Each production phase is subjected to scrupulous microbiological and analytical controls
OUR 4 PRODUCTION PHASES MAIN
The technologies present in combination with compliance with community regulations and voluntary international protocols allow us to obtain products of the highest quality with high standards of food safety.
The shelling process involves four main stages:
Impurities are removed through air flows at adjustable speed.
The fruits are separated by size by cylindrical sieves.
The shell is removed through roller systems capable of protecting the seed inside.
The optical sorters allow the elimination of foreign bodies (shells, plant material, etc.) and of seeds that are defective and / or damaged by insects.
The mincing process involves two main phases:
The fruit is cut through a cold system with adjustable rotating rollers.
The sieves calibrate the product according to the customer's needs.
The peeling process involves five main stages:
The fruits are immersed in prepared tanks containing water at about 90 °.
The separation of the seed from the endocarp takes place by means of special rollers that exert a cushioned friction on the product.
The product is dried through an adjustable flow hot air system, thus obtaining the desired humidity.
A cooling tunnel allows the product to be brought back to an optimal temperature.
5. COLOR DIVISION
The fruits are separated by color gradation through optical sorters.
The pasta making process involves five main stages:
The fruit is toasted through roasters with the possibility of varying the time, temperature and quantity of the product.
A cooling tunnel allows the product to be brought back to an optimal temperature for subsequent processing.
Controlled temperature mills allow for a first grinding of the product.
Ball refiners allow to obtain a finished product with different levels of refining.
5. VIBRATING SCREENING
The product is sieved to obtain the granulometry desired by the customers.