Grains from fields are transported and kept in storage.

The grains are transferred into a flour mill and cleaned of unwanted foreign particles. Wheat goes from a different metal screen of various sizes, leaving behind big rocks and stones. The aspirator is like a vacuum cleaner, which sucks out all the particles lighter than wheat grain.

The purified wheat grains are washed in warm water and dried in a centrifugal pump. With Conditioning the moisture content of the wheat grains must be controlled to peel away the Bran effectively during grinding.

Few amounts of additives added since the nutrients lost during commercial flour Milling. Bleaching and oxidizing agents give good baking properties. Vitamins and Minerals added to make the flour mare enriched. It goes through sifters from which the meal obtained starts out course.

Middling purifier moves the middling through a vibrator and air is blown from the top to separate the bran particles from the middlings.

Grains of different moisture and grades are blended to make the kind of flour they are manufacturing. They spun against metal pins in a device called entoleter in which the cracks are considered unsuitable for flour manufacturing and are separated.

Quantity is weighted, and according to packaging requirement, it is separated

Post shiting and obtaining the endosperm flour, it needs to be packaged in airtight pockets with core and precision and then transported to retailers or sold to customers directly.