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Disinfectors: equipment used in the elimination of insects and their eggs, which may eventually be present in the raw materials;
Magnets: for the removal of metallic particles;
Sieves: for the removal of any type of material other than flour using granulometry;
In addition, our raw material suppliers are pre-evaluated in terms of their product quality, which represents Selmi’s concern in ensuring product quality and customer satisfaction.
Machine supply system:
The wheat flour supply system is automated in both production and packaging machines, preparing mixtures electronically and with high precision, which ensures raw material and process quality. The flour mixture recipes are made using microprocessed electronic scales for each product type, executed with precision and reliability, ensuring therefore a final product of excellent quality. Thus, an adequate color (light and uniform) is obtained, as well as a reliable flour blend and a very good protein level, which provides an excellent result in relation to cooking quality, in other words, extremely loose.
Renata Flour and Semolina Production
The special Renata Flour and Renata Semolina are produced in a traditional form, preserving their quality since 1960. They can be used in the preparation of any product that uses flour.
The entire quality has received daily improvements with strict requirements in relation to raw material supply and high quality wheat, with ever more intense processing control. It is also tested on a daily basis and directly in the preparation of products such as cakes, breads, snacks, cookies, pies and others. Selmi keeps a close relationship with many culinary professionals to confirm that the special Renata wheat, in the preparation of any product using wheat flour, provides a better and savorier product to the family.
Always lighter and pure, it is obtained from a smaller extraction level, resulting in a product with less fixed mineral residue. In addition, it is prepared following a strict protein and granulometric standard.
Macaroni production - Description of process
• Manufacturing Process: With Italian technology, it uses ultramodern and constantly upgraded equipment.
• Fast Mixer: uses a high capacity mixer, providing a fast mix and ensuring the integrity of the raw material and the uniformity of the mixtures.
• The pressing or extrusion process: conducted without high temperature elevations in the compression phase resulting in an excellent product in terms of cooking.
• Dosing the Eggs: working with liquid pasteurized egg to maintain the traditional and renowned recipe of Selmi products, the dosage, for the creation of Renata pastas, is made through computerized flow gauges.
• Drying the pasta: high temperature is used in the process, reaching about 212Fº (100ºC), which ensures the exemption of microorganisms, and the temperature cannot survive any kind of infestation, which allows also for proper cooking.
• Packaging: the packaging process has equipment that detect and expel packages with the presence of any metal within them and control, through computers and scales, each package’s weight, expelling from the production line those weighing less that what is established, ensuring the safety and reliability of our consumers.
Production of cakes
Installed in a building specially built according to perfect standards for food production, the plant holds the most modern equipment of its kind. The line is equipped with a 147.64 ft (45 m) oven, with continuous oven application, control of temperatures and timing through an information system. The mixers and dosing equipment are Italian, of the latest generation, also with timer controls and automatic rotation.
Differential: the Traditional and Light cakes are composed of ingredients that give it its wet aspect, and a richer filling.
Differential: the Traditional and Light cakes are composed of ingredients that give it its wet aspect, and a richer filling.
Validity: RENATA traditional cakes have over six months of shelf life while RENATA cakes with filling and the Light line have 5 months of shelf life.
Tradition: Renata cakes carry the Renata wheat flour quality, Brazil’s favorite. They are composed of ingredients that bring the “homemade” sense, for instance: Renata orange and lemon cakes are prepared with orange or lemon juice; The Renata banana filling cake is made with mashed banana (like homemade), the guava filling is of natural guava, the chocolate drop is of chocolate and not just fat; and Renata Cakes are unique in Brazil, prepared with “Butter”.
Packaging: packaging is rigorously developed to ensure full closure, prevent the entry of air and light, therefore providing longer shelf life than that of most competitor products. It comes in attractive colors and with vivid pictures. In addition, it carries the description of the nutritional table and user instructions for a perfect removal of the cake from the cast.
Instant Macaroni Production
The plant located in the city of Londrina, like all Selmi production lines, was built in the conditions suitable for food manufacturing using Japanese technology, allowing for manufacturing with fidelity to the lamen-type product.
Differential: the dough is the most “al dente" of the kind, is always loose, does not “pulp”, and is superior to all present in the market.
Validity: RENATA instant lamen ensure the purest flavor for six months of shelf life.
Tradition: Renata Instant Lamen carries the Renata wheat flour quality, Brazil’s favorite. They are composed of pure and nutritious ingredients, for instance: the macaroni is fried in Palm oil which receives the green seal, indicating that it does not receive any chemical treatment for its extraction and use; for the preparation of spices, meat and vegetables are selected and then dehydrated before added to the product.
Packaging: they are made of polyester, which ensures complete closure, prevents the entry of air and light. Carries a printed description of the nutritional table and cooking instructions.
Assured Quality
Quality Projects: The Company has installed the Good Manufacturing Practices system in all of its facilities, which represents a guaranty that the product was prepared in perfect hygienic and cleanliness conditions. 2002 sees the implementation of the Haphazard and Critical Point Analysis Control, serving also to confirm Selmi’s preoccupation and commitment in ensuring the quality of our products to consumers.
Quality Certification: Selmi is monitored by ABIMA (Brazilian Association for the Food Pasta Industry) under the “ABIMA” Guarantee Seal along with S.G.S (internationally recognized audit company) and, in reference to Good Manufacturing Practices and other items ensuring the safety and reliability to the customer, we are obtaining the maximum concept in the category of Manufacturing Excellence.
ABIMA site at:
www.euamomacarrao.com.br