NON-GMO, Natural, Organic, Whole Wheat Flour Supplier, Wheat Flour Exporter, Wholemeal Flour, Wheat Atta, Chapati Flour Supplier | Origin- India, USA, Europe, Russia, Ukraine, etc.
[Season 2022-2023 production available]
A-1 OVERSEAS is the leading Indian supplier, and exporter of NON-GMO, Natural, Organic Whole Wheat Flour, Wheat Atta, Chapati Flour, and Wholemeal Flour with origins in India, Russia, Ukraine, South & North America, Europe, etc.
What is Whole Wheat Flour? Why it's called Whole Wheat Flour? Why this wheat flour is called Whole Wheat Flour?
Answer: Whole Wheat Flour is that kind of Wheat Flour (powdery substance), which is obtained by only grinding the complete, entire, whole grains of wheat or complete/whole wheat berries, and the brans & germs are not removed from it.
It's called "Whole" Wheat Flour because nothing is removed, refined, filtered after grinding the grains, berries of the wheat. The word ‘Whole’ is used to describe, as it includes every aspect of the grain, meaning the bran, germ and the endosperm.
What is White Whole Wheat Flour?
Answer: In the United States, White Whole Wheat Flour is flour milled from hard white spring wheat and contains bran and germ.
In the United Kingdom and India whole-wheat flour is more commonly made from white wheat instead of hard winter red wheat, as in the United States.
source: wikipedia
What is ASH in Wheat Flour? What Does Ash in Food Mean?
Ash refers to the inorganic material, such as minerals, present in food. It is the portion of the food or any organic material that remains after it is burned at very high temperatures. Some minerals are essential to a healthy diet (for example, calcium, phosphorus, potassium and sodium), whereas others can be toxic (lead, mercury, cadmium and aluminium). The quality of many foods depends on the concentration and type of minerals they contain, including their taste, appearance, texture and stability.
Specifications of NON-GMO, Natural Whole Wheat Flour
Specifications of NON-GMO, Natural Wheat Atta, Ata Flour, Chapati Flour
Characteristics of NON-GMO, Natural Whole Wheat Flour
Specifications(%)* ->Level
Characteristics(%)*->Level
Ash(%)- 1.3-1.68 max.
Protein(%)- 10.6-12% max.
Dry gluten(%)- 9-9.9 max.
Ether extractives(%)-2.3
Crude fiber(%)- 2-2.25 max.
Alcoholic Acidity- 0.08% max
Acid Insoluble Ash- 0.08-0.1% max
Starch-(%) 54.5
Damaged starch(%)-14.5
Water-absorption capacity required to prepare chapati dough of optimum consistency(%)- 73.5
Grade: Top Quality, A-grade
Style: Fresh
Moisture: 11-11.5 % max.
Additives: none
Texture: Soft
Color: Creamy white
Shelf Life: 18 Months average
Fineness (%)-99
GMO- Free from GMO
Nutritional Specifications-
Carbohydrates- 73.0 gms
Fats- 1.70 gms
Fibers- 11.0 gms
Minerals- 1.80 gms
*- Values are the average of 18 samples and are expressed on a 14% moisture basis.
Packaging & Delivery of Whole Wheat Flour, Atta
Packaging Details:
Packing : 25 / 50 kg pp bag with liners, paper bags. and 3p/4p/5p/200g/ 250g/500g/1kg/10kg/20kg Bag also available.
Printing Bag: As per the buyer's requirement
Port: Any Safest Port In India
1 x 20 Ft Standard Container Loads 24 MT.
1 MT = 20 sacks x 50KG BAG
Total: (480 sacks x 50KG Bags) / 20 FT container
We take care of proper Fumigation of the container to protect the shipment from insects.
We put Silica gel inside the container to prevent moisture.
We select thick bags material to protect the flour from outer weather conditions.
We can also make available plastic covering inside the container to prevent seawater access to the flour bags.
These options depend on clients’ demands, and at clients' accounts.
