambers and freely moving pulp and seeds.
Small-fruited varieties of tomatoes have fruits weighing up to 60 g, medium- and large-fruited - 100 g and over 100 g, respectively.
Non-standard tomatoes in destinations include fruits (over allowable norms): milk degree of maturity; less than 4 cm in size along the largest transverse diameter (less than 3 cm for small-fruited and elongated varieties); with corky formations; ugly shape; with solar and earthen burns, occupying up to 1/4 of the surface of the fetus; milk shabby up to 1/3 of the surface of the fetus; brown worn more than 1/3 of the surface; with non-healed cracks and softened pulp (broken seed chamber); faded with wrinkling; damaged by agricultural pests.
Wastes include tomatoes: with solar and earthen burns more than 1/4 of the surface of the fruit; milk worn on the surface of more than 1/3 of the fruit; overripe; crushed; diseased; damaged by pests with the presence of live larvae and their excrement.
Radionuclides (Bq/kg): Cesium-137 - 120; Strontium-90 - 40.
Toxic elements (mg/kg): Lead - 0.5; arsenic - 0.2; cadmium - 0.03; mercury - 0.02.
Pesticides (mg/kg): hexachlorocyclohexane (b, c, d-isomers) - 0.5; DDT and its metabolites - 0.1.
Nitrates (mg/kg): 150; 300 (protected ground).
Consequently, the tomatoes received in the canteen of the cooperative technical school correspond to GOST R 51810-2001.
5. The RAIPO store received dried vanilla from premium flour in the amount of 14 kg, packaged in bags of 280 gr. When checking the quality, it turned out that the shape, surface and color of the dryers corresponded to GOST 7128-91. In each package, there were 1-2 pieces of broken products, the internal condition meets the requirements of the standard. The quality certificate indicates humidity - 8.5%, acidity - 3%, sugar - 17%, fat - 4.5%. Check quality compliance with standard requirements
Humidity, acidity, the amount of sugar crackers are within normal limits. Rusks are packed in plastic bags weighing 280 g, in the amount of 14 kg, which also meets the standards. The amount of scrap in also corresponds to the norm.
Thus, these crackers are vanilla rich crackers of the highest grade.
Store crackers separately from bakery products in dry, clean, well-ventilated premises, not infested with pests of grain stocks, at a temperature of 20--22 ° C and a relative humidity of 65--75%. It is not allowed to store together with products with a specific smell.
Shelf life of rich wheat crackers from the date of manufacture (per day), packed in boxes, cardboard boxes or packaged in packs: 15 - special crackers, 45 - mustard, with poppy, tourist, dairy, creamy, anniversary, nut; 60 - crackers of all other items; 30 - crackers, packaged in plastic bags, of all kinds.
The shelf life of simple rye crackers, rye-wheat wallpaper - 24 months, wheat from flour of the 1st, 2nd grades and wallpaper - 12 months. When the temperature drops to 8 °C and below, the shelf life is extended to 36 and 24 months, respectively.
Healthy halva is a delicious delicacy, it is familiar to us from folk oriental tales. Yes, and in childhood we were often spoiled with this sweetness. How to choose and buy halva, which will consist of natural ingredients?
Useful halva made by the masters of Iran and Turkey according to old recipes It's not easy to find and buy. So, we will choose from what is sold in our market.
Firstly, depending on the composition of the ingredients, there are several types of halva: sunflower, peanut, sesame or tahini, nut.
Usually oriental sweetness- halva is sold by weight or in packaged form. What is better for the buyer?
Shopping world - choose quality
Bulk products are good because you can consider the quality of halva. They saw a dark coating on the surface, which means that there is no benefit from such products, their expiration date has already expired.
A large amount of husks and seeds in halva is a clear sign of poor quality products. Protruding droplets of moisture on the surface of the product are not tears of an oriental beauty, but a violation of its manufacturing technology.
Real halva must be absolutely dry and have a layered structure. When buying halva by weight, ask the seller to break off a piece, the correct product should crumble a little.
You can also buy useful halva in a package, but then you won’t be able to see it, but in this form it is well protected from dirt and moisture, which means it’s much safer.
Shopping world - choose quality
On halva sold in a package, there should always be a label where you can find the composition of the product.
Useful and tasty products are made only from natural ingredients: crushed seeds, molasses, sugar and licorice or soap root extract.
Being in the composition of various chemicals: preservatives or dyes, a clear sign that low-quality raw materials were used in the manufacture of sweets.
Remember that halva is a very high-calorie and heavy product for the stomach, so you should not overeat it especially.
Only real halva can be light and airy treat pleasantly melting and crunchy in the mouth. If it freezes in a lump in the mouth, it means that the product was poorly whipped and stirred, or there are not enough seeds and nuts in its composition. Let the seller eat such halva himself.
