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Bakery Maida
Bakery maida is a special flour processed for use in bakeries to make bakery goods. The 50kg pack can be purchased by those who frequently use this flour, such as commercial bakeries, cafes, hotels and restaurants.
Maida is made of wheat kernels whose two layers have been removed. Only wheat endosperm is milled to form maida. The chapatis made of this flour is more softer in comparison to those made from whole wheat flour.
In order to make biscuits and cakes more crispy, replace a regular flour with suji. Semolina can also be added into stew for thickening it. Several dishes can be prepared used this ingredient, for instance suji halwa, muffins, etc.
Wheat Bran
The outer layer of whole wheat kernel is wheat bran which is a rich source of protein, carbohydrates, dietary fiber, niacin, vitamin B6, potassium, magnesium and phosphorus. It adds more nutrients and texture into dishes prepared using flour.
Chakki Fresh Atta
Get chakki fresh atta used for making soft and fluffy chapattis in every North Indian household. The whole wheat grains are milled into flour without losing the original proportions of three components of grain- bran, germ and endosperm.
Tandoori Atta
Tandoori atta/ flour is made to make tandoori chapatis with a soft and chewy texture. Many dhabas, restaurants in India serve tandoori rotis with vegetables and dal to the guests.

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