{"id":10483,"date":"2026-10-08T11:35:46","date_gmt":"2026-10-08T11:35:46","guid":{"rendered":"https:\/\/santralgida.com\/urun\/unalan-plain-tahini-halva-1-kg\/"},"modified":"2026-10-08T11:35:46","modified_gmt":"2026-10-08T11:35:46","slug":"unalan-plain-tahini-halva-1-kg","status":"publish","type":"product","link":"https:\/\/santralgida.com\/en\/urun\/unalan-plain-tahini-halva-1-kg\/","title":{"rendered":"\u00dcnalan Plain Tahini Halva, 1 kg"},"content":{"rendered":"

\u00dcnalan Plain Tahini Halva 1 Kg<\/strong> is a plain tahini halva supplied in a single block, designed for hotel breakfast buffets, bakeries, and professional kitchens that serve desserts. Since it comes in a block, you can determine the slice thickness yourself and serve it at the buffet either as a whole block or as pre-sliced pieces. Santral G\u0131da has been providing wholesale food supplies throughout Istanbul since 1995: delivering to hotels, restaurants, cafes, bakeries, and institutional food service operations<\/a> in 39 districts, 6 days a week, with next-day delivery. <\/p>\n

What is the wholesale price for 1 kg of \u00dcnalan tahini halva?<\/h2>\n

The price shown on this page is the retail price for a single package (1 kg block)<\/strong>. Special prices apply based on quantity for purchases by the case or pallet; therefore, it is always more advantageous for businesses that make regular purchases to request a quote item by item. Since tahini and sugar prices fluctuate rapidly in the food market, you\u2019ll receive the most up-to-date price upon requesting a quote<\/a>; the payment terms and delivery date will also be clarified in the quote. <\/p>\n

What is tahini halva, and how is it made?<\/h2>\n

Tahini halva is a traditional dessert made by combining tahini\u2014extracted from sesame seeds<\/strong> \u2014 with boiled sugar syrup<\/strong>. An extract derived from the root of the carob plant is added to the mixture; this is what gives the halva its familiar fibrous, layered texture. No milk or dairy products are used in its production, making tahini halva a natural alternative for guests who do not consume dairy at the breakfast buffet. <\/p>\n

Plain tahini halva serves as the base for the other varieties in this group: by adding cocoa, pistachios, or walnuts to the same dough, cocoa<\/a>, pistachio<\/a>, and walnut<\/a> variants are produced.<\/p>\n

Who is the 1-kilogram block suitable for?<\/h2>\n

A 1-kg block is the right packaging for businesses that serve 25 to 40 portions of halva per day.<\/strong> Medium-sized hotel breakfast buffets, boutique hotels, cafes, bakeries, and restaurants that serve dessert platters use this size. The block is small enough to be used up in a day, yet large enough that you won\u2019t have to open a new package every day. <\/p>\n

For large hotels and institutional food service operations with daily consumption far exceeding this amount, blocks weighing more than 4 kg<\/a> are more economical; for cafeterias, hospitals, and catering services that require hygienic single-serving portions, 15-gram single-use packages<\/a> are appropriate.<\/p>\n

How many servings does 1 kg of tahini halva make?<\/h2>\n

At the deli counter, a 1-kg block, sliced into standard 25-30 g slices, yields approximately 33-40 servings.<\/strong> If you work with 40\u201350 g portions on a dessert plate, this number drops to 20\u201325 portions. You also need to factor in the amount of crumb loss that occurs during cutting: if the block is cut while it\u2019s cold, the waste increases significantly. <\/p>\n

Practical planning: At a breakfast buffet for 100 people, about one-third of the guests take some halva\u2014which amounts to an average of one block per day. You can base your weekly order on this ratio. <\/p>\n

How is tahini halva served at a hotel breakfast buffet?<\/h2>\n

The best method is to leave the block whole and place a wide-bladed spatula or halva tongs next to it;<\/strong> the second option is<\/strong> to slice the block in advance and arrange the slices with a little space between them. Slicing it in advance speeds up service, but since the surfaces of the slices come into contact with the air, they begin to dry out after the second hour\u2014serving sliced portions during peak hours and the whole block during slower times is the most efficient combination. <\/p>\n

In the Turkish breakfast section, helva\u2019s natural companions are<\/a> comb honey<\/a>, kaymak<\/a>, mulberry molasses<\/a>, and butter. For businesses planning a breakfast buffet, our hotel supply page<\/a> provides a detailed list of breakfast buffet product categories. <\/p>\n

How do you cut tahini halva? To slice it without it crumbling <\/h2>\n

Cut the halva at room temperature (18\u201322 \u00b0C) using a wide, thin knife in a single stroke without pressing down.<\/strong> Do not use a saw blade; the saw teeth will crumble the fibrous structure. If the block has been taken out of the refrigerator, you should wait at least 30\u201340 minutes; cold halva cannot be cut\u2014it will break. <\/p>\n