- Rice husk is unloaded into the complex tank and is driven into the boiler through chain conveyors and elevators.

- The rice husk combustion heats the water at 150°C under a 7-bar-pressure. The superheated waters returns in 140°C.

- Purification of all exhaust gases before being released into the atmosphere are carried out from a filter unit.

- The ash is collected and palletized.

- Biomass is unloaded into the complex tank and is driven into the boiler through chain conveyors and elevators.

- The biomass combustion heats the water at 150°C under a 7-bar-pressure. The superheated waters returns in 140°C.

- Purification of all exhaust gases before being released into the atmosphere are carried out from a filter unit.

- The ash is collected and palletized.

Purification of all exhaust gases before being released into the atmosphere are carried out from a filter unit.

The ash is collected and palletized.

Durum wheat grains are delivered, applying the following steps:

- Loaded trucks with durum wheat grains are weighed upon arrival.

- Sample is taken from selected points of the load and is analyzed on the spot.

- If requirements are satisfied, trucks are cleared to unload. If no, load is rejected.

- Durum wheat grains are unloaded in the durum wheat processing mill reservoir and are transferred to its complex.

If you’re cooking your food properly on your barbeque, you’re getting delightful results every time. However, all too frequently, people are falling victims to very common barbeque myths. It’s not because we’re gullible or stupid in any way. Many barbeque myths are so well known and so wide spread that they are more frequently passed on as truth than they are as the myths that they truly are.

For example, many people love to try to get perfect grill lines on their barbequed foods. Either straight lines, or the more fancy criss-crossed ones are often accepted as a sure sign of the expert barbeque chef. What this involves is flipping your meat, so that the lines are on the both sides. However, many people don’t ever get to achieve this art form because they have fallen victim to one of the main barbeque myths. They believe that flipping or poking your grilled food makes it tough – this is a myth. In fact, flipping your meat not only creates great grill lines, but it also makes certain that you cook more evenly. While you read up on the swath of information available for providing tips and tricks for the best results on your barbeque, make sure that your source is reliable. While some of this information is very helpful, much of it can be exaggerated or based on what the author “thinks” rather than what is actually known.

The belief that poking or flipping your food will let all of the juices out and make it tough would only work if your food was shaped exactly like a balloon – which it isn’t. Meat is made up of hundreds of small cells, each filled with its own moisture and juices. Should you poke your meat with a fork while it’s on the grill, you may pop one or two cells, but it won’t let all of the juices out…only that of the cells you’ve punctured. Certainly, if you repeatedly stab and puncture your meat, many of the cells will be broken, and you’ll lose a great deal of your juices, but other than in a horror movie, there really isn’t any reason to treat your meat that way.

Similarly, flipping your meat doesn’t let a great deal of the juices out either. After all, flipping doesn’t puncture any of the cells, so as long as you don’t flip it and smack it hard, then you won’t lose much by the way of juices at all. Be gentle…it’s already dead!

The problem with flipping your meat on the grill lies when cooks use their spatulas and other tools to squish the meat after it has been flipped, often trying to squeeze out the grease. By flattening the cells in the meat, much of the moisture and juices are pushed out, leaving the meat dry.

So flip those burgers and poke that steak! Get those grill lines just the way you want them. Your food will always be good and juicy, just like the pros do it.

- Inside the complex, with help of a magnet (retains metal shavings), a separator (sifts straws, stones and metal objects) and an aspirator (removes beard and dust), minimize impurities.

- Durum wheat grains are transferred and stored in the durum wheat storage silos under adequate ventilation conditions.

- Durum wheat grains are transferred to the durum wheat processing mill complex

- Inside the complex, apart from the help of the prementioned machines, stone separators (remove the remaining stones), optical sorters (remove other cereal grains) and cylindrical sorters (remove broken durum wheat grains), eliminate the remaining impurities.

- Durum wheat grains are transferred to the dampeners where are moisturized with proportionate amount of water in order to be properly prepared for decortication.

- The moisturized durum wheat grains are transferred to the decorticators where their outer layers are removed. The specific layers which constitute the decortication - process bran become product for animal feed as they are unfit for human consumption.

- The decorticated durum wheat grains are weighed before milling and transferred to the roller mill machines.

After the cleaning process, durum wheat grains are dampened and decorticated, applying the following steps:

- Durum wheat grains are moisturized with a proportionate amount of water by dampeners in order to become properly prepared for decortication. 

- Durum wheat grains are decorticated by pairs of decorticating machines which rub the outer layers of the grains, removing the decortication-process bran. This part of bran is unfit for human consumption and becomes as a result a product for animal feed.

