OF THE COUSCOUS PRODUCTION
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.
The semolina is then "
with water. Know-how is essential at this stage of the process and largely determines the quality of couscous.
The coarsely broken up mixture goes through "
" to obtain couscous grains formed by several semolina grains.
of the couscous grains on a metal belt allows the couscous grains to keep their definitive shape without breaking up.
5. The drying
brings the humidity of the couscous back to 12.5 % thus allowing a perfect preservation.
6. The coolers
bring the grains back to the ambient temperature.
The couscous then passes through
which separate the fine and medium grains.
Stored in silos, it will then be
to be dispatched in France and more than 45 countries.
Création du site : Pigment Libre