Chickpeas Processing Plant & Machinery Solutions

Raw chana is cleaned of soil, chaff, straw, stones and metal as soon as it is received. Elevators and conveyors move the seed between cleaning stages without manual handling.

Chana is graded by size and density so that dehusking can be set separately for each fraction. The seed is then mixed with water, held, and dried under control so that the skin loosens from the cotyledons before milling.

The skin is abraded away and the kernel is split into chana dal. Husk is drawn off by air and collected apart from the dal stream.

Part of the crop is roasted rather than milled, then cooled before the brittle skin is rubbed off. The loosened skin is winnowed away to leave clean roasted gram.

Chana dal is ground into besan, the gram flour used throughout Indian cooking. Ground stock is sifted and the coarse tailings are sent back for regrinding.

Dal and roasted gram are weighed and filled as grain, while besan, being a powder, is filled by auger into pouches and bags. Packs are checked for metal and weight before despatch.