PRODUCTION TECHNOLOGY

The regime of technological production is carried out in accordance with the Law on General Hygiene Requirements for Food Products and the Law of the Republic of Moldova on the establishment of general principles and general requirements of legislation on food safety. The maintenance and the operation of process equipment is carried out in accordance with the operating instructions for equipment provided by the manufacturing plant.

Gardens of "King of Fruits"

DRIED FRUITS - RAW MATERIALS ARE SENT TO THE PROCESSING AREA.

DRIED FRUITS - RAW MATERIALS ARE SENT TO THE PROCESSING AREA.

Fruits with detected defects, as well as vegetable impurities, small particles of pulp are removed. Further processing depends on the type of dried fruits and moisture content in the batch of raw materials. The final selected fruits are sent to the glazing.
WALNUT KERNELS (ALMONDS) - ARE SENT TO THE PROCESSING AREA.

WALNUT KERNELS (ALMONDS) - ARE SENT TO THE PROCESSING AREA.

The kernels are sorted and the kernel fraction with the established form is selected. When sorting the kernels, undeveloped parts, impurities and inappropriate parts are removed. For disinfection and a lower humidity, the cores are treated with temperature. Thermally treated and cooled kernels are sent immediately to produce a product from fruits and nuts or they are sent to the glazing.
FILLING DRIED FRUITS WITH NUTS:

FILLING DRIED FRUITS WITH NUTS:

The nuts kernel (almonds) is manually inserted into the cooked fruit, in the prescribed form, according to the recipe. Fruits filled with walnut kernels are sent for additional drying.

COVERING (WRAPPING) THE PRODUCT WITH CHOCOLATE.

The covering of dried fruits and nuts kernel with chocolate is made by "pouring" or "immersion". The process of "pouring" is carried out using a glazing machine. The "immersion" process is performed manually.

COVERING THE PRODUCT WITH CHOCOLATE USING A GLAZING MACHINE
The dried fruits and nuts kernel are placed manually on the conveyor belt of the glazing machine.The machine performs the following operations:

  • transporting products on the machine;
  • accumulating, quality mixing and maintaining the temperature of the chocolate mass, pumping the mass into the dispensing head, poring the chocolate mass over the fruits;
  • removing the excess chocolate from the product’s surface, which is carried out with the help of hot air.

Glazed products (after the glazing machine) pass through a cooling tunnel with a conveyor belt.

Packaging is done manually on the packing table.

The products are stored in clean, dry, well ventilated areas, protected from atmospheric precipitation, with a temperature of (18 ± 3) С, and relative humidity of air - no more than 75%.