Organic Wheat and By Products
Wheat is a type of grass grown all over the world for its highly nutritious and useful grain. It is one of the top three most produced crops in the world, along with corn and rice. Wheat has been cultivated for over 10,000 years and probably originates in the Fertile Crescent, along with other staple crops. A wide range of wheat products are made by humans, including most famously flour, which is made from the grain itself.
If flour is made solely from the endosperm, it is known as white flour. If the germ is ground as well, the product is called germ flour. Flour that uses the whole kernel is called whole wheat. When making flour that doesn’t use the whole kernel, the bran and germ are processed and sold separately.
WHEAT FLOUR FOR BAKERY (BISCUITS)
As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It’s a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.
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WHEAT GRAIN (ALL COUNT)
Wheat Grain is a major staple food that provides about 20% of food energy and protein worldwide. Wheat is also an excellent energy source for farm animals
[tooltips content = ‘SPECIFICATION :
Protein:10.5-11.5% Min.
Moisture Content:10% Max.
Foreign Matter:1 % Max.
Test Weight:2.2kg % Max.
Style:Dried.
Wet Gluten:26-30% Min‘]NUTRITION VALUE[/tooltips]
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WHEAT FLOUR FOR BAKERY (BREAD)
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. Cake flour is a finely milled white flour made from soft wheat.
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WHEAT FLOUR FOR CHAPATI
his is the most common variety of wheat produced not just in India, but worldwide. It contains a lot of proteins and is suitable for making puffy flatbreads (chapati).
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WHEAT SEMOLINA
Semolina is the gritty, coarse, fibre-rich particle of wheat left behind after the finer particles of flour have passed through the bolting (refining) process.
[tooltips content = ‘Specification :
Protein:10.11-11.50%.
Moisture:11%.
Wet Gluten:28.00%-30.00%.
Dry Gluten :9%.
Ash:0.55%.
Mesh Size :5-14%.
Water Absroption:55-60%.‘]NUTRITION VALUE[/tooltips]
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BROKEN WHEAT (DALIA)
Description:Broken wheat is made from whole wheat and has high nutritional values including fiber that comes from the bran or husk of the wheat.Broken wheat or cracked wheat or couscous is made by milling whole raw wheat grains coarsely. Wheat is cleaned and husked and then processed to the required size. It is highly nutritious as it does not undergo refining.
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WHEAT FORTIFIED FLOUR
Fortification of wheat flour is a cost-effective public health intervention that can reduce Micro Nutrient Deficiencies (MNDs) and prevent birth defects such as Neural Tube Defects (NTDs) due to folic acid deficiency.
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WHEAT HUSK & BRAN
Wheat husk is a lignocellulosic waste product which is about 15–20% of wheat and some extents of wheat husk uses as cattle food and fuel. The bran is the hard outer layer of the wheat kernel, which is jam-packed with various nutrients and fiber.
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BROKEN WHEAT GRAIN (DALIA)
Broken wheat or cracked wheat or couscous is made by milling whole raw wheat grains coarsely. Wheat is cleaned and husked and then processed to the required size. however, is made from wheat kernels that are steamed and toasted before cracking, so they develop a rich, nutty flavour.
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