Why Silos Are The Best Form Of Bulk Storage

“Nextech solutions, India’s leading rice mill plant manufacturer offer solutions that range from processing to storage.” When it comes to storage in agriculture, Silos provide an efficient method of storing bulk quantities of grain. Silos were used in ancient Greece specifically for the purpose of storing grains that were used over a period of time. The steep rise in the price of land has virtually made it impossible to keep buying land space in order to store food grain that is produced. Rather than opting for horizontal method of storing it is far more sensible to go vertically. Hence, the usefulness of storing food grains in bulk in silos. One can save space, prevent spillage of grains, avoid the need of gunny bags and not worry about climate changes with silos.

Agricultural silos work by creating a pressurized area within a cylindrical container; they have a closed top and a sealed bottom. The bases are sealed with organic matter such as soil whereas the closed top could be of a variety of metal or non metal stuff. Wheat, rice, pulses can be stored inside these silos which provide good protection in the narrow space for long periods. They are used and recommended by various rice mill and flour mills. Grain Products can be stored in steel silos from the time of being harvested to up till a year.

The temperature inside the silos has to be regulated to assure the grains don’t get damaged; that includes proper aeration to control the amount of humidity inside the closed container. Another important thing is to safeguard the grains from insects, chemical control within the silos is required to protect it from insects and other rodents. Being the leading rice mill plant manufacturer in the country, Nextech provides silos which are bulk storage systems for various types of food grains.

What Happens At a Flour Mill?

Dry/uncooked grains go through a process to form Flour. It is an essential component of our food cycle especially in a country like India. It is the major component of bread which is a staple diet all across the world. Grinding and pulverizing of the cereal takes place in a process called ‘milling’ in flour mills. Wheat is the most common ingredient to make flours but other ingredients like oats, rice and corn could also be milled to get flour. There are 4 main components that make wheat flour: Gluten, Germ, Bran and Endosperm.

The major varieties of flour consumed all across India are: Sooji/Rawa, Atta, Maida, Bran etc. Atta, Sooji & Maida help produce most of the staple diets meant for consumption like chapatti, sweets, and bakery-based products respectively. The bran separated after milling could be used as cattle feed.

Flour Mill Processes

The prehistoric times have witnessed Flour Milling. Obviously the methods of milling were different. The ancient methods had ‘stone grinding’ methods at their heart.

Many rural households still use the traditional techniques to grind wheat. These include: a mortar and pestle (stone club), quern and the saddle stone. Another important method used in villages is a grinding functionary called ‘Dhinki’. Dhinki needs at least two people to function.

As population increased, demand also increased. People wanted better quality flours. Hence, modern flour milling machines arrived which replaced most of the traditional methods. Originating in Hungary in the late 1800’s, spinning metal rollers came into production. Over the years, scientists have innovated & developed roller mills which are faster and give high quality flours.

Parts of Wheat Kernel & Types of Flour

It’s important to know the parts of wheat grain before learning about the various types of flour.
On the outside of the wheat grain is the nutritious bran, rich in dietary fibre. It is very high in the mineral manganese, and a brilliant source of three other minerals, namely, magnesium, selenium and phosphorus. It’s also a source of Vitamin B3 (Niacin), Vitamin B6 (Pyridoxine), iron and zinc. Inside this hard bran lies the large endosperm, the largest part of the grain. Nutritionally, it is mostly starch (Carbohydrates) and some protein. Lastly, the germ is the embryo of the grain, that sprouts and grows into a new plant. It may account for only 2.5% portion of the kernel, but the germ is a valuable source of dietary fibre, protein, Vitamin B9 (Folic acid) and Vitamin E.
Now that we have learned about the parts of wheat grain, it’s time to explore the various types of flour you would find on the shelves of your neighbourhood supermarket/ grocery store.

1. Whole Wheat Flour
Also known as whole meal flour, all parts of the grain are ground in this very healthy version. You get all the benefits of nutritious bran & germ. It is used for making chapati, paratha, whole wheat bread, and so on.

2. Refined Flour (Maida)
Also known as white flour, this is devoid of the goodness of bran & germ, ground solely out of endosperm. Its smooth texture makes it suitable for making regular (white) bread, naan, bhatura, and innumerable food preparations.

3. All Purpose Flour
A lot of people think that refined flour and all purpose flour are the same, but they are not. However, since they are so similar, they can be substituted for each-other. All purpose flour uses a combination of hard-gluten hard wheat or soft-gluten soft wheat.

Latest Technology in Flour Milling Machines

Top-quality flour provides the basis for making high-quality foods. In order to transform grain into flour of unsurpassed quality, specially designed plant and equipment is needed in addition to the knowledge of the relevant process stages.

Cleaning Action
The raw grain supplied to grain mills will typically contain impurities. Before processing, foreign seeds and contaminants that have entered the grain on the field as well as during harvesting, transportation and storage must be removed. Careful separation of the impurities will ensure a high quality of the end products. The reduction of the mineral content will have an impact on the taste and odor of the product. Moreover, it allows wear to be reduced and the service life of machinery to be extended.

