PRODUCTION

How do we do it?

ACCEPTING RAW MATERIALS.

During the incoming control, organoleptic indicators (smell, taste, color) and physical-chemical indicators (moisture, acidity, contamination) are checked. Safety indicators are also inspected (content of heavy metals, pesticides, radionuclides).

CLEANING FROM IMPURITIES AND STONES.

CALIBRATING.

Sorting seeds by caliber (size) 4+.

SALTING.

If needed, the raw material is salted according to approved recipes and instructions.

ROASTING.

The product is roasted and cooled in an oven at a temperature of 135–165°C following the technological instructions.

PACKAGING.

REJOICING!