Kohinoor Feeds & Fats Ltd.

MIDC, Nanded, Maharashtra

Indian Wheat Flour (Maida) is made from the endosperm and it is developed from (the starchy white part) of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter).[3] Although naturally yellowish due to pigments present in wheat, maida is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents.

While it is milled from winter, and wheat that has a high gluten content, heat generated during the milling process results in denaturing of the protein, limiting its use in the preparation of leavened breads.

Maida is used extensively in Central Asian and South Asian cuisine. Flatbreads such as Naan and Tandoori Roti are made using maida. Bhatoora is a fluffy, deep-fried, leavened bread made with maida and yogurt.

toasted - food grade is obtained from indian non gmo clean, healthy golden yellow soyabean seeds by the process of dehulling, flaking, extracting, desolventizing toasting and grinding in a pneumatic mill to requisite particle size to get a fine powder of creamish yellow color.

defatted soya flour toasted - food grade is a high protein, low in fat product, maintains the balance of essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 50% much higher than the other grains. The soya flour contains high quality protein which is an excellent source of iron, calcium b-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends by heating soybeans with varying degrees of heat the antinutrients are inactivated achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other proteins.