Milling lines

Combined annual capacity: 27500 MTS

These 3 lines ensure that there is minimal human intervention through the use of a touch screen PLC (Programmable Logic Controller) controller. Temperature variations are critically controlled to avoid overheating, ensuring flavor retention and negligible loss of SHU, ASTA color and Volatile Oils.

Milling section 1:

It is designed to handle hard and low fiber spices such as:

- Turmeric
- Ginger
- Fenugreek

These particularly hard spices are ground to the desired mesh sizes in a single pass.

Raw materials such as turmeric and ginger are sorted by hand to ensure that only pure and stone-free products are ground. Fenugreek is cleaned on the cleaning line before grinding.

There is a mixer at the end of the line to homogenize the product or to make special mixtures.

Milling section 2:

Bühler mill for:

- Chilies
- Spice seeds
- Mixtures

Mechanical cleaning, sieving, air grading, manual grading and Aflatoxin sorting ensure that the chili peppers are of the highest quality before grinding.

The final products are homogenized after grinding and the screenings are placed in a water-cooled blender to ensure that the products are packaged at room temperature.

The final products are packaged in a dedicated room with high air flows to ensure a good and healthy working environment for the worker.

Milling section 3:

"monster mill project": is one of the largest spice mills in the country with a production capacity of 2000 kg per hour for some products.

The inlet hopper is mounted on load cells so that spice blends can be made repeatedly, ensuring consistency in each blend.

Steam sterilization:

“Bühler CP steam treatment”
Bühler's global prototype for steam sterilization of spices is a perfect marriage of continuous and batch systems. The process is validated by Eurofins for salmonella reduction.

Advantages using a minimum amount of steam:
- High temperature
- Indirect contact
- Preheating
- Process allows good retention of volatile oil and minimal color changes.

Very low microbiological results are easily achieved, especially for the meat industry, where less than 10,000 TPC (Total plate count) is required.

The equipment has a CIP (cleaning in place) that cleans and disinfects the section before the next scheduled run.

Post-sterilization cooling is carried out in a high care area before packaging in a class 100,000 clean room.


Clean room class 100,000:

Anuual Capacity: 8000 MTS

Products are packaged under sterile conditions.
Repeatability of monitoring and live data logging.