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How is industrial couscous produced |
Couscous: from tradition to modernity
The first attempts to industrialize couscous production were initiated in 1963 with the company BASSANO developing particularly the technology of Rotante drying.
  
Couscous production line Couscous roller machine Final product
Benefiting from this background, Afrem, BASSANO successor, has been able to develop turnkey couscous production lines in France (which is the main manufacturer of industrial couscous) and then in North Africa, in the United States, Canada, Italy… Afrem brand belongs to Clextral since 2002.
The quality of the final product has continuously been the focus to elaborate the couscous industrial equipment.
Industrial couscous process:
After mixing with water, semolina or flour is rolled in a rotary drum to form the grains of crude couscous.
The couscous is then calibrated several times and brought to the steam cooker.
At the cooker outlet, the couscous layer is separated through a lump breaker, dried in a Rotante rotary dryer, then the temperature is reduced in a cooler. The final moisture content of the product is 12,5%.
After cooling, the couscous is sent in a final sifter to separate the product according to its granulometry. The fine and medium are the most popular couscous sizes on the market (average diameter is 1,2 mm).
The fine and medium couscous are sent in a hopper to be stored and packed.
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