Flagship
Chikki Atta
(for refined flour)
This type of flour is suitable for producing robust bread varieties such as baguettes, ciabatta, or traditional Turkish hard-crusted breads.
Packaging: Available in 25kg or 50kg bags, often in moisture-proof polypropylene packaging.
This flour is ideal for traditional Indian flatbreads such as roti, paratha, and chapati, ensuring softness, pliability, and the ability to puff during cooking. It is also suitable for tortillas or other unleavened bread varieties.
| Protein Content: | 9-12% (on a dry basis) (Lower protein compared to bread flour, ensuring softer, pliable dough) |
| Gluten Content: | 24-30% (wet gluten) |
| Moisture: | ≤ 13.5% |
| Ash Content: | 0.45-0.65% (on a dry basis) (Lower ash for whiter flour, though whole wheat variants may have higher ash content) |
| Starch Damage: | 6-8% (Optimal for water absorption and dough handling) |
| Water Absorption: | 58-62% (using Farinograph) |
| Dough Stability: | 5-8 minutes (Farino) |
| Extensibility P/L Ratio: | 0.5-0.7 (Alveograph; softer, more extensible dough) |
| Energy Value (W): | 160-220 J (Alveograph; moderate dough strength for flatbreads) |
| Total Plate Count: | ≤ 10,000 CFU/g |
| Yeast and Mold: | ≤ 100 CFU/g |
| Coliforms: | ≤ 10 CFU/g |
| Pathogens: | Absent (Salmonella, E. coli, etc.) |
| Particle Size: | Medium-fine to fine; around 80-90% passing through a 180-micron sieve (Ensures smooth dough without grittiness) |
| Color: | Creamy white or light brown (depending on whether refined or whole wheat flour is requested) |
| Whiteness Index: | 60-70% (for refined flour) |
| Additives: | Typically no additives; if enriched, vitamins (B-complex) and minerals (iron) may be added. |
| Packaging: | Available in 25kg or 50kg bags, often in moisture-proof polypropylene packaging. |
This flour is ideal for traditional Indian flatbreads such as roti, paratha, and chapati, ensuring softness, pliability, and the ability to puff during cooking. It is also suitable for tortillas or other unleavened bread varieties.