Cous cous is a typical North African dish that has also spread to Sicily. However, its qualities-the presence of vitamins, trace elements and fiber, the almost total absence of fat-are appreciated elsewhere, placing it among the top foods consumed worldwide.
It can be made from wheat, barley, millet, corn and sorghum flours.
Parmigiana, which has always been attentive to market demands and thanks to its construction flexibility, has dedicated a specific line to this food.
The plant for the production of cous cous developed by La Parmigiana has as an essential feature the complete automation on a production of 300 kg/h.
The advantage of such a line lies in its compact size which makes it attractive even to small and medium artisanal producers, guaranteeing the highest quality in the various formats.

They in fact can thus diversify their production, entering an increasingly expanding market.
The technologically advanced line has its inspiring concept in the various artisanal stages of cous cous production. La Parmigiana has made this process automated on the basis of unparalleled experience in automation on small and medium-sized plants.
The simplicity of construction ensures long reliability with low maintenance that can be easily performed even by unskilled personnel.