The process of peeling garlic cloves is both complicated and simple. We say it’s complicated because the main goal is to peal the clove ensuring that it’s not damaged and that the final product looks the best, but we also say it’s simple because the idea of removing the skin from the garlic is not new. In order to offer a quality finished product, machines had to be invented and developed to speed up the process.
There are two main techniques for peeling garlic cloves: by centrifugation (dry or wet) or with compressed air.
The first system is called “centrifugation” because it resembles the way washing machine works. The second technique consists of applying compressed air to sections of the clove to remove the layer that covers it.
Before peeling the cloves, the garlic heads pass through a belt that applies vibrations to them so that they loose the cloves.
If you are used to using garlic in the kitchen you will know how convenient it is to have garlic previously peeled, ready to use or eat. This is even more noticeable in the restaurant sector, where every minute counts and diners want the food to be served as soon as they order.
At Dispaman we take advantage of the technical resources at our disposal to be able to offer peeled garlic cloves, ready to eat and use, to the consumer. We offer it in one-kilo pacjaking in such a way that they maintain all their properties and have the longest possible self life.
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