Sooji is also known as Semolina is coarse/granulated wheat extracted after the milling of whole wheat. It is widely used for preparing ready-to-eat food items. Indian market hosts a variety of Semolina/Sooji. But, the one with standard-sized granules is the perfect choice for cooking as it can be further blended into finer particles as per the choice. Vikram roller flour mills produce supreme quality Sooji with the same nostalgic rustic taste and high nutritional value.
We use the best quality coarse flour to make Sooji which makes it the first choice for making delicacies like Upma, Halwa, Spaghetti, Pasta, Pudding, Rusk, Milk Toasts, etc. Be it any savory snack, Vikram roller flour mills Sooji is the homemaker's first preference. Keep your family coming back for more and ensure their health with our one of the most loved products.
Best Suited to make
- Snacks like Samosa, Bhajiya, Jalebi, Spaghetti, Vermicelli, Macaroni, Pasta, etc.
- Upma, Halwa, Spaghetti, Pudding, Sooji halwa, Idlis, Rava Dosa, Uttapam, Mathari, Daal Bati, Fish fry, Rusk, and Milk Toasts.
Sooji Quality Parameters
Following are vikram roller flour mills Sooji quality parameters
Moisture (Maximum 14%):
Moisture represents the amount of water present in Semolina. Very-high or very-low moisture content deteriorates the quality of Sooji (Semolina).Vikram rollar flour mills ensures that it remains within 13-14% for best cooking experience.
Total Ash (Dry basis) (0.50%-0.58%):
Ash is the mineral material in Sooji. The ash content of any given flour or Sooji is affected primarily by the ash content of the wheat from which it was milled and its milling extraction.
Dry Gluten (6%-9%):
Dry Gluten, the protein component of sooji and 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 0.1%):
Sooji 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 sooji during storage. The higher it is, the poorer the quality of sooji (Semolina).
Water Absorption Percentage (50-60%):
Measurement of the water absorption (%) in sooji is necessary to assess the nature of the wheat flour, which is related to protein quantity and quality. Water absorption in Sooji is also important for the preparing various food items. The best WAP lies between 50-60%.
This parameter determines the number of insects present in sooji. Vikram rollar flour mills Sooji (Semolina) is insect & pest free outrunning its competitor products in terms of quality and taste.
Fine quality Sooji gives consistent Creamy color. Creamy color represents finest quality Semolina.
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.