Our Process
Roller Flour Milling Process
SVS Milling follows a layered and iterative process, whereby the wheat grain is reduced to flour, and each grain is separated into its constituents – bran, germ and endosperm. The miller analyzes the wheat and then blends it to meet the requirements for end-use. The protein content of wheat determines the different types of flour. Wheat flour of different grades is produced through specific blends of wheat.
STEP 01
Intake and Pre-Cleaning
Before the milling process, wheat is cleaned to free it from impurities and other foreign bodies. This step ensures that 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 02
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 it can be precision-milled to separate the bran from the endosperm (the white starchy material that becomes Suji/Rawa/Maida).
STEP 03
Gristing
The various cleaned wheat varieties are blended in pre-defined proportions to get the right mix of stability, resistance and extensibility of the final flour. The correct blend of wheat is arrived at after a thorough analysis of the analytical and rheological properties of wheat.
STEP 04
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 05
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.
The Final Product
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