- The roller mill machines crush the decorticated durum wheat grains, creating numerous granules of various sizes.

- The granules are transferred to plansifter sieves and semolina purifiers where, based on their size, are sorted transferred to the respective roller mill machines.

- The process is repeated until all granules obtain suitable size for pasta production. Through this process, semolina and milling process bran (is used in the whole wheat pasta production) are produced.

- Semolina and milling process bran are weighed separately and are transferred to the respective middling storage silos, where

they are stored.

- From the silos, they are transferred to the pasta press.

After the milling process, grains are separated into semolina and milling-process-bran, applying the following steps: 

- Semolina and milling-process-bran are weighed separately inside the durum wheat processing mill complex.

- Semolina and milling-process-bran are transferred to the respective storage silos located inside the pasta production plant, close to the pasta production lines. Milling-process-bran is used to produce whole wheat pasta. 

The moulds have a rectangular cross-section for long pasta and a round cross-section for short. The moulds have numerous circular holes uniformly fabricated for the attachment of shapers. Apart from the moulds, there arespecial devices for cutting “penne” shaped pasta that areused in short pasta production lines.

Shapers, like moulds, have also holes that define the final design of the pasta. The holes of shapers are either made of bronze or Teflon. Bronze gives the final pasta roughness and clean yellow colour, while Teflon gives smoothness and bright yellow colour.

The moulds have a rectangular cross-section for long pasta and a round cross-section for short. The moulds have numerous circular holes uniformly fabricated for the attachment of shapers. Apart from the moulds, there arespecial devices for cutting “penne” shaped pasta that areused in short pasta

production lines.

Shapers, like moulds, have also holes that define the final design of the pasta. The holes of shapers are either made of bronze or Teflon. Bronze gives the final pasta roughness and clean yellow colour, while Teflon gives smoothness and bright yellow colour.

When moulds are replaced, they are thoroughly cleaned to maintain the hygiene standards. They are initially transported in a specially designed area, the mould washing and storage area. There, they are placed in mould washing machines and are washed. After washing and drying, they are kept in shelving units, where they are stored until next use. Before use, they are also cleaned and washed.

- Inside the pasta press, semolina is mixed with suitable amount of filtered water.

- The mixture is kneaded in a vacuum kneader to eliminate air from the dough.

- The dough, through a compression screw, is initially dispensed in the pasta dies 'filters for filtration and finally in the pasta dies shapers for shaping.

- The shaped dough turns into multiple pasta strains.

- Pasta is spread onto sticks and is transferred to the pre-dryer.

- Pasta remains around 45 minutes in the pre - dryer where temperature reaches 70°C and is transferred to the dryer.

- Pasta remains from 6 to 10 hours in the dryer where temperature exceeds 85° C and is transferred to the cooler.

- Pasta remains around 30 minutes in the cooler where the temperature drops to 25° C and is transferred to the work-in-process storage silos.

- Pasta is stored at different floors in the work-in-process storage silos and is transferred to the remove and cut unit.

- Pasta is removed from the sticks and is cut to its final length in the remove and cut unit and is transferred to the appropriate packaging line’s dosage system

- The shaped dough is cut by a cutting disk unit mounted underneath the die and obtains its final form.

- Pasta falls into a conveyor belt and is transferred to the pre-dryer.-Pasta remains around 5 minutes in the pre-dryer where temperature reaches 100°C and is transferred to the dryer.

- Pasta remains around 4 hours in the dryer where temperature exceeds 85°C and is transferred to the cooler.

- Pasta remains around 10 minutes in the cooler where the temperature drops to 25°C and is transferred to the work-in-process storage silos. 

- Pasta is stored in different work-in-process storage silos and is transferred to the appropriate packaging line’s dosage system

- The packaging line’s dosage system sets package’s desired net weight. 

- Pasta is packed and heat sealed in the suitable packaging film.

- Pasta packages pass through a weight control machine (detects and rejects packages that do not meet weight specifications), though a metal detector (detects and rejects packages that may contain pieces of metal) and through a batch coding machine (prints with ink on the packaging film the product’s batch code). 

- Pasta packages are boxed into cartons. 

- Cartons are sealed and stacked on pallets. 

- Pallets are wrapped and transferred to the warehouse.

- Pallets are stored at various pallet positions with VNA (very narrow aisle) high rack stackers.

- Pallets are scanned by personal digital assistant (PDA) devices according to the FIFO (First-In-First-Out) method.

- Pallets are electronically monitored on 24-hour basis.