About production

The basic production technology used for processing most of cereal products of RACIO brand is puffing.

This modern technology is applied especially with the production of wholegrain cakes and snacks. The input production raw material is wheat and rice, which are stored in a material store.

Humidified wheat or rice is dosed into an expansion form of a baking machine, where due to high temperature (300 °C) and a preasure comes in a short time (10 s) to an evaporation of moisture, to a swelling (expansion) of grain and a formation of cakes.

After sorting out of fractions or otherwise damaged pieces, the cakes are flavoured in a spraying or coating machine and subsequently there is speeded their drying in a drying or cooling tunnel. With the packaging lines the cakes are packed into a foil, an expiry date is printed and the packs are put into cartons and placed on pallets.

After the products are moved into the dispatch warehouse they are shrinkfoiled on pallets and on basis of orders dispatched to customers.