For traditional tahini made from domestic sesame, sesame is first soaked in large water pools. These so-called 'wet' sesame seeds are centrifuged and separated from their shells. Then these sesame seeds are taken to the wood oven and roasted for about an hour. Roasted sesame seeds are taken to another machine and completely separated from all their dust, burns and shells and they are ready to enter the stone mill. He completes his journey of sesame, ground in a stone mill, covered with earth, as tahini.