B.H.Modi Rajkot, Gujarat

White corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.

White corn is high in nutrients and having an extended shelf-life. Corn flour or Maize flour also known as Makai Flour in India is made from dried corn which has been slaked. After the corn is soaked in the lime solution it is washed and the exterior hulls removed. The damp corn is then ground into fine flour. Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.

We are offering wheat flour.

Wheat flour is high in nutrients. Because of its fiber properties, wheat flour is the first choice of the health conscious people. Wheat flour is obtained by milling wheat. There are various types of wheat. The differences between the flours comes down to the type of wheat, the parts of wheat included, the processing of the wheat. We utilize best type and quality of wheat to make wheat flour. Wheat flour is used daily in most of the states in north as well as western states of India. Wheat flour is used to make rotis, parathas etc. for daily meal. There are various other uses such as in bread and other bakery products as well as in many other recipes in which wheat flour is used as main ingredient.

Suji flour is obtained from wheat, jowar, bajra, raagi and other grains and is a coarse powder used for making various dishes like suji ka halwa, upma, dhokla, pani puri, bhakri balls, bhat etc.Not only in India, semolina flour is also used in different countries like Greece, Cyprus, Turkey, Iran, Pakistan and Arab Countries to prepare “Halwa”. In some cultures, it is served at funerals, during special celebrations, or as a religious offering.

Soya flour is made from whole soybeans that have been roasted and ground. Soysa is a stable food of great nutritional value. Soyabean flour contains high protein and is usually mixed in with whole grain flours in many recipes. Use soyabean flour in home cooking for a delicious, to get a little more soya in the diet. A small amount of soya flour is often added to commercially prepare baked goods because it makes a moist, tender product with long shelf life, Soyabean flour is useful for the taste, texture, or appearance.

Soya powder is usually mixed in with whole grain flours in many recipes. Use soyabean flour in home cooking for a delicious, to get a little more soya in the diet. A small amount of soya flour is often added to commercially prepare baked goods because it makes a moist, tender product with long shelf life, Soyabean flour is useful for the taste, texture, or appearance.

Sorghum flour quality as well as smell so that one can easily enjoy the cuisine. Our flours add a special savor to the food which turns a simple recipe into an exotic fare.

Suji, also known as semolina is obtained from wheat, jowar, bajra, raagi and other grains and is a coarse powder used for making various dishes like suji ka halwa, upma, dhokla, pani puri, bhakri balls, bhat etc. It is also used in preparing many Indian snaks as wellas dishes as an important ingredient. In south India, suji or semolina flour is made to prepare dosa, idli etc. and it is also well known for coating different fried items to give a crispy taste. Not only in India, semolina flour is also used in different countries like Greece, Cyprus, Turkey, Iran, Pakistan and Arab Countries to prepare “Halwa”. In some cultures, it is served at funerals, during special celebrations, or as a religious offering.

Rice grits the standards of quality as well as smell so that one can easily enjoy the cuisine. Our flours add a special savor to the food which turns a simple recipe into an exotic fare. In short,

We are offering rice flour.

Rice flour mill quality as well as smell so that one can easily enjoy the cuisine. Our flours add a special savor to the food which turns a simple recipe into an exotic fare.

Ragi powder of raagi have more thiamine and protein. Raagi flour is used in the preparation of rotis, dosa, porridge, and other foods. Raagi flour is also known as Kurakkan flour in Karnataka, India. This ground raagi flour can also be consumed with milk, boiled water or yogurt.

Raagi is a kind of millet. It contains high proteins and has advantages of slow digestibility and high calcium content. High-protein biscuits are made with raagi flour. The white grain varieties of raagi have more thiamine and protein. Raagi flour is used in the preparation of rotis, dosa, porridge, and other foods. Raagi flour is also known as Kurakkan flour in Karnataka, India. This ground raagi flour can also be consumed with milk, boiled water or yogurt. There are different uses of Raagi flour in different parts of India. In Gujarat Raagi flour is used in preparing bhakhri (flat bread) whereas in Karnataka, raagi flour is used in preparing raagi balls which are consumed in the morning to retain strength throughout the day. In India, Ragi recipes are hundreds in number and even common food stuffs such as dosa, idly and laddu are made out of ragi.

