industrialization processes of cashews or cashew , should aim to care for the integrity (whole almonds) because its value can mean up to two times compared with the broken nuts.
Among the different stages of the industrialization process of the Maranon or brown of cashew, the cooking of chestnuts and drying of the beans are essentially the main tasks, as these will determine the final quality of the product to the consumer market.
The use of equipment and material appropriate machines, are crucial in this effort to obtain quality products and waste economy in the process.
And without doubt, the best partner for obtaining quality products with competitive is technology and management processes of industrialization .
The Entrepreneur Salon through of its Latin American Network of franchisees in different markets, offers entrepreneurs the technology, machines and equipment that could permit the facilities and setting up small factories, installed with support and any assistance necessary for successful factories.
Inquiries to: salonemprendedor@yahoo.com
Description Inquiries to: salonemprendedor@yahoo.com
Industrialization Process
Marañón "Production flow chart"
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1. DRYING PROCESS
Drying Almond Cashew must be done to natural sunlight for a period of approximately 72 hours or 03 days, reducing their moisture from 7% to 9%. Drying is generally smooth or cemented platforms, sheltered indoors in areas with periods of rain, avoiding night dew moisture. To which should be covered with canvas. Nuts should be scattered on the concrete floor in a thicket not exceeding the height 07/10cm, to allow aeration, ventilation and sunlight. We recommend you shake and turn the almonds during the day.
2. SHORTLIST AND CLEANING
The cleaning process almonds, obey the criterion for removal of all impurities such contaminants, (dirt, rocks, leaves, insects etc..) processes to prevent pollution and deterioration of the beans, then be bagged and fit on wooden pallet. Avoid picking up and should be removed, almonds stained and damaged, the damaged or attacked by insects, malformed and rotten, which will contaminate the batch.
3. CLASSIFICATION PROCESS
This process is performed by a rotary sifter and coach, the same task can be done by hand in a home production. At this stage, the beans are separated by size, these will be passing through the cylinders different sizes drilled in the team classification, as specified by the classification criteria of tiny, small, medium, large and extra, as market adjustment. The proper categorization of walnuts or almonds, is responsible for the success of the following: For the uniform penetration and absorption of heat in the autoclave. Improve the cutting manual cutting devices. In the fried or toasted almonds.
4. PROCESS AND AUTOCLAVE
autoclave unit and cooking, is a steam generator that will allow growth of walnut in relation to almond that inside and hardening of the bark, that is, while the nut is swollen, the inner kernel is maintained by the same size will facilitate their cut, without breaking and keeping his film. This achieves a minimum of spillage of LCN (the liquid in the shell of the nut), preventing contact with the almond and pollution.
5. COOLING AND DRYING
After the autoclave process, the nuts should be kept home and accommodated in an appropriate location for cooling up to ambient temperature. For increased productivity are advised to place on the stove or oven dehydrator, for faster drying and regular, as this will provide a satisfactory cutting cutters / shelled manuals.
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THE SECOND PART AND CONTINUATION OF PROCESSING CASHEW
SALON ENTREPRENEUR
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Brazil Tel 55-11-2404-0441 Fax
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