Flours Dealers in Navlakha, Indore

The Full Fat Soya Flour (Enzyme Active), is made from clean, sound and healthy Non GMO Soya beans, by cracking, de hulling, toasting and grinding them. The coarser particles are separated by air classification to get a free flowing pale yellow powder of high quality. Applications Enzyme-Active Full Fat Soybean Flour is prepared without heat treatment and has a high NSI value of around 80%. It is used in Bakery Products (white bread and rolls), mainly for its lipoxidase activity. Lipoxidase catalyses oxidative bleaching of carotenoid pigments, in wheat flour. Enzyme-Active Soybean Flour is a valuable natural agent for bleaching flour, especially where the use of chemical bleaching agents have been prohibited. Lipoxidase activity is also beneficial to mechanical properties of dough. Our special production process retains the activity of the natural enzyme lipoxygenase, which is used as a bleaching agent in Bread. It bleaches wheat flour pigments to improve whiteness in Bread. When added into Flour Mixes and Baking Improvers, it helps in lightening the colour of the finished product. When used in Toast Rolls, Food Mixes, Nutrition Food and Baby Foods it Increases Protein Value, and Improves Mixing Tolerance. It also Extends Shelf Life, Oxidative Stability and acts as an emulsifier. Packing 25 Kg Multi-Walled Paper Bags, 50 Kg HDPE bags with inner Liner of LDPE, 500 Kg Jumbo Bags, 1 MT (1000 Kg) Jumbo bags and Container Liner Bags. Full Fat Soya Flour - (Enzyme In-Active) Full Fat Soya Flour (Enzyme In-Active), is made from clean, sound, healthy Non GMO Soya beans by cracking, de hulling, toasting, grinding and dry extrusion. The coarser particles are separated by air classification to get a free flowing pale yellow powder of high quality. Full Fat Soya Flour Full Fat Soya Flour is manufactured using only Non GMO soya-bean seed. Before being processed the seeds go though a rigorous multiple stage cleaning process for remove of all foreign material. The graded seeds are then conditioned, cracked, de-hulled and rolled into flakes. The flakes after highly efficient extraction are de-solventised to maintain required NSI and PDI levels. The desired consistency is obtained though vibro graders. Packaging Soya Flakes is available in 50 Kg net plastic and paper bags or Bulk in Jumbo Bags Storage Conditions Store in clean, dry infestation free conditions.Can be stored for 9 months at temperature below 25°C. Product Applications Soya Flour is a Full Fat Soya Flour of enzyme in-activity. The product has emulsifying and stabilizing properties. It is free from bitter substances and has a pleasant nut-like taste.

Enzyme-Inactive (Toasted) Soy Protein grits & flour processed from Indian Non-GMO yellow soybean; as a cost effective and high quality protein ingredient for food applications. Toasted Soy Protein is processed from dehulled defatted soybean using extensive heat treatment. The toasted soy protein is pre-cooked and can be used as food ingredient without further heat treatment. Toasted Soy Protein is used to impart functional characteristics like emulsification, thickening, dispersability and wettability. Some of its applications are: for manufacturing of soy sauce, soy paste and fortification cereals & baked goods, snack foods and baby foods. Available In: PP Bag - 50 Kg., Jumbo Bags & Bulk in Containers.

We make available high quality Gram Flour that is made from ground chick peas. Also known as Chickpea Flour, Garbanzo Flour or Besan, the Gram Flour is widely demanded all across the world. The Gram Flour contains high amount of carbohydrates but no gluten. Moreover, the Gram Flour has a very high proportion of protein as well.

Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique. It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain. Wheat is also the most widely distributed cereal grain. It is grown all over the world. In most instances, a reference to ‘flour” is a reference to wheat flour. Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads. Some wheats contain more gluten than others. Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself.   Varieties WE OFFER A WIDE RANGE OF FLOUR PRODUCTS INCLUDING WHOLE WHEAT FLOUR ATTA WHEAT FLOUR (MAIDA) MULTIGRAIN FLOUR (ATTA) SEMOLINA (SUJI)

Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique.

Soya Flour, Semolina Wheat Flour, Spices Nutmeg, Non Basmati Rice, Flou

Toasted Defatted Soya Flour, Maize Germ, Tamarind Seed Husk, Soya Seed Hull

We are dealing best Soya Flour supplying company.

Soybean Flour, Corn Starch, Maize Starc

Defatted Soya Flour, Soy Flakes, Ragi Flour, Yeast Powder, Rice Flake

Soya Lecithin Powder, Soya Lecithin Liqui

Untoasted Grit, Mixed Grain Breads, Baked Goods, Soybean Powde

Barley Flour, Barley Seeds, Bajra Seed, Flour, Sorghum Seed, Oil Seed

Semolina Wheat Flour, Durum Wheat Semolina, Semolina Pasta Flou

Flour, Pulses, Raw Cotton, Soybea

We are offering latest products of soya flour for all age man & woman.

Soya Flour, Soybean Meal, Full Fat Flour, Soya Lecithin, Soya Nugget

Pure whole wheat chakki fresh atta with shelf life upto 6 months guaranteed if stored in cool and dry atmosphere.

Soya Flour, Soya Lecithin, Non Gmo Soya Lecithin, Lecithin Powde

Defatted Soya Flour – Toasted – Food Grade is obtained from Indian NON GMO clean, healthy golden yellow soyabean seeds by the process of dehulling, flaking, extracting, desolventizing toasting and grinding in a pneumatic mill to requisite particle size to get a fine powder of creamish yellow color Defatted Soya Flour – Toasted – Food Grade is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 50% much higher than the other grains. The soya flour contains high quality protein which is an excellent source of iron, calcium B-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends. .By heating soybeans with varying degrees of heat the antineutrients are inactivated achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other proteins Application :- Used in manufacturing of Processed Food Stuffs, Baked Goods, Cookies, In Fortification of Cereals, Snack Foods, Dietetic Foods, Baby Foods, Imparts functional characteristics like emulsification, thickening, dispersibility & water binding. Readily Wettable.