Tahini, a paste made from ground sesame seeds, is a staple in many culinary traditions, especially in Middle Eastern cuisine. Its production process involves several key steps to ensure a smooth and flavorful product.
- Washing and Drying: Sesame seeds are washed to remove impurities and then dried.
- Roasting: The dried seeds are roasted at temperatures ranging from 100 to 150 degrees Celsius for 1.5 to 2 hours. This step enhances the seeds’ flavor.
- Cooling: After roasting, the seeds are cooled to prepare them for grinding.
- Grinding: The cooled seeds are ground using a colloid mill to achieve a fine paste. The grinding process is controlled to keep the temperature below 68°C and the paste’s fineness below 7 microns.
- Mixing and Degassing: The ground sesame is mixed to ensure a uniform consistency and then degassed to remove any trapped air.
- Filling: The final tahini paste is cooled to 45°C and then packed into containers for distribution.
