- 084 840 6915
- 073 756 6720
- info@mashaoleatchaarandspices.co.za
Menu
1. Receiving: Inspect and receive fresh Mango from suppliers.
2. Quality Check: Assess raw materials for freshness, size, quality, and any signs of spoilage.
1. Washing: Thoroughly wash Mangos in water to remove dirt and contaminants.
2. Drying: Use drying methods (air drying, sun drying, or mechanical dryers) to ensure moisture is removed completely, as moisture can cause spoilage.
1. Peeling/Chopping : Machine-assisted peeling and cutting of fruits and vegetables into uniform pieces or slices.
2. Sorting: Sort pieces based on size and quality to ensure even processing.
1. Transfer to Fermentation Vessels: Move the mixed atchaar to large fermentation tanks or jars.
2. Controlled Fermentation: Monitor temperature and humidity levels to optimize the fermentation process for the desired duration (typically several days to weeks).
3. Sampling: Take samples at regular intervals to check for flavor, acidity, and texture.
4. Adjustments: Make any necessary adjustments to seasoning during fermentation based on quality checks.
1. Filling: Transfer the final product into clean, sterilized jars or containers using filling machines.
2. Sealing: Seal lids tightly to ensure freshness and prevent contamination.
3.Warehouse Storage: Store packaged atchaar in a temperature-controlled warehouse until distribution.
Mashaole Atchaar And Spices believe that every meal deserves a burst of flavor.
