• Melt the fat.  Keep it in a temperature not exceeding 60°C.
• Pour the melted fat into the mixer.
• Add the liquid form PentaBase (the aroma, if exists in the recipe) and as well as the granular ingredients: salt, monosodium glutamate, sugar.
• Mix for 10 minutes (see fig. 1).
• Add gradually the remaining ingredients, excluding the dehydrated vegetables, the pasta and the anticaking agent (if included in the recipe).
• Mix thoroughly (+ crushing - if available) after each addition, until a homogenous powder is achieved (see fig. 2, fig. 3, fig. 4).
• Add the remaining ingredients and mix well, without crushing (see fig. 5).
• Pack hermetically.

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5