SMI NOW 20/2018
84Pages

KASSATLY CHTAURA / PALABRAUHAUS BEBIDAS REFRESCANTES DE NOGALES / TOUSNINA A trip where our taste buds find the flavour of “jallab” Magazine 2018/2

4 Mexico: B Tousnina s - Flore ew 0 n : au 16 Algeria alabrauh with tehre s 30 Italy: P y saving3s0 pack ideal traioyn 46 Eneregen” SFP lay”: therganisat O r p 62 “g Pallet digse Retail s as r “ ls rie eg La ne han we or 66 f ink tuny met icrobre in the A. 69

ften, when we speak about Industry 4.0, we run the risk of forgetting the potential offered by environmental sustainability. SMI has always been highly active in realizing products and solutions dedicated to the “Smart Factory”, even before the innovative concepts of Industry 4.0 and IoT (Internet of Things) became a turning point in the design of plant and machinery for bottling and packaging. With the launch of our ERGON platform, we began the "new age of smart manufacturing" that summarizes the strengths of a production model that is slimmer, interconnected and responsible. The choices...

KASSATLY CHTAURA SOFT DRINKS SECTOR KASSATLY CHTAURA SAL Nahr El Mott, Beirut, Lebanon kassatlychtaura.com Integrated System ECOBLOC® ERGON 2-9-3 K EV GEO LOCATION

A TRIP THROUGH HISTORY WITHIN THE UNIQUE NATURAL BEAUTY OF THE CEDARS OF GOD – UNESCO WORLD HERITAGE SITE AND SYMBOL OF THE NATION- AND, ABOVE ALL, A TRIP THROUGH THE SENSES WHERE FOOD AND DRINK PLAY AN IMPORTANT ROLE. WE ARE IN LEBANON, A SPLENDID LIVELY COUNTRY, WHERE LOVERS OF MIDDLE EAST CUISINE FIND AN EXQUISITE VARIETY OF FOODS AND BECOME SEDUCED BY THE FLAVOURS OF THIS MYSTERIOUS LAND, THAT HAS ABSORBED THE BEST INGREDIENTS OF THE TURKISH AND ARAB CUISINE, WITH THE ADDED TOUCH OF FRENCH REFINEMENT. THE RESULT OF THIS MIX CAN BE TASTED IN EXQUISITE DISHES, OFTEN PREPARED WITH LAMB,...

A TRIP WHERE OUR TASTE BUDS FIND THE FLAVOUR OF “JALLAB” allab juice is one of the most well-known drinks in Lebanon, made from carob, fruit syrup, dates, grape molasses and rose water. When we speak about jallab, we immediately think about Kassatly Chtaura. In 1977 Kassatly was the first company to bottle this syrup in modern production plants, over the years the machinery has been upgraded and modernized. The most recent investment, which was necessary to face the high market demand for this beverage, allowed the Lebanese company to completel

automate the bottling process thanks to an integrated system from the ECOBLOC® ERGON 2-9-3 K EV range, provided by SMI, which, in a single machine, combines the stretch-blow moulding, filling and capping functions of 1 litre and 2.65 litre bottles in PET at a maximum speed of 3.200 bottles/hour. THE SWEET AROMA OF JALLAB Originally from the Middle East, Turkey and Iran, Jallab is a syrup made from carobs, dates, grape molasses and rose water, which are then smoked by incense. It is served diluted with water, ice, zibibbo wine and pine nuts, without which it would not be an authentic jallab...

A BANQUET FROM THE ARABIAN NIGHTS ebanese cuisine charms the eye and the palate. Intense colours, intoxicating odours, contrasts of consistency and flavours, all combined with a tasty use of spices. Despite these distinctive features, it is very difficult to summarize the characteristics of Lebanese cuisine. It is an astonishing cuisine, more known than others from the Middle East but one that deserves to be discovered, because not only is it full of dishes with mysterious and fascinating names, but it summarises ancient culture and traditions. It is said that the Lebanese cuisine is a...

ebanese cuisine is of the richest and m sophisticated in all tl Middle East. It was influenced in particular by the Arab tradition, and interpreted by a touch of French, as can be seen by the presence of '[V condiments give the final touch, such as garlic, olive oil, lemons and aromatic herbs like mint, these are used to give a touch of freshness to many dishes, from meat to salads and even sandwiches. The "mezze" appetizers, that are served before the main course, are a true ritual of Lebanese cuisine. One of the most typical many lamb specialities and the wide use of dried fruit and...

he roots of this Lebanese company go back to 1974, when the current CEO Akram Kassatly founded a small artisan company to produce wine, following in his father, Nicholas's, footsteps who had worked in this sector since 1919. Today, after more than 40 years, the name Kassatly Chtaura is synonymous with quality and enjoyed by consumers in every part of the Middle East. The current range of production is vast and includes, liqueurs, alcoholic and non-alcoholic beers (sold under the brands Buzz and Freez), the branded Beirut Beer, launched on the market in 2015 and packed by an SMI model SK 400...

THE STAFF OF NOVADIM FOOD TECHNOLOGY LEFT HAND-SIDE: PIERRE ANID, GENERAL MANAGER, CHARBEL YOUNES, AREA SALES MANAGER, WASSIM MANSOUR, AREA SALES MANAGER AND RENÉE FARES, SERVICE AND SALES COORDINATOR. BELOW FROM RIGHT: JESSICA YOUNES, SPARE PARTS COORDINATOR AND RAWAD SALIBA, ENGINEERING AND LAYOUT. Professionalism and experience gained during their 25 years in business supplying industrial equipment to the “food & beverage” industry, is without doubt the key to the success of the Novadim Food Technology company, who for many years have represented the SMI Group in Lebanon and who provide...

THE CONSUMPTION OF “JALLAB” DURING RAMADAN allab is consumed more frequently during Ramadan, because during the daytime not only are Muslims not allowed to eat, they can't even drink, they fast in commemoration of the first revelation of the Koran to Mohammed, at the end of the day they interrupt the fasting with dates and jallab syrup. The word Ramadan (sometimes called “Ramazan”, “Ramadhan” or “Ramathan”) derives from the Arabic “ramiḍa” or “alramaḍ”, which means 'burning heat' or 'dryness'. Ramadan begins with “l’hilal”, which in Arabic means “new moon”, in the ninth month of each year...