5TPD
5 TPD — Community & entry scale
Hammer-mill-first configuration for whole-meal and coarse-flour markets; manual packing. Lowest entry cost, fastest to commission.
Quote this tier →Maize · Flour
Corn Flour Production Line — Fine, Whole-Meal and Bolted Maize Flour
Roller or hammer, bolted or whole-meal — one continuous line that takes cleaned maize through conditioning, milling and fineness-controlled sifting to the flour your customers bake and cook with, every single day.
- Factory-direct manufacturing
- Whole-line warranty 〔term TBC〕
- Operators trained on your flour, not a demo batch
Capacity range
5 / 10 / 20 / 50 TPD configurations
Finished product
Bolted white corn flour, whole-meal corn flour, or both — grade mix decided by you
Flour specification
Fineness, fat and ash content set to your market standard — 〔figures TBC, locked to target standard〕
Typical footprint
〔TBC〕 — final layout issued after site survey
Delivery
Staged shipment and installation — 〔schedule TBC〕
Output
What This Line Produces
This line makes maize flour — the daily staple behind baked goods, porridges, flatbreads and fortified blends across Latin America, Africa and Asia. Unlike a grits line, whose value sits in particle structure, a flour line's value sits in fineness consistency, ash control and throughput stability.
| Product | Description | Notes |
|---|---|---|
| Bolted white flour | Degerminated, finely bolted, low-fat | Retail staple flour; longest shelf life |
| Whole-meal flour | Full kernel milled, nothing stripped | Cost-first markets; shorter shelf life, declared as such |
| Fortified flour | Base flour plus vitamin / mineral premix | Where national fortification standards apply |
| Maize bran / offal | Sifting by-products | Animal feed ingredient — sold, not dumped |
One line can carry two product streams — for example white flour for retail and whole-meal for institutional supply — by switching sifting configuration. We size the sifting area for the product mix you declare at scoping.
Process
The Process, Step by Step
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01
Intake & pre-cleaning
Intake hopper, magnetic separator and drum / vibrating cleaner remove foreign matter and tramp metal. Same job as every grain line — the difference is what the flour market never sees and never forgives. Control point: intake impurity sample.
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02
Destoning
Gravity destoner protects rolls and keeps ash-hard grit out of the flour stream. Control point: stone discharge.
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03
Conditioning for bran toughness
Water dosing plus a tempering hold tuned so the bran becomes leathery and strips off in flakes instead of powdering into the flour. A different objective from a grits line: there the goal is clean germ release; here it is bran behaviour across several milling passes. Control point: conditioned moisture 〔TBC per variety〕.
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04
Degermination — used where the flour demands it
For bolted white flour, degermination strips germ and tip cap to cut fat and extend shelf life. For whole-meal flour this stage is bypassed entirely: the germ stays in, by definition and by label. One line can be arranged to feed both paths. Control point: fat content of the white stream.
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05
Break system
Break rolls open the kernel progressively across successive passages, releasing endosperm in stages rather than shattering everything at once. Control point: release rate per passage.
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06
Reduction & fineness sifting
This is where a flour line earns its price. Reduction rolls grind semolina-size stock down through successive passes, while dressed sifting surfaces hold fineness to your spec and recirculate anything too coarse back into the system. Flour fineness is a system property, not a sieve you swap. Control point: fineness and ash checks per output.
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07
Fortification & blending (optional, per national regulation)
Where national standards require it, a micro-dosing unit adds vitamin and mineral premix at a controlled rate, with a premix-handling procedure your operators are trained on. Control point: dosing rate log.
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08
Weighing & bagging
〔Pack format TBC: 1 / 2 / 5 / 10 / 25 / 50 kg retail bags or bulk〕 with packing automation scaled to the tier.
Configuration
Capacity Configurations
All figures describe the configuration frame. Installed power, footprint and operator count are locked at proposal stage — 〔TBC〕.
