Production Stage of Roasted Salted Pistachios
Roasted Salted Pistachios are made from the latest harvested product, which we call Dry Red. Since the product is harvested late, the most mature product is Dried Red Pistachio. We will share the production phase of Roasted Salted Pistachio with you in order.
- Dry Red Peeling Stage
Dry Red Pistachio is moistened with water in silos or in more primitive ways to make the shell moist. Separation from the shell is carried out by industrial machines.
- Kavlak Pistachio Drying Stage
Pistachio, which is separated from its shell, is dried by giving heat by means of industrial machines in the drying stage or by laying it on the field by natural means and drying with solar energy is carried out.
- Kavlak Pistachio Cracking Stage
Kavlak Pistachio product transitions to cracking stage after a certain humidity. It is aimed for the product to reach 100% crack rate by cracking the mouth of the closed mouths in the product.
- Kavlak Pistachio Roasting Stage
Before proceeding to the roasting stage, it is essential to make a product analysis in Pistachio cracked Kavlak. If the closed rate is high in the product, it can be passed to the cracking stage again. At this stage, the most commonly used product is Salt. Salt is brought into contact with the product in rotating pans at a certain temperature. At this stage, it is punctuality for the masters to reach the full taste of the product and decide on its flavor. Over-roasted product may be damaged. The under-roasted product does not satisfy the consumer. Masters are preferred from people with high experience in this field.
- Roasted Salted Pistachios Cooling Stage
After roasting the Roasted Salted Pistachios, the cooling process takes shape according to the preference of the companies. The cooling process takes place by keeping it in the silos for 1 or 2 days. Companies can make cooling pools with industrial machines to speed up the cooling phase.
- Roasted Salted Pistachios Packaging Stage
