How We Mill Our Flour



Grain Standards & Storage


Before any wheat consignment is unloaded at our facilities, samples are taken for rigorous quality inspections. Grain is tested for moisture content, test weight, unsound kernels, and foreign material. The results from these tests determine how the wheat will be handled and stored.

Standards define quality, condition factors, and set grade limits based on kind, class, and condition of grains. Sampling, grading, and testing of grade and quality factors continues throughout the storage, handling and milling processes.

Once the grain has passed inspection it is unloaded directly from the delivery vehicle into pits and moved via conveyor into large bins or silos.

Storing grain is a science. The right moisture, heat and air must be maintained. Wheat is then stored according to protein level and other quality considerations. During storage, the grains go through a well controlled fumigation process to eliminate insects and pests.


How We Mill Our Flour


The modern milling methods we use at QFM include a chain of processes. Grains are cleaned, conditioned, sorted, and blended for the required flours.

Finally the flour is sifted before being automatically packed into bags ready for delivery to shops or supermarkets. The process of sifting ensures 100% purity of our product and of our promise to deliver the best quality to our consumers.