Satyendra Agro Foods Private Limited

Chetla Road, Kolkata, West Bengal

Satyendra Dalia is a tasty and nutritious dessert made of broken wheat (dalia) cooked in milk. Broken or cracked wheat is an excellent source of fiber. Dalia is a very nutritious and healthy dish with all the benefits of whole-grains. It is a good breakfast dish and even as a main dish in meals. It is good for stomach and also as ill/sick people diet and infants diet. It’s good for Heart Disease, Women Health, Post-menopausal Health. dalia contain High source of Fiber, Vitamins, Iron and Minerals.

Satyendra Suji made from fine quality of whole wheat.In a India grocery store, suji comes in two varieties – coarse and fine. coarse is seem like powder. we are provide the fine quality of suji to our customer. Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. It is goods source of carbohydrates (72.83 g) and protein (12.68 g) (Approximate Value per 100g of suji).

Satyendra Sattoo made from standrad Quality of Chana (Gram or Chickpea). It is regularly used in many household and restaurants. It is used in many food and snacks preparations especially during summer and is an item of mass consumption. Since it is made from gram, it has certain nutritional values as well.

Satyendra Maida is a refined product of wheat. It is extracted from the inner white portion of the wheat after the outer brownish layer is removed. After the flour is ground in a flour mill (Chakki), it is passed through a fine mesh to obtain maida. Maida flour is a finely-milled wheat flour variety which is used to make Indian breads such as paratha and naan. It is also used in Central Asian and Southeast Asian cuisine. Though sometimes referred to as “all-purpose flour” by Indian chefs, it more closely resembles cake flour or even pure starch. In India, maida flour is used to make pastries and other bakery items such as bread, biscuits and toast. Pastry flours available in United States may be used as a substitute for maida. Western-style “plain” or “general purpose” wheat flour (which includes part of the brown outer layer known as bran) is often considered healthier than maida flour as it contains a higher level of dietary fibre (around 2-3g per 100g as opposed to 0.3g in maida flour).    

Besan is a flour made from ground chickpeas, a legume otherwise known as chana dal. It is also known as chickpea flour, garbanzo flour, or Gram flour . Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in the Indian Subcontinent. Moreover, when mixed with an equal proportion of water, can be used as an egg-replacer in vegan cooking. Gram flour contains a high proportion of carbohydrates but no gluten. Despite this, in comparison to other flours, it has a relatively high proportion of protein.

Atta is the main ingredient of most varieties of Indian, Bangladeshi and Pakistani bread. It is a whole wheat-flour made from hard wheat grown across the Indian subcontinent. Flatbread made from atta, such as chapati, roti, naan and puri, are an integral part of Indian cuisine. Hard wheats have a high content of gluten (a protein composite that gives elasticity), so doughs made out of atta flour are strong and can be rolled out very thin.Atta is made by stone grinding, a process that imparts a characteristic aroma and taste to the bread. High bran content of true wholemeal atta makes it a fiber-rich food. This may help to regulate blood sugar as well have other health benefits. The temperatures attained in a chakki ( stone mill or grinder ), produced by friction, are of the order of 110-125 deg C. At such high temperatures, the carotenes present in the bran tend to exude the characteristic roasty smell, and contribute to the sweetness of the atta