OUR PRODUCTS
FINE WHEAT FLOUR
(PLAIN ATTA)
Fine flour is the finely sifted flour which is used for making chapatis, tandoori chapatis, and parathas. Our fine flour is filled with iron and Vitamin B and is made under careful inspection to ensure that each grain gives out the maximum amount of goodness and nutrients for a healthy meal.
11.5% - 13%
Moisture
1.5% - 1.6%
Ash
0.03 - 0.035
Acid Insoluble Ash
.08% - .09%
Alcoholic Acidity
22% to 24%
Gluten
50% to 55%
Water Absorption
1.35% - 1.45%
Crude Fiber
12.5% - 13.512%
Crude Proteins *5.70N
13% - 13.2%
Crude Fats *6.25N
Creamy White
Colour
BAKING FLOUR
(MAIDA)
Our baking flour is made with a high level of nutrients and vitamins, and in the absence of any harmful additives to ensure that the product we provide has health benefits. We work hard to mill the baking flour to an extremely fine texture so it can be used for baking a variety of items. Our baking flour can be used for making bread, cakes, cookies, buns, pizza, noodles and more.
13 % -13.5 %
Moisture
0.5 - 0.55 %
Total Ash
0.015-0.02
Acid Insoluble Ash
0.02%-0.03%
Alcoholic Acidity
28% - 30 %
Gluten
Min.60%
Water Absorption Power
23ml - 24ml
Sedimentation Value
2.5mg - 3.5mg
Maltose Value
12 % - 13 %
Protein Crude
Max. 2.5% - 3%
Crude Fiber
Creamy White
Colour
SEMOLINA
(SUJI)
Semolina flour is a coarse flour made by sifting the wheat bran and flour, separating the semolina particles from the bran. It is then ground into flour that can be used to make both sweet and savory dishes such as semolina (suji) halwa, pasta, and couscous.
0.8% to 0.9%
Ash
12% - 13%
Protein
13% - 14% Off white to yellow
Moisture Color
WHEAT BRAN
(CHOKER)
Bran is made from the outer coat of wheat. Bran produced by E & U Foods is specifically made to cater to the nutrient requirements of a health-conscious diet. Our manufacturing process ensures that our bran is full of fiber and also rich in plant compounds and minerals.
2.5%
Fiber Crude
11% - 13%
Protein
13% - 14%
Moisture
WHOLE WHEAT FLOUR
(CHAKKI AATA)
We make our whole wheat flour by grinding the whole grain of wheat to keep all its fiber, proteins, and minerals intact. This type of flour can be used in making breads, and other baked goods.
11.5% - 13%
Moisture
1.6% - 1.7%
Ash
0.08 – 0.10%
Acid Insoluble Ash
0.08% - 0.09%
Alcoholic Acidity
23% to 24%
Gluten
60% to 70%
Water Absorption
2.3% - 2.5%
Crude Fiber
11% - 12%
Crude Proteins *5.70N
Creamy White
Colour
