Wheat Flour


Wheat Flour

Botanical Name : Triticumspp
English Name : Wheat Flour
Family Name : Poaceae


Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta.

Of the grains available for the production of flour, wheat is unique.

It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain.

Wheat is also the most widely distributed cereal grain.

It is grown all over the world.

In most instances, a reference to ‘flour” is a reference to wheat flour.

Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads.

Some wheats contain more gluten than others.

Flour milled from each class of wheat is used for specific products.

The end products are determined by the characteristics of the wheat.

Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels.

7-bis applies to stone grinding, commercial milling by steel rollers or home grinding.

Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself.


We Offer a wide rnge of flour products including

1) Whole Wheat Flour Atta
Specification of Whole Wheat Flour
Moisture 11-11.5 %
Total Ash 1.3-1.5 % Max
Water Absorption 70% and above
Gluten 9-10%
Crude Fiber 2.3-2.5%
Alcoholic Acidity 0.08% max
Acid Insoluble Ash 0.08-0.1% max
Protein 11-12%
Carbohydrates 73.0 gms
Fats 1.70 gms
Fibers 11.0 gms
Minerals 1.80 gms
Specification of Super Tandoori Atta
Moisture 12-13%
Total Ash 1.4-1.6 % Max
Water Absorption 60-62%
Gluten 10-11%
Crude Fiber 1.1-1.35%
Alcoholic Acidity 0.08-0.085% max
Acid Insoluble Ash 0.02-0.03% max
Protein 10.5-11.25%
2) Wheat Flour (Maida)
Specification of Wheat Flour (Maida)
Moisture 13-14%
Total Ash 0.50- 0.56%
Water Absorption 58-60%
Dry Gluten 10-11.5%
Wet Gluten 26-30%
S.V. 19-23 ml
Alcoholic Acidity 0.062-0.068% max
Acid Insoluble Ash 0.018-0.05% max
Carbohydrates 75.92 gms
Protein 10-11%
3) Multigrain Flour (Atta)
Nutritional Facts * Per 100 g of Product
Energy (Kcal) 366.70
Protein (g) 14.80
Carbohydrates (g) 73.51
Total Sugar % 2.33
Fat (g) 2.02
Saturated Fat (g) 0.35
Monounsaturated Fat (g) 0.36
Polyunsaturated Fat(g) 1.31
Transfat (g) NIL
Cholesterol (mg) NIL
Total Dietary Fibre (g) 14.70
Insoluble Fibre (g) 11.80
Soluble Dietary Fiber (g) 2.90
Calcium (mg) 70.06
Iron (mg) 15.22
Vitamin B1 (mg) 0.46
Vitamin B2 (mg) 0.12
Vitamin B3 (mg) 1.00
Vitamin B6 (mg) 0.88
Folic Acid (µg) 60.07
4)Semolina (Suji)
Specification Of Semolina (Suji)
Moisture 13.5- 14 %
Total Ash 1%
Carbohydrates 75.30 gms
Gluten 9%
Protein 12%
Fats 0.80 gms
Fibers 5.9 gms

Known as



25/50 Bulk Packing.
1) Direct shipment to the buyers, both in bulk and baggage cargo.
2) Handling of export orders efficiently, ranging from one container load to charter vessels of 10,000 to 20,000 Metric Tons.
3) Large warehousing facility at plants and ports.
4) Highly competitive prices to direct users, traders and sale tenders.
5) International quality standards.
6) Offering supplies throughout the year.

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