We are the supplier of indian wheat flour.
Indian flours are generally categorized by how much of the grain is stripped away.wheat powderflour whole grain' (mixture of germ, endosperm and bran).
1.atta flour– mixture of endosperm and bran.
2.maida flour– endosperm, bleached; a very white flour, similar to the american bleached flour.
3.soojirava – coarse-ground endosperm
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Wheat Flour
30 /
60 Metric Ton (MOQ)
We are the supplier of indian wheat flour.
Indian flours are generally categorized by how much of the grain is stripped away.wheat powderflour whole grain' (mixture of germ, endosperm and bran).
1.atta flour– mixture of endosperm and bran.
2.maida flour– endosperm, bleached; a very white flour, similar to the american bleached flour.
3.soojirava – coarse-ground endosperm
Using only quality raw materials, our entire range of products is manufactured. We make sure that the raw materials we use are thoroughly checked against varied quality parameters. We are supported by a well-structured warehousing unit that is spacious and installed with all required amenities. Our Halal Whole Chicken comes with no excessive blood and moisture content (Less than 3%). We ensure complete safety of the products by storing them in our warehouse.
Using only quality raw materials, our entire range of products is manufactured. We make sure that the raw materials we use are thoroughly checked against varied quality parameters. We are supported by a well-structured warehousing unit that is spacious and installed with all required amenities. Our Halal Whole Chicken comes with no excessive blood and moisture content (Less than 3%). We ensure complete safety of the products by storing them in our warehouse.
Tomato pasteis a thick paste made by cookingtomatoesfor several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.
1.hot break: heated to about 100 °c (212°f),pectinis preserved, paste is thicker and can be used for ketchup
2.warm break: heated to about 79 °c (174°f), colour is not preserved, but flavour is preserved.
3.cold break: heated to about 66 °c (151°f), colour and flavour are preserved, so it can be reconstituted into juice.
Tomato pasteis a thick paste made by cookingtomatoesfor several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.
1.hot break: heated to about 100 °c (212°f),pectinis preserved, paste is thicker and can be used for ketchup
2.warm break: heated to about 79 °c (174°f), colour is not preserved, but flavour is preserved.
3.cold break: heated to about 66 °c (151°f), colour and flavour are preserved, so it can be reconstituted into juice.