The mill, with a capacity of 40 tons / 24 hours, is part of the mill and bakery complex DIME DOO. It includes grain storage silos with a capacity of 1600 tons and a flour warehouse with a capacity of 100 tons of flour. Wheat of different quality is stored in predetermined silo cells and during transport in the mill cells, percentage mixing is performed depending on the determined quality.

The equipment in the mill, which is made in Italy is installed on five levels (P + 4), and its performance is fully computerized, operated only by one person.

Mill products:

– wheat flour T400, T500, T850, whole meal flour, special purpose flour

– rye flour, integral rye flour

– farm animal flour

– bran for human consumption

The quality of the raw materials and products are constantly monitored in its own modern laboratory and for the health regulations, samples are regularly submitted to the Republic Institute for Health Protection.

Grinding is a multiple shredding of a grain into individual anatomical parts. The first stage of grinding is breaking the grain on the first wavy stool, separating the endosperm from the sheath.

The product of this stage are bites, ends, cuts and a small amount of flour. The second stage of grinding is crushing and dissolving the bites and ends by further separating the endosperm from the remaining parts of the casing. This phase takes place through the stools for crushing the grain.

The product of this phase are small bites and cuts and as a final product you get flour and coarse bran. The third stage is the grinding of small bites which takes place through the rolling chairs and as a final product you get flour and a small amount of small bran.

Mixing, meaning homogenization of flour is merging all components of flour with different technological characteristics into one. After grinding, the flour is stored in the flour mill cells where it stays for a certain period, after which it is packed into bags or transported to the daily flour cells in the bakery.