Keshav flour Mill ,Amnour Road Sonho Bazar - Chhapra

High quality ki Aata ????

Nice

Good

This is good flour mill

100% pure flour ....✌️?

Flour-milling technology has developed greatly, from the primitive devices of prehistoric man to modern mechanized flour mills. The most ancient tools for grinding grain were the mortar and stamp; they were followed by the buhrstone. They were all manually operated. The use of waterwheels began in ancient states. Windmills, which still used the buhrstone as the milling instrument, were first built in the Middle Ages. With the appearance of windmills of advanced construction, grain processing also improved. The invention of the steam engine furthered the development of flour mills. The first steam-driven flour mills appeared in the early 19th century. In modern flour mills, the grain is unloaded from trucks, railroad cars, and ships by mechanical and pneumatic apparatus. The grain is stored in an elevator according to type and qualitative indicators (moisture content and vitreousness). Grain affected by pests or blight is stored separately. Grain is prepared for milling in the cleaning section of a flour mill. Such preparation includes removal of impurities by means of separators, screening machines, and magnetic devices; dry scouring (in scouring mills) or wet scouring (in washing machines); grain conditioning, which is treatment with water and heat; and blending of various types of grain before milling. In the grinding section, the grain undergoes three major operations in gradual reduction: preliminary crushing, or breaking; enrichment of the resultant middlings; and fine grinding of the enriched middlings into flour. The grain is milled in roll mills operating together with sifters that sort the milled grain product according to size and, to a certain extent, quality. After enrichment and milling on a battery of roll mills, the middlings are converted into a finer product, called coarse meal, which is then milled into flour. Such a milling procedure permits separation from the grain of the maximum amount of shell-free endosperm in the form of flour