| Product Name | Whole Wheat Flour (Atta) |
| Wheat Variety | MP Sharbati (Premium) / Lokwan (Standard) |
| Origin | Madhya Pradesh (MP) / Gujarat, India |
| Type | Stone Ground (Chakki) / Roller Milled |
| Appearance | Light Brown / Creamy Powder |
| Protein | 11% – 13% (High Protein) |
| Moisture | 10% – 12% Max |
| Total Ash | 1.2% – 1.5% (High Mineral Content) |
| Gluten (Wet) | 24% – 26% (Good Elasticity) |
| Crude Fiber | 2.0% – 2.5% |
| Packaging | 1 kg / 5 kg / 10 kg Consumer Packs OR 25 kg / 50 kg Bulk Bags |
| Shelf Life | 4 to 6 Months |
| Loading | 22-24 Metric Tons (20ft Container) |
To help international buyers identify this specific type of flour, here are the common global terms:
| English | Whole Wheat Flour, Whole Meal Flour |
| Hindi | Atta (आटा), Chakki Atta |
| French | Farine de Blé Entier |
| Spanish | Harina de Trigo Integral |
| Retail Category | “Ethnic Foods” / “Healthy Grains” |
Not all wheat is the same.
The Difference: Sharbati wheat grains are golden, heavier, and have a naturally sweet taste.
The Result: Flour made from this wheat creates dough that is non-sticky and Rotis that puff up perfectly. This is the #1 requirement for Indian families abroad.
Chakki (Stone) Ground: We use traditional stone mills for our “Chakki Fresh” range. This process generates heat slowly, roasting the germ slightly and giving the flour a distinct, roasted aroma that industrial mills cannot replicate.
Nutrient Retention: Stone grinding preserves the bran (fiber) better than high-speed steel rollers.
Indian Flatbreads: The primary ingredient for Roti, Chapati, Paratha, and Puri.
Healthy Baking: Used to make Whole Wheat Bread, Brown Bread, and fibrous cookies/biscuits.
Pasta: Used for making whole-grain pasta and noodles.
Consumer Packing: We specialize in Private Labeling for 1kg, 2kg, 5kg, and 10kg bags with handles, perfect for supermarket shelves in the UK, Canada, and Dubai.
Freshness: We grind only against orders to ensure the flour is fresh. We never stock old flour.
