After the arrival of the raw material, samples are collected by our laboratory to evaluate the humidity. The raw cork goes into cooking, with 24 to 48 hours of stabilization. Already cooked cork advances in Granaz’s production process. In the next step, the crushers produce the coarse granulate, from which the earth is removed. The cork then enters the crushing process of different granulometries and in the automatic density tables it is separated by density. Once the granulate is divided into size and density, it passes on to the ALB treatment systems. Once bagged, the laboratory collects samples from each bag again to validate the quality parameters of density, humidity and TCA. Once finished, the product remains in a controlled environment.