QUALITY - Moisture (when determined by heating at 130-133C for 2 hrs)
METHOD - manual of method of analysis of food by D.G.H.S. New Delhi
RESULT - 7.81%
PRESCRIBED STANDARDS - not more than 14%
QUALITY - Total ash (on dry weight basis)
METHOD - -----do---
RESULT - 1.35%
PRESCRIBED STANDARDS - not more than 2%
QUALITY - Ash insoluble in dilute HCL (on dry weight basis)
METHOD - -----do----
RESULT - 0.06%
PRESCRIBED STANDARDS - not more than 0.15%
QUALITY - Gluten (on dry weight basis)
METHOD - -----do-----
RESULT - 10.68%
PRESCRIBED STANDARDS - not less than 6%
QUALITY - Alcoholic acidity (with 90% alcohol) expressed as HSO (on dry weight basis)
METHOD - -----do----
RESULT - 0.06%
PRESCRIBED STANDARDS - not more than 0.18%
Gram flour or besan is a pulse flour made from a type of ground chickpea called the gram chickpea. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines.
Atta or Chakki Atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread flour in the Indian subcontinent.
Chakki Fresh Atta (Wheat Flour) produced from the blend of various types of best quality premium 'SHARABATI' Wheat cultivated only in Madhya Pradesh, INDIA.
Color: Cremish White,
Free from foreign matters, pesticides, chemicals and insect.
Best for making CHAPATIS having long lasting softness and flavour, POORIS, ROTIs etc.
FREE FROM ADDED FLAVORS AND PRESERVATIVES.
SHELF LIFE: 6 MONTHS FROM MANUFACTURE DATE
SHIPMENT WITHIN 4 WORKING DAYS
SGS CERTIFICATION AND AS BUYER REQUIRE
PAYMENT TERMS: CAD OR L/C
LOADING PORT: NAVASHEVA MUMBAI
Its made from the finest quality of wheat, which are selected by expert Team, The impurities including small stones, dust, etc.. are removed under hygienic condition to maintain the nutritive values and the natural aroma by the latest technology.
NUTRITIONAL INFORMATION
(Approximately Per 100g Of Atta)
Energy 372.4 kcal
Protein 14.7 g
Total Fats 2.0 g
Saturated Fat 0.4 g
Monounsaturated Fatty Acids 0.3 g
Polyunsaturated Fatty Acids 1.3 g
Trans Fatty Acids 0.0 g
Carbohydrates 73.9 g
Of Which Sugars 5.5 g
Dietary Fibre 10.8 g
Cholesterol 0.0 mg
Calcium 16.4 mg
Iron 6.8 mg
Chana dal besan also known as chickpea flour, used in cooking savory dishes like pakoras and falafel to sweet treats like ladoos and halwa, besan adds a nutty flavor and protein boost to your meals.
Soybean or soya bean is a species of legume that has become one of the most widely consumed foods in the world for its many health benefits. soybeans are native to East Asia and are highly grown in India as well. People who follow a strict vegetarian diet often use soybean to replace meat for protein.
Along with having a high protein content, soybeans are also rich in saturated fats, fiber, antioxidants, Omega-3 fatty acids, and phytoestrogens, among other essential nutrients required by the body.
In recent times, soybeans have grown in popularity due to their derivatives such as tofu, soy milk, and textured vegetable protein. This variety of soy products has created a new massive market altogether, primarily benefiting the vegan population.
cornstarch may be used to treat a variety of skin issues. Cornstarch is rich in Vitamin A, B1, B2, C, and minerals like zinc, calcium, and iron which help to stimulate the regeneration of healthy skin cells and maintain healthy functioning of the skin.
Finger millet is a unique minor millet. It is an important staple food in India for people of low income groups. Finger millet flour is nutrient dense and can be used in various recipes.
