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OUR PRODUCT DESCRIPTION
- Atta-wheat flour: Atta is made from whole wheat grains and retains all parts of the grain, including the bran, germ, and endosperm. This makes it a more nutritious option compared to refined flours, as it preserves the fiber, vitamins, and minerals found in the wheat. The process of making atta ensures that the flour is coarse, suitable for making traditional unleavened breads, and maintains the natural color and taste of wheat.
1- Selection and Cleaning:
2- Conditioning:
3- Milling:
4- Sifting and Classification:
5- Packaging:
6- Storage and Distribution:
- Chokar/Wheat Bran- Chokar is the coarse, fibrous outer layer of the wheat kernel that is removed during the milling process. It contains a significant amount of fiber, including both soluble and insoluble fibers, which are beneficial for digestive health. It also includes essential nutrients like B vitamins, iron, and antioxidants. Chokar has a rough texture and a brown color, and it is typically used in applications where its high fiber content is advantageous.The production of chokar (wheat bran) involves selecting and cleaning wheat, conditioning it, and then milling it to separate the bran from the endosperm and germ. The bran is further processed and packaged to ensure it retains its nutritional benefits and is suitable for various applications. Chokar is a valuable byproduct of the flour milling process, known for its high fiber content and various health benefits.
- Suji/Rawa (Semolina)- Suji is characterized by its coarse, granular texture and light yellow color, which distinguishes it from finer wheat flours. It has a slightly nutty flavor and is known for its versatility in culinary applications. High-grade durum wheat is selected for suji production due to its hardness and high gluten content. The selected wheat undergoes thorough cleaning to remove impurities, including dust, stones, and other foreign materials. This is achieved using advanced cleaning equipment such as air classifiers, sieves, and aspirators.Once cleaning is done, dampening is applied adding water to the wheat and allowing it to rest for a specified period. the wheat is processed through multiple sets of rollers and screens. The rollers crush the wheat into granular particles, and air classifiers and sifters separate the coarse semolina (suji) from finer flour and bran. The semolina is further ground and sifted to achieve the desired particle size and consistency. Once the processing is done, stage of quality checking arises to ensure it meets industry standards. This includes assessing its texture, color, and consistency. The last stage is packing and storing semolina, effective storage practices ensure the semolina remains in optimal condition until it reaches the end user.
- Wheat Daliya- Daliya is a whole grain product made from durum wheat kernels that undergo a meticulous production process to achieve its distinctive texture. The process of making Daliya involves Cleaning of the durum wheat kernels to remove any dirt, debris, or impurities. This step ensures that the final product meets high standards of cleanliness and food safety. Once cleaned, the wheat kernels are dehusked to remove their outer layers. This process helps in stripping away the tough outer husk, revealing the inner part of the kernel.After cleaning and dehusking, the wheat kernels are then cracked into small, coarse pieces. This cracking process involves passing the kernels through machinery that breaks them down into fragments of varying sizes. The degree of cracking can vary, resulting in different textures of wheat daliya—from fine to medium to coarse. Post-cracking, the wheat fragments undergo sifting to separate any fine particles and ensure uniformity in size. The fragments are then graded based on their coarseness or fineness, catering to different culinary preferences and recipes.Finally, the cracked wheat daliya is carefully packaged to maintain its freshness, quality, and nutritional integrity. This packaging ensures that the product reaches consumers in optimal condition, ready to be used in a variety of culinary applications.
- Maida- It is alo known as refined wheat flour or all-purpose flour, is a finely ground flour derived from wheat grains. It is distinguished by its soft texture, white appearance, and broad applicability in culinary practices.