The Latvian company has been established in 2016 at that time being one of the first offering healthy and diverse leguminous snacks roasted without fat using a unique technology, which was the only one of its kind in Europe.
The products are healthy and valuable treats of the new generation for children, urban dwellers, supporters of natural food and a healthy lifestyle, sports club visitors, simply active, dynamic people, students and those whose lifestyle does not allow them to follow regular and healthy meals.
At present the company has targeted to essentially increase their exports. Thus they would like to increase the production capacity as well.
The requested oil-free legumes/pulses roasting production line would assist in achieving this goal.
The company seeks a solution that not only meets certain specifications, see under Technical specifications , but also emphasizes efficiency, sustainability, and quality control throughout the roasting process. It is essential to have also innovative features for the systems offered.
The goal is to achieve a consistent output of approximately 250 kg/h of uniformly roasted pulses.
The company is interested in commercial agreement.
Advantages and innovation
By finding the right partner and technology, the company would be able to continue to offer the snacks that are:
- easy to restore energy;
- rich in protein and fiber;
- certified organic products that contain only natural spices and their mixtures, not containing artificially synthesized dyes;
- pleasantly crunchy, healthy and easy-to-use snack as an alternative to chips and nuts;
- a healthy alternative to sweet or salty snacks.
Technical Specification or Expertise Sought
The production line must incorporate the following critical technological processes:
1. Rinsing of Legumes: Utilize water at a controlled temperature range of 10-15°C to ensure thorough cleansing.
2. Soaking Phase: The legumes should be soaked for a period ranging from 6 to 15 hours, with a consistent temperature maintenance of 10-15°C throughout the duration.
3. Blanching Process: The blanching should be efficiently conducted for 15-20 minutes at a steady temperature of 80°C.
4. Cooling Phase (1): Post-blanching, there must be a reliable cooling system to bring down the pulse temperature to 45°C.
5. Roasting Process: Legumes with a moisture level of 50% are to be roasted at temperatures not surpassing 200°C.
6. Cooling Phase (2): A stabilization process to bring the temperature of the roasted legumes down to 25-30°C.
IMPORTANT. The roasting and cooling stages must decrease the moisture content from 50% to the desired 5% in the final product.
7. Packaging: The finished pulses should be packaged in robust bags, each weighing between 20-25 kg.