ಪ್ಲೋರ್ ಮಿಲ್ಲಿಂಗ್, ಬೇಕಿಂಗ್ ಮತ್ತು ಕನ್ ಫೆಕ್ಷನರಿ ತಂತ್ರಜ್ಞಾನ

 

आटा मिल्लिंग बेकिंग एवं कन्फेक्शनरी प्रौद्योगिकी

 

DEPT. OF FLOUR MILLING, BAKING & CONFECTIONERY TECHNOLOGY

 

  + 91- 821-2517730        fmbct@cftri.res.in         Staff Email

 

 
Facilities

 

Automatic Flow balancer MZAH12
Bagging Station
Diverter
Electronic Roller Mill
Jumbo Flour Mill
Moisture control unit
Separator Classifier
Sheeting Machine

Wheat Milling
Wheat roller flour mill pilot plant of International School of Milling Technology has a capacity of 20 tonnes per day. It is used for the production of the wheat flour, semolina, resultant atta and wheat bran. Grain cleaning involves machineries like size separator, dry destoner, aspirator, scourer, cockle cylinder, magnetic separators and the raw wheat bins. Water addition system consists of flow meters, automatic water addition system, intensive dampener and conditioning bins. The aspiration system consists of central aspiration system including central aspiration fan, ducting and reverse air jet filter. Grain weighing and capacity fixing is done with automatic hopper scale, volumetric measurer, automatic flow balancer and auto grain weigher. Conveying of the material in cleaning section is carried out mechanically using screw conveyors, bucket elevators and gravity pipes.

Grinding system has machinery like roller mills, plan sifter, purifier, drum detachers, impact detacher, bran finisher and hammer mill. Flour fortification option is available with the help of micronutrient feeder. Conveying of material in grinding section is pneumatically done involving pneumatic fan, cyclones, airlocks, gravity pipes and jet filer. Packing of the finished products can be done manually or with the help of automatic bagging station.

Whole plant can be operated manually, semi- automatic or with the help of Programmable Logic Control (PLC).-
An integrated stone chakki plant with a capacity of 50 kgs per hour. It is integrated with pair of stones, pneumatic conveying, plan sifter and the air cleaning filter.
Online wheat flour fortification system is available, wherein gravimetric micro- differential dosing scale is used to feed the micronutrient premix continuously to the wheat flour.

Roll grooving and grinding

  • Re grooving and regrinding of the used break and reduction rolls is done at this facility
Analytical Laboratory
Laboratory equipments available for the physico chemical analysis of the wheat includes:
  • Sedimentation Value
  • Falling Number
  • Protein
  • Glumomatic
  • Color Grader
  • Soxhlet Apparatus
  • Laboratory grinders
  • Moisture air ovens
  • Muffle furnaces
Dough Rheology Laboratory
AMYLOGRAPH: Measures - pasting profile of the starch
  • Soundness of wheat
  • Alpha amylase activity
  • Evaluation of baking characteristics
  • Assessment of specialty flour
FARINOGRAPH: Measures - mixing profile of the dough
  • Water absorption
  • Dough consistency
  • Dough stability
EXTENSOGRAPH: Measures - extensibility/ elasticity of the dough
  • Stretching behavior of the dough
  • Baking characteristics
  • Influence of flour additives
ALVEOGRAPH: Measures - biaxial extension of the dough
  • Flexibilit
  • Strength
  • Swelling power
MIXOGRAPH: Determines gluten properties
  • Dough development time
  • Mixing tolerance
  • Dough strength

 


 Address

Department of F M B C T, CFTRI Campus,
Mysuru - 570 020

 Email

fmbct@cftri.res.in

 Phone

+ 91- 821-2517730