Frequently Asked Questions
Stone milling is a process where grains or other materials are ground using two large stones, typically a stationary base stone and a rotating top stone. The grain is fed between the stones and crushed or ground into flour.
Retains more nutrients:Stone milling preserves more of the grain's natural nutrients compared to modern milling methods.
Preserves flavor: Stone milling produces flour with a richer flavor profile because it does not generate as much heat as modern milling methods.
Versatility: Stone mills can grind a wide variety of grains, seeds, and other materials.
Fresher flour: Stone-milled flour is often milled on-demand or in small batches, resulting in fresher flour compared to commercially milled flour.
Preserves flavor: Stone milling produces flour with a richer flavor profile because it does not generate as much heat as modern milling methods.
Versatility: Stone mills can grind a wide variety of grains, seeds, and other materials.
Fresher flour: Stone-milled flour is often milled on-demand or in small batches, resulting in fresher flour compared to commercially milled flour.
Nutrient-Rich: Chakki atta retains the bran, germ, and endosperm of the wheat grain, making it rich in fiber, vitamins, minerals, and other nutrients.
Natural Flavor and Aroma: The stone milling process preserves the natural flavor and aroma of the wheat, resulting in a flour with a rich, nutty taste and pleasant aroma.
Coarse Texture: Chakki atta has a slightly coarser texture compared to commercially milled flour, giving it a rustic and hearty quality preferred by many for traditional Indian bread such as roti, chapati, and paratha
Natural Flavor and Aroma: The stone milling process preserves the natural flavor and aroma of the wheat, resulting in a flour with a rich, nutty taste and pleasant aroma.
Coarse Texture: Chakki atta has a slightly coarser texture compared to commercially milled flour, giving it a rustic and hearty quality preferred by many for traditional Indian bread such as roti, chapati, and paratha
Chakki atta milling can be considered more sustainable than some modern milling methods due to its lower energy consumption and minimal use of machinery. However, the sustainability of chakki atta milling can vary depending on factors such as the source of the wheat grains and the milling process used.
Chakki atta flour should be stored in an airtight container in a cool, dry place to maintain its freshness and prevent it from absorbing moisture. It can also be stored in the refrigerator or freezer for longer shelf life.
Texture: Semolina roasting process alter its texture, making it slightly crunchier and denser.
Color: Roasted semolina typically has a golden-brown color due to the roasting process. This color adds visual appeal to dishes.
Flavor: The roasting process imparts a slightly nutty flavor to roasted semolina, distinguishing it from regular semolina. This enhanced flavor profile adds depth to dishes and makes roasted semolina particularly suitable for savory preparations.
Nutritional Content: The nutritional content of roasted semolina is comparable to regular semolina since the roasting process does not significantly affect its nutritional profile. It remains a good source of carbohydrates, protein, fiber, and various vitamins and minerals.
Shelf Life: Roasting increases its shelf significantly by making infestation & rancid proof for a longer period of time.
Color: Roasted semolina typically has a golden-brown color due to the roasting process. This color adds visual appeal to dishes.
Flavor: The roasting process imparts a slightly nutty flavor to roasted semolina, distinguishing it from regular semolina. This enhanced flavor profile adds depth to dishes and makes roasted semolina particularly suitable for savory preparations.
Nutritional Content: The nutritional content of roasted semolina is comparable to regular semolina since the roasting process does not significantly affect its nutritional profile. It remains a good source of carbohydrates, protein, fiber, and various vitamins and minerals.
Shelf Life: Roasting increases its shelf significantly by making infestation & rancid proof for a longer period of time.
Multigrain atta is a type of flour that combines various grains, seeds, and cereals to create a blend that offers a wider range of nutrients and flavors compared to traditional whole wheat flour.
Swarna Multigrain atta is made with premium quality ingredients like Oats, Gram,Psyllium husk, Barley, Soy, Maize,Ragi etc.
Swarna Multigrain atta is made with premium quality ingredients like Oats, Gram,Psyllium husk, Barley, Soy, Maize,Ragi etc.
Durum atta is a type of flour made from durum wheat, which is a hard variety of wheat known for its high protein content and golden color. Durum Atta is commonly used in pasta making, Hearty breads etc. & for various culinary purposes.
Durum atta is made from durum wheat, while regular atta or whole wheat flour is typically made from common wheat varieties. Durum wheat has a higher protein content and a finer texture compared to common wheat, resulting in a different flavor and texture in the flour.
Swarna All- Purpose Flour (Maida) is made out of selected medium-hard wheat, making it suitable for Asian palate. It is a right fit for making plethora of savory & sweet dishes, making it truly multipurpose.
Toasted Chakki Atta is made by toasting the Chakki Atta with a unique heat treatment process, thus enhancing it's aroma and colour. It enables quick preparation of multiple dishes like 'Kadaprashad', 'Panjiri', 'Ladoo' etc and saves cost, energy & time.