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Export Ready

Maida Flour

Name: Maida Flour
SKU: 8539457
Price: 0.46 USD
Availability: InStock

Sold by sheldon pinto · Manufacturer, Distributor, Exporter, Wholesaler, Startup · Mumbai Suburban

Price

Price on request

In stock

Inclusive of all taxes

Minimum order: 1 Kilogram

Export Snapshot

MOQ

1 Kilogram

Lead time

On request

Packaging

Standard export packaging

Shelf life / longevity

As per product specification

HSN Code

1102

Origin

India

Port of dispatch

On request

Export markets served

Global markets

Values shown are for sheldon pinto.

Suitable for

Importers · Distributors · Wholesalers

Mumbai Suburban Dispatch on request Verified seller

sheldon pinto

Manufacturer, Distributor, Exporter, Wholesaler, Startup · Mumbai Suburban

Registered address: Mumbai Suburban, India.

View profile All products

Established

Not shared

Employees

–

GST

27AXEPP5447P2ZO

IEC code

Not shared

Export markets

Global markets

GlobalLinker Member Since

Not shared

Turnover

Less than $50,000

Incorporation Type

On request

Certifications & Awards

IEC MSME Pg 1 MSME Pg 2 GST Pg 1 GST Pg 2 GST pg 3 FSSAI Pg 1 FSSAI Pg 2 FSSAI Pg 3 FSSAI Pg 4

Product details

What are the specifications of this product?

Overview

Finely milled, refined wheat flour commonly used in South Asian cuisine for breads, pastries, sweets, and snacks. Soft in texture, it resembles cake flour but is less nutritious.

Product Description

Origin: Widely used in India, Pakistan, Bangladesh, Nepal, and surrounding regions.

Processing: Made by refining wheat, stripping away bran and germ, leaving only the endosperm.

Texture & Color: Very fine, soft, and white in appearance.

Common Uses: Naan, paratha, samosas, biscuits, cakes, pastries, and fried snacks.

Nutritional Profile: Low in fiber, vitamins, and minerals due to heavy processing; high in simple carbs.

Health Notes: Frequent consumption is linked to weight gain, high blood sugar, and lower nutrient intake.

Alternatives: Whole wheat flour, atta, multigrain flours, or all-purpose flour depending on recipe.

Description provided by sheldon pinto.

Specifications

Flour Type	Refined wheat flour
Protein Content	Typically 8-10%
Moisture Content	Below 14%
Ash Content	Low, due to removal of bran
Particle Size	Very fine, micronized
Intended Culinary Application	Leavened and unleavened breads, confectionery, fried snacks
Storage Conditions	Store in dry, cool environment away from moisture and pests

Use cases

Category	Food Ingredients > Flours & Meals > Wheat Flour > Refined Wheat Flour
Primary application	Wholesale, distribution, and international sourcing
Brand	Not specified
Product type	Product

Logistics & handling

Lead time	On request
Packaging	As per buyer requirement
Storage condition	As recommended by supplier
Origin	India
Form	As listed by supplier

Commercials (this seller)

Minimum order	1 Kilogram
Lead time	On request
Payment terms	As per negotiated commercial agreement.

Buyer questions

Frequently asked by buyers

Common questions B2B buyers ask before sourcing Maida Flour. Answers compiled from verified sellers' commercial terms and platform data.

Q: What distinguishes Maida Flour from other wheat flours like atta?

A: Maida Flour is extensively refined by removing bran and germ, resulting in a fine, soft texture and bright white color, unlike atta which is whole wheat with higher fiber and nutrient content.

Q: For which types of baked goods in South Asian cuisine is Maida Flour best suited?

A: Maida Flour is ideal for traditional breads like naan and paratha, as well as for making samosas, cakes, pastries, and biscuits that require a soft crumb and delicate texture.

Q: How does the refining process affect the nutritional properties of Maida Flour?

A: Refining removes bran and germ, which reduces fiber, vitamins, and mineral content, leaving Maida Flour high in simple carbohydrates but low in nutrients.

Q: What storage conditions are recommended to maintain the quality of Maida Flour in bulk?

A: Store Maida Flour in a cool, dry place, away from moisture and insects, typically maintaining a moisture content below 14% to ensure freshness for 6-12 months.

Q: Can Maida Flour be used as a substitute for all-purpose flour in recipes?

A: While similar in texture, Maida Flour is traditionally used in South Asian recipes and may behave differently due to protein content; it can substitute all-purpose flour but may require adjustments in recipes.

Question not answered? Ask sellers directly — typical response within 4 hours.