Wheat Mill

Wheat Cleaning And Conditioning: Milling starts with the inspection and cleaning of the wheat kernels to remove any debris. Kernels are then conditioned by adding moisture to toughen up the bran and soften the inner endosperm. This prepares the wheat for efficient grinding.

First Break Milling: The conditioned wheat first undergoes coarse grinding to break it into large, cracked pieces. This begins releasing the bran, germ, and endosperm components.

Sifting And Separating: The coarse flour passes through a sifter to separate the larger bran and germ pieces from the finer endosperm. This starts the separation of the nutritional wheat components.

Second Break Milling: The sifted endosperm undergoes a second finer grinding to further break it down into a fine, powdery flour. Additional sifting and separating removes any remaining bran pieces.

Final Milling And Bolting: In the final milling, the fine endosperm flour is reground and sifted repeatedly until reaching the desired consistency and fineness. Air currents help separate, and bolting cloths filter the flour.

Bleaching And Enriching: For white flours, bleaching is often done to whiten the naturally yellow flour. Enriching replaces some vitamins and minerals lost when the bran and germ are removed during milling.

Flour Quality Testing: Prior to packaging, the milled flour is tested to ensure it meets specifications for factors like protein content, moisture, ash content, and brightness.