Fine sesame needs serious cleaning before it enters the press
Check incoming sesame condition: white or black, dust level, sand risk, moisture, odor, broken seed, and whether each lot is intended for roasting or low-temperature pressing.
A focused raw-material note for sesame seed cleaning, dust removal, destoning, magnetic separation, lot control, and roasting readiness.
Separate white, black, roasted, and low-temperature lots
The picture is a planning aid. Real seed photos or short intake videos should be checked before final sizing.
Incoming standard
What to check before sesame reaches roasting or pressing
Sand and stone
Tiny stones damage equipment and become visible sediment. Destoning is more than a cosmetic step for sesame.
Dust and broken seed
Dust darkens oil and increases filter load. Broken seed can oxidize faster and affect aroma.
Moisture and odor
Moisture drift changes roast behavior and pressing rhythm. Musty or rancid odor should be rejected before processing.
Useful evidence
Photos and videos that make the quote boundary clearer
- Close-up photos of raw sesame in hand, on a tray, and after screening.
- A short video of existing cleaning equipment, including discharge and dust collection.
- Moisture test method and whether the seed is stored in sacks, bins, or silos.
- Separate photos for white sesame and black sesame if both will be processed.
Questions to confirm next
What changes when white and black sesame are both used?
What should be sent for a practical quote?
Keep following the route
These next topics keep route, oil finish, and packaging aligned
Ready to size a line for your oilseed?
Share route, flavor target, oil appearance, and package direction. That helps us tell whether the fit is a machine phase, a polishing module, or a fuller product-ready line.