Organic Flour Dealers in Ahmedabad

We are bracketed among the progressive Manufacturers, Suppliers and Exporters of Wheat Flour. It is made using excellent quality and finely cleaned wheat using advanced technology. Our Flour is completely free from all kinds of preservatives and adulteration. The Flour reaches the buyers in food grade and airtight packaging options. Buyers can obtain it at market-leading rates from us.

When it comes to premium quality Wheat Flour, then Bansi Agro Food Industries is known as a one stop destination to obtain the same. We have carved a niche for ourselves in the domestic markets as a trusted Manufacturer and Supplier of Wheat Flour. We deal in all kinds of flour. We process Wheat Flour from the finest wheat that is thoroughly washed and cleaned with the help of advanced technology. Our Wheat Flour is preferred for its richness and high nutritional content.

• Brand Name: Gori

Our Rice Flour is a finely grounded powder of rice that is obtained from the raw rice from which husk is perfectly removed. Our Rice Flour is hygienically processed and free from adulteration. Our fresh white Rice Flour is widely used for making various dishes, rice noodles, desserts, or can be used as a thickening agent. Rice Flour that we offer is exceptionally good for those who are gluten intolerant as it is a good substitute for wheat flour. We provide Rice Flour in quality packaging. Availability : Coarse Medium Fine grade   Attributes : Free from chemical contaminants Pure white color Perfect taste No husk Competitive pricing Apt for Making : Pasta Chips Baking mixes Breakfast Cereals Bakery Dough Sweets Namkeen

• Application: Cooking, Human Consumption
• Cultivation Type: Common
• Shelf Life: 4-6 Months
• Feature: High In Protein, Low In Fat
• Texture: Soft
• Purity: 99.9%
• Minimum Order Quantity: As per Customer Requirement

All thanks to our smart inventory management owing to which safe and quick deliveries are furnished by us. With the assistance of our hardworking team, we are able to offer a wide range of quality Wheat Flour.

• Application: Cooking
• Cultivation Type: Common
• Feature: Good For Health, High In Protein
• Packaging Type: Gunny Bag, Jute Bag, Plastic Bag, PP Bag
• Part: Food
• Packaging Size: 10-20kg, 5-10kg, 50-100kg

We are known as one of the famous Wheat Flour Manufacturers and Suppliers, based in India. The Wheat Flour, which we offer, is sold under the brand names MP Ka Gold and Chetak. The Wheat Flour is made from the selected wheat grains in hygienic environment. The Wheat Flour, offered by us, is nutritious and tasty. Minimum Order Quantity : 5 Tons Sizes Available : 5 kg, 10 kg & 25 kg

We are reckoned as one of the prime exporters and suppliers of wheat flour. Available in the finest form, our wheat flour contains essential amounts of protein, vitamins and fiber. We make available wheat flour of leading like aashirvaad wheat flour, pillsbury wheat flour and kohinoor wheat flour. Our wheat flour is widely acclaimed for its scrumptious taste and supreme quality. Wheat flour is used in different cuisines for preparation numerous dishes.

• Brand Name: Viant Organics
• Cultivation Type: Organic
• Color: Creamy,Natural
• Application: Cooking
• Certification: FSSAI, NPOP
• Feature: Non Harmful, No Artificial Flavour, Natural Test, Organic, No Preservatives, No Genetic Engineering
• Packaging Type: PP Bag, Plastic Bag
• Packaging Size: 50-100kg
• Type: Organic Wheat Flour,Flour
• Shelf Life: 6 Months
• Made From: Organic Whole Wheat
• Part: Food
• Country of Origin: India

Gram flour, also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas. We are exporters of high quality organic gram flour in ahmedabad, india. If you have the requirement for the same.

• Type: Wheat Flour
• Protein: 11-13%
• Grade: High grade
• Type: Chakki Atta, Bakery Maida
• Place of Origin: India
• Ash: 0.6%
• Max. Moisture: 14.6%
• WET GLUTEN: 30% min

we are dealing in quality Wheat Flour to cater all kind of customers such as Bakery & Biscuit, Vermicelli & Noodles, Cakes & Pastries, Baby Foods, Feeds, Sweets, Confectionery, Hotels, Wide range of Snacks & Puffs, Wholesalers & Retailers etc., We have wide range of premium quality wheat flours like Chakki Fresh Atta, Bakery Maida, Ravva, etc. We can supply in bulk as well as small quantities.

