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1 Fabrication
THE 8 STEPS OF THE COUSCOUS PRODUCTION
 
1. Receipt of the durum wheat semolinas directly from the semolina factories into the silos, 180 t per day i. e. 7 to 8 tanks. The different qualities of semolina give different qualities of couscous.
1
Extraction
of semolina
 
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2.The semolina is then "moistened"
with water. Know-how is essential at this stage of the process and largely determines the quality of couscous.
2
WETTING
MIXTURE
A
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A
3

ROLLING
3.The coarsely broken up mixture goes through "rouleurs" to obtain couscous grains formed by several semolina grains. 
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4.The steaming of the couscous grains on a metal belt allows the couscous grains to keep their definitive shape without breaking up.
4

COOKING
A
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A
5

DRYING
5. The drying brings the humidity of the couscous back to 12.5 % thus allowing a perfect preservation.
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6. The coolers bring the grains back to the ambient temperature.
6

COOLING
A
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7. The couscous then passes through sieves which separate the fine and medium grains.
7

GRADING
 
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8.Stored in silos, it will then be packaged to be dispatched in France and more than 45 countries.
8

STORAGE
 
 
Contact - Création du site : Pigment Libre