Crops & Ingredients
Clean bulk materials from intake to silo
Grains, sugar, spices, flours and other bulk ingredients flow through chutes, pipelines and conveyors where tramp metal can damage mills and contaminate product.
Magnetic separation and metal detection at intake and before critical machines keep both the product and the plant protected.
Coffee
Green beans are roasted, stored, ground and degassed, then packed as beans or ground coffee.
Step 1 of 7: Green bean handling
Green beans are received, cleaned of stones and dust, and stored.
Step 2 of 7: Roasting
Beans are roasted to a set colour and flavour profile, then cooled quickly.
Step 3 of 7: Roasted bean storage
Roasted beans rest in silos before grinding or packing as whole beans.
Step 4 of 7: Grinding
Beans are ground to the grind size required for the brewing method.
Step 5 of 7: Degassing
Ground coffee is held so carbon dioxide escapes before it is sealed.
Step 6 of 7: Packing & end of line
Coffee is packed in valve bags, cased and palletised.
Step 7 of 7: Conveying
Beans and ground coffee move gently between stages through closed conveying lines.
Roasted coffee is extracted and concentrated, then spray-dried into instant powder.
Step 1 of 8: Green bean handling
Green beans are received, cleaned of stones and dust, and stored.
Step 2 of 8: Roasting
Beans are roasted to a set colour and flavour profile, then cooled quickly.
Step 3 of 8: Grinding
Roasted beans are ground to a particle size suited to extraction.
Step 4 of 8: Extracting
Hot water dissolves the soluble solids from the ground coffee.
Step 5 of 8: Aroma recovery
Volatile aromas are stripped from the extract and kept for adding back later.
Step 6 of 8: Evaporating
The extract is concentrated under vacuum at low temperature.
Step 7 of 8: Spray drying
Concentrate is atomised into hot air, drying the droplets into powder.
Step 8 of 8: Packing & end of line
Powder is filled into jars, sticks or bags, then cased and palletised.
Roasted coffee is extracted and concentrated, then freeze-dried into aromatic granules.
Step 1 of 8: Green bean handling
Green beans are received, cleaned of stones and dust, and stored.
Step 2 of 8: Roasting
Beans are roasted to a set colour and flavour profile, then cooled quickly.
Step 3 of 8: Grinding
Roasted beans are ground to a particle size suited to extraction.
Step 4 of 8: Extracting
Hot water dissolves the soluble solids from the ground coffee.
Step 5 of 8: Aroma recovery
Volatile aromas are stripped from the extract and kept for adding back later.
Step 6 of 8: Evaporating
The extract is concentrated under vacuum at low temperature.
Step 7 of 8: Freeze drying
Concentrate is frozen, granulated and dried under vacuum to keep the most aroma.
Step 8 of 8: Packing & end of line
Granules are filled into jars or bags, then cased and palletised.
Where it is used
- Grain & flour
- Sugar & starch
- Spices & seasonings
- Coffee & cocoa
- Feed ingredients
What we supply for crops & ingredients
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