Suji (Semolina) used for making various dishes normally prepared from rice and wheat e.g. bhakri balls, bhat, Puri (Pani Puri, Chat) etc. It is popularly used in making sweet dish known as ‘Suji Ka Halwa’ and preparing upma. It is widely used in making many snacks items as well as many Indian dishes as an important ingredient. Suji and flour can be obtained from wheat, jowar, bajra, ragi and other grains.

Soya flour is made from whole soybeans that have been roasted and ground. Soy is a stable food of great nutritional value. Soyabean flour contains high protein and is usually mixed in with whole grain flours in many recipes. Use soyabean flour in home cooking for a delicious, to get a little more soy in the diet. A small amount of soya flour is often added to commercially prepare baked goods because it makes a moist, tender product with long shelf life, Soyabean flour is useful for the taste, texture, or appearance.

Ingredients: Soya bean

Raagi is a kind of millet. It contain high protein. Raagi flour has advantages of slow digestibility and high calcium content. High-protein biscuits made with ragi flour. The white grain variety of ragi have more thiamine and protein. Raagi flour is used in the preparation of rotis, dosa, porridge, and other foods. Raagi flour is also known as Kurakkan flour in Karnataka, India.

Ingredients: Raagi ( a kind of millet)

Wheat coarse flour is high in nutrients. Special wheat flour is milled from the endosperm part of the wheat kernel. It is suitable for all cooking and baking. It is also called all-purpose wheat flour or special wheat flour. The protein content of special wheat coarse flour is about 12 %. We utilize best type and quality of wheat to make wheat coarse flour. Wheat coarse flour is mainly used to prepare popular Indian recipes such as Ladu, Lapsi, Dal Bati, Bhakhari and various other uses in which wheat coarse flour is widely used.