Maida Flour

Technical Specifications

We offer customizable specs for Bread, Biscuit, and Noodle manufacturing.

Product Name: Refined Wheat Flour (Maida)

Grade: General Purpose / Bakery Grade / Patent

Origin: Gujarat / MP / Punjab, India

Appearance: Fine, Creamy White Powder

Wet Gluten: 28% - 30% Min (High Elasticity for Bread)

Protein: 10% - 12%

Moisture: 13% - 13.5% Max

Total Ash: 0.50% - 0.55% Max (Low Ash = Whiter Flour)

Water Absorption: 60% Min

Alcoholic Acidity: 0.08% Max

Packaging: 25 kg / 50 kg PP Woven Bags

Shelf Life: 3 to 6 Months (Dry Storage)

Loading: 22-24 Metric Tons (20ft Container)

Refined Wheat Flour (Maida / All-Purpose Flour)

Welcome to Siya Agri Exports LLP, your premier partner for sourcing high-quality Refined Wheat Flour, locally known as Maida. Sourced from the finest Indian wheat grains, our Maida is milled using advanced Swiss technology to ensure a fine texture, pure white color, and excellent dough elasticity.

We understand that different products need different flours. Whether you are a commercial bakery needing "Strong Flour" for bread or a biscuit manufacturer needing "Soft Flour," we supply tailored grades of Maida that offer consistent baking performance, high water absorption, and superior shelf life.

Product Known Names Worldwide

To assist international buyers, here are the common global terms for this flour:

English (USA): All-Purpose Flour, Refined Flour

English (UK): Plain Flour, White Flour

Hindi: Maida ()

French: Farine de Bl (Type 55 / Type 65)

Spanish: Harina de Trigo Refinada

Arabic: Taqq ()

Retail Category: "Bakery Ingredients" / "Commodities"

Why Choose Siya Agri Exports for Maida?

High Gluten Strength (Elasticity)

For bread and paratha makers, the stretchiness of the dough is everything.

The Benefit: Our Maida has optimal Wet Gluten content (28%+). This ensures your breads rise perfectly, have a soft crumb structure, and don't collapse during baking.

Controlled Ash Content (Whiteness)

The Metric: "Ash" indicates how much bran is left in the flour. Lower ash means whiter flour.

Our Quality: We strictly control ash levels (below 0.55%) to ensure the flour is bright and white, which is essential for making premium white breads, buns, and noodles.

Applications & Uses

Bakery: The primary ingredient for Bread, Buns, Croissants, Puffs, and Pastries.

Confectionery: Used for Biscuits, Cookies, and Cakes (Soft flour grades).

Fast Food: Essential for Pizza bases, Burger buns, and Donuts.

Noodles & Pasta: Used in manufacturing Vermicelli and Instant Noodles.

Indian Breads: Naan, Kulcha, Bhatura, and Paratha.

Logistics & Packaging

Moisture Control: Flour is sensitive to humidity. We use High-Quality PP Bags that breathe but prevent moisture ingress.

Bulk Volume: We optimize loading to fit maximum weight (approx. 24 MT) in a container, significantly reducing your shipping cost per kg.

The Foundation of Perfect Baking

Source the flour that guarantees the perfect rise and texture. Contact Siya Agri Exports LLP for bulk FCL quotes.