10TPD
10 TPD — Town retail mill
Adds break-reduction rolling and bolted-white capability; two product streams (white and whole-meal).
Quote this tier →20TPD
20 TPD — Regional flour brand
Full break-reduction-sifting train, fortification dosing ready, semi-automatic retail packing.
Quote this tier →50TPD
50 TPD — Urban industrial mill
Parallel milling lines, dedicated offal handling, industrial and retail packing in parallel; highest automation tier.
Quote this tier →Not sure which capacity tier fits your market?
Get Custom Turnkey Solution QuoteQuality
Where Quality Is Checked
- Intake Moisture and impurity before the silo; aflatoxin screening where the market or buyer requires it 〔method TBC〕.
- After conditioning Tempered moisture before first break; the single most yield-sensitive check on the line.
- White stream, post-degermination Fat content — the shelf-life number.
- Per reduction passage Fineness by dressed-sieve residue; ash where bolted-white spec demands it.
- Fortified stream Dosing-rate log audit against premix batch.
- Bagging head Final moisture and net weight check.
Raw material
The Maize You Feed It
White maize for white flour markets
Most African and Latin American retail flour is white; colour comes from the kernel, so variety selection at intake matters more than any machine setting.
Yellow maize
Runs the same line; typical for feed-adjacent, bakery-blend and industrial markets. Fortification and blending work identically.
Hard vs soft endosperm
Soft dent corn releases flour faster and suits single-pass hammer configurations; flint-heavy maize rewards a full break-reduction train. We match the milling system to your variety — a scoping decision, not a surprise at commissioning.
Aflatoxin-prone regions
Where humidity and storage practice push aflatoxin risk, intake screening and lot traceability are designed in from the flow sheet, not bolted on after the first rejected truck.
Regional reality check
Latin American corn flour markets often run nixtamalised or pre-cooked products — 〔pre-cooking / alkaline treatment is a separate configuration, quoted separately, not included by default〕. African retail flour markets run straight milled flour with fortification. Your market's flour standard decides the flow sheet.
Site
What Your Site Needs
| Building footprint | 〔TBC — issued per capacity tier〕 |
|---|---|
| Clear height | 〔TBC〕 |
| Power supply | 380 / 400 / 415 V, 50 or 60 Hz; installed power 〔TBC per tier〕 |
| Water | Conditioning water, potable or treated — 〔volume TBC〕 |
| Labour | 2–5 operators per shift depending on tier and packing automation |
| Fortification | Secure, dry storage for premix; handled under its own written procedure |
Layout drawings are issued after site survey; the figures above are planning values.
Equipment
Equipment in This Line
| Drum / vibrating cleaner | Foreign matter removal at intake |
|---|---|
| Magnetic separator | Tramp metal protection |
| Gravity destoner | Stone separation |
| Conditioning unit | Moisture dosing and tempering hold |
| Degerminator (optional) | Germ strip for the bolted-white stream |
| Break roller mill | Progressive kernel opening |
| Reduction roller mill | Semolina-to-flour particle reduction |
| Plansifter | Fineness control and stock recirculation |
| Micro-dosing unit (optional) | Vitamin / mineral fortification |
| Flour blender | Blending grades for a consistent spec |
| Bagging scale / retail packer | Weighing and filling |
Full machine specifications, drawings and photos: individual machines library.
Engineering rationale
Why a Break-and-Reduction Train — and Not a Single Hammer Mill
Flour customers punish inconsistency, not price.
A single hammer mill gives you cheap flour with a fineness distribution that drifts with every moisture change. A break-reduction train with dressed sifting holds fineness shift after shift — and that consistency is what lets a flour brand survive on a shelf next to cheaper competitors.
Bolted white flour is a shelf-life product.
Fat is the enemy: residual germ oil oxidises, goes rancid and returns as a customer complaint. Degermination on the white stream keeps fat out; the whole-meal stream declares itself honestly and targets the cost-first buyer. Two streams, one line, no compromise between them.