We provide the best quality of indian wheat flour ( maida ) having the below specification .ash : 0.60% and moisture: 12 to 13% .

We are a celebrated exporter and importer of Rice Flour based in Ahmedabad, Gujarat. The flour that we offer and can be used to thicken various dishes such as soups and curries. Being free from gluten rice flour is sometimes used by individuals to who have an intolerance gluten in place of wheat flour. We ensure that the flour we offer is of excellent quality.

We are offering flour. we are khedut agro overseas offered by flour and we are manufacturing & exporter. Our manufactur plang is largest and flour mill is 50 ( flour machine ). types of flour items : 1. Wheat flour 2. Rice flour 3. Maize flour 4. Chickpeas flour ( besan ) all flour is in details : 1. Wheat flour : wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour.[not verified in body] wheat varieties are called “clean”, “white”, “brown” or “hard” if they have high gluten content, and they are called “soft” or “weak” flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or 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. in terms of the parts of the grain (the grass fruit) used in flour—the endosperm or proteinstarchy part, the germ or proteinfatvitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran. during world war ii, the british government promoted “national flour”; it was adopted in 1942 both for health reasons and those concerned about the import of wheat into the uk and losses during the war. The flour is described as being of 85% extraction, i.e. Containing more of the whole wheat grain than refined flour, generally described as 70% extraction at the time. Parliamentary questions on the exact constitution of national flour in 1943 reveal that it was “milled from a grist consisting of 90 per cent. Wheat and 10 per cent. Diluent grains. Authorised additions are calcium at the rate of 7 oz. Per 280 lb. Of flour and dried milk at the rate of 2 lb. Per 280 lb. Of flour and customary improvers in normal proportions.” the diluent grains were barley, oats and rye and customary improvers were “certain oxidising agents which improve the quality of the bread baked from the flour, and their nature depends on the kind of grain used, whether hard or soft.”. A survey of the composition of national flour was conducted for the period 1946-1950 national flour was discontinued in 1956 against the recommendations of the mrc as the government considered that the addition of nutritional supplements to refined flour removed the necessity for using national flour on health grounds. all-purpose or plain flour is a blended wheat flour with 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. bleached flour is a white flour treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and give it more gluten-producing potential. Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. A similar effect can be achieved by letting the flour oxidize with oxygen in the air (“natural aging”) for approximately 10 days; however, this process is more expensive due to the time required. Flour bleached with benzoyl peroxide has been prohibited in the uk since 1997. 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. bromated flour has a maturing agent added. The agent’s role is to help with developing gluten, a role similar to the flour bleaching agents. Bromate is usually used. Other choices are phosphates, ascorbic acid, and malted barley. Bromated flour has been banned in much of the world, as bromate is classified as possibly carcinogenic in humans (group 2b) by the international agency for research on cancer (iarc), but remains available in the united states. 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. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Using the scoop and level method, well-sifted flour usually produces 125 g per cup. However, most american recipes are written with 140 g of flour per cup, so weighing and experimentation can be helpful in baking unfamiliar recipes. Small weight differences can greatly affect the texture. American cake flour is bleached; in countries where bleached flour is prohibited, plain flour can be treated in a domestic microwave to improve the texture of the end product. Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure starches. 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 us (but see atta flour, a similar product, below). Graham flour is the basis of true graham crackers. Many graham crackers on the market are actually imitation grahams because they do not contain graham flour or even whole-wheat flour. instant flour is pregelatinized (precooked) for easier incorporation in gravies and sauces. pastry flour or cookie flour or cracker flour has slightly higher protein content than cake flour but lower than all-purpose flour. Its protein content ranges between 9% and 10%. It is available as a white flour, a whole-wheat flour, or a white flour with the germ retained but not the bran. It is suitable for pie pastry and tarts, some cookies, muffins, biscuits and other quick breads. Flour is shaken through a sieve to reduce the amount of lumps for cooking pastry.   