Wheat Processing Plant & Machinery Solutions

Wheat is tipped into an intake pit, elevated and screened so straw, string, dust and undersize seed are taken out on arrival. Magnets remove ferrous pieces before the grain reaches any mill.

Stones and mud balls are separated by density, and the kernel surface is scoured to lift crease dirt and loose bran. Light seed and dust leave with the aspirated air.

Measured water is added and the wheat rests in conditioning bins so the bran toughens and the endosperm softens. Well-tempered wheat gives cleaner bran separation in the mill.

Conditioned wheat is reduced through roller passages for maida and suji, or ground on stone mills where whole-wheat chakki atta is the product. Stock is moved between machines mechanically and pneumatically.

Ground stock is sifted and air-classified into atta, maida, suji and bran streams. Oversize stock returns for a further reduction passage.

Flour streams are blended to a consistent grade, and any permitted additives are dosed in before storage.

Flour is auger-filled into retail packs or bagged for trade, then stitched, coded, weighed and checked.