Mills

Alkbous Silos and Mills Company Ltd. wanted to offer the highest-quality flour products. Due to the significance of streamlining the milling process and saving time, effort, and cost, we decided to place flour mills and grain silos in one location.

In order to improve our competences, WE at Alkbous Silos and Mills Co Ltd. adopt a number of revolutionary procedures, such as adhering to rigid procedures and quality standards and ever keeping our mills sanitized and ready.

Additionally, a dedicated group of our engineers continuously assesses our procedures to guarantee peak performance. By streamlining our processes and putting a strong emphasis on safety and quality, these approaches enables us to provide premium products at competitive costs

To maintain continuous supply throughout the milling process, wheat is collected from grain silos through a conveyor belt and transferred to smaller silos in the mills. For the aim of quality control, random samples will be taken.

After passing each of the tests in our state-of-the-art laboratory, the wheat grains go through additional cleaning and purification procedures before beginning the milling process. The wheat then dried to strengthen the layer, after hydration in accordance with international standards for wheat grain moisture that enables to separate the bran entirely from the portion of the wheat grain that produces flour. Before the splitting procedure will start, grain's heating temperature should be constant.

This is followed by the process of crushing the grain, which is done in stages to release and separate the different components of the wheat grain. Next, the bran is sifted to improve the flour's qualities.

The proportion of flour produced from a specific amount of grain is stated as an extraction rate for wheat, and this rate varies depending on the type of flour produced. White flour, which is used for all purposes, has extraction rates of about 70%, whereas whole grain flour, which contains all the bran, has rates that range from 95 to 100%.

As mentioned earlier, the highest international quality standards enforced in our plants. A specialized lab has built to inspect the wheat during the storage and milling processes as well as after the flour has produced.

The laboratory furnished with a variety of contemporary tools in order to assure the safety and caliber of all products, we verify the following quality criteria, for instance:

Humidity
Durum wheat that has been properly hardened produces flour with a moisture level of roughly 14%. Due to varying weather and climatic factors, the moisture content of the flour will alter after milling, throughout transit, and during storage in silos.
Protein
Wheat has a wide range of protein contents depending on the kind, with soft wheat having the lowest protein levels and hard wheat having the greatest. In general, flour with high protein content that absorbs water better having a larger bread capacity.
Failing Number (FN)
A unique apparatus that adheres to international standards needed for this test. This complicated test has numerous stages. Briefly, it is an evaluation of the wheat grain's quality. International standards demand a declining number in the range between 225 and 275. A lower falling number might result in less effective mixing, sticky dough, smaller loaves, and shorter shelf lives.
Concerned about the significance of regional and international food security, Alkbous Silos and Mills Company Ltd, offers merchants and importers the service of milling wheat grains to manufacture flour and packaging it using the Private Label system.