WHEAT FLOUR (ATTA), WHITE FLOUR (MAIDA), RAWA, SEMOLINA (SUJI), BRAN
White Flour commonly known as Maida in India is a multi-purpose flour that contains substantial amount of Starchy Endosperm of wheat. VRF Mills produces Maida by finely milling the best quality indigenous whole wheat. Maida is a popular flour used for preparing a wide variety of mouth-melting Indian and International dishes. Maida contains low fibre content as the bran particles are finely ground to smoothen it further.
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.
Sooji otherwise known as Semolina is coarse/granulated wheat extracted after the milling of whole wheat. It is widely used for preparing ready to eat food items. Indian market hosts a variety of Semolina/Sooji. But, the one with standard-sized granules is the perfect choice for cooking as it can be further blended into finer particles as per the choice. VRF Mills produces supreme quality Sooji with the same nostalgic rustic taste and high nutritional value.
Dalia is another wholesome meal consumed in North India as a quick and small meal. Also known as cracked wheat, dalia is processed by breaking the whole wheat into fine, medium and large size wheat granules.
Rawa produced by us stands as the benchmark of quality for other products. Rawa is nothing but Sooji milled to a finer granular consistency. In fact, many people consider Rawa and Sooji to be a same thing, the only notable difference being smaller grain size of Rawa than Sooji (Semolina).
Wheat Bran is the hard outer layer of wheat which is the byproduct of milling while the production of wheat products like flour, sooji, maida and atta, etc. Bran is the most nutritious part of the grains, particularly rich source of dietary fiber and essential fatty acids
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