NEW - 10 KG FRESH CHAKKI ATTA

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WHEAT FLOUR (ATTA), WHITE FLOUR (MAIDA), RAWA, SEMOLINA (SUJI), BRAN

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Additional Information

Processing of VRF Mills fresh Atta begins with picking best-quality wheat grains. Numerous quality checks, washing, and filtration ensures cleanest wheat before stone grinding it. Our wheat flour is neither too coarse nor too fine, representing the best consistency required for wheat flour. Maida content in wheat flour is zero, and VRF Mills atta can be easily differentiated by its taste, softness, sweet aroma, and fluffiness.

For those who like homemade food, VRF Mills fresh atta is an excellent choice, given that it is rich in fibre-content and nutritional value. Our wheat flour is popular for daily use in Indian households where wheat forms a substantial part of the daily diet. With 30% to 40% Bran, high fibre content, and 60% to 70% flour content, Our Atta comes highly recommended.

VRF Mills Types of Wheat Flour

We produce two major types of wheat flour (Atta);

  • Fresh Chakki Atta
  • Fresh Mill Atta

VRF Mills Fresh Chakki atta contains higher bran and fibre content and is perfect to be used for Chapatis, Naans, Paranthas, and Pooris. Our Fresh Mill Atta contains a lesser amount of fiber and bran, making it easier to digest and light on the diet. Both the type of flours come in Branded and Non-branded packaging.

Wheat Flour Quality Parameters

Following are VRF Mills Wheat flour Parameters (Applicable to both the Chakki Fresh and Mill fresh Atta);

  • Moisture (13%-14%): Moisture represents the amount of water present in wheat flour. Very-high or very-low moisture content deteriorates the quality of wheat flour (Atta). VRF Mills ensures that it remains within 13-14% for best cooking experience.
  • Total Ash (Dry basis) (Less than 2%): Ash is the mineral material in flour. The ash content of any given flour is affected primarily by the ash content of the wheat from which it was milled and its milling extraction.
  • Dry Gluten (6%-10%): Dry Gluten, the protein component of flour which gives the dough elasticity and strength, can be defined as the rubbery mass that remains when wheat dough is washed to remove starch granules and water soluble constituents.
  • Alcoholic Acidity (Less than 0.18%): Flours when stored for long, undergoes various types of deterioration, which in turn gives high values for alcoholic acidity, hence, alcoholic acidity is an index of deterioration of flour during storage. The higher it is, the poorer the quality of atta.