SuperRuchi Foods

Doddaballapur, Bangalore, Karnataka

Eleusinian Caracara or finger millet, also known as Ragi in India, Karnataka is one of the top producers of Ragi. Ragi flour is made from fresh and pure Ragi grains which are rigorously graded and de-stoned whole Ragi grains thus totally clean and free of chemicals, foul odour and dust. Ragi flour has wide usage as a staple starch all over the world. It is used in making porridge, cookies, unleavened bread, biscuits and even some malted beverages. It is usually used to make Chapattis or Roties to be eaten along with vegetables. There is a special dish  Ragi ball known as Ragi Mudde and is a specialty from the Karnataka cuisine. Rage Ladoo, Ragi Bhakri (flatbreads) and Ragi Papad are some popular Ragi recipes made in Maharashtra.

All-purpose flour, also known as refined flour or simply flour is made from wheat grains after removing the brown covering. It is then milled, refined and bleached. It is very common in Indian cuisine, especially for various many Indian breads. It is commonly used in baking cakes, pies and other desserts. It may also be used as a thickening agent.

It is white and powdery unlike whole wheat flour, which is creamish and grainy. Store in cool, dark, dry places and in containers where the flour can breathe. Moisture and damp environments breed insects. Maida is most commonly used in breads, cookies, pastries and cakes. It is used for making noodles, the outer coverings of Momos, Pasta, Spaghetti, and Pizza Crusts. In India, it is used in making traditional Indian pan-based breads like naans. Our breakfast staple - white breads are made with Maida. It may be used to thicken sauces or as a crusty coating for fried foods. It is also used in Indian mithais.

Whole Wheat Flour is a finely ground flour of whole wheat berries. It is derived by grinding the whole grain of wheat. It is high in Fiber and healthier and nutritious than white flour. It is brownish flour with a coarse texture and sweet nutty flavour. The word 'whole' is used to describe this flour as it includes every aspect of the grain, the bran, germ and the endosperm as well.

• Bran: This is the hard, outer Shell it contains fiber, minerals and antioxidants - Endosperm: The middle layer of the Grain is mostly made up of carbs.
• Germ: This inner layer has vitamins, minerals, protein, and plant compounds.

It is also known as Whole meal flour and is called Atta in India. Whole wheat flour contains fiber and various other nutrients. It is commonly used to make Indian flat breads like chapatti, naan, puri etc. It is often used in baking breads and other items. It is often mixed with other varieties of flour in order to add some nutritional value and provide some texture. Whole wheat pastas are widely popular among health conscious consumers. It is also used to make pizza bases. 

Rice flour is milled flour made by grinding the inner kernels of white long-grain rice. Rice flour is gluten-free, and lends a slightly chewy, stretchy texture to various dishes. Rice flour is a staple in South India. You will find it in snacks like Murukku and Puttu, as well as in mains like Neer Dosa and Akki Roti or Aripathiri. White rice flour is ideal for light batters, like tempura or snappy noodles, and is a staple in gluten-free baking. White rice flour can be used as a thickening agent for sauces and puddings. It is also very popular for the preparation of a variety of Asian noodles. It is used in some baked foods, such as cakes, cookies, and dumplings. White rice flour contains high levels of protein, since white rice flour contains gluten free substance. It is a suitable substitution for wheat flour for people who cannot tolerate gluten in their diets.

When properly stored in a tightly covered container in a cool dry location, white rice flour may last indefinitely.