Blending For Value
For our clients who serve nutritious and delicious food – Rotis, Parathas, Breads, Pastries and more, we understand the importance of achieving consistency in taste and quality day after day. We play our part by producing wheat flour that is blended to perfection each time.
We source wheat crops harvested at the peak of their growth, from across the country and test the wheat grain in our laboratory as well factory. Once the desired standards are met, the determined blend is fed on to the roller mill where wheat is processed under optimum conditions.
Wheat flour, semolina, suji, atta and bran that are produced at the end of this process are handled with the utmost hygiene.
Grain To Flour
Wheat grain is reduced to flour through a layered and iterative process called milling.
The protein content of the wheat determines the different types of flour that will be produced. This can be further varied by blending different types of wheat. For instance, Wheat flour of different grades is produced through specific blends of wheat.
In milling, eventually each grain is separated into its constituents – bran, germ and endosperm