A

REPORT ON
INDUSTRIAL VISIT
TO
DANGOTE FLOUR MILL
WRITTEN BY

UBOH, INEMESIT CHIAMAKA

18/016145075

SUBMITTED TO:

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

FACULTY OF AGRICULTURE
UNIVERSITY OF CALABAR, CALABAR
 INTRODUCTION
Industrial visit is an integral part of learning in basic science education,
as it is important in bridging the gap between academic learning and the
industries.
Industrial visit is usually the first point of interaction between a student
and a live working industry.
The purpose of this visit is to get practical insight into flour milling.
This was achieved through an exposure to the step-by-step processes in
the factory.
 DANGOTE FLOUR MILL
• Dangote Flour Mills begun operations in 1999 as a subsidiary of Dangote
Industries Limited (DIL). It started with a single mill at Apapa, which
produced 500 metric tons per day.
• This subsidiary was further expanded by the establishment of other mills in
Kano (2000), Calabar(2001) and Ilorin(2005).
• Dangote flour mill was officially incorporated in 2006, following a decision
by Dangote Industries Limited to unbundle various operations.
• Each of the mills started with an installed capacity of 500 MT per day but all
of them have subsequently expanded resulting in a total installed capacity of
5,000 MT per day, distributed as follows:
Apapa- 1000 MT Per day
Kano- 500 MT Per day
Calabar -1,500 MT per day
Ilorin -1,000 MT per day
 COMPANY PRODUCTS
Dangote flour mill Plc is in the business of flour milling, processing
and marketing of branded flour. Its product portfolio (company
products) comprises the following;
• Bread Flour
• Confectionery Flour
• All Purpose Flour
• Semolina
• Pasta
• Wheat offal (Bran)
PROCESSED PRODUCTS OF DANGOTE FLOUR MILL
 LITERATURE REVIEW
Milling is a process in which grains (such as maize, wheat, rice and oats) are
dehulled and ground into smaller pieces or flour.
The wheat grain is the most popularly used cereal grain. It is made up of the
bran, endosperm and germ.
Wheat grains are divided into 2, namely: hard wheat and soft wheat.
•Hard wheat contains a larger amount of protein (gluten), compared to the soft
wheat. This gives its resulting flour a higher yield and wider gluten network. It is
used in the production of bread, pastries, etc.
•Soft wheat has a lower protein content and is therefore, used to produce cakes,
cookies and crumbly pastries. It is also used in pasta production.
 OPERATION OF DANGOTE FLOUR MILL
Dangote Flour Mill Plc., Calabar has several departments, which are
responsible for individual processes in the mill. These departments include:
• Wheat Management Department
• Milling Department
• Quality Assessment Department
• Packaging Department
• Evacuation Department
• Administrative Department
• Safety Department
 RECEIVING AND STORAGE OF WHEAT
Wheat used for milling in Dangote Flour Mills are majorly imported
from wheat producing countries, the highest supplier being Russia.
The shipped grains are received at the port, transferred to trucks and
sent to the underground pit. The underground pit contains a conveyor
which further transports the wheat grains to the silos, where it is stored
before milling. The receiving and storage of wheat is carried out by
the Wheat Management Department.
 FLOW CHART OF MILLING
. WHEAT

CLEANING PACKAGING

FLOUR
TEMPERING

MILLING

SIEVING

QUALITY ASSESMENT
 MILLING OPERATION
 The milling operation involves the following processes:
• Wheat cleaning
• Tempering
• Milling
• Enrichment/fortification
 Cleaning of Wheat Grains
The wheat grain is transferred from the storage silos to a tempering
bin, where the cleaning process is carried out. The cleaning process
includes:
• Sieving
• Scouring
• Aspiration
• Magnetic separation
 TEMPERING
This is the addition of a regulated amount of moisture to the wheat
grains. It is done to enable easy shelling of the wheat.
 MILLING
Milling is a unit operation technique, which involves the conversion
of grains to flour through size reduction.
 ENRICHMENT/FORTIFICATION
Enrichment is the addition of nutrients that were lost during
processing.
Fortification is the addition of nutrients that are not present in the
flour.
It is carried out by quality assurance.
 QUALITY ASSESSMENT
Quality assessment is a series of tests carried out on processed flour to
determine the nutritional quality of the flour.
QUALITY CONTROL
These are the procedures followed to determine the nutritional quality
and proximate composition of the flour.
QUALITY ASSURANCE
These are the personnel/individuals responsible for carrying out the
quality control process.
 PACKAGING
The carousel packer is used in filling the bag. An empty semi-sealed
bag is place at a spout, which is then clamped by the carousel, rotated
and filled. It then moves to the stitching machine where it is sewn,
then on to the coding machine where production details are added.
 CONCLUSION
In conclusion, industrial visit has created a platform for students to
know the basic steps in the production of flour and baking of bread,
and importance of gluten in flour milling and baking.
 RECOMENDATION
• Students should be allowed frequent visits to the food industries to
give them the necessary exposure
• The government and the school management should give support for
the industrial visits
THANK YOU