Shelf Life 1 Year
Function Cookies, Muffins, Bread
Features Multigrain, No Preservatives, No Genetic
pH 6.3
PAck Size 5-100kg
Place of origin India
Working from our base in Gujarat(India), our company is a well-established provider in the industry. Well documented, secure, and practical, our payment procedures are client friendly. We offer our clients with different online and traditional options to make payments and ensure they are convenient.
Active Flour 100% Whole Wheat Sharbati Atta is made by the use of traditional Chakki milling methods that preserves its nutritional values from all three parts of the original Wheat Kernal Bran, Germ & Endosperm and hence is an excellent source of Fiber, B-group Vitamins, Vitamin E, Proteins, Antioxidants, Carbohydrates, phytonutrients and Trace minerals like Iron, Manganese, Zinc, Iodine & Selenium making it a daily valuable dietary food source.
Active Flour is made from MP Sharbati Wheat â?? The Grains of Gold. Literally, as Sharbati produced in Sehoreregion of Madhya Pradesh is the most premium among all the wheat grain varieties grown in India and itâ??s seeds have a gold like texture. Atta made from Sharbati has sweet taste (hence the name Sharbati) and makes Rotis that are healthier, softer and tastier.
Active flour makes rotis with such freshness in every bite that none other can replace. Let Active farm fresh atta treat you with the real Grains of Gold- Sharbati.
Flour is produced from white wheat of soft varieties according to DSTU 46.0004-99 and ISO 22000.
It is also possible to produce wheat flour according to the buyer 's specification.
Flour is supplied:
In paper bags with net weight of 1.8 and 2 kg;
In PP bags net 25 and 50 kg;
In containers min. 20 ft.
We operate under the terms of FCA, CPT, FOB, CIF.
Possibility of shipment by trucks and rail transport.
Quality indicators:
Extra grade flour: First grade flour:
Moisture 14,3 % Moisture 14,5 %
Gluten 26 % Gluten 27 %
Protein 11,5 % Protein 12 %
Whiteness - 58 Whiteness 39
Ash 0,53 Ash 0,72
Fall number - 362 Fall number - 350
Wheat flour is one of our specialities. We source refined and best quality of wheat flour which is supplied for domestic purposes as well as to different bakeries for bakery biscuits and cookies.
We manufacture high quality refined Wheat Flour suitable for Bakeries and Biscuit / cookies manufacturing. Our Products are used domestically as well as exported throughout the world. Sitashree Gold Maida is available in Consumer packs of 1/2 kg, 1 kg & in Commercial packs of 25Kg & 50Kgs.
Specifications :
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%
Wheat flour is a common and most important ingredient into almost every Indian kitchen. Respecting its importance, we at Tristar focus on sourcing of top quality wheat flour extracted out of Madhya Pradesh’s best wheat which offers full satisfaction to the consumers. We provide requirement based consumer packs of whole wheat flour as well as commercial packs upto 50 kgs. Wheat flour manufactured at Tristar is rich in protein, carbohydrates, fibres and minerals.
Specifications :
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
Color: White
Smell: Characteristics of wheat flour, without foreign odors, is not musty, not moldy
Taste: Corresponding to wheat flour, without other flavors, not sour, not bitter
Mineral admixture: It should not be felt a crunch at malaxation of flour
Gluten, not less : 24-25%
Protein, not less: 12,2%
Humidity, not more: 14,5 -15%
Ash content in terms of dry substance, not more 0,36-0,4%
WHOLE WHEAT FLOUR WHOLESALE
Whole Wheat Flour Wholesale Supplier. The wheat flour is produced from Turkey soft white milling wheat.
Grade Extra wheat flour has bright white color. It is used for bread baking ( croissants, baguettes, brioche, coquettes) and confectionery (pies, cakes, cookies) of high quality, used for a flaky, short pastry and yeast dough, noodles. Approximately corresponds to EU specifications: Type 55 (France), Type 550 (Germany), Type 550 (Poland).
Grade First Whole Wheat Flour Wholesale flour has protein content 11%, making it excellent for bread and cake baking, cookies, noodles, and pancakes. Approximately corresponds to EU specifications: Type 65 (France), Type 812 (Germany), Type 750 (Poland).
The grades are as defined in state standard DSTU 46.004-99. We are also able to produce various wheat flour types and can produce them according to customer specification.
Moisture content - 14.2% max
Wet Gluten content 27-28% min
Total Ash content 0,73 % max
Whiteness 43 min
Protein 13,5 % min
Number of falling 300
P/L Ratio 0.94
Smell Fresh and typical flour smell
Moisture content - 14.2% max
Wet Gluten content 25-26% min
Total Ash content 0,55 % max
Whiteness 58-62 min
Protein 11.8 % min
Number of falling 289
P/L Ratio 1.25
Smell Fresh and typical flour smell
Visual aspect Uniform bright white
As Azim Un, we know the value of the abundance of labor and bread and we continue our production with the values we adhere to for those who know this value.
Bread making has the nature of a process that begins as soon as the wheat seed first falls into the soil, and with this beginning, each step is full of excitement and hope, and it contains stories that have a different value as symbols and representations at each stage it passes through. We carry the excitement of carrying this adventure to a completely different whole with our creative masters and transferring this whole to future generations.
Azim Un Bread Maker, prepared with these principles and feelings, offers you very different advantages during the bread making stage, some of these advantages are:
Since the water absorption is high, more product is obtained; the efficiency is high.
The dough gets a good volume, opens the knife easily.
The shell color and pore structure of the final product are good.
Bread retains its freshness for a long time.
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