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SIR CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE / MYSURU570 020, / INDIA (Constituent Laboratory of SIR, New Delhi (Ministry of Science & Technology) An ISO 9001:2008, ISO 14001:2004 & ISO 17025:2005,
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How to fill out sorghum and bajra processing

01
Begin by sorting out the sorghum and bajra grains to remove any impurities or debris.
02
Rinse the grains thoroughly under running water to clean them properly.
03
Soak the grains in water for a few hours to soften them and make them easier to process.
04
Drain the water from the grains and spread them out on a clean cloth to dry for some time.
05
Grind the dried grains into a fine powder using a grinder or food processor.
06
Store the processed sorghum and bajra flour in an airtight container for future use.

Who needs sorghum and bajra processing?

01
People who want to incorporate more nutrient-rich and gluten-free grains into their diet.
02
Farmers and agricultural workers looking to process and store their sorghum and bajra crops for consumption or sale.
03
Food manufacturers and producers seeking to create various products using sorghum and bajra flour.
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Sorghum and bajra processing refers to the method of cleaning, milling, and packaging sorghum and bajra grains for consumption or commercial purposes.
Sorghum and bajra processors, manufacturers, or distributors are required to file sorghum and bajra processing.
To fill out sorghum and bajra processing, one must provide details on grain cleaning, milling process, packaging methods, and any additives used in the processing.
The purpose of sorghum and bajra processing is to make the grains suitable for consumption, improve their shelf life, and enhance their marketability.
Information such as processing methods used, grain quality, packaging details, additives used, and any certifications obtained must be reported on sorghum and bajra processing.
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