Productive process - Siciliana Cannoli

DOUGH

The natural and traditional ingredients are poured separately into the “planetary” kneader that works them until a compact mixture is obtained. The dough, still raw, is poured into another container and allowed to stand pending the second stage of processing.

PRE-ROLLING

The compound obtained after the kneading and resting phase is made uniform by the hopper. Through this unique machine, the compound is processed and made in the form of sheets with a standard thickness of about 4 cm. These are cut manually with precise measurements and stacked to form groups of 4/5 which are left to rest at a controlled temperature to allow the dough to mature.

CONTINUOUS ROLLING

The dough sheets, through a special laminating machine, are joined together with a particular joining system and thanks to advanced processing systems reach the optimal thickness.

FORMING

Once the optimal thickness has been reached, particular automatic modules will cut out rounded shapes that will be wrapped around steel cylinders called cores.

COOKING

A conveyor belt will lead the cylinders so wrapped in the cooking compartment where they will be immersed in the bifractionated palm oil to be fried.

Once cooked, the pod, now ready, will go on to drying and cooling.

DRYING

Once the cooking process is complete, the pod will be deprived of the metal core.

PACKAGING

The pods, divided by size, are finally packaged. For large ones, we will proceed manually while small and medium ones are electronically weighed and sent to automatic packaging through a special conveyor belt.

The peels with glaze, large and medium sized, are placed in the package manually to ensure their integrity.