MANUFACTURING FACILITY
BANGALORE FACTORY
Our Bangalore unit is located in the industrial suburb of Hoskote. It has two roller flour mills with a total installed capacity of 240 metric tons per day. The equipment installed at our unit is sourced from industry leaders – Buhler and Pingle. We also have an independent Chakki Atta plant with an installed capacity of 60 metric tons per day. This enables us to make custom blends for specific requirements.
Additionally, we have a separate Warehouse to store 5000 MT and Silos to store 15000 MT, adjacent to our unit, to safely store and handle 250000 metric tons of wheat, this helps us to secure stocks of premium varieties of wheat. Our Bengaluru unit delivers across Karnataka, Tamil Nadu and Pondicherry. Our own fleet of vehicles ensures safe handling and timely delivery of products to our customers.
WHEAT MILLING
We use world-class equipment and methodology to get the desired quality of flour, which makes quality a way of life for us.
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1
STORAGE
Wheat grains are scientifically stored at our warehouse and periodically fumigated to avoid infestation and preserve the natural qualities of grain. Wheat is stored at ambient temperature and away from direct sunlight and water.
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2
CLEANING
Cleaning involves the separation of grain from other seeds & removal of foreign materials like stones, dirt and chaffs, accumulated during farmer’s harvest. Cleaning is done on the basis of two principles. The average weight of the grain & the average size of the grain.
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3
CONDITIONING
The cleaned wheat is ready to be conditioned for milling. The process is called Tempering, where the right amount of moisture is added to solidify the bran and tender the inner endosperm. Wheat is kept in the conditioning bins for almost 30 hours before it is milled.
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4
GRISTING
Gristing means separating the chaff from the grain. This is the preliminary step in cleaning the wheat.
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5
MILLING
Grains are passed through the grinding rolls to break them individually and then milled into flour in the modern milling machines. Wheat is reduced to flour in a layered and repetitive process. The protein content in the basis for classifying the flour.
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6
PACKAGING
Flour is packed in Automatic packing machines that weigh the flour accurately and discharge it in a HDPE bag. The bag is then sealed with a stitching machine.
Experience Us
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