Stone-ground wholemeal wheat flour, of amber-coloured. It is carefully ground using the modern chakki techniquei

Rich in fibre that facilitates digestion, and protein that strengthen the body.

Versatile product ideal for preparing a wide range of foods. Perfect for preparing bread typical of Indian and Pakistani culture. The dough absorbs more water, so your rotis and chapatis stay soft for longer.

Mix of flours from different stone-ground cereals, including soya, red millet, oats, chickpeas, sorghum and maize. It is stone-ground from whole grains of the best quality and contains all the natural goodness of the whole grain.

Rich in protein and fibre. Ingredients: Ingredients: Wheat flour type 2, micronised toasted soy flour (9%), wheat fibre, wholemeal oat flake flour (5%), red millet flour (4%), chickpea flour (3%), sorghum flour (3%), maize flour (3%).

Multi-grain blend, ideal for the preparation of CHAPATI, a
typical bread in Indian and Pakistani culture. To be used 100%.

Flour obtained by milling soft wheat but without completely stripping it of cruscal elements, leaving the product unrefined.

It is a fiber-source flour with valuable nutritional properties that has much better workability than whole-wheat flour. A good compromise for natural breadmaking.

A versatile product that is ideal for bread making, typical of Indian and Pakistan culture. Suitable for mixing with our whole wheat and “type 1” whole wheat flours. It is the main ingredient for the preparation of CHAPATI, of ROTI and Naan bread, typical of Indian and Pakistani culture a typical bread of Indian and Pakistani culture.