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1. Drying
To
avoid deterioration of the stored raw nuts, they must be dried
to 7% - 9% of moisture content. The drying process usually consists
in laying the nuts in a yard for 72 hours, in a spread pile not
thicker than 30 cm.
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2. Cleaning
The
nuts must be free of impurities when they are stored, to avoid
contamination and deterioration.
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3. Classification
Through the rotary
sieve selector, perforated according to the specified sizes, the
nuts are separated by size (very small, small, medium and large).
The classification is
responsible for the success of the following operations:
Uniform penetration of the heat in the
autoclaving process.
Cutting, in the manual machines.
Frying
of the kernels. |
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4. Autoclaving
The
steam generator/cooker (autoclave) provides the growth of the
nut in relation to the kernel, and the hardening of its shell,
making the cutting easier, without breaking the kernels. It also
brings the advantage of reducing the CNSL leak and the kernels
keep their covering skin completely adhered to them, protecting
them from CNSL contamination.
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| 5. Cooling and drying
After the autoclaving the nuts must be kept in a complete rest,
in an appropriate place for their total cooling to room temperature,
which will allow a satisfactory cutting. |
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6.
Cutting
The
manual cutting devices are adjusted to the nut sizes (previously
classified) and attached to metallic workbenches. Two workers do
the operation: one cuts the nut and the other removes the kernel
that is still adhered to the shell. |
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7.
Oven-drying
The
LPG (liquefied petroleum gas) oven reduces the kernels moisture
content making the loosening of the skin easier. The hot air
(70º C) circulates through the oven´s removable trays
for 5 to 7 hours.
It
may have its operation control made by computer, with programming
of the beginning and end of the cycle.
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8.
Cooling
For
a better cooling to room temperature the kernels must rest spread
either on tables or in the onen´s removable trays, which should
be transferred to a rack. |
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9.
Humidifying
In
the steam generator/humidifying chamber, the kernels are exposed
to the humidifying process by saturated steam for 4 to 7 minutes. |
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10.
Redrying
At
this point the skin is unstuck from the kernel, but it is still
humid. The kernels should return to the oven for 30 minutes, to
dry. |
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11.
Peeling
For
an almost complete removal of the skin, the almonds should be placed
into the peeling machine. While the cylinder turns, the kernels
rub moderately against one another.
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12.
Selection and Classification
The
kernels should be taken to a table to be manually classified by
their hardness. The ones considered hard, as they keep part of the
skin, should be manually peeled. It is also taken into account the
size, the color and the integrity of the kernels.
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13.
Frying
It is very important
to classify the kernels before frying. This will allow a uniform
frying. An excellent quality frying oil should be used in the frying/centrifuging
device, which comprises a LPG fryer and a centrifuge, for drying.
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The
salting process is accomplished while the kernels are still hot,
using refined salt of good quality, dry and without impurities
, in the amount of 1%-2% in relation to the weight of the kernel.
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14.
Packing
The
fried and salted product is packed in pots with aluminun seal, having
a net weight between 100 and 400 grams. Other alternatives are the
low-density polypropylene or the metalized bags.
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