Work time: Monday - Friday: 08AM-06PM
The story of a transformation
From flour to a delicious chapati
  • Flour is transported to our factory

  • Testing for consistency, water, protein and bran content

  • Mixing and kneading with RO potable water to desired consistency

  • Additives and other ingredients added

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  • Dough goes to the ball cutting machine; the entire dough is then cut into ball sized portions, one ball for one chapati

  • Fully mechanised operation and uses a conveyer belt to transport the dough

  • Heat pressing machine

  • At XYZ degrees, the ball of dough is pressed into a chapati and at the same time, it is partially cooked and then allowed to cool

  • Packing

  • Completely automatic and aseptic

  • To the warehouse, where the poacked chapati rests for a maximum of 6 hours, before it is sent to your favorite retail store

  • And then on to your table!

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