Mixed Spices Processing Plant & Machinery Solutions

Each spice is taken in separately and cleaned of dust, stones and tramp metal before it enters the blend line. Keeping components separate at this stage means one contaminated lot does not spoil a whole batch.

Whole spices that need it are roasted to develop aroma, cooled, and then milled separately to their own mesh. Grinding each component on its own is what lets hard seed and soft leaf both reach the right particle size.

Ground components are held in day bins and dosed by weight against the stored recipe. Recipe control at the dosing point is what makes one batch taste like the last one.

Components are blended until colour and aroma are uniform right through the batch. Oily ingredients such as clove and cinnamon need a blender action that disperses them rather than letting them ball up.

The blend is sifted to break up lumps and to hold the finished mesh. Metal detection and inspection run before packing, since a blend draws contamination risk from every component in it.

Masala is filled into pouches, sachets or jars on form fill seal lines, then labelled and cased.