Millet Flour production line can be broken down into the following key stages:
Raw Mahangu Grain → Pre-Cleaning & Destoning → Dehulling (Hulling) → Separation → Milling (Grinding) → Sifting → Packaging
- Pre-Cleaning & Destoning
Purpose: To remove all foreign materials such as dust, stalks, stones, sand, metal fragments, and other grains
- Dehulling
Purpose: To remove the hard, indigestible outer bran layer (pericarp). This is a critical step as it improves the flour's taste (reduces bitterness), digestibility, color (makes it lighter), and shelf life.
- Separation
Purpose: To separate the removed bran from the dehulled grains (grits).
- Milling (Grinding)
Purpose: To grind the dehulled mahangu grits into a fine powder (flour).
Process:
The clean dehulled grits are fed into a Flour Mill.
For higher quality and capacity, a Roller Mill system is ideal. It uses a series of corrugated rollers to gradually reduce the particle size. This method produces a more consistent flour and generates less heat, preserving nutrients.
- Sifting
Purpose: To ensure the final product has a uniform and desired particle size. Any coarse particles are removed and sent back for re-milling.
Process: The ground flour is passed through a Plansifter or Vibrating Sifter.
- Packaging
Purpose: To protect the flour from moisture, contamination, and pests during storage and transport.
