Process of making our horchata

In our manufacturing company IMA horchata, use only chufa from Alboraya; This is stored in bags in a dry place without moisture to maintain their unique properties ascribed to a single drying it is found only on the product from this region, which gives a humidity of 11%.

 

All the ingredients we use, like the various elements related to production are top quality, differentiating of other products and producers: chufa in Alboraya, water treated with reverse osmosis to remove all minerals and lime which can contain remaining water resulted in only 0.2% chlorine.

"Azucarera Española" Sugar, although more expensive than other brands of white or bulk, gives a flavor that most of us identify as their own.

MASTER FORMULA

For 300 L of tiger nut milk drink:

  • 270 L of treated water
  • 30 kg of sugar
  • 50 kg of tiger nut

MANUFACTURING PROCESS

Our manufacturing process begins with the Treaty of groundnut; a first phase in which a water rinse is performed. Then add salt, to increase the density of water and so floating phenomenon we know that tiger nuts are the best and have higher nutrient content as unfit tend to float. Groundnut withdraw remaining in suspension in the water.

We continue to make further washing with sodium hypochlorite, powerful disinfectant that guarantees the absence of pathogens and durability of horchata. We end this phase of conditioning groundnut with more rinses, where we will remove less suitable chufas with a visual selection hand those that feel may interfere with the outcome of the product.

In the second phase, we groundnuts without water, using an auger to a mill where groundnut crush them to a paste.

The resulting sieved is passed to a kettle, in which water will filter through the ground chufa. The constant movement of a blade inside the screen makes the product goes into a tub of almost complete collection, but to avoid impurities was again passed through a filter of smaller caliber.

As a result of these processes, we obtain the horchata, which will store in the bathtub appointment, which will be in continuous motion by a hand shovel to prevent sediment and help dissolve the sugar that is added at this stage.

Finally the horchata is passed by a pump vats where we find a temperature between 0 and 2 C. We'll store the horchata, not forgetting continuously remove a typical rotation mechanism.

DISTRIBUTION

At IMA, we distribute our products to stores in refrigerated at a temperature of 2nd-5th to not break the chain of fried vegetables, as the current health legislation.

For this we have only vehicles equipped to maintain the ideal temperature for the horchata.

Every product that leaves IMA does in bottles of 10 liters sealed and labeled