Grains & Flour


Fungi and insect infestations can have a direct impact on the nutritional content and market value of the grain and flour. Conventional drying results in uneven moisture content, leading to the growth of mold. Secondly, it causes temperature and moisture gradients in the grain which results in internal and external stress cracks on grain kernel.

Drying of grain or flour by our highly-engineered RF dryers ensures optimal band of moisture content . The preferential heating of water molecules and live organisms results in uniform drying and disinfestation thereby increasing shelf life. This also ensures elimination of small eggs (cysts) of pests and insects within the product

RF drying does no heat damage and does not result in loss of colour or nutritional value.



Gramflour(Besan) Lab Report