An in-house laboratory, a plant designed for hygiene, and a certification roadmap that holds us to global standards.
Every lot from the mandi is checked and graded before it enters the silo — quality control starts with the grain, not the flour.
Every production batch is tested in our own lab before dispatch, with records maintained digitally for traceability.
Gravity flow, magnetic protection points, sealed floors and filtered air systems — hygiene engineered into the building itself.
Our new plant is being built and operated to FSSC 22000 (ISO 22002-1) standards, with formal certification underway — the same standard followed by India's biggest food companies.
Controlled at conditioning and verified at packing for shelf life.
Strength and quality checked so halwais get the same dough behaviour every time.
Purity of extraction verified against grade specifications.
Sieve analysis keeps suji and rawa grains consistent, pack after pack.
Batch-wise certificates of analysis are available for institutional buyers.
Request Details