With a rich history in flour milling, our attention to quality, ethical business practices and technical innovation, Krishna Flour Mills specializes in the milling and processing of specialized wheat grains into wholesome, healthy and versatile flours.
In order to ensure that all the richness of the various wheat varieties is translated into the best flours, we use Swiss-made machinery from Buhler AG - the world-renowned leaders in flour milling technology.
milling
ROLLER FLOUR MILLING PROCESS
This milling process is gradual reduction process of successively and alternatively grinding, sieving and purifying the wheat stocks to yield fine flours such as Maida, Suji, Rawa etc. The aim of this type of process is to as efficiently as possible bran from the white starchy endosperm.
Initial product: Wheat grain
Step 1: Intake and Pre-cleaning
Before the milling process, wheat is cleaned to free it from impurities and other foreign bodies. This step ensures we can store wheat for several months without degradation. Additionally, such pre-cleaning of wheat not only yields better quality flour but also avoids the breakdown of machinery due to these impurities.
Step 2: Cleaning and Conditioning
Wheat is again cleaned using various machines based on various principles of size, shape, weight, density, material type etc thus ensuring various types of impurities are separated from the wheat. Only thoroughly cleaned wheat is conditioned using automated conditioning systems to attain the optimum moisture levels so that wheat can be precision-milled to separate bran from the endosperm (the white starchy material that becomes Suji/Rawa/Maida).
Step 3: Gristing
The various cleaned wheat varieties are blended in pre-defined proportion to get the right the mix of stability, resistance and extensibility of the final flour. The correct blend of wheat is arrived at after thorough analysis of the analytical and rheological properties of wheat.
Step 4: Roller Milling
Cleaned and conditioned wheat is ground on break rolls to split open the wheat kernel, the endosperm is then separated and cleaned through a series of sieving and purification (using air) steps. The cleaned endosperm is then either taken as Semolina (Suji/Rawa) or ground further on reduction rolls into fine Maida (Refined Wheat Flour).
Step 4: Bagging
The flour is stored in high-quality packaging material to retain freshness and purity. The final product is then placed in the right environmental conditions to preserve the quality and nutritional requirements of the flour.
Final product: Flour
WHOLE WHEAT FLOUR CHAKKI GRINDING
This process is based on the age-old and time-tested principle of grinding the entire wheat kernel under Chakki Stones in one step. This “whole-wheat” grinding process retains all the nutrients of bran and germ in the final Wheat Flour (Chakki Atta), thus making it a more nutritious form of wheat flour.
The same steps of Cleaning, Conditioning, Gristing as in the roller milling processes are carried out, but the milling step is different as it uses the "Chakki Milling' process as described above.