Description

A soft textured, milky white in color, aromatic, having protein content of >10% and gluten content of 9% (Which is sufficient to make dough) are characteristics of “Morarka Wheat Tandoori Atta”. The quality of the wheat grain is such that 70% of flour particles passes through + .1mm – 0.2 mm sieve. The extraction efficiency is approximately 70% which is suitable for fermented and non-fermented products. It has good stretchability and spreadability, which are required for making good chapattis. The quality of the flour is such that it puffs up in little time during baking or roasting. Due to excellent opening elasticity, dough acquires optimum spreading capacity. Thus, we found that fine, soft and crumbly textured Roti & Bhatura made from this Atta makes a good market for itself in the Restaurant & Hotels.