GELATIN MANUFACTURING PROCESS

RECEIPT OF RAW MATERIALS

CRUSHING PIECE IN 3 CM

Vinegar and water MIXTURE Collagen

REST 5 to 10 weeks

EXTRACTION Liqueur from 6 to 10% gelatin

Liqueur from 6 to 10% gelatin COOLER GELIFIED SOLUTION

Gelled solution DRYING 1 week at room temperature

gelatin grains MILL gelatin powder

PACKED

FINAL PRODUCT

JELLY
CHIFLE IN SHEATH
 Preparation of tuna
RECEPTION OF RAW MATERIAL
(TUNA)

CLASSIFICATION

WASHED

CUTTING/GUINING

WASHED

COOKING

HEADING / CLEANING

PACKING

STERILIZATION
Virgin Olive Oil Manufacturing Process

Reception of Raw
Material

Cleaning and
Washing

Grinding

Smoothie

Centrifuged

Bleached

Packing

Bottling

Stored
TV ASSEMBLY
PLACE SCREEN,
E TV
SPEAKERS AND
JOYSCTICK

PLACE MAIN
AND PSU

I WILL
CONNECT
CABLES AND
REGISTER

HOLD CABLES

PLACE BACK
COVER AND A/C
CONNECTOR

CHECK OPTIONS (TV VERSION)

FUNCTIONAL TEST 2 (AUDIO/VIDEO)

FUNCTIONAL TEST 3 (HDMI PORTS)

STORE IN
WINERY

TRANSPORT TO PALLETS
 SHAMPOO MANUFACTURING PROCESS

RECEPTION, STORAGE OF RAW MATERIALS

PREPARATION OF THE SOAPY DETERGENT

BASE

PREPARATION OF THE STABILIZING BASE

ADDING WATER

FRAGRANCE ADDED

ADDITION OF CITRIC ACID

ADDING A THICKENING AGENT

ADDITION OF CONSERVATIVE AGENTS

INSPECTION

PACKING

STORAGE OF FINISHED PRODUCT

 CHOCOLATE PRODUCTION PROCESS

HARVESTING SHELLING
AND
FERMENTATION DRYING
CULTIVATION
OF COCOA

MILK
GRINDING TORREFACING TRITURATION
TREATMENT

MIXED REFINEMENT CONCHADO TEMPERED

MOLDING MIXTURE OF
AND INGREDIENTS
PACKAGING
cheese making process
 PRODUCTION PROCESS (SAUSAGES)

PRIMARY MATTER RECEPTION

MEATS CONDIMENTS AND

ADDITIVES
(FIRST AND SECOND)

STORAGE

CONDITIONING

CHOPPED

Kneading

REST OF THE DOUGH

SAUSAGE

TIED AND STAPLED

DRYING-MATURATION

PACKAGING AND LABELING

STORAGE OF FINISHED
PRODUCT
 SUGAR MANUFACTURING PROCESS

RECEPTION, UNLOADING AND FEEDING THE

CANE
STEMS BAGASUS
JUICE EXTRACTION:

MILLS AND DRIVERS

PURIFICATION OF GUARAPO: CLARIFICATION:

EVAPORATION:

CRYSTALLIZATION

CENTRIFUGATION OR PURGE; HONEY

REBOILING:

REFINEMENT

PACKED

BULK SUGAR STORAGE

 BEER MAKING PROCESS

Reception of barley

Malted

Cooking adjuncts macerated

Mixed adjuncts and

malt

Must filtration Maturation

Hop
Cooking adjuncts Filtration

Cooling Packing

Yeast
Fermentation Storage
 MANUFACTURE OF RED WINE

Reception and control of the

grapes

grape cluster Destemmed branches, leaves

stem

grain (grape) crushed

Maceration

Pressing quantities of solid

Maleolactic Fermentation

separation of wine
Racking with accumulated
lees
wine sediments
filtration

Breeding

bottling

Distributed
 Cookie Making Process

HEAVY
cookie

INGREDIENTS

Kneading
FIRST PHASE

FERMENTATION
FIRST PHASE

FINAL Kneading

FINAL FERMENTATION

LAMINATION

MOLDING

COURT

BAKE

COOLING

PACKAGING
 PREPARATION OF TOOTHPASTE

Sun

Rock
Extraction
Sand

Water and moisturizer 75%

Abrasives 20% (rock/sun/sand) Pieces of powder

Flavoring agents 2% Blender

Ph buffers 2%

Fluoride 0.15%

Camera
powder mix

homogeneous gel

Pressurized Chambers

Injection

Packing

Storage
CORN FLAKES PROCESS
milk powder process

Reception of whole milk 88%

humidity

Standardization

Pasteurization

Concentration Milk 50% moisture

Homogenization

Spray drying Milk 3% moisture

Packing

PREPARATION OF PAPER THROUGH WOOD

 RAW MATERIAL:

