MANUFACTURING PROCESS
Before milling to obtain Maida, Sooji, Atta, and Bran, carefully selected wheat grains are thoroughly washed to eliminate any clinging contaminants and mixed. A clean and hygienically designed and maintained mill building and warehouses provide the most hygienic goods. Rainwater harvesting and a sophisticated filtration and treatment system guarantee that the mill’s water requirements are satisfied while adhering to Food Safety Standards.
PROCESS AND TECHNOLOGY
Pandav Agro Food Processing (Flour Mill) is the sole flour mill in Hoshangabad District, with all of its machinery imported from Switzerland by Buhler AG. Buhler AG’s PLC Wincos Process Control system is the most recent advancement in plant automation.
This system has been customized for the plant, ensuring efficient, transparent, and reproducible manufacturing while fulfilling the particular needs of consumers at all times. This technology also guarantees appropriate wheat blending in order to accomplish quality standards.
Our major goal is to effectively serve our domestic and international customers with the wheat flour they require. Plant automation and constant quality monitoring by our skilled team ensure the consistency of our flour quality.We provide the best flour, a crucial component for bakeries in the production of bread, by adhering to rigorous quality standards.
Quality & Lab
Wheat has varied characteristics since it is sourced from different cities and soils. We manage the wheat blending according to the quality of finished goods requested by the customer by using strict process parameters. We alter the blending methods regularly based on the natural seasons and the specifications specified by our customers. We have an in-house lab led by an expert chemist that does this test and recommends the next steps for Miller.
It is a way of life to be of high quality. We think that quality is a constant effort, and we have created rigorous quality criteria to ensure that our clients receive high-quality items. This is our core company concept, and it motivates us to create high-quality products. For trials, we also collaborate with several external organizations. To meet these requirements, our skilled and committed lab experts thoroughly monitor and check all products, whether inbound or outbound.
Because the safety and quality of food given to our residents are important, the organization developed a quality control lab staffed by qualified and committed lab professionals. Every day, our lab specialists analyze each product for gluten, sedimentation value, acid insoluble ash, protein, moisture, water absorption, ash content, and alcoholic acidity. On request, we give test reports for review. We guarantee the quality of our products for the duration of their shelf life.
Wheat has shifted attributes since it is sourced from various urban areas and soils. We deal with the wheat mixing as per the nature of completed products mentioned by the client by utilizing severe cycle boundaries. We change the mixing techniques consistently dependent on the regular seasons and the particulars determined by our clients. We have an in-house lab driven by a specialist scientist that does this test and suggests subsequent stages for Miller.
It is a lifestyle to be of excellent. We feel that quality is a consistent exertion, and we have made thorough quality measures to guarantee that our customers get top-notch things. This is our center organization idea, and it spurs us to make excellent items. For preliminaries, we likewise work together with various external associations. To meet these prerequisites, our gifted and serious lab specialists completely screen and really look at all items, regardless of whether inbound or outbound.
Since the wellbeing and nature of food given to our inhabitants is significant, the association fostered a quality control lab staffed by qualified and serious lab experts. Consistently, our lab experts examine every item for gluten, sedimentation esteem, corrosive insoluble debris, protein, dampness, water assimilation, debris content, and alcoholic acridity. On-demand, we give test reports for audit. We ensure the nature of our items for the term of their timeframe of realistic usability.
Our Lab Process
A proper Investigation of wheat types is conveyed to Flour Mills Organization by taking agent tests and inspecting them outwardly to guarantee they are liberated from bugs, manures, shape, and whatever other unusual changes that can be identified outwardly.
From there on, the examination is finished including explicit gravity, pollutants rate, dampness content, and protein proportion to guarantee consistency of wheat to the endorsed particular. Likewise, tests are made to guarantee the legitimacy of wheat and different subordinates.
Investigation of wheat intermittently during capacity to check its quality and before prologue to the handling like requirement of flour with nutrients and iron just as different kinds of pressing sacks.
Intermittent investigation of final results, for example, flour by taking examples for different examination like explicit gravity, pollutants rate, dampness content, protein proportion, gluten, artfulness grade and fairnograph test and assurance of requirement of flour with nutrients and iron just as preparing tests. Likewise, occasional testing is finished during stockpiling and before preparing. Our Organization has utilized exceptionally experienced staff to work at those labs to acquire the best and most exact outcomes and to proceed with items improvement and advancement. We additionally have a nonstop undertaking towards quality and new exploration.
The Raw Material
MP wheat is a regional variety of atta, derived from the wheat grown in the Pipariya, Hoshangabad, Raisen, Sehor, Bhopal, regions of MP. It is sweeter in taste and better in texture. The grains of MP wheat atta is bigger in size and have a golden sheen to them.Nutritional AdvantageMP wheat atta is packed with essential nutrients and generous amounts of vitamin B and E, that aid in the growth of red blood cells, boost energy levels, good eyesight, good digestion, and improve cardiovascular health.
the whole wheat version is made by grinding entire wheat kernels into a powder, white flour removes the most nutrient-rich parts — the bran and germ ( 21 ). Thus, whole wheat flour is widely considered healthier. It’s a good source of protein, fiber, and a variety of vitamins and minerals.
MP wheat atta is sweeter in taste and better in texture. Being rainwater irrigated, the soil for MP wheat is high in potash content and low in humidity. This amazingly ends up increasing the protein content of the wheat by almost 2% more as compared to the other wheat atta.