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
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
3
ROLLING
3.The
coarsely broken up mixture goes through "rouleurs" to
obtain couscous grains formed by several semolina grains.
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
5
DRYING
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.
6
COOLING
7. The
couscous then passes through sieves which
separate the fine and medium grains.
7
GRADING
8.Stored
in silos, it will then be packaged to be dispatched
in France and more than 45 countries.
