| 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) |
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 (मैदा) |
| French | Farine de Blé (Type 55 / Type 65) |
| Spanish | Harina de Trigo Refinada |
| Arabic | Daqiq (دقيق) |
| Retail Category | “Bakery Ingredients” / “Commodities” |
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.
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.
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.
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.
