Spices Process

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Flow Chart HACCP

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Raw materials are stored in a separate warehouse to avoid contamination

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Spices are sorted and checked prior to the sterilisation process

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Spices are Steam Sterilized with specific related temperature
in order to maintain their characteristic attributes

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Sterilized Spices are ground as per Customer requirement

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Ground spices are weighed and packed.

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All spices have to pass In House Laboratory tests prior to be released.

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Packed Spices "Released" and ready for delivery