NJ WELLNESS PRIVATE LIMITED

Udhna, Surat, Gujarat

It is popular alternative to wheat flour. Barley flour has a mild but very slightly nutty flavour that complements both regular and whole grain flours. We provide finest quality of organic barley flour that has low gluten content, slightly fewer calories and more than 4 times the fiber of all purpose. It can actually help to tenderize baked goods while still lending enough gluten to the recipe to allow it to rise properly. It also has slightly more fiber than whole wheat flour. It is good flour that can be used as a substitute in quick breads, muffins and cookies.

Sharp, pungent, delicious and nutritious. Used as flavouring agent and stimulates the appetite. Mustard seeds are known to be powerful anti??microbial agents. As a spice both black as well as yellow mustard is consumed. They are very good source of omega -3-fatty acids useful for heart patients. The flavour of mustard seeds adds nice and wild aroma in Indian dishes. Its seed spicy flavour enhances the food uniquely. Powder of mustard acts as an emulsifier in preparation of mayonnaise and salad dressings whereas ground mustard provides flavour and consistency in curries. They have very strong and distinct flavour thus making them very popular in Indian and Southeast Asian dishes. Black seeds are most pungent in taste.

Especially grown variety of wheat in Shekhawati, is dry processed to get the taste of original home ground high fiber roti atta. This Wheat Chakki Atta with protein, gluten content of 9% (on dry basis), medium hardness, fine and crumbly texture, extraction efficiency of < 69% is good for making chapattis which is creamy white in colour and aromatic. Wheat Chakki Atta is made from grinding of wheat used for human consumption.

Wheat Suji make delicious delicacies. The high quality hard wheat grain is processed into granular grains that make everything tastes good with this Suji. Wheat suji (Semolina) is the coarse purified wheat middling of whole wheat used in making pasta and also used for breakfast cereals and puddings. Wheat Suji is made from softer type of wheat which is whiter in colour. When boiled turns into soft and mushy porridge. The glycemic index is lesser than rice.We provide the finest quality of wheat suji that has high gluten content, high in protein, dietary fiber, carbohydrates. As it is bland in taste.

Wheat Maida make delectable, nutritious baked goodies. High gluten hard wheat is processed to produce free flowing maida that needs less oil in the dough making. Maida flour is comparatively low in gluten and so results in a finer or crumbly texture. It has high extensibility, stretchability and resistance (property by it opposes any deformation or stretching) which is good for making bhatura and naan.

Wholesome nutrition for mind and body. Get dietary fiber in your everyday food for easy bowel movement. Characteristic whitish brown colour and sweet taste adds to its value for consumption. After cooking, the volume of bran becomes double, so only small quantity is sufficient for one serving. It is easily digestible, gives feeling of fullness and nourishes the body according to the need. Wheat bran contains little fat, high proteins, does not have cholesterol and PUFA. It contains vitamin B which is very important for elderly and vegetarian people who have a strict diet including diet without animal fresh eggs and milk derivatives. It is rich in minerals (calcium, potassium, etc.) and includes fiber in the form of cellulose, hemicellulose and lignin

we deals in Corn Flour

This whole grain white sorghum flour can be used to provide nutritional benefits associated with whole grains. It offers a gluten free solution that is more economical than specialty starches and competitively less priced then other flours. Jowar flour is for people with intolerance to wheat, and specifically for people with celiac disease, who suffer from a life-long inflammatory condition of the intestinal tract caused by gluten, a protein found in wheat, rye and barley.