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Production

From the field to the dining-table Makfa carefully tracks the product quality at each stage. To do so, it has established and is operating the companys own Quality Service with a number of specially equipped laboratories. All products are certified.

The companys quality management system is certified according to ISO 9000:2001.





Grain acceptance

The primary products are purchased in regions with the most favorable climate for this particular product type. All incoming primary products must pass control in acceptance labs where the grains key qualitative characteristics are determined through a computerized spectral analysis. The companys own elevators enable it to form a perfectly balanced grain reserve.




Milling

The largest in the CIS and Eastern Europe milling complex allows us to manufacture flour out of durum wheat for pasta and semolina production and out of soft wheat for baking flour production. Lab and mill specialists form milling blends in order to achieve the best characteristics in the end product.






Mixing

Pasta dough is mixed, using the purest water and durum wheat flour, in special chambers within pasta production lines, under vacuum, resulting in a homogeneous, elastic substance ensuring the required density and strength of the pasta produced.







Formation

Our lines produce over 150 types of the most in-demand pasta: from classic spaghetti to exquisite pasta for stuffing, pasta with vegetable filling or quick-cooking Express pasta. Both Teflon and bronze matrices are used in production. Teflon matrices give pasta a smooth, silky finish, and the bronze ones produce an uneven-surfaced pasta which is most convenient for cooking with sauces. Pasta quality is stringently controlled.








Dehydration

One of the most important pasta production stages is dehydration. Current technology allows various temperature modes to be maintained for different formats. During the dehydration process, pasta goes through a number of stages eventually being evenly dried along its length and depth. The dehydration period depends on the particular pasta format and may vary from 2 to 15 hours.








Packaging

Todays packaging materials ensure that products are kept for a shelf life period in the state they were in when they came off the production line. We deal only with proven, reliable suppliers of packaging materials. Ecological and resilient packaging protects the contents from exposure.

The packaging is brightly-colored and appealing, and when correctly positioned, it creates a noticeable array and attracts the customers attention, inducing them to make a purchase.

Shipping packaging ensures that the product remains intact, regardless of the shipping distance, and has all the necessary information marked.

The shelf life of classic pasta by the Makfa company is 2 years.