Flour

Whole Wheat Flour: Aatachakki wheat flour is typically stone-ground from whole wheat grains, including the bran, germ, and endosperm. 

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.

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.

No Additives: Fresh Aatachakki Wheat Flour typically doesn't contain any additives or preservatives, ensuring a more natural and pure form of flour.

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.

Refined Flour: Maida is a refined wheat flour where the bran and germ are removed through a milling process, leaving behind the endosperm. 

Texture and Appearance: Maida is very fine and soft, with a powdery texture that is devoid of any coarseness. 

Gluten Content: Maida has a high gluten content, which provides elasticity and structure to dough, making it suitable for producing lighter and fluffier baked goods.

Versatile Usage: It is widely used in Indian cuisine for making a variety of dishes such as naan, bhaturas, samosas, pastries, cakes, biscuits, and other baked goods.

Baking Properties: Maida results in baked goods with a softer texture, finer crumb, and a lighter appearance due to its ability to hold air and expand during baking.