Ash is your reputation number.
Excess bran powder in flour raises ash, darkens colour and shortens shelf life. Bran-stripping conditioning plus staged reduction is how ash stays on spec — not by sieving harder at the end.
Fortification is a legal matter, not an accessory.
Where national standards mandate vitamin and mineral premix, the dosing unit, the premix store and the operator procedure are engineered into the line from day one. Retrofitting fortification onto a line that ignored it is how mills fail government audits.
Whole-meal is not the absence of engineering.
Producing a stable, market-acceptable whole-meal flour takes its own sifting and flow decisions. Discarding the germ stream and accepting a shorter shelf life are deliberate, declared choices — not defaults.
Execution
From Order to Running Line
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1
Scope confirmation
Flour spec locked to your market standard (fineness, ash, fat, fortification); equipment list fixed.
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2
Manufacture & FAT
Full test run at our factory; inspection in person or by video.
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3
Shipment
Containerised, with spare parts kit and installation drawings.
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4
Installation
Our engineers on your site — 〔duration TBC〕.
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5
Commissioning & training
Running on your maize against your flour standard; operators trained on milling, sifting, fortification handling and packing 〔days TBC〕.
References
Lines Like This, Already Commissioned
Reference installations for maize flour lines are available on request. Send your enquiry and we will connect you with a comparable project.
Documentation
Warranty and Documentation
- Whole-line warranty: 〔term and scope TBC〕
- Key component brands: 〔TBC〕
- CE marking and ISO 9001 quality system
- Material and electrical certificates with shipment; third-party inspection welcome
Questions
Frequently Asked Questions
Can the line make both white and whole-meal flour at the same time?
Yes, provided both product streams are declared at scoping. Sifting area and packing capacity are sized for the mix; changing the declared mix later is possible but means re-checking the sifting balance. Tell us your market split and we size for it.
Does the flour line include fortification?
Where your national standard requires it, yes — micro-dosing unit, premix storage procedure and operator training are scoped in. Where fortification is not yet mandated, we still recommend pre-piping the dosing point so compliance costs a unit, not a rebuild.
What flour fineness can it hold?
Fineness is locked to your market standard at scoping and held by dressed sifting across reduction passes — 〔exact mesh / passing rate set to your standard, TBC〕. Consistency across shifts is the spec that matters, and that is what the reduction-sifting architecture is for.
Hammer mill or roller mill — which do we need?
Depends on product and price point. Whole-meal and coarse-flour markets at entry scale run well on hammer configurations. Retail bolted-white flour, ash limits and shelf-life claims need the break-reduction train. We recommend based on your flour standard, not on equipment preference.
How long does the flour keep?
Shelf life tracks fat content and storage conditions. Bolted white flour keeps longest; whole-meal, containing the germ, declares a shorter life by design. Exact claims 〔TBC, per your packaging and market regulation〕.
What about aflatoxin and food safety?
Intake screening, lot traceability and clean-flow separation are designed in where the market demands them. The line never mixes product streams with rejected lots. Specific food-safety requirements 〔confirmed against target-market regulation〕.
Does corn flour contain gluten?
No — maize is naturally gluten-free, which is exactly why fortified corn flour is a staple in gluten-free and blended food programmes. Cross-contamination is a plant-layout question: if you also process wheat on site, layout must keep the streams separate. Tell us if that is your situation.
Can the line run pre-cooked or nixtamalised products?
Pre-cooked and nixtamalised flour (common in Latin American markets) requires additional thermal and alkaline-processing equipment beyond this line's scope. If that is your market, say so at enquiry — it changes the flow sheet materially.
Enquiry
Get Your Corn Flour Line Proposal
Send your flour standard (fineness, fortification), target tonnage and packing format. A processing engineer replies within two working days with a flow sheet, equipment list and budget range.
- Engineering reply within two working days
- Flow sheet, equipment list and budget range
- No obligation, no sales sequence
Or write to sales@grainprocessingline.com