The second-year student of marketing faculty of the Turkmen State Institute of economy and Management Arzuv Taganova became the winner of the International distance students’ contest of projects “Shok-o-shok”, which is regularly held by the Russian Society “Knowledge, skills, intellect of human being” in honor of the World Chocolate Day.
The title of the contest speaks for itself. According to the conditions, its participants address to organizers original and export-oriented receipt of the product, which composition contains cocoa beans or their derivatives – powders, chocolate and others. Besides receipt, the project presented to the commission in e-format includes the technological map, presentation of preparation process and photo of finished product.
The purpose of this “sweet” virtual contest is improvement of the level of service, mastery and prestige of the profession, development of skills of professional research of the students, who study on specialty “technology of foodstuff and consumer goods”.
Turkmen participant of the international contest under tutorship of her scientific adviser – senior teacher of marketing department of Turkmen State Institute of economy and Management Saparmamed Kurbanmamedov submitted to the consideration of the representative jury the original receipt of preparation of halavah with sesame in chocolate sauce called “Yoldash”.
Awarding of the second prize place and special Second Class Diploma to the author of culinary invention Arzuv Taganova and honorable certificate to her scientific adviser S. Kurbanmamedov testifies about high estimation of this delicacy by members of jury.
Technology of production of halavah presented in this work is the author's development of traditional receipt. Name of the product – “Yoldash” also has its meaning. It is translated as friend, comrade. Really, this product can be called original friend in distant trips, during tea party and long journey. As far as this halavah is resistant to temperature fluctuations, pleasant taste, these and others consumer characteristics allow positioning this product as “travelling”.
From time immemorial, halavah was in great demand not only among children but particularly among shepherds and travelers during long caravan trips. Popularity of this product is conditioned with taste qualities, possibility of long keeping and preservation of consumer properties, traditionality of ingredients, and simplicity of making, calorie content and even versatility of this confectionery.
This production gained wider spread in the mountainous regions of Turkmenistan among families of shepherds. There are numerous recipes for making halavah with use of different additives and technologies. At present, “travelling” halavah is made very infrequently and secrets of its preparation are gradually lost in spite of the fact that preparation of this famous delicacy takes not much time. Halavah can be kept in room temperature for a long time.
For making halavah, it is used wheat flour, sugar and milk. Usually, it was applied the animal oil. In the presented modernized traditional recipe, it is used sesame oil as well as white sesame and chocolate. Distinctive peculiarity of this confectionery is ecologically pure composition, absence of emulsifying agents, stabilizers and other chemical additives.
The title of the contest speaks for itself. According to the conditions, its participants address to organizers original and export-oriented receipt of the product, which composition contains cocoa beans or their derivatives – powders, chocolate and others. Besides receipt, the project presented to the commission in e-format includes the technological map, presentation of preparation process and photo of finished product.
The purpose of this “sweet” virtual contest is improvement of the level of service, mastery and prestige of the profession, development of skills of professional research of the students, who study on specialty “technology of foodstuff and consumer goods”.
Turkmen participant of the international contest under tutorship of her scientific adviser – senior teacher of marketing department of Turkmen State Institute of economy and Management Saparmamed Kurbanmamedov submitted to the consideration of the representative jury the original receipt of preparation of halavah with sesame in chocolate sauce called “Yoldash”.
Awarding of the second prize place and special Second Class Diploma to the author of culinary invention Arzuv Taganova and honorable certificate to her scientific adviser S. Kurbanmamedov testifies about high estimation of this delicacy by members of jury.
Technology of production of halavah presented in this work is the author's development of traditional receipt. Name of the product – “Yoldash” also has its meaning. It is translated as friend, comrade. Really, this product can be called original friend in distant trips, during tea party and long journey. As far as this halavah is resistant to temperature fluctuations, pleasant taste, these and others consumer characteristics allow positioning this product as “travelling”.
From time immemorial, halavah was in great demand not only among children but particularly among shepherds and travelers during long caravan trips. Popularity of this product is conditioned with taste qualities, possibility of long keeping and preservation of consumer properties, traditionality of ingredients, and simplicity of making, calorie content and even versatility of this confectionery.
This production gained wider spread in the mountainous regions of Turkmenistan among families of shepherds. There are numerous recipes for making halavah with use of different additives and technologies. At present, “travelling” halavah is made very infrequently and secrets of its preparation are gradually lost in spite of the fact that preparation of this famous delicacy takes not much time. Halavah can be kept in room temperature for a long time.
For making halavah, it is used wheat flour, sugar and milk. Usually, it was applied the animal oil. In the presented modernized traditional recipe, it is used sesame oil as well as white sesame and chocolate. Distinctive peculiarity of this confectionery is ecologically pure composition, absence of emulsifying agents, stabilizers and other chemical additives.