MAPLE

BIRCH

POPLAR

DEBARKED

REDUCTION
(CHIPPLING)

WASHED

ALKALINE COOKING
-Q 158°C

WASHED

WHITENING

CRUSHED

>Humidity 95%
DRYING
<Humidity 5%

PRESSING

ROLLED 35 TONS – 60 Km

4 Coils CUTTING (COIL

CUTTING)

STORAGE

CUT (PRINTING
55000 sheets/minutes FORMAT)

LABELLED
QAPREPARATION OF SOY FLOUR
IT IS GIVEN BY THE GRINDING
OF SOYBEANS
RECEPTION OF THE OCARA

FILTERED OUT HUMIDITY 40%

DRYING

GRINDING

SIEVED

PACKED

STORAGE

COUGH SYRUP PRODUCTION PROCESS

 START

PRICE

A
LA
STORAGE AA
ST
OR

DISPENSED

RECIPE
PREPARATION

MIXED

THE PRODUCT IS
REJECTED
SAMPLING
NO

TAKEN TO YE
PARAMETER
LABORATORY COMPLIANCE FILL LABELLED

PACKED

STORAGE

COMMERCIALIZATIO
MANUFACTURE OF INDUSTRIAL TOILET SOAP
N
Reception of raw materials Beef
tallow, soda and coconut oil
 Chemical analysis check if it meets the
color and acidity

It is deposited in the decolorizing tank

leave homogeneous
where it is refined to remove color, odor
and acidity.

in a boiler at 80c
Saponification operation where raw
materials are mixed

Drying remove moisture with device

Heat exchanger

Compression operation passes to the kneader

Here you add the flavorings

It passes to the churo that feeds the die

where
Give the desired shape to the soap

Packaging and labeling

Stored

Distributed
 DEVICE PREPARATION PROCESS

MILK

RECEPTION

ANALYSIS

SODIUM BICARBONATE
NEUTRALIZATION

HEATING
SUGAR WATER STEAM

CONCENTRATION
(up to 65-70
degrees Brix)

SHIFTING/COOLING

PACKING
Sterilized containers

STORAGE

MANUFACTURING PROCESSES OF GLASS SHEETS

 MANUFACTURE OF GLASS SHEET GLASS

1. PRIMARY MATTER RECEPTION

 SAND
 SODIUM CARBONATE OR SULFATE
 LIMESTONE
 RECYCLED GLASS (CRUSHED)

[Link] OF RAW MATERIALS

QUALITY
WEIGHT

3. STORAGE OF RAW MATERIALS

4. PREPARATION OF RAW MATERIALS

WEIGHING OF THE RAW MATERIAL TO BE USED

5. MIXED

6. CASTING AT 1500 TO 2000 C

[Link]

[Link]

GLASS FORMATION

LAMINATE BLOWN PRESSING STRAINED

COOLING

INSPECTION

CHOPPED UP
CLOTHES SOFTENER PREPARATION PROCESS

STORAGE OF THE FINAL

PRODUCT
HEAVY RECEPTION

COOKING

COOLED

MIX

FILLING OR
PACKAGING
 PROCESS DIAGRAM FOR OBTAINING TOMATO SAUCE.

Yogurt making process

[Link]
[Link]

[Link]

[Link]

[Link] cooling

[Link]

[Link]

[Link]

[Link] cooling

10. Adding
ingredients

11. Packaging
[Link]
 Tequila Production Process

Agave Harvest

Harvest

Puncas Cleaning

Cooking

Crushed Gabasse

Extraction

Fermentation

1st Distillation

2nd Distillation

Normal Stored Aged

CANNING PROCESS OF PALO BEANS (WITH BRINE)

RECEPTION

SHEDDING

VENT

HUSK
WASHED TO STOP WORMS RIPE
GOOD GREE
GRAIN
BLANCHER 190°CA 200°C

FOR 3 MINUTES
SELECTION

THE CANS ARE

PACKING FILLED WITH SALT
WATER AT 70°C

COOKED 200°C FROM 20

TO 21 MINUTES

COOLED

PALLETIZED

STORED