Clextral, the undisputed world leader in the design, manufacturing and installation of turnkey couscous production lines, offers its clients a unique process, which replicates the traditional hand-made method for making couscous. Based on technology originally developed by Bassano a pioneer in industrial couscous manufacturing in the 70’s, Clextral engineers and technicians have continued to enhance the process to achieve optimal product quality.
This is why connoisseurs appreciate couscous made on Clextral systems, with perfect agglomeration, homogenous moisture, color and size and that je ne sais quoi that provide a home made taste experience.
A traditional product with a modern twist
Couscous (or “Moroccan pasta” as it is also called) is an agglomerated and precooked cereal-based product commonly made from durum wheat or other cereals such as pearl millet, corn, soft wheat semolina and rice flour. Its advantage is that it does not need to be cooked and is prepared in 5 minutes by simple re-hydration. Couscous originated as an ethnic food from North Africa over 1000 years ago and was then adopted in many European countries as early as the 17th century. For the last 50 years, it has been spreading to the entire world, becoming a staple food like pasta, rice or potatoes.
Find out more about Clextral couscous production lines
Did you know?
- Couscous has 3.6 g of protein for every 100 calories and contains a 1% fat-to-calorie ratio. Its glycemic load is 25% lower than pasta and its protein content is the same. Couscous contains twice as much niacin, riboflavin, vitamin B6 and folic acid than pasta and more thiamine and pantothenic acid
- In Algeria, Morocco, Tunisia, and Libya couscous is served with vegetables in a broth or stew, and generally with some meat (chicken, lamb or mutton)