Processing of Vikram Mills fresh wheat flour or Atta begins with picking the best-quality wheat grains. Numerous quality checks, washing, and filtration ensure the cleanest wheat before stone grinding it. Our wheat flour is neither too coarse nor too fine, representing the best consistency required for wheat flour. Maida content in wheat flour is zero, and Vikram roller flour mills atta can be easily differentiated by its taste, softness, sweet aroma, and fluffiness.
- Baked items like Cakes, Biscuits, Muffins, PanCakes, etc.
- Snacks like Samosa, Bhajiya, Jalebi, Spaghetti, Vermicelli, Macaroni, Pasta, etc.
Vikram Roller Flour Mills Types of Wheat Flour
At Vikram Roller Flour Mills we produce two major types of wheat flour (Atta);
Vikram Mills Chakki atta contains higher bran and fiber content and is perfect to be used for Chapatis, Naans, Paranthas, and Pooris.
Our Mill Atta contains a lesser amount of fiber and bran, making it easier to digest and light on the diet.
Both the type of flours come in Branded and Non-branded packaging.
Fresh chakki atta Quality Parameters
Following are vikram roller flour mills Fresh chakki atta quality parameters
Moisture represents the amount of water present in wheat flour. Very-high or very-low moisture content deteriorates the quality of wheat flour (Atta). Vikram rollar flour mills ensures that it remains within 13-14% for best cooking experience.
Total Ash (Dry basis) (Less than 2%):
Ash is the mineral material in flour. The ash content of any given flour is affected primarily by the ash content of the wheat from which it was milled and its milling extraction.
Dry Gluten (6%-10%):
Dry Gluten, the protein component of flour which gives the dough elasticity and strength, can be defined as the rubbery mass that remains when wheat dough is washed to remove starch granules and water soluble constituents.
Alcoholic Acidity (Less than 0.18%):
Flours when stored for long, undergoes various types of deterioration, which in turn gives high values for alcoholic acidity, hence, alcoholic acidity is an index of deterioration of flour during storage. The higher it is, the poorer the quality of atta.
Water Absorption Percentage (60-65%):
Measurement of the water absorption (%) in wheat flour is necessary to assess the nature of the wheat flour, which is related to protein quantity and quality. Water absorption in wheat flour is also important for the process of precise breadmaking. The best WAP lies between 60-65%.
This parameter determines the number of insects present in the flour. Vikram rollar flour mills Chakki & Mill atta is insect & pest free outrunning its competitor products.
Pure Atta gives consistent white color. White color represents finest quality Atta.
Globally, wheat is the leading source of vegetable protein in human food, having higher protein content than other major cereals such as maize (corn) or rice.