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Fresh Aatachakki Wheat Flour

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Minimum Order Quantity:1

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Country Of Origin : India

Fresh Aatachakki Wheat Flour refers to flour produced from whole wheat grains using a traditional stone mill known as an "Aatachakki" or flour mill. This flour is milled using a more traditional method, typically in local mills or households, to produce whole wheat flour that retains the natural nutrients and fiber present in the wheat grain.

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    Key Attributes of Fresh Aatachakki Wheat Flour:
    1. Whole Wheat Flour: Aatachakki wheat flour is typically stone-ground from whole wheat grains, including the bran, germ, and endosperm. This process preserves the nutritional content, fiber, and natural oils present in the wheat grain.
    2. Nutritional Benefits: It retains higher nutritional value compared to commercially processed flour due to the presence of bran and germ, containing essential nutrients like fiber, B-vitamins, minerals (such as iron and magnesium), and antioxidants.
    3. Texture and Taste: Stone-ground flour may have a slightly coarser texture compared to industrially processed flour, offering a more rustic feel and sometimes a nuttier flavor due to the inclusion of the bran.
    4. No Additives: Fresh Aatachakki Wheat Flour typically doesn't contain any additives or preservatives, ensuring a more natural and pure form of flour.
    5. Traditional Milling Method: The flour is produced using traditional stone mills or chakkis, which grind the wheat grains at a slower speed, retaining the integrity of the grain and preserving its natural properties.
    6. Versatile Usage: This flour is commonly used in making traditional Indian flatbreads like chapatis, rotis, and parathas, as well as other baked goods.
    7. Local Production: Often, Aatachakki wheat flour is milled locally in small mills or households, providing consumers with fresh flour produced in small batches.
    Fresh Aatachakki Wheat Flour is favored for its retention of natural nutrients, fiber, and taste, making it a preferred choice for those seeking whole wheat flour with minimal processing and maximum nutritional