Flours Dealers in Chickpet, Bangalore

The clients can avail from us Wheat Flour, which is prepared using qualitative wheat only. Free from husks and other adulterants, the Wheat Flour is high on nutritional content. Wheat Flour is mainly used for baking breads and others. We offer Wheat Flour in different quantity to meet divergent demands of the customers. Highlights Processed through high-end technologyProcured from established vendorsEnriched with vitamins and mineralsFree from adulterants Specifications Whole Wheat Flour for Bread Moisture : (max.)14.0% Ash : (max.) 1.8% Protein : 13%: (min.) 10.5% Type-850 Wheat Flour High Protein-For Bakery and Noddle Moisture : (max.) 14.0% Ash : (max.) 0.85% Protein : (min.) 12.5% Wet Gluten : (min.) 33% Type-650 Wheat Flour High Protein-For Bakery and Noddle Moisture : (max.) 14.0% Ash Content : (max.) 0.65% Protein : (min.) 12, 5% Wet gluten : (min.) 33% Type-550 Wheat Flour High Protein-For Bakery and Noddle Moisture : (max.) 14.0% Ash Content : (max.) 0.55% Protein : (min.) 12,5% Wet gluten : (min.) 33% Type-480 Wheat Flour High Protein-For Bakery and Noddle Moisture : (max.) 14.0% Ash Content : (max.) 0.48% Protein (in a dry product) : (min.) 12,5% Wet Gluten : (min.) 33% Type-420 Wheat Flour High Protein-For Bakery and Noddle Moisture : (max.) 14.0% Ash Content : (max.) 0.42% Protein : (min.) 12, 5% Wet Gluten : (min.) 33% Premium Wheat Flour Wet Gluten : 29% Min Protein : 11% Min Moisture : 14% Max Ash : 0.60% Max Dry Gluten : 10.00% Min Soft Wheat Flour Wet Gluten : 27% Min Protein : 11% Min Moisture : 14% Max Ash : 0.65% Max Dry Gluten : 9.00% Min Chapatti/Roti Fine Flour (Chakki Atta) Wet Gluten : 27% Min Protein : 11% Min Moisture : 15%Max Ash : 1.25%Max

Corn Flour is used in Breading with other flours. Useful in baking of cookies,sponge cakes,muffins,tortills etc.It is used as filler in making of variety of Rotis. Used as thickner in soups and as binder in receipe of manchurian,kabab etc. It is used in preparation of halwa, burfi and many more kitchen preparations.

• Feature: No Preservatives, High In Protein, Gluten Free
• Broken Ratio: 5-7%
• Iron: 27%
• Organic: Yes
• Purity: 100%
• Speciality: High in Protein

  Barley flour has a natural maltiness in flavor, and is low in gluten. Speck recommends letting doughs and batters made with barley flour (and, actually, all whole grain flours) sit overnight. The rest period will soften the bran, make the product easier to work with, and round out the flavors. Best for: Barley’s malty-sweet flavor makes it ideal for sweet baked goods and cookies. Do Not Use For: As with other alterna-flours, 100% barley flour does not make for an ideal bread.

cereal flour, natural pulses, Matta Rice, Refined Sugar, Fried Gram Pulse

suji flour, Maize Flour, Maida Flour, Suji, Printed Packaging Box, Maida

Flour, Sooji, wholemeal atta

Palm Sugar, Organic Milk, Organic Juices

Beauty Products, perfumery compounds fragrance ingredients

Corn Flour, Maize Starch Powder, black salt crystal, Black Salt Powder

Flour

Corn Flour, Mustard Powder, Icing Sugar, Drinking Chocolate, Baking Powder

Corn Flour, Glucose D, Custard Powder, Dry Yeast, Baking Powder

Salt, Ropes, Noodles, Match Boxes, Maida, Lunch Box, Hangers

Wheat Flour, Oil

Flour, Tea Masala, Tea, Pasta, Noodles, Jelly Candy, Green Tea

Beauty Products, Healthcare Products, HERBAL PRODUCTS

capsicum potato, Okra, Peas, Carrot, gherkin, Grapes, Papaya

Fruits

Wheat Flour, split black gram, Split Green Gram, Golden Sella Basmati Rice

Wheat Bran

Herbal Brown Rice Protein Powder, ginkgo biloba capsules

Carrot, Fresh Fruit, fresh vegetable