Akshat Agro Milling

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Renzo Rogers

ATTA

Atta is Indian whole wheat flour used to make flatbread such as chapati, roti, paratha or puri. Traditionally fresh Atta were prepared at home by grinding wheat in homemade stone grinder known as Chakki. Atta has high fiber content due to high bran and also has high in gluten thus its doughs can be strong and rolled out very thin.

Atta consist of all parts of wheat grain. It has bran, which contains fiber and other nutrients (vitamins B, iron, magnesium, and phytochemicals), endosperm, which contains carbohydrate, and germ, which consist of vitamin E and polyunsaturated fat, remain. Atta is considered healthier than Maida, which has endosperm only, thus rich in carbohydrate.

Renzo Rogers

MAIDA

Indian all-purpose flour is known as Maida. Maida is used in many Indian flatbreads such as biscuit, breads, rusk, naan etc.

All-purpose flour or pastry flour found in United States is considered the best substitute for Maida. Our recommendation is use both or mixture of both depending on personal preference or recipe.

While making Maida, most of wheat grain bran, which contains fiber and other nutrients, and germ, which consist of vitamin E and polyunsaturated fat, are removed. The remaining wheat grain consisting endosperm containing carbohydrate. Thus, Maida may not be a good source of nutrition. For many recipe, maida can be substituted with Atta, which is whole wheat flour and contains more nutrition.

Renzo Rogers

SOOJI

Semolina or sooji is a very gritty, coarse type of flour, usually made from durum wheat. It comprises the nutritious heart (endosperm) of the grain, which is left behind when the fine flour is sifted after milling.

Internationally, durum semolina is commonly used in the manufacture of pasta because of its high gluten content, which gives the pasta its pleasant taste and ensures that it retains its shape during the cooking process.

In India, many more varieties of semolina are available, made from soft wheat, maize, rice, and other grains; this will be mentioned in the packaging. Here, semolina is used to make upma, idli, halwa, kheer and other dishes.

Renzo Rogers

RAWA

Rava, is a wheat product and a form of semolina. Rava is made by grinding husked wheat and is used in south Indian cuisine, such in Andhra Pradesh, Karnataka, Kerala and Tamil Nadu, to make Rava dosa, Rava idli, upma, khichdis, and also sweets like Rava Ladoo and Rava halwa also known as Rava Kesari.

There is another form of rava known as Chamba Rava, which is an extract of wheat flour, while this "Rava" is an extract of maida flour, hence much finer. Rava may be described as the residues of milled material, after the flour is ground in a flour mill (Chakki). It is passed through a fine mesh till flour and rava were separated.

Rava contains High in fiber content,High nutritional value and also Hygienically processed.

Renzo Rogers

DALIA

Dalia or cracked wheat or couscous is made by milling whole raw wheat grains coarsely. Also known as Bulgar, Burghul, Fada, Lapsi, Bulgar Wheat, Couscous. Wheat is cleaned and husked and then processed to the required size. It is highly nutritious as it does not undergo refining. Such cracked wheat has a large number of uses, especially as a dietary supplement. When broken wheat is cooked, it has a hearty, warm aroma and a delightful, grainy taste. It is slightly nutty and chewy.

Bulgur wheat is also made by cracking wheat kernels. Bulgur, however, is made from wheat kernels that are steamed and toasted before cracking, so they develop a rich, nutty flavour. Bulgur also requires minimal cooking, since it is already partially-cooked.

Dalia may be ground into coarse, medium or fine kernels.

Renzo Rogers

BESAN

Gram flour or Besan is flour made from ground chana dal, a legume otherwise known as chickpeas. Used in many countries, it is a staple ingredient in Indian and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in the Indian Subcontinent. Moreover, when mixed with an equal proportion of water, can be used as an egg-replacer in vegan cooking.Gram flour contains a high proportion of carbohydrates but no gluten. Despite this, in comparison to other flours, it has a relatively high proportion of protein.

In other parts of South and Southeast Asia the flour is used to make bonda, pakoras, papadums, and onion bhajis. It is used in Italian cuisine to make farinata and in French cuisine to make socca.

If parboiled potatoes are rolled in the flour prior to roasting they take on a golden colour and a crisp texture. This food is low in Saturated Fat, and very low in Cholesterol and Sodium.

Renzo Rogers

Nandni Bran

Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp.

Corn (maize) bran also includes the pedicel. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains.

Renzo Rogers

Lal Ghoda

Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp.

Corn (maize) bran also includes the pedicel. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains.