All-purpose flour, also known as refined flour or simply flour, is made from wheat grains after removing the brown covering. It is then milled, refined and bleached. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. It may also be used as a thickening agent. It is white and powdery unlike whole wheat flour which is creamish and grainy.
Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods. It is a powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.
Bakers Special Wheat Flour (Instead of Maida)
Porotta Special Wheat Flour
Porotta Special Wheat Flour
Whole Wheat Chakki Fresh Atta
Product Name :- Wheat Flour Types : Chapati Flour, Bread Flour. Ingredient Type : Wheat. Usage : Cakes, Pastries, Biscuits, Cookies, Pizzas & Pastas. Packaging Detail :- 20kg, 25kg, 50kg, Or As Per Buyer's Requirement. Supplying Capicity : 5 to 7 Container per week
Wheat flour i.e. Indian Maida premium quality.
Wheat Flour (indian Origin) Minimum Order Quantity :- No MOQ.
We are produce best quality wheat flour as per buyer requirement, also packing as per need of buyers like their own brand..
we are manufacturer of wheat flour. as per customers requirements,
Wheat Flour
Wheat flour is a powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods. To set new standards of quality, we, JJ INDUSTRIES entered the food industry with our range of Chakki Fresh Atta. Our portfolio includes Fresh Wheat Flour, etc. We understand that food items effect the health of the consumers, for which we are so careful during the production process. Since the initiation of our business, our aim has been to become popular and convince the patrons to associate with us. Today, they prefer us as they trust us.
Atta Flour for chapatis, pooris and other Indian flatbreads
Wheat / Meslin Flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour
Sourced from an FSSAI Approved HACCP & ISO 9001:2015 certified company having a manufacturing capacity of 240 MT. per Day with its Ultra Modernized Plant & Machinery.
MOQ : 1 Container Business Type : Manufacturer, Exporter, Supplier Country of Origin ; India Application : Cooking Cultivation Type ; Common Preferred Buyer From Location : All Countries Except India Product Details Feature : Good For Health, Natural Test Packaging Type : Plastic Bag Part: : Food Packaging Size : 50kg Form : Powder
Product Name : Medium protein refined wheat Flour Ingredients : Whole wheat Country of Origin : India Product Description : Wheat flour means the product obtained from the clean grains of wheat by grinding or milling processes in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness. It shall be added with vitamins & minerals as per the requirements mentioned below. It shall be free from abnormal flavours, odours, living insects, filth (impurities of animal origin including dead insects) Sensory Profile Colour : Creamish to white Odour : Free of bad odour, characteristic of wheat flour Texture : Fine free flowing powder Taste : Free from off taste Shelf life : Product shall have a shelf life of 4 months from the date of manufacture if it is stored in the suggested pacakgaing material below Packaging Material : Product shall be packed in Poly prepylene woven sack with LDPE liner Inside Storage Condition : Product shall be stored in cool & dry conditions Quality Standards Sl No. Test Parameter UOM Limits Test Methodology A Physical 1.1 Granulation Passthrough 180 microns Min aib % 99 Appendix F of IS 1009:1979 B Chemical 2.1 Moisture Max aib % 13 AACC 44-15.02 2.2 Total Ash Max db % 0.6 Appendix B of IS 1009:1979 2.3 Acid Insoluble Ash Max db % 0.1 Appendix C of IS 1009:1979 2.4 Dry Gluten Range db % 9-10.5 AACC 38-12.02 2.5 Protein Min % 9 AOAC 955.04 2.6 Alcoholic Acidity Max db % 0.1 Appendix E of IS 1009:1979 2.7 Sedimentation Value Min ml 22 ISO 5529:2007 2.8 Water Absorption Range % 57-60 AACC 54-21.02 2.9 Falling number Min sec 300 AACC 56-81B C Microbiological Data 3.1 Total Plate Count Max cfu cfu/g 100000 FDA-BAM, Chapter 3 3.2 Yeast & Mould Max cfu cfu/g 5000 FDA-BAM, Chapter 18 3.3 Salmonella Min cfu cfu/25g Shall be absent FDA-BAM, Chapter 5 3.4 S.aureus Max cfu cfu/g 10000 FDA-BAM, Chapter 12 aib - As is basis; db - Dry basis; cfu - Colony forming units
Product Name : High protein refined wheat flour Ingredients : Whole wheat Country of Origin : India Product Description : Wheat flour means the product obtained from the clean grains of wheat by grinding or milling processes in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness. It shall be added with vitamins & minerals as per the requirements mentioned below. It shall be free from abnormal flavours, odours, living insects, filth (impurities of animal origin including dead insects) Sensory Profile Colour : Creamish to white Odour : Free of bad odour, characteristic of wheat flour Texture : Fine free flowing powder Taste : Free from off taste Shelf life : Product shall have a shelf life of 4 months from the date of manufacture if it is stored in the suggested pacakgaing material below Packaging Material : Product shall be packed in Poly prepylene woven sack with LDPE liner Inside Storage Condition : Product shall be stored in cool & dry conditions Quality Standards Sl No. Test Parameter UOM Limits Test Methodology A Physical 1.1 Granulation Passthrough 180 microns Min aib % 99 Appendix F of IS 1009:1979 B Chemical 2.1 Moisture Max aib % 13 AACC 44-15.02 2.2 Total Ash Max db % 0.6 Appendix B of IS 1009:1979 2.3 Acid Insoluble Ash Max db % 0.1 Appendix C of IS 1009:1979 2.4 Dry Gluten Min db % 11.5 AACC 38-12.02 2.5 Protein Min % 12 AOAC 955.04 2.6 Alcoholic Acidity Max db % 0.1 Appendix E of IS 1009:1979 2.7 Sedimentation Value Min ml 24 ISO 5529:2007 2.8 Water Absorption Range % 58-62 AACC 54-21.02 2.9 Falling number Min sec 300 AACC 56-81B C Microbiological Data 3.1 Total Plate Count Max cfu cfu/g 100000 FDA-BAM, Chapter 3 3.2 Yeast & Mould Max cfu cfu/g 5000 FDA-BAM, Chapter 18 3.3 Salmonella Min cfu/25g Shall be absent FDA-BAM, Chapter 5 3.4 S.aureus Max cfu/g 10000 FDA-BAM, Chapter 12 aib - As is basis; db - Dry basis; cfu - Colony forming units
