Plan the production mix before the mill

For a Canadian tahini project, prepare a list of products and pack sizes before requesting machinery. Retail jars, foodservice tubs and tahini used in halva compete for the same milling capacity. Estimate the volume of each product and map a realistic weekly production schedule.

Consider changeovers in the capacity calculation

Daily output depends on more than the rated capacity of a sesame grinder. Cleaning, switching packaging formats and moving product between stages all take time. Discuss the minimum practical batch size and how the line will operate when demand for one product is lower than expected.

Match preparation to the sesame supply

Tell the supplier whether your sesame is hulled, cleaned or already roasted. Depending on the raw material, the project may need preparation, roasting and cooling equipment before milling. Test a representative sample and agree on the required texture and operating conditions.

Add sesame halva with a defined recipe

A halva line needs preparation of the sweet mass, incorporation into tahini and suitable forming and packaging steps. Specify batch weights and any nut or cocoa additions. Plan cleaning access and the sequence of recipes so that product changes are practical.

Discuss the Canadian project with EYG Makine

Share your location, output target, available floor space, actual electrical supply and packaging requirements. Request a detailed equipment list and confirm technical documents, transport, installation, training and spare-parts arrangements for the proposed configuration. For enquiries, contact info@eygmakine.com.

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