Cibiyar abinci "Chernyansky" (yankin Belgorod) ta kasance tana samar da samfuranta tsawon shekaru 11. A halin yanzu, ana amfani da dankalin da aka shigo da shi don samarwa, amma wannan baya tasiri da sauri da kuma yawan aikin.
Samar da soyayyen dankalin turawan Faransa kayan injiniya ne da sarrafa kwamfuta. Koyaya, ƙungiyar ta wuce injiniyoyi sama da 70 da ma'aikatan fasaha da ƙwararrun ma'aikata ƙwararru. Babban Masanin Fasaha Natalya Latysheva ya yi rangadin shuka.
Tsarin samarwa ya ƙunshi matakai da yawa. Na farko, an wanke tubers, bayan haka sai a bare su. Bayan haka, kusan aikin hannu kawai a cikin tsarin fasaha ake aiwatarwa - ƙarin ko sarrafa tsabtace tubers. Masu binciken layi suna yin sa: idan tuber yana da kore, yankuna masu lalacewa ko wasu lahani, an ƙi shi. Daga teburin dubawa, dankali ya shiga tsarin yankan ruwa. An rarraba yankakken dankalin da girma da inganci, wanda ake yin shi ta wata na’ura ta musamman ta amfani da hotuna masu hoto.
Bayan haka, ana busar da dankalin a cikin ruwan zafi. A cikin raga, ci gaba da juyawa drum, an sami 'yanci daga sugars da sitaci. A cikin busasshiyar bushewa a zazzabi na 60-100 ° C, duk yawan danshi yana ƙafewa daga ɓarke mai dankalin, kuma an aika samfurin zuwa zurfin fryer. Aiki na atomatik yana ba ka damar sarrafawa da kiyaye saitin zafin mai. An soya dankalin na mintina biyu zuwa biyar a zazzabin 160 ° C zuwa 190 ° C, ya danganta da nau'ikan da kaurin da aka yanke. Kayan sarrafawa samfurin samfurin zinariya ne wanda aka gama dashi tare da dunƙulen ɓawon burodi.
“Masana’antar sarrafa abincinmu tana samar da tan 15 na danshin Faransa, wadanda ke da matukar bukatar ba gourmets ba kamar na talakawa, a kowace rana. Dukkanin kayayyakin ana ɗauke su ne kai tsaye zuwa ga sarkoki da shaguna, ”in ji shugaban kamfanin Gennady Klyuchevsky.
