Lines for
Cous Cous

Cous cous is a typical North African dish that has also spread to Sicily. Its qualities – the presence of vitamins, trace elements and fibres, the almost total absence of fat – are however appreciated elsewhere too, placing it among the first foods consumed worldwide.
It can be produced from wheat, barley, millet, maize and sorghum flours.

La Parmigiana, which has always been attentive to market demands and thanks to its construction flexibility, has dedicated a specific line to this foodstuff.
The plant for the production of cous cous developed by La Parmigiana has as its essential feature full automation on a production of 300 kg/h.
The advantage of this line lies in its compact size, which makes it attractive even to small and medium-sized artisan producers, guaranteeing maximum quality in the various formats.

They 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. Parmigiana has automated this process on the basis of its unrivalled experience in terms of automation on small and medium-sized plants.
The simplicity of construction guarantees long reliability with low maintenance and easy operation even by non-specialised personnel.