The shelf life of halva sold by weight is no more than 2 months, but vacuum-packed products can be stored for up to 6 months.
Remember that in halva is a large number of fat, and due to long storage it oxidizes, so if you do not comply with the expiration date, you can get poisoned by this sweetness.
How to properly store halva
After buying loose halva, it is best to transfer it to glassware and place in the refrigerator.
Popular sayings.
If you put a piece of halva in your mouth and repeat: "Halva, halva" - It will become sweeter in your mouth.
Compliance with these simple rules will allow you buy real quality. Although each of us is free to make his own choice.
Good luck and useful shopping!
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Halva came to us from the East, but, nevertheless, is familiar to everyone. It is known much better than many other exotic ones, and it is relatively inexpensive. Many people think about whether this is useful for our body, and how it manifests itself. Today we will consider all types of halva, talk about their characteristic differences, and also help you choose a quality one.
What is useful halva for the body
Acquaintance with various types halva, we will begin with a description of their benefits for the human body. Let's talk about what is in halva, and whether it is worth using it.
Sunflower
The most popular type of halva, which can be found in almost every grocery store, since the main raw materials for production are sunflower seeds.
- - 11.6 g;
- - 29.7 g;
- - 54
The calorie content of sunflower halva in 100 g is 523 kcal, which is quite high.
As for the benefits for the body, by consuming this, you ensure the intake of vitamin B1 and essential fatty acids.
Important!Excessive consumption of sunflower sweets can cause the accumulation of the toxic metal cadmium in the body.
Peanut
It is a traditional sweet treat. Eastern peoples. There are two variations: pure peanut and tahini-peanut (with the addition of sesame). Peanut is crushed, filled with peanut butter. Sugar and molasses are also added.
As for nutritional value, the amount of fats and carbohydrates is almost identical, however, the peanut version contains more - 12.7 g. At the same time, the calorie content is lower than that of sunflower - 502 kcal.
Separately, it should be said that although fats account for only a third of the total mass, it is they that give such a high calorie content. If you completely degreased, its energy value would be approximately 240 kcal.
It can be argued that this option is more beneficial for the body, as it combines a rich composition and slightly reduced calorie content.
Did you know? The homeland of the well-known sunflower, the seeds of which are used to make halva, is Mexico. Sunflowers were cultivated by the Indians as early as the 3rd century BC. e. When the sunflower was brought to Europe, it was used exclusively for decorative purposes for about two centuries.
A very rare option that costs much more than the analogues described above. Pistachio sweetness differs not only in taste, but also in a large amount of vitamins, but we will start with calories and nutritional value:
- - 12 g;
- carbohydrates - 55 g;
- fats - 25.8 g.
Calorie content is 497 kcal, which is lower than that of peanut.
Sesame (tahini)
A popular sweet oriental product that can easily be confused with the usual sunflower halva. It differs in a light shade, as it is a crushed mass of sesame. The "standard" color of halva is grayish, closer to white color. Halva got its second name because this word ("tahini" or "tekhina") in the Middle East refers to a fatty thick paste based on sesame seeds, which includes crushed seeds and water. 
Nutritional value:
- proteins - 12.7 g;
- fats - 29.9 g;
- carbohydrates - 50.6 g.
The average energy value of the product - 516 kcal.
The product has a beneficial effect on the nervous system, as well as on improving digestion. It also rejuvenates and heals the body as a whole, improves the condition of keratin surfaces (,).
The composition of the delicacy includes the following micro and macro elements that have a beneficial effect on the body: iron, phosphorus, copper,.
The composition of halvah includes such vitamins: A, B1, B2, E.
The product can be used as a substitute for animal protein, as almonds are very rich in it. 
How to choose a quality product when buying
There are a fairly large number of varieties of halva, which must meet their standards. That is why we will tell you how to choose a quality product.
The first thing to look at is the composition of the product. The fact is that for good preservation of halva it is not necessary to use dyes, flavors, preservatives, or other artificial additives. All this is added in order to improve the taste, reduce the price, or give a presentation. There is no benefit from such additives, but there is harm, so the shorter the composition, the more useful the product.
It is advisable to buy halva in a transparent package so that you can visually assess its condition. If you notice caramel streaks, it means that the manufacturer has added too much caramel, due to which the calorie content of the product will be increased, but you will not feel any additional benefit. Also, such halva has a sugary-sweet taste, which many will probably not like.
If you notice drops of fat, it is better not to buy such halva at all, since technological moments were violated during its manufacture. 