Bajari flour or Millet Flour is made from a small round grain resembling mustard seed. The millet flour has a slight nutty flavor. The millet is a small-seeded species of cereal crops. Millet or Bajra flour is nutritious as it contain iron, magnesium, zinc, vitamin b etc. Millet Flour is very good for excellent health and longevity. Bajra flour is used in various cultures in many different ways such as a cereal, in soups, and for making dense, Roti, Rotala and chapatti. In india, Bajari flour is very popular to make bajri roti, barja na rotla, breads and many other recipes as ingredient. In Russia millet is used to make millet porridge which is eaten as a sweet dish with meat or vegetable stews. In China millet porridge is eaten with beans or sweet potatoes. In Germany millet is used in sweet dish made from apples and honey. Whereas, millet soup is used by new mothers to increase milk production and heal from child birth.

Maize flour (Corn flour) is high in nutrients and having an extended shelf-life. Corn flour or Maize flour also known as Makai Flour in India is made from dried corn which has been slaked. After the corn is soaked in the lime solution it is washed and the exterior hulls removed. The damp corn is then ground into fine flour. Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries. After wheat and rice flour, maize or corn flour is by far the most widely eaten flour. It is uniquely rich in dietary fibre and vital for good heart.

Maize fibre is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.

Maida Flour is nothing but highly refined wheat flour. Maida is extracted from the inner white portion of the wheat after the outer brownish layer is removed. After the grinding of the flour in a flour mill, it is passed through a fine 600 mesh per square inch to obtain maida. It is used to make various Indian bread items like puri, paratha, chappathi, Naan, Kulcha etc. Various pastries and other bakery items like bread, biscuits, toast etc. are also made from maida. Maida is also known as General Purpose Flour by Indian chefs as it is widely used in festival season for preparing varieties of snacks and bakeries for making biscuits. Maida is the refined flour of wheat flour which makes it less nutritious. The whole wheat flour contains the outer brown layer which Maida doesn’t contain.

Lapsi Fada is a grain made from wheat. It is made by grinding wheat with some special process in which it is grinded partly. Lapsi Fada is Sweet dish, the other type of lapsi is also known as ‘Kansar’. In Gujarat and many parts of India, it is made during marriages or holy functions. Lapsi Fada is also used in preparing daliya which is a very nutritious soup and good for health. Lapsi Fada is a very rich source of carbohydrates. It is generally given to pregnant women and new mothers to gain strength. It is also nutritious for infants and toddlers.

Rava idli is also famous South Indian recipe. It is made from idli ravo flour but has a different taste and texture. Idli Ravo flour is same as Idli Flour but instead of rice flour, rava is used. Rava is a coarse grainy powdered rice. Using Idli Rava flour you can make delicious idli with crispy texture. Idli Ravo flour is made by grinding rava and Udad Dal. The quality of idli ravo flour is very important for preparing soft and crispy rava idlis. After grinding rava and urad dal, both the flours are mixed in a proper proportion and needs proper fermentation overnight. After that the batter is steamed to prepare soft, cispy and delicious idlis.

We are offering idli flour.

Handvo flour then allowed to ferment for a particular period before steaming in a vessel. This recipe leads to a soft, delicious and healthy snack which can be enjoyed with tea or chutneys. It is a beautiful blend of flour, fresh vegetables, spices and yogurt which can be taken as a breakfast or a fulfilling dinner.

"Handvo" is a cherished Gujarati recipe which can be called a steamed vegetable cornmeal cake, which is filled with many nutritious ingredients. The Handvo flour is a mixture of rice, chana dal and corn. The handvo flour is then mixed with yogurt, spices and healthy vegetables, then allowed to ferment for a particular period before steaming in a vessel. This recipe leads to a soft, delicious and healthy snack which can be enjoyed with tea or chutneys. It is a beautiful blend of flour, fresh vegetables, spices and yogurt which can be taken as a breakfast or a fulfilling dinner. Dhokla is a nutritious snack from Gujarat in India and is enjoyed all over the country. Dhokla flour consists of rice and chickpeas which is fermented over night and then spiced with chilli, ginger and baking soda. The dhokla batter is then steamed to make delicious dhoklas which can enjoyed with chutney.

We are offering gram flour.