Raw materials are delivered to the loading bay by truck. they are unloaded, they are placed in their designated area. The materials are divided and stored based on their storage requirements. , the perishable ingredients such as eggs, various flavors, and dairy products are stored in a refrigerated room. Ingredients like starch, sugar, and salt are stored at room temperature, along with packaging materials including jars, squeezable bottles, pails, and labels.

Each ingredient is precisely weighed to match the required quantity for production. A typical batch weighs around 1500 kg. According to the recipe, the sugar, salt, starch, dairy products are added and thoroughly mixed. the mixing is complete, the liquid is added. A second mixing follows, cooking and pasteurization are carried out.

, the cooked mixture is transferred to an emulsifier where oil and eggs are gradually added while the mixture is agitated, forming a stable emulsion.

the emuslification stage is completed, the sauce is sent to the filling machine where it is injected into plastic pails, glass jars or squeezable bottles. they have been filled, they are capped at the capper. , they are packaged on six different lines: 3 lines for jars (ranging from 80g to 640g), 1 line for pails (for food service), and 1 line for squeezable bottles

, finished products are placed in trays, stacked on pallets for shipping.