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Home » Products » Wheat Products » Indian Wheat

Indian Wheat

Indian Wheat
Indian Wheat
Product Code : 18
Product Specifications
  • Form
  • Grain
Product Description

We are excelling ourselves as a supplier by offering our clients the best quality Indian Wheat Grains. We procure this wheat from the dependable vendors of the market where it is sorted and cleansed at the hygienic laboratory under the supervision of the experts. It is extensively used in food industry for making cakes, breads, pizzas, pasta, desserts and many other dishes. We pack this Indian Wheat Grains in a tamper proof packaging and can be availed at a feasible price.


  • Rich source of energy
  • Naturally grown   
  • Longer shelf life

Indian Wheat




11.0% Min


12.0% Max

Test weight

70 min kg/HL

Gluten Dry Basis

7.50% Min

Gluten Wet Basis

23.0% Min

Foreign matter

1.50% Max

Falling Number

300 Min/sec


3.0% Max

Weevilled/Bored grains

1.0% max

Damaged grains

1.0% max

Other grains

1.0% max

Packing: In 50-60kg PP bags gross for net non uniform packing stuffed in to 20/40 FCLs. 

Further Details:

Indian Wheat is rich in protein and belongs to the aestivum mixture utilized by everywhere in the world for the making of breads that are baked good and are extremely soft and fluffy. The 100% percent whole wheat breads will result in good loaves. It is all due to its unique milling process that is different from the other processing of the of the world.

The milling process of Indian Wheat:

Indian wheat flour is largely ground in stone mills famed called as chakkis. Chakki is nothing but a couple of stones in which one is stationery and another one is a turning stone. Stone mills bring forth goodish heat that occurs due to friction. The heat origins what is called as Starch Damage. It also effects in appreciable damage to the protein if compared to other milling methods. The chakki atta is more preferable than the roller mill atta for the quality and taste sensation of the Roti/Chapati (plane and flat bread of India). Indian Atta is a much fine milled wheat flour that works superbly well for the making of Indian flat breads. The chakki is the most favored milling procedure for Indian breads. Stone grinding crack the starch sufficiently so as to release redundant sweetness while burning it slenderly so as to provide added flavor to Indian flat breads. Both techniques of milling generate the heat. The Roller mills make more heat than the chakki and due to this few of the nutrition and vitamins are gone. But it has little damage to the protein and starch of the flour as it shreds the flour into bantam particles. But Chakki modifies the starch (the power is intense) which is not great for western bread making but is of essence for Indian Bread Roti/ Chapati.

So what goes on in chakki milling?

Roller milling effects in 5% to 6% starch harm whereas chakki milling results in 11% to 13% of damage in starch. It is essential to keep protein in the flour on a common account for 10% of flour weight, but 70% is starch. Its equally crucial like the protein. It's essential to understand that they sort for more than 50% of the dough amount. It is also important to know that it works with the protein chain when settled to tenderize it. After being baked, the starch assimilates the water and gets fat or puffed. The moisture soaking up action occurs more in chakki flour than in average whole wheat flour. What it means that you need to change the liquid ingredients of the recipe as nearly all the directions for whole wheat bread utilize traditional wheat flour. Due to this starch gets damaged and protein is lost, breads prepared with 100% chakki atta is thick and baked.


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