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We provide high-quality Tanzania wheat flour to the local and export markets. We source the raw produce for processing Tanzania wheat flour from family growers in the northeast of the country.
Tanzania is a seasonal supplier of wheat flour to the regional market which includes Kenya. Though the country imports wheat during times of shortage, many times, it manages to grow surplus due to the warm climate of the north-east. Most milling processes are traditional involving mortar-and-pestle grinding. Modern presses have also risen through private companies. The primary nutrient in processed wheat flour is starch which makes it one of the most energy-giving foods around. Tanzanians bake chapatis, mahamri and other foods from the flour.
We source Tanzania wheat for processing flour from the Kilimanjaro vicinity including Arusha. The crop grows through the vuli rains under relatively dry conditions. We only contract family growers with less than 2 acres of land who cultivate the cereal under organic means.
We process Tanzania wheat flour in a number of steps that begin with cleaning, separating and then milling. Cleaning is an automated process that involves machines that cull the chaff and other impurities from the seeds. The machine also takes out the stones, debris and stems from the wheat. The clean cereal is then ready to come out of the ‘cleaning house’ into the separator.
The magnetic separator first removes any taints of metal from the grains. There are detectors all over the conveyor belt that pick out the metallic elements. The grain then moves to the primary separator for the removal of specks of field materials like chaff that the cleaning house may have missed. Aspirator machines blow out dust particles off the grain. A de-stoner device does away with stone and gravel through gravity. Finally, the disc separator senses any foreign particle that does not fit into its programmed size description of wheat grain.
We then go to the next processing part of Tanzania wheat flour. This is ‘tempering’ which involves soaking the grains in water for 6 to 24 hours. This makes the kernel tough while the endosperm softens. We subject the chlorinated water to different levels of heat to acquire different levels of grain softness.
We mill Tanzania wheat flour through a number of steps. The first one of these is to reduce the size of the seed kernels gradually. We do this by first grinding and then sifting the kernels. We repeat the two steps until the particles are refined enough to go to the next stage of extraction, namely ‘separation.’
We use several rollers to separate the bran, the endosperm, and the germ. After the extraction of the bran, the endosperm/starch remains next to the germ. The two soft parts feature in the next roller which sifts them further. This retains only the endosperm in its purest form while the germ goes to another chamber for making other products. Finally, sifting cloths with different sizes of sieves take the small particles through further sifting. When it comes out of the nylon screen sifters, the starch particles will have refined quality. The flour is now ready for bleaching and leavening.
We bleach the raw Tanzania wheat flour to brighten it and hasten the oxidation process. Because wheat will naturally change color during its natural aging, bleaching helps make the process fast. It changes the color from brown to the eventual white available in retail shops. The leavening or enrichment stage follows. This is where safe food products like malt feature in small concentrations to help raise the product when it is being baked.
We collect and pack Tanzania wheat flour in polyethylene-lined sacks. We maintain custom net weights of the gunny bags of between 50 and 90 kilograms. This cargo will reach its retail destination in the bags but will be repackaged into smaller packets of 2 kilograms for shopping purposes. We keep designating labels in each package explaining its source, net weight as well as its packing and expiry dates.
We store Tanzania wheat flour at room temperature in a cool, dry environment. By now the product has 11.5 percent moisture content. This way it can keep for years unspoiled.
We transport the cargo of Tanzania wheat flour via our special delivery trucks. We deliver the cargo to the port of Dar-es-Salaam or by long-distance vehicles to the neighboring countries on the same day of packing.
Therefore, if you are after one of the major processed grain staples of the world, then you need to consider our Tanzania wheat flour. We source the raw cereal from family growers in the Kilimanjaro area and other parts who grow it under Global Good Agricultural Practices (GAP) conditions. You can expect the right quantity as we always direct our farmers to produce a surplus. Our prices are quite marginal as we align them with your budget. Make an order today!
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