Flours Dealers in Mohan Nagar, Salem

We are a significant Manufacturer, Supplier, and Exporter of Gram Flour. Our entity is based in Tamil Nadu, India. We use the premium grade chana dal and updated techniques for manufacturing it. Our offered Gram Flour is highly acknowledged for its fine consistency, rich nutritional values, and long shelf life. It is widely used for preparing various Indian and International cuisines. We make sure that our Gram Flour is free from impurities and adulterants. We offer it at the leading market rates.

• Color: White
• Form: Powder
• Certification: FSSAI Certified
• Type: Natural
• Shelf Life: 1year
• Country of Origin: India
• Style: Dried

Gram flour, also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines. Gram flour can be made from either raw chickpeas or roasted chickpeas The roasted variety is more flavorful, while the raw variety has a slightly bitter taste. In the form of a paste with water or yogurt, it is also popular as a facial exfoliant in the Indian Subcontinent. When mixed with an equal proportion of water, it can be used as an egg replacer in vegan cooking

Sago is a processed food starch marketed in the form of small globules or pearls. In Hindi, it is known as SABUDANA OR SABOODANA. The name Sago is derived from the original product which used to be manufactured from the starchy core of the stem of several palms, the principal being the sago palm. ( Metroxylon sagu and M. rumphii). Sago is manufactured in India from the starch obtained from the tubers of Tapioca ( Manihot utilissima). Tapioca is used to make a granules like product ( Tapioca Pearls) called chowwary in Malayalam. This is used to make a light porridge by adding milk or buttermilk.

Edible Sago flour is the product prepared from the pith or soft core of palm tree be like sago palm (Metroxylon sp.) by a mechanical treatment (pounding, grinding, milling) followed by soaking and settling, then drying.

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