Floura machine in store

Source: Choyal Group

An in-store vending machine that mills flour to order is being launched in the UK.

Indian flour mill supplier Choyal Group is hoping to help develop supply chains between farmers and bakers after creating the Floura, which it describes as the world’s first flour grinding and vending machine.

The Floura is 10 feet long, nine feet high and three feet deep, and can be stocked with three different grains.

It features a sample point where customers can check the grains, and a touchscreen the consumer uses to place an order for flour, with an option to select how fine they want the grain milled. After being ground, the flour is dispensed into either a 2kg or 5kg bag that is sealed by the machine. It is also possible for customers to place and order remotely on a mobile phone.

Choyal is pitching the Floura at businesses including bakeries, supermarkets and mills, claiming fresh flour offers better flavour and nutrition than older flour. As well as wheat, Floura can grind a range of grains including oats, barley, multigrain blends and rice.

Floura machines are set to launch in UK locations next year, according to Choyal.

The company said it can work with customers to develop a customised system and will train staff in basic maintenance including redressing the mill stones.

“Floura is designed to be loaded, set, and fed - then just let it mill,” stated the business. “They only need to be checked periodically to make sure the hopper doesn’t run empty, or the collector doesn’t overflow. After running a few mill cycles you will get a sense of how long you can leave your mill unattended based on your volume and use.”

Choyal Group plans to handle the supply of grains for machines and is looking to partner with local farmers to create a local flour supply chain.

’We want to build a resilient flour supply chain bringing in all the stakeholders, from like-minded farmers who cultivate grains in a more planet-friendly manner to milling it locally and partnering up with local independent bakers to create the freshest bread,” said Choyal Group product and services manager Vibhuti Choyal.

“This way, opting for genuine fresh flour can benefit the planet. It will also help funnel money back into the local community via entrepreneurship and job creation.”

Some bakers already mill their own flour, with Real Bread Campaign coordinator Chris Young last year pointing out that it is a way for a small bakery to create real bread from a more diverse range of grains.