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Tahini / Molasses

TAHINI PRODUCTION TECHNOLOGY

SORTING OUT THE FOREIGN MATTERS Separation of foreign matters in sesame is carried out by sieving method.

HULLING THE SHELL The sesame is first soaked in 5 times water for 6 hours so that the shell is easily removed from the grain. The soaking water is separated and the grains are taken into a cylinder-shaped chamber. They are crushed with a palled within the chamber and almost grounded.

SEPARATION OF THE SHELL The mass consisting of the shell and the grains are thrown into a salt-water solution to separate the shells and the grains which have different densities. The grains float on top.

WASHING The peeled grains are washed twice with cold water to remove the salt and the washing process is repeated several times.

DRYING The washed granules are centrifuged to remove the water.

GRINDING The sesame grains are cooled and crushed. Crushing is done in modem mills.

INTERMEDIATE PRODUCT CONTROL Compliance of the tahini taken into the tanks with the Turkish Food Codex is researched in the quality control laboratories before filling and they are approved for filling.

FILLING The product is filled at the filling machine without touching the packages.

CLOSING THE LID The filled products are immediately closed without further contact with the air.

SECURING The lids are secured with a safety band in the securing conveyor line.

LABELING Labeling process is done by passing through the labeling machine.

DATE CODING Product date is automatically coded on the lid.

BOXING The products passing the final control are boxed according to the product type. The products which have been approved by the laboratory are shipped to the warehouse.

 

MOLASSES PRODUCTION TECHNOLOGY

WASHING THE GRAPES Grapes are given to washing after quality control is carried out. Washing operations are repeated several times.

DE-STEMMING Moistened products are separated from their stems in special machines.

CHOPPING Grapes are chopped at pestle breaking machines.

CRUSHING AND PRESSING Chopped grapes are crushed by the machines and cloudy grape (grape, mulberry, carob, etc.) juice is extracted by being pressed.

SEPARATION AND FINING The cloudy water is separated from the its coarse particles by the separation machinery. The wort is heated, the acid is removed, cooled and filtered after it has been settled for a while. Then the product is passed through filters and turned into clear wort.

COOKING UNDER VACUUM The wort is cooked under vacuum and the consistency is thickened. Then it is cooled.

INTERMEDIATE PRODUCT CONTROL Compliance of the tahini taken into the tanks with the Turkish Food Codex is researched in the quality control laboratories before filling and they are approved for filling.

FILLING The product is filled at the filling machine without touching the packages.

CLOSING THE LID The filled products are immediately closed without further contact with the air.

SECURING The lids are secured with a safety band in the securing conveyor line.

LABELING Labeling process is done by passing through the labeling machine.

DATE CODING Product date is automatically coded on the lid.

BOXING The products passing the final control are boxed according to the product type. The products which have been approved by the laboratory are shipped to the warehouse.

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