Wheat
WHOLE WHEAT FLOUR(TANDOORI ATTA)
Special wheat flour, obtained from grinding the whole wheat grain and rich in fibre, used to make special breads and bakery products.Tandoori Roti is an Indian bread that was traditionally made in clay ovens or Tandoor. Here is some example of more Indian bread that you can include in your festive meals – Naan, Garlic Naan, Khamiri Roti, Punjabi Missi Roti,and Bakarkhani Roti.
Specification of Tandoori Atta
Protein
11%
Moisture
13%
Ash
1%
Gluten
9%
Carbohydrates
79.73gms
Fat
1.30gms
Fibres
11.0gms
Energy Value
357.75kcals
REFINED WHEAT FLOUR(MAIDA)
Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads.
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%
SEMOLINA-SOOJI(RAVA)
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta and couscous.
Specification Of Semolina
Moisture :-13.5- 14 %
Total Ash :-1%
Carbohydrates :-75.30 gms
Gluten :-9%
Protein :-12%
Fats :-0.80 gms
Fibers :-5.9 gms
WHOLE WHEAT FLOUR(CHAKKI ATTA)
Atta or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri.
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
