Setaa : Manufacture



	The company is equipped with an automatic samosa manufacturing machine (UFAS). This is the first industrial machine to be developed from a prototype which demanded several years of research. This material was first put into service in September 1993. It's industrial use really started from September 1994. The UFAS 2000 is capable of making 2000 samosas per hour with two operators.
			The pastry is prepared in the kneading trough and the stuffing is cooked separately. The UFAS then operates the following phases : Extrusion : extrusion of the pastry Lamination : setting the thickness of the pastry Setting : pre-formation of the triangle Dosage : filling of the pastry with the stuffing Cutting : cutting out of the triangle Folding : closing up of the sides to hold in the stuffing
	The samosa is then deep fried in vegetable oil. It then goes through deep-freezing at -37°C before arriving on the packing chain. The product is then stocked in cold store at -18°C.
	The SETAA conforms to the dispositions of article 260 of the rural code and the law of 28th June 1994, relating to the identification and the sanitary approval of establishments selling animal products and health labelling, allowing export in the respect of hygiene regulations.		Our company attaches great importance to hygiene and our personnel receive regular training. A HACCP study has been carried out by the farm-produce CRITT in order to eliminate any possible risks of contamination. Our products are periodically analysed by the CRITT or the Laboratoire Vétérinaire Départementale. The analyses and our premises are regularly controlled by the Direction des Services Vétérinaires (department of health).


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