Our premium Wheat Flour is sourced from carefully selected wheat grains, including both the distinctive short-grain Tandoori and the long-grain Sharbati varieties. This wheat flour guarantees high quality with consistent grain size and optimal nutritional content, making it ideal for a variety of culinary applications. The Tandoori wheat produces flour with excellent binding properties, perfect for traditional flatbreads and tandoor cooking, while Sharbati wheat flour offers a soft texture well-suited for baking and delicate preparations. This flour is finely milled to achieve uniformity in texture, facilitating smooth dough formation and superior end-product quality. It is an excellent choice for businesses specializing in bakery products, food processing units, and catering services, providing versatility and dependability in every batch.
Key Features
| Features | Description |
|---|---|
| Wheat Varieties | Includes Tandoori (short grain) and Sharbati (long grain) |
| Grain Texture | Uniform milling for consistent fine texture |
| Flour Type | Whole wheat flour suitable for multiple culinary uses |
| Nutritional Content | Rich in dietary fiber, proteins, and essential nutrients |
| Versatility | Ideal for bakery, tandoor cooking, and other food processing applications |
| Packaging Options | Available in bulk packaging tailored for commercial buyers |
| Source | Premium wheat grains sourced from select farms |
| Attributes | Description |
|---|---|
| Flour Composition | 100% wheat flour from Tandoori and Sharbati wheat |
| Moisture Content | Maximum 14% |
| Ash Content | Approximately 0.6% to 0.8% |
| Protein Content | Approximately 11% to 13% |
| Grain Type | Blend of short (Tandoori) and long (Sharbati) wheat grains |
| Recommended Uses | Bread, roti, bakery items, tandoor dishes |
| Shelf Life | 12 months under optimal storage conditions |
| Storage Conditions | Store in a cool, dry place away from direct sunlight |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The combination leverages the binding strength of Tandoori wheat with the soft texture of Sharbati wheat, resulting in versatile flour suitable for a range of baked goods with improved texture and consistency.
Yes, the inclusion of Tandoori wheat in the blend enhances dough elasticity and resilience, making it especially well-suited for tandoor-based flatbreads such as naan and roti.
The flour should be kept in a cool, dry place away from direct sunlight to maintain its freshness and nutrient content for up to 12 months.
Absolutely. This wheat flour is milled for consistency and comes in bulk packaging tailored to meet the requirements of commercial bakeries and food processing units.
Generally, Sharbati wheat has a higher protein content contributing to a softer texture, while Tandoori wheat has a moderate protein level enhancing dough strength; the blend balances these properties for optimal performance.
Country Of Origin: India
