This process describes the production of Chakki Atta only. Our other products like rice, millets, maida, besan, and specialty flours follow different manufacturing processes tailored to their specific characteristics.
The wheat grains go through a hands-free process of cleaning before they are crushed using emery stone (chakki) for grinding.
Throughout this entire journey, from field to store, maintaining quality and hygiene is paramount. Each step in the manufacturing process is carefully monitored to ensure that the atta you use in your kitchen is of the highest quality, delivering both nutrition and taste in every meal.
The process begins with the harvesting of wheat, typically during the late spring and early summer. Farmers carefully harvest mature wheat to ensure high quality. Once harvested, the wheat is cleaned and sorted to remove impurities such as dust, stones, and other foreign materials.
At the mill, the wheat undergoes a thorough cleaning process.
The essence of chakki atta lies in its traditional milling process. Chakki atta is typically made using stone mills, also known as chakki.
After milling, the atta is sifted through mesh screens to achieve the desired consistency and remove any remaining large particles or impurities. Quality control tests are conducted to ensure that the atta meets industry standards and is free from contaminants.
The chakki atta is then packaged in clean, airtight bags to preserve its freshness and prevent contamination. Packaging includes important details such as the manufacturing date, expiration date, nutritional information, and storage instructions.
The packaged chakki atta is distributed to retailers and wholesalers through a network of logistics and transportation services. Care is taken to ensure that the atta remains fresh and undamaged during transit.
Finally, the chakki atta reaches retail stores, where it is displayed for consumers. It is available in various pack sizes and types to cater to different preferences. Consumers purchase the chakki atta for use in their cooking and baking.
This traditional method of manufacturing chakki atta combines age-old techniques with modern practices to deliver a product that is both authentic and nutritious. The use of stone mills in chakki atta production ensures that the flour retains its natural taste, texture, and nutritional benefits.
Understanding the difference between traditional and modern milling
Many people don't know about chakki and don't know what this is. In fact, Atta Flour (Chakki Atta) is stone-ground into a very fine powder. This process is called Chakki grinding and both the endosperm and bran are finely milled.
If you sift the whole wheat flour made using the Chakki method of grinding, it will not separate into bran and flour because everything is ground together into fine flour.
Indian atta is a very finely milled wheat flour. It works wonderfully well for making Indian flatbreads and chakki is the most preferred milling process for Indian bread. Stone grinding breaks the starch sufficiently to release extra sweetness while burning it slightly to give added flavor to Indian flatbreads.
Both methods of milling generate heat. Roller mills generate more heat than chakki and thereby some nutrition and vitamins are lost. But it has less damage to the starch and protein in the flour as it cuts the flour into small particles. But Chakki alters the starch (the force is intense) which is not good for western bread making but great for Indian bread chapati/roti.
| Feature | Chakki Atta | Roller Mill Maida |
|---|---|---|
| Grinding Method | Stone grinding (Traditional) | Roller mills (Modern) |
| Bran Content | Bran retained & finely milled | Bran removed |
| Heat Generation | Less heat, nutrients preserved | More heat, vitamin loss |
| Best For | Chapati, Roti, Indian breads | Western breads, pastries |
| Nutrition | Higher nutritional value | Lower nutritional value |