Zhengzhou Double-lion Grain & Oil Machinery Co., Ltd.

What is Atta? Atta is a type of whole meal flour, or pulverized whole wheat, that is used in Indian chapati, puri, phulka, tandoori roti, and north Indian parotta.  It is  also  an important ingredient in Indian Kitchen. The atta wheat flour helps you to prepare traditional Indian flat breads like Roti, Naan, etc. Most atta is milled from hard wheat varieties, also known as  durum  wheat, that comprise 90% of the Indian wheat crop, and is more precisely called durum atta.   Hard wheats have a   high  gluten  content, which provides elasticity, so doughs made out of atta flour are strong and can be rolled out very thin. Color of Atta Atta is brown in color as it is derived from the complete wheat kernel with bran. Atta has gluten, that provides possessing and extensibility properties. It’s the gluten in the  atta  that helps in the rolling of chapathis. Origin  of Atta Atta is from India. The wo...

Types of Flour The harder the wheat, the higher the protein content in the flour. Soft, low protein wheat are used for cakes, pastries, cookies, crackers and Oriental noodles, while hard, high protein wheat make excellent breads and quick breads. Durum is used in pasta and egg noodles. White flour: The finely ground endosperm of the wheat kernel. All-purpose flour : White flour milled from hard wheat or a blend of hard and soft wheat. It gives the best results for a variety of products, including some yeast breads, quick breads, cakes, cookies, pastries and noodles. All-purpose flour is usually enriched and may be bleached or unbleached.  Bleaching will not affect nutrient value.  Different brands will vary in performance. Protein content varies from 8-11 percent. Bread flour:  White flour that is a blend of hard, high protein wheat and has greater gluten strength and protein content than all-purpose flour. Unbleached and in some cases conditioned with asco...