2.rice flour : rice flour is a fine flour made from ground rice. It is completely gluten free, including even “glutinous rice flour,” which is made from sweet rice and is a staple for making japanese treats like mochi. Rice flour can be used in a wide variety of culinary uses and is a very popular base for noodles in many asian cuisines. It can also be used as a thickener in sauces, as a breading for fried dishes and as the base for various baked goods. It is available in white, which is made from polished white rice, and in brown, which is made from whole grain brown rice. Both types of flour work just about the same way in a recipe, but have slightly different flavors and colorings. Brown rice flour can take longer to cook when it is in noodle form, for instance, as brown rice takes longer to cook than white rice. rice flour is very commonly used in gluten free baked goods to give them structure and substance, but it is also a popular addition for non gluten free baked goods because of its unique and slightly sandy texture. For instance, a small amount of white rice flour in a buttery shortbread recipe can make that shortbread extra tender and crumbly, with a melt-in-your-mouth feeling. It can also add a heartiness to a yeast bread recipe when a small amount is added, since it contains no gluten and will compact a bread dough somewhat, so it can be found in some dense, whole grain breads. rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. in japanese, rice flour is called komeko and is available two forms: glutinous and non-glutinous. The glutinous rice is also called sweet rice, but despite its name it is neither sweet nor does it contain gluten; the word glutinous is used to describe the stickiness of the rice when it is cooked. The non-glutinous variety called shinko is made from short-grain rice and is primarily used for creating confectioneries. Mochigomeko is produced from ground cooked glutinous rice and is used to create mochi (pictured) or as a thickener for sauces. Another variety called shiratamako is produced from ground uncooked glutinous rice and is often used to produce confectioneries.   3. Maize flour : maize known in some english-speaking countries as corn, is a large grain plant domesticated by indigenous peoples in mesoamerica in prehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are often used in cooking as a starch. most historians believe corn was domesticated in the tehuacan valley of mexico. The olmec and mayans cultivated it in numerous varieties throughout mesoamerica, cooked, ground or processed through nixtamalization. Beginning about 2500 bc, the crop spread through much of the americas. The region developed a trade network based on surplus and varieties of maize crops. After european contact with the americas in the late 15th and early 16th centuries, explorers and traders carried maize back to europe and introduced it to other countries. Maize spread to the rest of the world because of its ability to grow in diverse climates. Sugar-rich varieties called sweet corn are usually grown for human consumption, while field corn varieties are used for animal feed and as chemical feedstocks. maize is the most widely grown grain crop throughout the americas, with 332 million metric tons grown annually in the united states alone. Approximately 40% of the crop — 130 million tons — is used for corn ethanol. Genetically modified maize made up 85% of the maize planted in the united states in 2009. ears develop above a few of the leaves in the midsection of the plant, between the stem and leaf sheath, elongating by[citation needed] ~ 3 mmday, to a length of 18 cm (7 in) (60 cm24 in being the maximum observed in the subspecies ). They are female inflorescences, tightly enveloped by several layers of ear leaves commonly called husks. Certain varieties of maize have been bred to produce many additional developed ears. These are the source of the “baby corn” used as a vegetable in asian cuisine. the apex of the stem ends in the tassel, an inflorescence of male flowers. When the tassel is mature and conditions are suitably warm and dry, anthers on the tassel dehisce and release pollen. Maize pollen is anemophilous (dispersed by wind), and because of its large settling velocity, most pollen falls within a few meters of the tassel. elongated stigmas, called silks, emerge from the whorl of husk leaves at the end of the ear. They are often pale yellow and 7 in (178 mm) in length, like tufts of hair in appearance. At the end of each is a carpel, which may develop into a “kernel” if fertilized by a pollen grain. The pericarp of the fruit is fused with the seed coat referred to as “caryopsis”, typical of the