Line planning GUIDE 04
Planning a tahini factory: Start with raw or processed sesame
Define a tahini project through sesame sourcing, drying, roasting, milling, filling and future expansion, with clear capacity and utility requirements.
The first scope decision in a tahini project is the condition in which sesame enters the factory. A business buying processed sesame does not start with the same equipment requirements as one preparing raw sesame on site. FRUMAK identifies processed sesame supply or a sesame processing line as the starting requirement. Drying, roasting and milling are reviewed from that boundary, while future halva production requires an additional defined scope.
Roasting and milling usually attract the first attention in a tahini investment. However, the supply boundary comes earlier: will the factory buy raw sesame or prepared sesame? That choice changes receiving, preparation areas and the beginning of the quoted line.
FRUMAK describes sesame processing, tahini and halva as related but separate process groups. It also states that simit sesame is not used for tahini production. These distinctions should be reflected in the project brief from the outset.
Put the incoming sesame specification on the first page
A project based on processed sesame relies on certain preparation activities taking place upstream in the supply chain. A project starting with raw sesame brings preparation into the factory scope. Compare these choices through sourcing continuity, incoming acceptance requirements, building conditions and the operating team's responsibilities, not equipment price alone.
An existing producer might start with prepared sesame and consider its own preparation section later. Ask for the required interfaces, reserved space and line balance to be shown. Future expansion becomes a useful requirement only when the intended additional equipment and building implications are identifiable.
| Starting choice | Main project question | Information to provide |
|---|---|---|
| Processed sesame purchase | In what condition does the supplied material arrive? | Ingredient definition and representative sample |
| Raw sesame preparation | Which preparation stages will be on site? | Source, acceptance conditions and available space |
| Staged investment | How will a future preparation section connect? | Expansion scenario and layout |
| Tahini with future halva | What additional downstream scope is required? | Product family and kneading expectations |
Treat drying and roasting as separate duties
FRUMAK describes its horizontal dryer as reducing the moisture of washed, dehulled sesame using controlled hot air. Roasting is a separate subsequent operation. Discuss the condition in which one section passes product to the next and how the sections are balanced.
The FRUMAK roasting unit uses a continuous arrangement of connected tubes. Its suitability cannot be judged from one component's dimensions alone. Feeding, transfer, cooling and the next process need to appear in the same flow. Product-specific settings require technical validation rather than a generic temperature or time recommendation.
Connect the milling discussion to the intended tahini
The FRUMAK tahini line uses stone or colloid milling after roasting. The proposed solution should be identified against the target product and operating scenario. Naming a mill type does not establish acceptance of the resulting tahini.
Provide a reference product and discuss evaluation using your incoming material. Agree where samples are taken, how the product is assessed and who approves it. Ask the supplier to explain the relationship between the selected process and the target product rather than relying only on a machine presentation.
Plan interruptions as well as normal operation
A continuous machine does not mean the entire factory will operate without interruption. Feeding, transfer, milling and packaging must work together. Define what happens upstream when a downstream section temporarily stops, including the operator actions and automation response.
For example, establish where product is held while the filling section changes packaging. Review shutdown and restart in the same way: identify product remaining in the line, cleaning access and the sequence for restarting. These are practical operating requirements, not simply capacity calculations.
Compare capacity at named measurement points
Sesame input and packaged tahini are not the same measurement point. Before comparing two capacities, establish whether the scope starts with raw or processed sesame and which operating conditions apply. Agree the records for incoming material, intermediate product and finished output before acceptance trials.
Discuss jars, pails or other intended packaging early. The filling range, opening, downstream handling and any product holding arrangement influence the operating scenario. If an existing packaging line will be used, share its actual product-based operating conditions rather than only a catalogue rating.
Provide available electricity, steam, water and relevant services with the building drawing. Identify cleaning access, removable components and operator tasks. Include preparation, shutdown and planned maintenance when discussing available production time. A changed sesame source or different target tahini should trigger technical review rather than an assumption that existing settings remain suitable.
Treat halva as an additional investment scope
Producing tahini does not automatically mean the same installation produces halva. FRUMAK states that an additional halva line is required. Its described halva approach includes hand kneading, so an expectation of fully automatic kneading must be clarified at the beginning.
Complete the brief with sesame supply, preparation boundaries, target tahini, packaging and expansion plans. Separate what serves the current production requirement from what prepares for a future option. The two investments can then be connected without confusing their responsibilities or acceptance conditions.
KEY POINTS
Before requesting a quotation
- State whether the project begins with raw or processed sesame.
- Review drying, roasting and milling as connected but separate duties.
- Define packaging, utility interfaces and future halva expansion explicitly.
QUESTIONS AND ANSWERS
Frequently asked questions
Is a complete sesame preparation line always required?+
FRUMAK describes two starting routes: processed sesame supply or a sesame processing line. The equipment scope depends on the condition in which sesame is purchased.
Can simit sesame be used as the starting route for tahini?+
The FRUMAK simit sesame line is not intended for tahini production. The tahini project should be evaluated around the appropriate preparation and subsequent processes.
Can a tahini factory expand into halva?+
Expansion can be assessed, but an additional halva scope is required. Layout, product transfer and the hand-kneading boundary need to be considered explicitly.
Sources and product information
The following pages document product specifications and equipment scope. Capacity, product suitability and the final supply scope need to be agreed in a project-specific proposal.
- FRUMAK Sesame, Tahini and Halva Production Line
- FRUMAK Horizontal Sesame Dryer
- FRUMAK Sesame Roasting Unit
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