Wheat flour is a
powder made from the grinding of wheat used for human consumption. Wheat
varieties are called "soft" or "weak" if gluten content is
low, and are called "hard" or "strong" if they have high
gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14%
gluten content, and its dough has elastic toughness that holds its shape well
once baked. Soft flour is comparatively low in gluten and thus results in a
loaf with a finer, crumbly texture. Soft flour is usually divided into cake
flour, which is the lowest in gluten, and pastry flour, which has slightly more
gluten than cake flour. are packed with energy and rich in fiber, vitamins, and
minerals.
Indian flours are generally categorized by how much of the grain is
stripped away. Wheat powder/flour –
'whole grain' (mixture of germ, endosperm and bran). Atta flour – it is the mixture
of endosperm and bran. Maida flour –
endosperm, bleached; a very white flour, similar to the American bleached
flour. Sooji/rava – coarse-ground
endosperm.
The W index is an indicator of a flour's strength which is commonly
used by professional bakers. It is measured using a Chopin Alveograph, and it
takes into account both the toughness and elasticity of the flour's gluten. The
W index is often not listed on commercial flour packaging, but it can be
approximated based the flour's protein content. Weak flour: W index- 90 – 160.Protien Content-9% - 10%.
Usage-Biscuits, cakes. Medium strength
flour W index -160 – 250 -
Protien Content 10% - 12.5%. Usage-Pizza, focaccia, baguettes, pugliese
bread. Strong flour : W index--above 300
Protien Content above 13% Usage
eg:-Sourdough bread.
- All-purpose or plain flour is blended wheat having a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high. It is marketed as an inexpensive alternative to bakers' flour which is acceptable for most household baking needs.
- It is also used as Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between.
- Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure starches.
- Durum flour is made from Durum wheat and is suited for pasta making, traditional pizza and flatbread for doner kebab. Graham flour is a special type of whole wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside of the United States (but see atta flour, a similar product, below).
- Graham flour is the basis of true graham crackers.
- Instant flour is precooked for easier incorporation in gravies and sauces
- It provides the benefit of strong immunity as per Ayurvedic medicine
- No cholesterol and trans fat.
- Authentic organic products. Free from artificial fertilizers, colors, flavors and preservative
- We collect the foods directly from the Indian farmers.
- Products are free from chemicals and cultivated under traditional treatment.
- We ensure the purity of this product with vacuum pack or bag and maintenance also make sure that it is free from impurities and contamination.