| Quality Control Procedure |
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| Chana comes with different parameters sourcing from different states and different soils. With stringent process parameters we maintain the wheat blending according to the quality of finished products required by the customer. We have an in-house Lab headed by an experienced Chemist who carries this test and suggest the Miller further actions. |
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| We believe that quality is an ongoing process; we have developed stringent quality parameters to assure high standard products to our customers. |
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| Quality testing at various stages are |
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| Chana / Watana Procurement |
- Sampling
- Unloading
- Moisture check
- Visual inspection by miller
- Dry Moisture Testing
- Specific (hector litre weight)
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| Analysis |
- Refraction
- Impurities %
- Sedimentation Value
- Falling Number
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| Finish Product Testing |
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| Besan |
Nutritional Facts /per 100g of besan
Energy 372kcal
Carbohydrates 59.8
Proteins 20.8
Fats 5.6
Fibre 1.2 |
| These facts may vary from season to season and also region/type of seeds. |
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| Warehouse Sampling |
- Random Sampling for quality check
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| Packing and weight Check |
- Individual package checking for leakage and for weight accuracy
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| Product Loading and Dispatch |
- Vehicle cleanliness
- Packaging check
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| Report |
- Final completion report prepared for maintaining records
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