Inspection, Certification available at the loading port:
SGS, Bureau veritas, Phyto Sanitary, etc. as per clients' requirements
Specifications of NON-GMO, Natural Whole Wheat Flour (aestivum) suitable for chapati making
Characteristics of NON-GMO, Natural Whole Wheat Flour (aestivum) suitable for chapati making
Specifications ->Level
Characteristics->Level
Ash (%)- 1.2–1.5
Protein (%)- 9.0–10.5
Sedimentation value (ml)- 25–35
Pelshenke value (min)- 120–150
Total sugars (%)- 2.5–4.0
Diastatic activity (mg/10 g flour)- 250–375
Damaged starch (%)- 16–18
Water-absorption capacity, required to prepare the dough of optimum consistency (%)- 72–78
Indian Organic Whole Wheat Flour, Wheat ATTA, CHAPATI FLOUR Specifications
What is Resultant Atta?
Are Wheat Atta, Chakki Atta, and Resultant Atta different flours?
How Wheat Atta, Chakki Atta, and Resultant Atta are different?
Answer: Atta and Resultant Atta are the products obtained by milling or grinding wheat. Atta as defined in the Rules is the direct product obtained by milling or grinding the wheat. The Resultant Atta is not directly obtained merely by milling or grinding the wheat. It is obtained generally in the process of preparing the Maida or Suji or Rawa. In other words, what remains out of preparing the Maida and Suji from wheat is the Resultant Atta. It is the milling product that is obtained after the removal of pure maida and bran during the regular wheat milling process. Atta and Resultant Atta are not the same things just as Maida or Atta or Suji or Rawa are not the same things. (source)
Resultant atta (produced by blending various flour streams in roller mills) contained less protein, ether extractives, and ash than whole wheat flour (atta) produced in a chakki (disc mill). The starch damage in whole wheat atta (13.3-19.1%) was nearly double than that in resultant atta and indicated greater severity of grinding in chakki. The chapatti water absorption, as well as farinograph water absorption and dough development time, were significantly higher for chakki atta. Dough based on resultant atta had higher resistance to extension and extensibility than dough based on atta. Chapattis made from chakki atta were better than those from resultant atta, in eating quality and flavour. (source)
Comparison of Specifications of Whole-Wheat Flour and Resultant Atta.
Comparison of Characteristics of Whole-Wheat Flour and Resultant Atta.
The higher water absorption capacity of whole-wheat flour is attributed to its greater damaged starch content. The resultant atta has 1.5 times as much thiamin and riboflavin and twice as much niacin as that of whole-wheat flour. (See NIACIN | Properties and Determination; RIBOFLAVIN | Properties and Determination; STARCH | Structure, Properties, and Determination; THIAMIN | Properties and Determination.)
Whole-wheat flour, obtained from medium-hard aestivum wheat, and with the quality characteristics listed in Table 2, is suitable for chapati-making. The dough should show an alveograph stability value of 100–200 mm, a strength of 15–20 × 10−4 m2, and an extensibility of 0.20–0.27 m. source: sciencedirect
What is Wheat Atta, Atta Flour, Chakki Atta?
Answer: Atta/Ata (Urdu: آٹا; Hindi: आटा, Bengali: আটা, romanized: Āṭā) or Chakki Atta is wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread flour in the Indian subcontinent. source: wikipedia
What is Chapati Flour, Roti Atta, Roti Flour?
Answer: Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in East Africa) chapo, and (in the Maldives) roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parata/paratha, and are cooked on a tava (flat skillet).
It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world. Chapatis were also introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean islands. source: wikipedia
Thus the Wheat Flour used to make Chapati, Roti is also called as Chapati Flour, Roti Atta, Roti Flour in day-to-day life.
Specification of Super Tandoori Atta
Moisture- 12-13%
Total Ash- 1.4-1.6 % Max
Water Absorption- 60-62%
Gluten- 10-11%
Crude Fiber- 1.1-1.35%
Alcoholic Acidity- 0.08-0.085% max.
Acid Insoluble Ash- 0.02-0.03% max.
Protein- 10.5-11.25% max.
What are the types of Wheat Flour? How many types of Wheat Flour are there?
Answer: Few well-known types of wheat flour are mentioned below-
Whole Wheat Flour
Chapati Flour
Wheat Atta Flour
All-Purpose Flour (Multipurpose Flour)
Refined Flour
Semolina Flour
Durum Flour
Bread Flour
Cake flour
Pastry Flour
Whole Wheat Pastry Flour
Self-Rising Flour
Graham Flour
Bolted Flour (Reduced-Bran Wheat Flour)
Enriched Flours
Mixed Grains Flour
Gluten Flour
Stone-Ground Flour
Steel-Ground Flour
Note: For all the specifications mentioned in this web page, the actual test report may vary depending on several factors.
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