The plant is focused on the production of French fries and flex. The design capacity is 20 thousand tons of finished products per year. The enterprise began its work in March 2019 in Tashkent.
French fries for Uzbekistan are not quite familiar product, the culture of its consumption has not yet been formed. Tashkent alone consumes about 500 tons of French fries every month. In addition, french fries and flex have good export potential: there are no similar factories in neighboring countries. And the long-term work of Agrover LLC, the largest potato producer in Uzbekistan, has provided the plant with sufficient quantities of high-quality raw materials.
It took about 4 years to prepare the launch of production lines. During this time, Dutch equipment was assembled and tested, personnel were trained, an original recipe was developed. The variety trials lasted almost three years, which made it possible to choose the only one that gives the optimal French fries from 12 varieties.
Smooth oval potatoes, similar to each other like twin brothers, are washed and steam cleaned after sorting. Further - mechanical cutting and double blanching until half ready. Then the slices go for frying to the system of deep fat fryers, from where they go straight to the harsh winter, to the shock freezing chamber. Frying oil circulates in the system and passes through filters: about 2 kg of oil is consumed for 250 tons of potatoes. In anticipation of the issue, the oil undergoes strict quality control and does not contain substances harmful to health.
French fries frozen at -35 degrees are packed, packaged and sent for sale. The product is almost ready for use. It is enough to fry it for a few minutes in a deep fryer or in a frying pan, and ruddy crispy slices with delicate puree-like pulp will fill your kitchen with aroma. By the way, unlike our usual fries - cooked with our own hands or served in a restaurant, Solanuz products do not "soften" after cooling, but remain the same golden and crispy.
There is nothing superfluous in mashed potato flakes. No "chemistry": flavor enhancers, preservatives, spices. There is not even common salt, the consumer will add everything himself, according to his taste. Flakes are prepared using a similar technology. Washed and peeled potatoes are cut, blanched and completely dried. In this case, the slices lose all moisture, after which they are sent to the mill, where they are crushed into powder. And then - you just need to add water.
The plant's capacity allows processing about 170 tons of potatoes per day. They make about 50 tons of French fries and 13 tons of flakes. The line is automated as much as possible, there are 15 workers in each shift. Attendants follow the line, and the packers pack the finished product. Once a week, the entire line stops for cleaning.
LLC "Agrover" plans to send for processing up to 80% of all grown potatoes. The plant will produce over a thousand tons of finished products every month.