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Before it ever becomes semolina, it’s a seed full of potential. At Ebro, our story starts not in the factory, but in the fields—with the durum wheat grain, cultivated in ideal climates like Central India, where sun, soil, and tradition come together to grow something extraordinary.
Once harvested, each grain is met with precision at our state-of-the-art Bühler plant, designed exclusively for semolina production. Every grain travels through a meticulous process that protects its core qualities:
Removes basic impurities (stones, dust, etc.) before storage. Storage in two wheat silos with a total capacity of 10000 MT.
Eliminates finer impurities like stone threads. Adjusts moisture with water addition for optimal processing.
Adds precise moisture to achieve the desired texture for milling.
Advanced roll-body machines grind the wheat into semolina with precision, maintaining consistency throughout.
Uses plan sifters to separate bran and purifies for fine separation, ensuring flawless semolina.
The final product is seamlessly transferred to our pasta plant’s semolina storage via a closed piping system, ensuring hygiene and freshness.
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