semolina grains or flour are mixed with water and rolled in a rotary drum to form the grains of crude couscous. the couscous is then calibrated several times and brought to the steam cooker. at the cooker outlet, the couscous layer is separated through a lump breaker, dried in a rotante rotary dryer,...
controlled weights of flour, ingredients and water are introduced into a batch mixer, according to the recipe for the end product. the mix is fed continuously and uniformly to the extruder and cooked at the right level. after being extruded, the cooked dough is sliced either at ° or °. clextral uses...