Pav and bread flour
Full volume, short or long.
A strong bakery flour that keeps its rise from quick no-time doughs to long sponge-and-dough methods. Proven daily in our own test bakery.
- Goan poi
- Pav
- Sandwich bread
- Buns
- Rolls
100% whole wheat atta for breads
Is your brown bread really brown?
FSSAI standards are clear: brown bread needs at least 50% whole wheat flour, and whole wheat bread at least 75%. Ours is 100%, so your label is always on the right side of the rule.
Brown bread: at least 50% whole wheat flour.
Whole wheat bread: at least 75%.
Mostly maida, browned with caramel colour.
The loaf looks brown, but the label may not meet the standard.
Our 100% whole wheat atta for breads.
Made for bread making, so a true whole wheat loaf is easy.
- Whole wheat bread
- Buns
- Pav
- Rusk
- Pizza bases
Wafer biscuit flour
Thin batter. Even wafers.
The batter stays thin at normal water levels, so it spreads across the whole plate, bakes faster and gives even, crisp sheets.
- Cream wafers
- Wafer rolls and sticks
- Ice cream cones and cups
- Wafer biscuits
- Thin crisp batters
Cake flour
Taller cakes. Whiter crumb.
A specially treated soft wheat flour for cakes. High-ratio cakes rise taller, with a fine, even, white crumb, and stay soft for longer. It works in your current recipe.
- High-ratio cakes
- White layer cakes
- Cake premixes
- Sponge and fruit cakes
- Cookies and biscuits
- Pancakes and waffles
- Batters
Specialty flours, answered.
Will our bread flour hold up to long fermentation?
Yes. Its gluten is strong and extensible enough to keep full volume from quick no-time doughs to long sponge-and-dough methods. We prove it every day in the test bakery at our Dhule flour mill, where bread and pav are baked and measured for oven jump, weight and volume.
Brown bread or whole wheat bread: what is the difference?
Under FSSAI standards, brown bread needs at least 50% whole wheat flour, and whole wheat bread at least 75%. Some brown breads borrow their colour from caramel instead. Our atta for breads is 100% whole wheat, so a bakery can bake the real thing.
What makes our wafer biscuit flour different?
Less damaged starch. It drinks less water, so the batter stays thin and free-flowing at a normal water level, spreads across the whole wafer plate and bakes into even, crisp sheets with less water to drive off.
What does our cake flour do for a cake?
It is specially treated for cakes. High-ratio cakes rise taller, with a finer, whiter crumb, and stay soft for longer. It replaces your current cake flour directly; we suggest a small trial batch first.
I buy for my business
Quotes, samples and spec sheets
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Sell Bahut Badiya in your town
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Or fill in the form →Nashik
Kalantri House, Shivaji Road,
Near Nashik Road Post Office,
Nashik Road, Nashik 422101
Jalgaon
Vishwabharati Foods Pvt Ltd,
E-21, MIDC,
Jalgaon 425003
FSSAI Lic. No. 11517031000348
Open in Google MapsDhule flour mill
Vishwabharati Foods Pvt Ltd,
D-37, Additional MIDC, Awdhan,
Dhule 424006
FSSAI Lic. No. 11517030000197
Open in Google MapsRamnath Jagannath and Co.
Shivaji Road,
Nashik Road,
Nashik 422101