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RAW PRODUCTS

Special attention is paid to the HALAL products. HALAL products are pure, both spiritually and physically. They are produced without the use of harmful and prohibited products. There are rules and directions that regulate the choice of location for the cultivation of vegetables, fruits, cereals, animals, if necessary, the choice of greenhouses, greenhouse complexes and farms. Moreover, the quality of water for irrigation, acceptable fertilizers and animal diet is strictly monitored. Planting, weeding are performed manually, livestock is kept clean. Raw products for the Halal products do not contact with prohibited products or processing aids.

At all stages of the cultivation, nitrate and radionuclide levels in vegetables and fruits are controlled, animals’ health is constantly monitored by veterinary service. The harvest takes place directly before shipping to a processing enterprise. Special ethical requirements and a number of functionally important rules of Sharia law are applied to the slaughter of animals.

 

PRODUCTION

After incoming inspection and permission for the production, the raw products go the roller and belt conveyors, on which additional defect inspection is carried out. The next step is washing, drying, sorting, pitting, peeling, if meat or fish is used – cutting, boning and trimming.

After the preparatory work, raw products are supplied to chopping, size of product pieces is from 3 mm to 5 mm. At the same time, processing aids are prepared, e.g. sunflower-seed oil. Chopped mass is fed to a screw heater, where it is scalded at high temperatures. Then, the cooked mass is rubbed through a sieve (0.7 – 0.8 mm). After this step, necessary processing aids are added according to the recipe, and the mass is homogenized, i.e. rubbed until smooth.
At this stage, the end mass is subjected to laboratory tests by the list of microbiological parameters.

 

FILLING AND PACKAGING

Before filling and sealing, the homogenized mass is deaerated, i.e. air is removed, in order to prevent the oxidation of components. Usually at deaeration, the product is heated to the required temperature, and the air is withdrawn. The hot mixture is packed into consumer containers of different capacities, the bottling is carried out at the heat exchangers with permanent temperature maintenance. This allows keeping all the vitamins and nutrients as much as possible. After filling, the jars sealed.

After sealing, the product is fed to pasteurization or sterilization, special types of heat treatment of sealed food jars, which ensures microbiological safety of the product during the use. After sterilization, the products go to the labeling lines and are labeled. After this stage, the product is packed to a shipping container, labeled and sent to the storage until shipment to a customer.

 

LABORATORY CONTROL

All the ingredients used in the production must undergo multistage laboratory control. Before delivering the major part of raw products directly to the production site, a preliminary test of each batch is made, thus, the “single control” is carried out to accept or reject the whole batch. If the test results are normal, the laboratory provides a conclusion and permits delivery of the major part.

When raw products are delivered, the whole batch undergoes incoming inspection, and the results obtained are recorded in the official journal. The raw material is tested not only on the presence/absence of chemically dangerous compounds, but, for example, the so-called “purposive sampling” is carried out to detect and reject defected raw product.

At the end of each process cycle, the product undergoes a “random sampling”, which provides an equal chance for all products to be tested. Test results at each stage are registered in strict conformity with the laboratory forms. This testing allows monitoring every stage of the production cycle when an intermediate product is transferred by one production division to another.

When the production is finished, end product is quarantined, undergoes final laboratory microbiological testing. When all test results are received, the laboratory gives an official permission for the issue of products from the production site..

Consumer packaging, in which the end product is packed, is also subject to control for compliance with health and safety requirements.

It should be noted that the laboratory is also regularly validated, which is include comprehensive verification and assessment of metrological provisions and general level of laboratory performance, measuring instruments taking into account their specificities.