Black & Brown Eye Beans
Varieties
Machine Clean and FD Quality Polished & Un Polished
Nutrition Value
Carbohydrates, Sugars, Dietary fiber, Fat, Protein, Vitamin C, Calcium, Magnesium, Phosphorus, Potassium, Sodium
Usage
Used for making dhal’s. soups, papadams and for sprouts.
Packing
50 kgs, 25 kgs
Kabuli Chick Peas
Desi Chana
Corn grit is formed from the kernel of the corn. Corn is one of the world’s great staple foods Corn was ground by stone mill and passed through sieves traditionally. Our Corn Grit from finest quality of corn which is grounded to fine and superfine consistency according to the needs of our customers. The processing involves separation of the fatty substance and bran from grit and prepared in desired particle size.
Maize is commonly known as corn in some countries.Yellow Maize is one of the most cultivated crops of India . We are Yellow Maize Manufacturer, Supplier and Exporter. We are known for providing the best quality Yellow Maize.
The Yellow Maize that we offer is hugely sought-after for its high nutritional content. Yellow Maize proves a good animal feed.
With extensive expertise and experience in this domain, we are offering our clients with Corn flour, which is processed from high quality corn. Moreover, our Corn Flour is rich in various nutritional contents and used for preparing various kinds of recipes. Additionally, it is usually a fine white powder with a yellowish tinge, which is tasteless and contains no wheat or gluten. Moreover, our clients can avail these products in customized packaging at leading market prices. We are offering our clients with Corn flour, which is milled from the whole kernel of corn.
Moreover, our Corn Flour has great demand in homes and bakeries for preparing various kinds of recipes. It is easy to use, tasteless and contains no wheat or gluten. Because it is tasteless, it can be used in delicate sauces and recipes which call for a thickening agent.
It is used in the making of cakes and other bakery products. Additionally, we offer corn flour in standard sizes of various weights
Green Peas
Light Speckled Kidney Bean
Varieties
Red Split Lentils, Machine clean, Sortex Type .& Red Whole Lentils without skin Sortex type (FootBall) Oil Polish, Water Polish
Nutrition Value
Carbohydrates, Sugars, Dietary fiber, Fat, Protein, Vitamin C, Calcium, Magnesium, Phosphorus, Potassium, Sodium
Usage
Used for making dals.
Packing
50 kgs, 25 kgs, 15 kgs
Varieties
Lairds , Estons, Richlea ,available in Various Sizes, machine cleand, thressure run, or FD Quality Laird no 2, Estons
Nutrition Value
Very good source of cholesterol-lowering fiber.help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat.
Usage
Used for making dhal’s. soups, and cooking of biryani
Packing
Bulk in contaniers & 50 kgs
Varieties
Lemon, Faq ,Arusha , Malawi, Matwara, FD Grades
Nutrition Value
Pigeon Pea is rich is potassium, phosphorus, magnesium and calcium. It has good amount of iron and selenium and small amount of zinc, copper and manganese.
Usage
Used for making dals.
Packing
Bulk in contaniers & 50 kgs
Varieties
Machine Clean & Farmer Dressed, No 2 or better
Nutrition Value
Very low in saturated fat, Low in sugar, Very high in dietary fiber, High in iron
Usage
Used for making dhals, and besan
Packing
Bulk in contaniers & 50 kgs
Black Matpe
Specification:
100% NON GMO Orgnaic Soy Meal
Protein:48% Min (AS IS Basis)
Oil:6%-8%
Moisture:7% Max
KOH:78% Min
Urease Activity:0.1 Max
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.
