Our cashew nut manufacturing process part 9!
We are entering the final stages of our productive process, and because of this, we will talk in today's post about the phases of: Salt addition, second stage of cooling, fourth stage of ventilation and metal detector.
In the salt addition part the cashew nut kernels roasted in oil that will be salted receive salt when they are still hot, and in the cooling tables. The amount of salt is 50 g per 32 Kg of kernels (0,16% salt).
The roasted kernels (whole, in pieces, granulated and flour), which will not be salted, are placed on stainless steel tables for cooling, where they remain from a minimum of 2 hours to a maximum of 14 hours, depending on the volume of kernels.
The granulated kernels and pieces (natural or roasted), before proceeding to the packaging, go through the fourth stage of ventilation to remove flour, testa and other dirts. In the case of flours, they go straight to the packaging stage.
Finally the kernels pass through the metal detector, where through a funnel is the detection of ferrous, non ferrous and stainless steel metals. If there is presence of metals, the equipment emits a sound signal. It is tested twice a day, at the beginning of the production and at the return of their activities after lunch with three proof bodies, of which they are:
0.6 mm for ferrous metals;
0,8mm for non-ferrous metals;
If any metal is detected the product goes to the review stage, if not it goes to the packaging stage.
With this we finalised this post. Next week we will go to the last post of our productive process. I'm waiting for you there!