The problem that is typical for halva by weight: if you notice dark spots on the product, or if it is all smeared with soot, then the sweetness has long expired. Also, this may indicate that during storage the temperature or humidity level was violated. You can't buy this kind of stuff.
It is worth paying attention to the structure of the halva. It should be layered, porous, easily detachable. The product should not be an oily, dense piece of incomprehensible something that cannot be broken by hand. This indicates that the manufacturer decided to increase the dose of sugar at times, which will clearly affect your figure.
Remember that loose sweetness is stored for no more than 2 weeks, given the unfavorable conditions. Vacuum packaging allows you to extend the shelf life up to six months, but no more. If you see that the expiration date is a year or even more, then the product, to put it mildly, is not natural.
How much can you eat halva per day
It is rather difficult to name the exact rate, but it is worthwhile to understand that the product is not only high-calorie, but also quite fatty, so you should definitely not get carried away with it.
When answering the question of whether it is possible to get fat from halva, it is worth taking into account not healthy fats, but fast carbohydrates, which are also contained in. The high energy value is also important, so yes, you can gain if you eat a large amount of the product daily. 
The daily calorie content of a person should be approximately 2500 kcal. This is the total calorie content of foods consumed during the day. And now let's take the calorie content of halva and think about how much you can eat so as not to get better. Roughly speaking, half a kilo of halva gives us a daily calorie content, that is, 2500 kcal - accordingly, if you eat such an amount of sweetness, then you can’t eat anything else during the day. Although it is more likely that you will simply throw up from such a quantity of a very sweet and quite fatty product. And in the event that you have problems with sugar, you will have to inject a "horse" dose of insulin.
To make it easier, we divide the above daily calorie content into 3 doses. Although we do not consume the same number of calories throughout the day, however, such a division will help form an acceptable dose of halva. We get about 830 kcal. Now it is worth considering that halva is a dessert - accordingly, about a third of the calorie content of one meal is allocated to it. As a result, it turns out that you can eat about 50 g of the product at a time without fear for the figure and the general condition of the body.
How and where to store halva at home
After buying halva, care should be taken that it does not deteriorate during storage. To do this, you need to observe the storage temperature and humidity level.
Let's start with the temperature should not rise above 12°C, so it is better to keep the sweetness in . At the same time, it is worth making sure that the humidity does not exceed 75%, otherwise the sweetness will become damp. 
If you purchased a product that is wrapped in paper, then it is not recommended to store it in this form. Paper quickly accumulates water, which is why the halva quickly disappears. It is better to transfer to a plastic bowl, or in a glass jar.
In the event that it is not possible to use all the sweetness before the expiration date, it can be frozen in the freezer compartment. At the same time, it is worth remembering that only sesame halva can be frozen, since any other will be bitter after defrosting. Before freezing, you need to pack it in a sealed bag or container, then quickly freeze at a temperature of at least -18 ° C. Frozen sweets keep for about 3 months.
Contraindications and harm
Many have heard that if you constantly eat seeds with husks, there may be problems with the appendix. But after all, sweetness contains a fairly large amount of husk, so the question arises whether it is harmful.
The harm lies not in clogging the intestines, but in the very composition of the product. Firstly, halva contains a huge amount of sugar, which causes and also increases the level of glucose in the body. Secondly, fast carbohydrates and a considerable percentage of fats lead to. Thirdly, halva can cause indigestion, especially if consumed on an empty stomach. 
We wrote above that some types of product can cause. So, for a similar product is quite dangerous, since allergic reaction may be of varying severity.
Ingredients that can be found in any store, namely:
- flour;
- sunflower seeds;
- sunflower;
- sugar;
We take two faceted glasses of seeds, after which we fry them in a pan. It is worth remembering that the seeds are fried without adding sunflower oil. The pan must be dry.
After roasting, the seeds are passed through a meat grinder twice. It is better to use a fine mesh. Seeds do not need to be cleaned. 
Next, we need to heat 1.5 cups of flour in a frying pan or in a convenient bowl until reddening. After that, the flour is mixed with twisted seeds and passed through a meat grinder 2 more times.
We take a convenient container, into which we pour a third of a faceted glass, and pour one glass of sugar. Bring to a boil over low heat, then stir constantly. The syrup is considered ready if the taste of water is not felt.
At the final stage, you need to combine hot syrup, 150 ml of sunflower oil and a twisted mixture of seeds and flour. Mix everything thoroughly, then transfer it to a mold, put a press on top and place it in the refrigerator. The product is considered ready at the moment when it completely hardens and becomes cold.
This concludes the discussion of such a tasty and enough useful product like halva. Do not forget that the presence of vitamins and minerals does not exclude the fact that the product is high in calories and can cause deterioration in your health when consumed in large quantities. Remember that sugar does not bring any benefit to your body.
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