Quality is a habit; not a benchmark.

Nutritious flour is direct result of it's quality. Integral to the quality of flour is its cleansing. At Wallace, the hygienic Dry Cleaning System - a three stage method, is applied to eliminate impurities like chaffs, stones, iron particles, broken grains and dust particles. Scouring is then applied to clean the wheat grain surface before storage in the bins, which are then moved to the milling section for grinding. Complete care and caution is taken to maintain the health and hygiene of mill and the products. The laboratory is the focal point of quality control system which analyses samples from each stream of production line, and keeps a multi-level check; post which the produce is allowed to reach the market and the consumers in general.