Efficient Grain Cleaning Solutions
Separator Classifier
Combi-cleaner
De-stoner
Automatic moisture controller
DC Peeler
Scourer
Efficient cleaning — top-class flour results
Separating efficiency
Coarse, low-density, and high-density impurities are removed from the grain stream with high efficiency and accuracy. This lays the basis for obtaining a high-quality, top-class product.
Revolutionized sorting
Sortex checks the purity of the input product with exceptional accuracy. Within fractions of a second, foreign material is detected and removed.
Surface cleaning
This microscopic magnification shows sand grains and other contaminants on the wheat surface. Gentle dehulling enables these impurities to be removed from the grain surface.
Smart user interface
Intelligent user guidance in conjunction with a user-friendly software allows the cleaning machines to be operated with ease as well as optimal machine settings
Milling
With its Antares roller mill, one can set the standards in grain milling. Whether for corn (maize), soft wheat, durum, rye, barley or malt – Antares is the ideal roller mill for all varieties of grain. The new Antares roller mill satisfies the rigorous requirements of the modern grain milling industry in terms of economy, user-friendliness, maintenance, and sanitation.
– Perfect milling
– Top sanitation
– Ultimate design

Carefully designed grinding solutions
– antares four- and eight-roller mill
– Polaris purifier
– sirius square plansifter
– Bran finisher
– Impact detacher
– Vibratory sieving machine

High Throughput, Optimal Economy
Excellent sanitation and product safety- The Novapur sieve frames of polyurethane with frame inserts of stainless steel ensure top sanitation of the sifter.
Outstanding quality Low-maintenance system components and smart designs guarantee top reliability in round-the-clock service with a consistently high grinding quality.

Solutions for High-Precision Weighing, Proportioning & Mixing
Grain and end products are retrieved from storage bins, weighed and then transferred to the production process using the weighing and proportioning technology. Continuous processes can be accurately measured and controlled by the differential proportioning scale. The micro-feeding process allows customized end products of uniform quality to be made
– Universal control system
– Outstanding precision
– High mixing quality
Bagging & Outloading, Manual and Fully Automatic Solutions
Taking bag-packing to the highest possible level of performance: solutions are synonymous with efficient bagging of end products. Whether products are packed into open-mouth bags of paper, plastic, jute, or cotton with weights ranging from 10 to 50 kg and using manual or automatic solutions.
– High bagging capacity
– Easy operation
– Dust-tight packing
Quality Assurance
Unrivaled, uncompromising quality.
There is no room for compromises when it comes to food safety. Therefore vendors offer various carefully matched solutions and systems in order to meet the high sanitation and food safety requirements.
– Integrated solutions
– Food safety
– Consistently high product quality

Reliable quality assurance solutions-
Magnetic separator
Control sifter
Sterilator
NIR DA online measurement system
Combined solutions for assuring product quality

Technology and Automation from a Single Source
Automation systems which integrally combine process technology and control engineering. This is the key to achieving the best possible production processes and thus top competitiveness – now as well as in the future.
– High operating reliability
– Standardized customer services with 24/7 support hotline
– Efficient production processes

Automation for reliable
WinCoS.r2 process control system
Control cabinets
Professional cabling
Motors and electrical installations
Grinding process control system with intuitive user interfaces

Flour Milling Process

What is Flour?

Flour is the finely ground powdered material obtained from food crops like wheat, corns and pulses. Wheat flour is the most common and is used in production of breads. Dough is prepared from the wheat flour and is used to bake breads out of it. Dough prepared from the flour contains gluten which is enriched in proteins. It is gluten where gases produced from yeast and other bacteria make the dough fluffy and eventually softer.

Process of Grinding and Milling – In ancient times grinding was done by sliding rocks with wheat in between. It was a great technology for that time period. Thankfully, we have much better technology to serve us today. Let us divide this section into sub headings to go into details of flour milling:

Cleaning the Wheat – The wheat obtained from the fields is not in the best of conditions and it is obligatory to clean it thoroughly before any other thing. There is device called separator that does the job here as it removes the unwanted particles and adulterations from the raw material. Then there are aspirators which aim at removing minute particles which are much lighter that wheat grains.

Preparing the Raw Material – Once the cleaning phase is over, we can proceed further to preparing the raw material for grinding purposes. Here the wheat is dried to make sure that extra moisture is taken care of. Also wheat is sometimes conditioned with hot water or cold water treatments. Conditioning helps in improving the quality of the raw materials.

Grinding – This is the real action; here the raw material is ground to make a powder out of the wheat grains. First of all, all types of grains are blended well to form a batch of the raw material.

Now this batch is introduced to two big rollers which are ready to crush each grain into powder. These rollers are called breaker rolls. With the help of filters, the powder is collected according to their particles sizes. The finer particles with finest ones are collected at one place. With the help of vibrations, cleaning is done at this stage as well. Upon vibration, the lighter particles skip the heavier ones.

Processing – Now we have the flour with us, we just need to process it. In other words, this is the final touch before the flour is packed and dispatched. In this phase, bleaching and oxidizing agents are used to ensure good quality of the wheat flour.

These four stages sum up The Process of Flour Milling. Now the flour is ready to be used, rather baked into breads.