Overview

Mekong Flour Mills Ltd, is one of the major wheat flour processing companies in Vietnam, with its factory located in Phu My 1 Industrial Zone, Ba Ria – Vung Tau Province, with a milling capacity of 1200 tons of wheat per day.

Located strategically in the Cai Mep – Thi Vai seaport system, which plays a significant role in international trade, our company has capitalized on this advantage by investing in modern Silo storage facilities and an intelligent and flexible storage system. This system incorporates temperature monitoring technology to ensure the preservation of wheat with maintained protein quality and protection against insect infestation during storage.

The cleaning and milling lines are designed in sync, with the cleaning line ensuring the removal of all impurities and foreign particles, such as corn and soybeans, that may affect the microbiological aspects and allow us to select high-quality wheat kernels for wheat conditioning and milling process. The milling line is designed to be synchronous and flexible, using a pneumatic material handling system, and the machinery in the milling process is carefully chosen to meet the food hygiene and safety standards. The milling machinery includes Roller mills, sifters, and purifiers, all designed to optimize the separation process, ensuring the most efficient grading, correct quantities, and optimal quality to create products with tightly controlled basic physical properties, including gluten attributes such as the ratio of Glutenin to Gliadine. Currently, the company supplies more than 70 types of wheat flour products to major customers in various baking industries, including bread, pastries, Vietnamese bread, instant noodles, fresh noodles, dry noodles, sponge cakes, and snacks. Additionally, we offer specialized products for steamed buns, mantou, dim sum, Pia cake, vegetarian products, semolina, Atta, whole wheat flour, and custom products for coated flour and tempura flour production. Furthermore, our product lines meet strict requirements for protein content and microbiological criteria for feed, aquaculture, and other industrial sectors that use wheat-derived raw materials, such as starch, gluten, and wheat germ.

Our flour blending and packaging system is equipped with modern and precise machinery to create products that meet strict quality, quantity, and compliance requirements at critical control points (CCP). Our products can be packaged according to various needs, with Hoa Ngoc Lan brand household wheat flour available in 0.5-1kg packaging. Other wheat flour products are packaged according to standard 25kg and 40kg sizes using PP or paper bags. Additionally, we own tanker for bulk delivery that meet requirements to supply to big customers with Silo bulk intake system .

Apart from domestic customers, we also have major clients in the Southeast Asia region and worldwide. Goods are produced in packaging stacked into containers or using specialized flexitank bags for container and maritime transport.

Our laboratory is equipped with advanced and modern machinery to analyze essential physical attributes such as microorganisms, moisture, ash content, protein, gluten, and flour color. We also conduct in-depth analysis to evaluate protein quality by measuring specific properties such as gluten elasticity, strength, and gas retention for fermented products. Moreover, our company utilizes specialized robotic machinery to measure the components involved in water absorption, including gluten components, different starch activity of various wheat types, damaged starch content, glutenin content, and pentosan content to accurately determine the flour quality supplied to premium sweet baked goods, cookies, and snack wafers.

Wheat flour is a type of flour made by grinding wheat kernels, comprising three main parts: bran, germ, and endosperm. The milling process begins with cleaning the wheat to remove impurities. The cleaned wheat is then go to conditioning process to allow water penetrate and soften the endosperm, facilitating the separation between the endosperm and bran layers, making it easier to seperate. The subsequent milling process involves repeated and gradual grinding with the participation of Break rolls and reduction rolls in various stages of the milling system to break down the wheat kernel’s structure and scrape off the endosperm from the bran. The bran fragments remaining after each scalping separation process are further sent through further break grinding stage until the endosperm is almost entirely separated from the bran. The endosperm obtained during the scalping process is graded according to size and quality and then sent to purifier system for further classification. Here, the endosperm is sorted by size and grade before being transferred to reduction rolls to reduce it to the fineness of flour. The ground stock , after each reduction gridning pasage is sieved using the fine grinding sifting system. The remaining endosperm after each reduction grinding stage continues to be transferred to the next reduction grinding stages. The bran obtained at each stage is collected and sent to specialized stages to ensure that the produced wheat flour has the appropriate color and ash content.