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.

Wheat Flour

Another by product of wheat is known as Maida which is specifically used to make breads and bakery items. It’s the finest power of wheat flour. This product is most commonly used for any type of cuisine may it be Chinese, Continental or the Indian form of cooking. The bakery products like cakes, pizzas and other products.
Protein : 11%Min
Moisture: 13.5%Max
Total Ash: 0.55% Max.
Wet Gluten: 26%Min.

Packing: 25/50 Kgs PP Bag
Loading: 22MT in 1X20 FCL.