Dried pinto beans delivered to the factory. Each load is sampled and assessed for foreign material, seed size and physical defects. The load is then soaked for 8 hours, cooked for a time sufficient to reduce the lectin levels to below 400 HAU, frozen and filled into bulk palletainers. The frozen beans are sampled and assessed against this specification. The palletainers are then labelled and transferred to the cold store, where they are stored at –23°C until required for packing.
During packing, the beans are inspected before weighing and filling into blue poly lined cartons. The cartons are Best Before and Production date coded, check weighed, metal detected, palletised and stretch-wrapped before being returned to store at –23°C to await despatch.