LOGODEFINITIVOanastasi
LOGODEFINITIVOanastasi
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PRODUCTION PHASES 

Anastasi srl
Viale John Kennedy  

Zona Artigianale capannone 79 

95034 Bronte (CT) Italy
Phone. +39 095.693893 

Ph/fax +39 095.692737 
E-mail: info@anastasisrl.it ;

CEM: anastasi@pec.anastasisrl.it

SDI code: M5UXCR1
P.I e cod. fisc. IT04183620873

 SHELLING |

PEELING | CHOPPING |

PASTE PRODUCTION

Each production phases is subjected to rigorous product and analytical (chemical and microbiological) checks.

OUR 4 MAIN

PRODUCTION PHASES

Existing technologies combined with respect for relevant regulations and voluntary international protocols allow us to obtain the highest quality products with high food safety standards.

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SHELLING 

The shelling process involves four main steps:​

 

1. STONE REMOVAL

Impurities are removed through adjustable speed airflows.

 

2. CALIBRATION

Fruits are separated according to size by cylindrical sieves. 

 

3. SHELLING

Shell is removed through roller system which protect the kernel inside. 

 

4. SELECTION

Optical sorters allow foreign bodies (shells, vegetable materials, etc.) and seeds with defects and/or insect damage to be eliminated. 

 
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CHOPPING

TRITATURA

The chopping process involves two main steps: 


1. CHOPPING
The fruit is cut through a cold system with adjustable rotating rollers. 

 


2. SIEVING 
The sieves calibrate the product according to customer  requirements. 

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PEELING

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The peeling process involves five main steps: 

 


1. BOILING 
Fruits are placed in special tanks containing water at a temperature of approximately 90 degrees.  

 


2. PEELING 
The kernel is separated from the endocarp through specific rollers that exercise a cushioned friction on the product.

 

 

3. DRYING 
The product is dried by means of an adjustable-flow hot-air system to obtain the desired humidity. 


4. COOLING 

A cooler tunnel allows the product to be brought back to an optimal temperature. 

 

5. SEPARATION IN COLORS 
Fruits are separated by colour gradation using optical sorting machines. 

PELATURA
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PASTE PRODUCTION 

The production of paste involves five main steps:



1.ROASTING 
The fruit is roasted through roasters with the capacity to vary in time, temperature and product quantity. 



2.COOLING 
A coolet tunnel allows the product to be brought back to an optimal temperature for the sub-sequent processing. 


3. PRE- MILLING 
Controlled temperature mills allow an initial grinding of the product. 

4. REFINING 
Sphere refiners allow to be obtain a finished product with different level of refinement .


5.VIBRATING SIEVE 
The product is sieved to the customer's desired grain size
.
 

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