Durum milling,done clean.
We began durum milling in 2004 on stone grinders. In 2024, we moved to a state-of-the-art roller mill in Jalgaon. Today we are one of India's largest Durum Semolina manufacturers.
From stones to roller mills.
Durum milling on stone grinders
We began durum milling on stone grinders, and spent two decades learning the durum grain: how it breaks, how it sifts, and what food makers ask of it.
A state-of-the-art roller mill
In Jalgaon itself, we moved to roller mills and built a new mill around that learning: cleaning, debranning, optical sorting, roller milling and purifying, end to end.
Five steps. Nothing left to chance.
Cleaning
Stones, seeds and dust out
Debranning ×3
Bran and aleurone off before milling
Optical sorting ×3
Primary, resort 1, resort 2
Roller milling
Golden colour kept
Triple-deck purifying
Clean, bright semolina
Cleaning
Sieves take out stones, weed seeds and chaff, and a current of air lifts away the dust. Only sound, clean grain moves on.
Debranning, in series
Before a single grain is milled, the outer bran and the aleurone layer are peeled away in stages. Fewer dark specks, a brighter yellow, a cleaner taste.
Optical sorting, three passes
Cameras inspect every grain. The doubtful ones are inspected twice more, so bad grain goes out and good grain comes back.
Roller milling and sifting
Steel rollers open the grain in gentle, staged breaks. After every break, plansifters grade the stock by size and send each fraction on its way.
Purifying
Sieve decks and a controlled draught of air separate the particles by size and weight. Light bran specks lift out; clean, sharp semolina falls through.
Tested every single day.
Samples from the day's production go to our in-house lab in Jalgaon. These six tests run every single day.
The mineral residue left after incineration. It tells us how cleanly the bran was parted from the endosperm. Low ash, brighter semolina.
Held in a narrow band, for a long, safe shelf life and the same cook in every bag.
The protein network that lets pasta and vermicelli hold their shape, and lets a sheera stay grainy, never pasty.
How many starch granules break during milling. We keep it in a tight range, so the semolina takes up water the same way and cooks the same in every batch.
A flotation test. Semolina floats; sand and heavy foreign matter sink and are counted. Clean, proven.
Every grade is shaken through a calibrated sieve stack, so fada stays bold and Durum Semolina stays fine, batch after batch.
The durum mill, answered.
Why remove the bran before milling, and not after?
The outer bran and the aleurone layer hold most of the dust, specks and microbial load of the grain. Peeling them away first means the endosperm reaches the rollers already clean, and the semolina comes out brighter, with a lower ash value.
What does the optical sorter look for?
High-resolution cameras inspect every grain in free fall and reject the discoloured, broken, diseased and foreign ones with a jet of air. The rejects are inspected twice more, so sound grain is returned to the line and none is lost.
Why roller mills, and not stones?
Colour. Durum owes its golden-amber glow to natural pigments that heat dulls. Roller mills grind cool, in gentle, measured stages, so that golden colour is kept in every granule, and there is no stone grit to wear into the product.
How do we know each batch is right?
Our Jalgaon lab tests the day's production every day for ash, moisture, gluten, damaged starch, purity by the CCl4 test, and granulation by sieve analysis.
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Kalantri House, Shivaji Road,
Near Nashik Road Post Office,
Nashik Road, Nashik 422101
Jalgaon
Vishwabharati Foods Pvt Ltd,
E-21, MIDC,
Jalgaon 425003
FSSAI Lic. No. 11517031000348
Open in Google MapsDhule flour mill
Vishwabharati Foods Pvt Ltd,
D-37, Additional MIDC, Awdhan,
Dhule 424006
FSSAI Lic. No. 11517030000197
Open in Google MapsRamnath Jagannath and Co.
Shivaji Road,
Nashik Road,
Nashik 422101