All Purpose Flour / 1kg

All Purpose Flour, crafted from high-quality wheat to meet all your cooking and baking needs. This finely milled flour is suitable for a wide range of recipes, from breads, cakes, and pastries to chapatis, parathas, and savory dishes, making it a kitchen essential.

With its balanced protein content, our All Purpose Flour provides the perfect combination of strength and tenderness, allowing doughs to rise beautifully and baked goods to achieve a soft, fluffy texture. Its smooth consistency blends seamlessly into batters and doughs, ensuring even cooking and delicious results every time.

Made from 100% pure wheat with no artificial additives or preservatives, this flour offers natural quality, reliability, and wholesome nutrition. Whether you are a home cook or a professional baker, our All Purpose Flour is your go-to ingredient for consistent, high-quality culinary creations.

Appearance

The flour has a light brown color. It's not white like maida. You'll see tiny dark specks throughout. Those are pieces of bran. The texture looks slightly coarse when you pour it out. It's finely ground but not powder-fine. The color tells you it's real whole grain.

Texture

The flour feels soft but slightly grainy between your fingers. It's not silky smooth like white flour. When you knead dough with it, it feels more substantial. The dough is softer and easier to work with than you might expect. It holds together well. The final texture in rotis is soft but with more body.

Flavor

The taste is wheaty and slightly sweet. You can actually taste the grain. It's not bland like white flour. There's a natural nuttiness to it. When you cook with it, your kitchen smells like fresh bread. The flavor is what wheat is supposed to taste like.

Aroma

Fresh whole grain flour smells earthy and wholesome. When you open the bag, you smell wheat. Not a strong smell, but a clean grain scent. When you cook with it, the aroma gets stronger. Rotis smell amazing. Bread smells like a bakery. It's the smell of real food.

Versatility

Make soft rotis and chapatis for daily meals. Cook thick parathas for breakfast. Bake whole wheat bread at home. Use it for pizza dough. Make healthy muffins and cakes. Cook traditional halwa. Use it for coating cutlets before frying. Make pasta from scratch. Bake cookies and biscuits. Use it for thickening curries and gravies. Make dumplings and momos.

Precaution

Store in an airtight container in a cool, dry place. Whole grain flour doesn't last as long as white flour. Use within 2-3 months for best freshness. If you see any moisture or smell anything off, don't use it. Keep away from heat and sunlight. Don't store near strong-smelling foods. Check for bugs occasionally if you live in humid areas. Refrigeration extends its life if you buy it in bulk.

FAQs

Q: Why do my rotis come out hard with whole wheat flour?

A: You might be using too little water or over-kneading. Whole wheat needs more water than white flour. Knead until just smooth, not too much. Let the dough rest covered for at least 20 minutes. Roll them thinner. Cook on high heat quickly. These tricks make soft rotis every time.

Q: Can I use this for making cakes?

A: Yes, but cakes will be denser and darker. For light cakes, mix half whole wheat and half white flour. Add extra moisture like yogurt or applesauce. Whole wheat cakes taste nuttier and more wholesome. They're healthier but different from white flour cakes. Adjust your expectations.