grasses, and the entire kernel is often referred to as the “seed”. The cob is close to a multiple fruit in structure, except that the individual fruits (the kernels) never fuse into a single mass. The grains are about the size of peas, and adhere in regular rows around a white, pithy substance, which forms the ear (maximum size of kernel in subspecies is reputedly 2.5 cm1 in [16]). An ear commonly holds 600 kernels. They are of various colors: blackish, bluish-gray, purple, green, red, white and yellow. When ground into flour, maize yields more flour with much less bran than wheat does. It lacks the protein gluten of wheat and, therefore, makes baked goods with poor rising capability. A genetic variant that accumulates more sugar and less starch in the ear is consumed as a vegetable and is called sweet corn. Young ears can be consumed raw, with the cob and silk, but as the plant matures (usually during the summer months), the cob becomes tougher and the silk dries to inedibility. By the end of the growing season, the kernels dry out and become difficult to chew without cooking them tender first in boiling water. planting density affects multiple aspects of maize. Modern farming techniques in developed countries usually rely on dense planting, which produces one ear per stalk. Stands of silage maize are yet denser,[18] and achieve a lower percentage of ears and more plant matter. maize is a facultative short-day plant and flowers in a certain number of growing degree days >10°c (50 °f) in the environment to which it is adapted. The magnitude of the influence that long nights have on the number of days that must pass before maize flowers is genetically prescribed[21] and regulated by the phytochrome system. Photoperiodicity can be eccentric in tropical cultivars such that the long days characteristic of higher latitudes allow the plants to grow so tall that they do not have enough time to produce seed before being killed by frost. These attributes, however, may prove useful in using tropical maize for biofuels. immature maize shoots accumulate a powerful antibiotic substance, 2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one (dimboa). Dimboa is a member of a group of hydroxamic acids (also known as benzoxazinoids) that serve as a natural defense against a wide range of pests, including insects, pathogenic fungi and bacteria. Dimboa is also found in related grasses, particularly wheat. A maize mutant (bx) lacking dimboa is highly susceptible to attack by aphids and fungi. Dimboa is also responsible for the relative resistance of immature maize to the european corn borer (family crambidae). As maize matures, dimboa levels and resistance to the corn borer decline. while yellow maizes derive their color from lutein and zeaxanthin, in red-coloured maizes, the kernel colouration is due to anthocyanins and phlobaphenes. These latter substances are synthesized in the flavonoids synthetic pathway from polymerisation of flavan-4-ols by the expression of maize pericarp color1 (p1) gene which encodes an r2r3 myb-like transcriptional activator of the a1 gene encoding for the dihydroflavonol 4-reductase (reducing dihydroflavonols into flavan-4-ols) while another gene (suppressor of pericarp pigmentation 1 or spp1) acts as a suppressor. The p1 gene encodes an myb-homologous transcriptional activator of genes required for biosynthesis of red phlobaphene pigments, while the p1-wr allele specifies colorless kernel pericarp and red cobs, and unstable factor for orange1 (ufo1) modifies p1-wr expression to confer pigmentation in kernel pericarp, as well as vegetative tissues, which normally do not accumulate significant amounts of phlobaphene pigments. The maize p gene encodes a myb homolog that recognizes the sequence cctaacc, in sharp contrast with the ctaacgg bound by vertebrate myb proteins.   4. Chickpeas flour ( besan ) : chickpea flour is flour made from dried chickpeas (garbanzo beans). Also known as garbanzo flour, gram flour and besan, chickpea flour is a staple of indian, pakistani and bangladesh cuisines. In morocco, garbanzo flour from unroasted chickpeas is used to make kalinti, a quiche-like dish often sold as a street food. chickpea flour can be found in asian and middle eastern markets, but you can make your own at home from dried chickpeas. You’ll need a food processor and coffeespice blender. 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. gram flour contains a high proportion of carbohydrates but no gluten. Despite this, in comparison to other flours, it has a relatively high proportion of protein. along the coast of the ligurian sea chickpea flour is used to make a thin pancake which is baked in the oven. This popular street food is called is called farinata in italian cuisine and is known as socca or cade in french cuisine. It is used to make panelle, a fritter in sicilian cuisine. In spanish cuisine gram flour is an ingredient for tortillitas de camarones.

