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All-purpose flour is made from a blend of soft and hard wheat, while whole wheat flour is made from grinding the entire wheat kernel, including the bran and germ. Whole wheat flour is higher in fiber and nutrients compared to all-purpose flour.
Gluten-free flour can be used for various types of baking, but it may not yield the same results as traditional flour due to the absence of gluten. It's important to follow recipes specifically designed for gluten-free flour to ensure successful outcomes.
Some common types of specialty flours include rice flour (for gluten-free baking), coconut flour (high in fiber and suitable for grain-free recipes), and chickpea flour (great for savory dishes like socca and pakoras). Each type of specialty flour has unique characteristics and uses.










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