Golden Bansi wheat flour is processed in the most hygienic conditions using premium quality wheat grains. Further, this flour is widely used by our clients for making chapattis and other dishes. We offer this Chakki Fresh Atta in convenient packagings at reasonable rates to our clients.
We supply top-grade Wheat Flour, which is processed using the latest technology. Our wheat flour is hygienically processed and free from adulterants. We make available whole wheat flour in moisture free packing for infect freshness longer shelf life.
Product: Wheat Flour (Chakki Fresh Atta)
Quality:
Cultivation: Common
Grade: Premium Quality
Protein: 11% Minmoisture: 14% max. Gluten (Wet): 30% min Gluten (dry): 8% min Ash-0.65% max Or (As per required)
Usage: Cakes & Pastries, Biscuits & Cookies, Bread, Pizzas & Pastas, Chapatis, Tandoori Atta / Wheat Flour / Chakki atta
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Packing: 1 kg, 5 kg, 10 kg, 25 kg, 50 kg Bag
Machine Stitched Laminated PP bag, we can provide your brand also
Hathi brand With experience and expertise, we have become an expert exporter and supplier of Wheat Flour. We prepare our entire product range of flour by processing high grade wheat procured from leading vendors of market.
We keep our entire stock in controlled atmospheric conditions for ensuring freshness and quality. Whole stock is available in different quantity of packing for fulfilling demands of market. Wheat Flour is available to our clients at affordable price range.
Features:
High nutritive value
Free from foreign matter
Fine texture
Our manufacturing capacity 100 ton per day. We provide high quality product . Our brand name ROYAL SWAD
We believe in provide customer The next level of taste
Chakki fresh atta flour provides consumers with a deliciously soft rotis, along with the convenience of a packaged, branded product. Chakki fresh atta is 100 percent whole wheat grain atta with fibre - which is important for a healthy digestive system - natural ingredients for overall health and vitality, plus iron, which acts as a carrier of oxygen in the body.
