Wheat is selected based upon its protein contents, price, baking quality, appearance, flour yield value and other quality factors Majorly using qualities are MP wheat, Rajasthan crop, UP-319, UP-301RR21, K65 & lal Pani. Key points: • Golden Wheat grains • Processed & Packed Hygienically • Absorbs more water • Non sticky dough • Moisture not more than 11.50% • Nil CCL4 •Total Ash dry base not more than 1.50%