Bhaliya Wheat Flour, Shelf Life : 20-25days

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.

Bhaliya Wheat is used in making of Chapattis (roti). Chapattis of Bhaliya Wheat are very soft.  Bhaliya Wheat grains are very hard and bold with vitreous texture and desirable qualities like high protein content, medium sedimentation value, high carotene, less yellow berry and low water absorption. Bhaliya Wheat are rich in Gluten, a type of amino acid. It is also rich in protein. It has high amount of carotene and has low absorption of water.

The quality traits are preferable for Semolina (Suji) for use in Pasta goods like Macaroni, Spaghetti, Vermicelli, Noodles, Pizza etc. besides is locally consumed in the form of Bhakhari and Chapatti.

The sweet products namely Sweet Balls (Laddu), Halva, Shira) and Churmaalso prepared from this wheat flour are more relished.

An excellent Desi product- Thuli is prepared from half milled Bhaliya wheat, which is used as food for sick persons as well as for dinner purposes in the region. This Thuli is similar to Daliya

A very tasty sweet product locally known as Jadariyu is prepared from the flour of green roasted grain of this wheat with ghee and sugar.