Boodhari Mills | Somaliland

Revolution to Reclaim


Grain Storge Silo: Eng. Schematic


Wheat Milling Process extraction of flour from grain consists of three main steps.

  • Cleaning inbound wheat prior to silo storage
  • First and Second cleaning and Tempering for moisture
  • Milling of the wheat Kernel

A. Wheat is delivered by trucks and contains many impurities such as straw, mettle, dirt and dust. Prior to storing wheat in silos outside the milling building, wheat is cleaned via conveyor, particles classifier, aspirator, magnetic separator for the removal of mettle pieces. This pre-cleaning enhances the storage quality of the wheat in the silo.

Grain Mill: Eng. Shecmatic


B. First and Second Cleaning of Raw Wheat The grain tonnage required for milling is transferred to 3 small silos which are part of the milling building. The material is hoisted by bucket elevator to the vibrating sieve to settle and separate any large materials that are still remaining then to de-stoner and scourer. Wheat is furthermore lifted by a bucket elevator and transferred to the intensive dampener for washing and moisture addition.

C. Desired moisture is 14%. The wheat is tempered anywhere from 12-24 hours to equalize the moisture for all wheat kernels. This is a critical step as over saturation of the grain will result in runny unstable milling that could clog the machinery. As such automated water dispenser is utilized to maintain a consistent volume of water addition to grain. After tempering to the proper moisture level for milling, the wheat is released and lifted by a third bucket to the magnetic separator and then scourer to loosen the bran.

Milling The material is transferred to the roller mills for cracking the wheat kernel. It is separated into bran, semolina, and germ. Bran and Germ are sent to the bran finisher for packaging. Semolina further undergoes grinding to arrive at the final phase of the process, flour. The flour is transferred to the holding tanks and proceeds to packaging.