Soya Flakes

Characteristics:- Soya Flakes is Golden Yellow coloured flakes obtained from Indian NON GMO clean, healthy golden yellow soyabean seeds by the process of dehulling, flaking, extracting, desolventizing and toasting.

Soya Flakes is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 50% much higher than the other grains. The soya flour contains high quality protein which is an excellent source of iron, calcium B-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends. .By heating soybeans with varying degrees of heat the antineutrients are inactivated achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other proteins.

Application :- Used in manufacturing of Soya Sauce, Soya Nuggets, Soya Granules, Processed Food Stuffs, Baked Goods & Imparts functional characteristics like emulsification, thickening, dispersibility & water binding. Readily Wettable.

Product Usage Advantage
Soya Sauce 100%  
Baked Goods, biscuits, Bakery ingredients, products, Special diet 10-15% Improves Protein Content of Processed food, Prepared mixes, Hypo allergic milk, Candy Alimentary pastes
Antibiotics As a Nutrient 5-25% As a base material for fermentation for making for bacteria culture

Packing & Storage :- 50 Kg PP Bag/ 500 Kg Bags.
Storage & Shelf Life:- 1 Year if stored in clean, dry, infestation free area in unopened bag.
Particle Size:- 5-15 Mesh

Soya Full Fat Floor (Untoasted)

Soya Full Fat Flour – is made from clean, sound, healthy soybeans by the process of cracking, dehulling, and grinding. The coarser free particles are separated by air classification to get a free flowing pale yellow powder of high quality.

The special production process retains the activity of natural enzyme lipoxygenase, which bleaches the wheat flour pigments to improve whiteness of bread. Addition into flour mixes, baking improves, helps in lightening the colour of finished products.


Bread / Toast 0.5%-0.7%
  • Improves mixing tolerance and fermentation tolerance dough becomes more pliable, elastic and suppler
  • Bigger loaf volume, whiter crumb, softer, finer and regular texture. Extends shelf life, oxidative stability.
  • Higher yield, easy mould release, wheat can ground down further without resulting into brownish crumb.
Ready Flour
mixes, baking improvers, food mixes
0.5% – 1.0% Improves mixing tolerance, oxidative stability, act as emulsifier, gives softness, lightness to the products, increases volume and yield
Nutrition food / Baby food 5% – 25% Increases protein value, improves mixing tolerance, oxidative stability.

Organic Soybean Meal

Organic Soyabean Meal NON GMO Specification:-

 Protein           : 46% Min.

Moisture        : 8% Max.

Oil                   : 8% Max.

Fibre               : 8% Max.

Urease Activity:0.20% Max.

KOH                : 75% Min.

Salmonella     : Absent

 Loading Capacity: 21MT in 2FT

White Long Rice

IR64 / IR36 long grain white rice is widely renowned Indian rice variety. The rice is known for its long grain and good cooking in non-basmati category.

Long Grain White Rice: (5% Broken)
Average Grain Length: 6 mm
Moisture: 14% max
Broken: 5% max
Discolor & Damage: 2% max
Sortex: 100%
Origin of Crop; India
Colour; White

Long Grain White Rice: (25% Broken)
Average Grain Length: 6 mm
Moisture; 14% max
Broken; 25% max
Discolor & Damage: 2% max
Sortex; 100%
Origin of Crop; India
Colour: White

100% Broken Raw White Rice
Moisture; 14% max
Broken: 100% max
Discolor & Damage: 2% max
Sortex: 100%
Origin of Crop: India
Colour: White

Wheat Bran

We have carved a niche in this market by offering a huge spectrum of Wheat Bran. We offer this bran to our clientele at market leading prices. These are made at hygienic unit that is embedded with advanced machines and tools. To process this product, Moreover, we offer this product in different packing option that meet on patrons demand.

High nutritional value
Longer shelf life
High percentage of carbohydrates

Chakki Fresh Atta

We are leading exporter of chakki fresh atta, which are processed with high quality grains. We offer customized packing that helps in retaining the freshness of this product for a longer period. In addition to this, our professionals pack this product in such a way that it remains rotten and moisture free for many months. These are available in

Specifications :
Protein: 11. 00 % min. (nx 5. 7, on dry basis)
Moisture: 14 % max.
Ash: 1.50 % max.
Gluten: 24 % min.
Packing: 25, 50, 100 kg PP Bag
Loading: 22MT in 20FT Container

Durum Wheat Semolina

Durum wheat or macaroni wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today.

durum wheat is grown on 5-10% of the wheat area and with a production of around 5 million tons. In fact, durum wheat was the predominant wheat species grown in central India, particularly in the Malwa plateau in Madhya Pradesh.

Durum Semolina is produced from a special kind of wheat called durum wheat, cultivated for this purpose. Coarse in texture, this product has utility in many food industries of the world. It is used by the Italian food industry, Indian food industry, and even North African food industry. Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina. Most home made fresh pastas (pasta fresca), such as orecchiette, cavatelli, and malloreddus, also use durum wheat or a combination of soft and hard wheat.

In the Middle East, it is used for flat round breads, and in Europe and elsewhere, it can be used for pizza, torte, etc. It is not, however, good for cakes, which are made from soft wheat to ensure softness.

Most of the durum grown today is amber durum, the grains of which are amber-colored and larger than those of other types of wheat. Durum has a yellow endosperm, which gives pasta its color. When durum is milled, the endosperm is ground into a granular product called semolina

Protein : 11% Min.
Moisture : 14% Max.
Total Ash: 1.00 Max.
Gluten ( On Dry Basis): 8.50 Min.
Sand And Silica:0.12% Max.
Particle Size (150 – 425 micron):90% Min.

Soya TVP

SOYA TVP (Textured Vegetable Protein)
Soya TVP is widely used as a meat substitute and extender in millions of households every day. It is perhaps the most affordable form of easily available quality nutrition. Our TVP is available in consumer packs as well as in bulk packs for industrial use.

1509 Basmati Rice

Our hygienically processed 1509 Basmati Rice is of superior quality, which is brought afore to subdue the demand of households and commercial set-ups. The Rice is loaded with nutrients and indulges the eater in sumptuous taste. It is enclosed in food-grade packages, and offered with a longer shelf life. We are standing amid the trusted Exporters, and Suppliers of 1509 Basmati Rice.

Quality : Pure Sortex clean Rice (premium quality)
Length of Rice : 8.35+ mm
Broken : 5% maximum
Damage & discolored : 1.0% maximum
Black grains : Nil
Foreign matter : Nil
KETT : 30+
Moisture : 13% maximum