We are offering wheat flour with 0% moisture.

• Application: Human Consumption
• Cultivation Type: Organic
• Shelf Life: 18months
• Color: White
• Feature: Gluten Free, No Genetic Engineering
• Packaging Type: 10kg, 20kg
• Texture: Soft
• Form: Solid

Wheat Flour is part of the staple diet in different parts of the world and a rich source of dietary fiber. We are enlisted among the leading Suppliers and Exporters of Wheat Flour from Gujarat. Our workforce takes special care in the packaging and processing of the offered Wheat Flour. Customers can avail the Wheat Flour I different packaging options and at nominal rates.

We are main supplier of this product.

We are ranked amidst the chief idli rava manufacturers and suppliers in gujarat, india. Our idli rava is known for its purity, as it is not adulterated. The idli rava, offered by us, is used in preparation of various cuisines, such as indian, japanese, chinese, etc. Free from any kinds of impurity, our idli rava is high on demand all over the world. The idli rava is available with us at reasonable prices. idli rava is rich in vitaminsstarchproteincarbohydrates to enquire about the desired product(s), just check the box and then click “inquiry now” button which is provided below.

We offer wheat flour with four grades: 1. Hard wheat flour, 2. Soft wheat flour, 3. All use for all purpose wheat flour and 4. Biscuit wheat flour.

Wheat Flour is a commodity very commonly used in Indian households for the making of rotis and chapatis as part of the daily diet. We provide two main varieties of Wheat Flour, namely whole wheat flour or atta as well as refined wheat flour or maida. We are the leading suppliers of both atta and maida to retailers and wholesalers both in the country and abroad.

Rice Flour is made from highly milled Rice. Rice flour is high in starch content and gluten free, such physical properties of flour widen it's use from Industrial to human consumption. Rice flour is a good substitute for Wheat Flour because of Gluten Free in nature. Rice Flour is widely used in many different cuisines across the world such as Chicken Nuggest, Gluten Free cookies, Noodles, Iranian Kheer etc. Rice flour is also used as thickening agent in recipes. Our company's strategic location and partnership with reliable suppliers enable us to supply high quality flour at very competitive price.

• Type: Flour
• Condition: Good
• Product Type: Wheat Flour
• Use: Food
• Place Of Origin: Ahamdabad

High nutritional content, hygienically processed, and fine quality is some of the attributes of our Wheat Flour. Our company is a reputed Supplier and Exporter of Wheat Flour from Gujarat, India. The Wheat Flour we make available is processed and packaged in neat and hygienic conditions under the guidance of experts. Owing to our reliable logistics network, we are capable of delivering bulk orders of the Wheat Flour.

• Packaging Type: pouch
• Brand Name: Parampara Organic
• Shelf Life: 6 Month
• Country of Origin: Made in India
• Packaging Size: 500 G
• Ingredient Type: Atta
• Cuisine: Indian
• Certified Company: Yes
• Speciality: Organic

• Application: Human Consumption
• Calcium (as Ca): 65 mg
• Iron (as Fe): 10 mg
• Dietary Fiber: 02.64 g
• Vitamin -B1: 0.14 mg
• Vitamin -B2: 0.09 mg

• Retained on 425 micrometer screen: Nil
• Retained on 212 micrometer screen:  0-5%
• Retained on 150 micrometer screen : 20- 40%
• Through 150 micrometer screen: 50 – 75%

Rice flour is a fine flour made from ground rice. It is completely gluten free, including even “glutinous rice flour,” which is made from sweet rice and is a staple for making Japanese treats like mochi.   Rice flour /Rice Powder is made from finely milled rice. Rice flour is also used as an alternative for wheat flour, specially for individuals who are intolerant to gluten. Rice flour is also used as a thickening agent.

We are offering chakki fresh atta-wheat flour. product reference standards atta or resultant atta means the coarse product obtained by milling or grinding clean wheat free from rodent hair and excreta. It shall conform to the following standards: moisture: not more than 14.0 % (when determined by heating at 130-133° c for 2 hours). Total ash: not more than 2 % ( on dry weight basis) ash insoluble in dilute hcl: not more than 0.15% (on dry weight basis) gluten: not less than 6% (on dry weight basis) alcoholic acidity ( with 90% alcohol ) expressed as h2so4 (on dry weight basis) not more than 0.18 %