| WHEAT PRODUCTS |
Suchi Fresh
At Suchi Fresh Flour, we not only believe in giving you quality flour but also consistent and efficient service. Since we have more than fifty bakeries all over India, we understand the need of product specific flour and thus provide specially prepared flour for bread, cakes and biscuits. Bread King Flour is our latest ground breaking product, made for the perfect bread. With customer's requirements being our priority, a bag of Suchi Fresh Flour is an amalgam of quality and purity with a customised touch.
Products
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| Multi-Purpose Flour Our #1 Flour for Bakers Moisture (max)=14% Gluten = 10(+/-2), T.Ash=0.5(+/-0.1), FN=250(+/-30 sec), WAP=62.0%(+/-2) WType = Hard Wheat | Noodle Flour Specially made for noodles Moisture (max)=14% Gluten = 9(+/-1), T.Ash=0.4(+/-0.1), FN=280(+/-30 sec), WAP=53.0%(+/-2.0) WType = Hard Wheat | Cake / Pastry Flour Makes soft and flully cakes Moisture (max)=14% Gluten = 8(+/-2), T.Ash=0.4(+/-0.1), FN=470(+/-30 sec), WAP=53.0%(+/-2) WType = Soft Wheat |
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| Biscuit Flour For crisp biscuits Moisture (max)=14% Gluten = 8(+/-2), T.Ash=0.6(+/-0.1), FN=260(+/-30 sec), WAP=57.0%(+/-2) WType = Hard Wheat | Super Patent Bread Flour The Baker's Perfect Campanion Moisture (max)=14.0% Wet Gluten = 35(+/-2), Dry Gluten = 12(+/-1), Ash=0.41(+/-0.1), FN=250(+/-30 sec), WAP=65.0%(+/-2) WType = Hard Wheat (Sharbati Wheat M.P.) | Multigrain Flour Scientifically Processed, Value Added Pack |
1. Produces dough with high water holding capacity (WAP increases by 3-4%) 2. Higher Yield due to more water absorption. 3. Reduces staling rate and enhances shelf life. 4. Product remains moist for longer period. (Moisture content of the bread remains constant for more than 60 hours.) 5. Enhances Crumb Characteristics and improves chewing quility.
Economical Advantages :1. Product yield increases by 3-4.5% 2. Use of GMS can be discontinued and thus saving considerable amount on raw material. 3. Use of Oil can also be reduced as the water retention and staling function are already improved by our BREAD FLOUR.
Premium Hard WheatSuchi Fresh Flour begins with the highest grade hard wheat; it's more expensive than soft wheat. We select it especially for its baking properties. The difference shows in the unmatched texture, taste and volume of everything you bake. Breads rise higher, cakes are more moist.
More ProteinHard wheat contains more protein than soft wheat. As a result, Suchi Fresh Flour contains more protein than ordinary Indian flours. Bread bakers know that protein equals gluten, the magical elastic substance that makes bread rise. That's why our flour performs so well for yeast breads. Protein also retains moisture. And that's why anything baked with Suchi Fresh Flour -- bread, cakes or cookies stays fresh longer. Careful Milling
Our protein - rich hard wheat is ground to the narrowest tolerances in the milling industry. We allow a variance of only 1% in protein contents and 0.1% in ash content. Bakers can depend on Suchi Fresh Flour for consistent performance no matter where or when the flour is purchased. Batter by Nature
Suchi Fresh Flour contains no bleach, no bromate, no chemicals of any kind. We know that amber waves of grain weren't meant to be turned bright white. So we say no to the bleach. Because of the wheat we select and the way we mill it, our flour is naturally strong in protein. So we say no to the bromate too. The only hidden ingredient in a bag of Suchi Fresh Flour is our commitment to purity. And that's an ingredient we hope you don't mind adding.