Rice & Flours

Whole-grain wheat flour is made by grinding the entire grain of wheat, including the bran, germ, and endosperm. It contains all the natural nutrients and fiber in the wheat grain, making it a healthier choice than refined flour.

Whole grain wheat flour retains more of the wheat's nutritional value because it includes the nutrient-rich bran and germ. It provides dietary fiber, vitamins, minerals, and phytochemicals that benefit overall health. Consuming whole grain products has been associated with a reduced risk of chronic diseases such as heart disease, type 2 diabetes, and certain types of cancer.

When using whole grain wheat flour in baking, it may produce denser and heavier products than refined flour due to bran and germ. However, it can be used in various recipes, including bread, muffins, pancakes, and cookies, to add nutritional value.

"Aashirvaad Whole Wheat Flour", is a brand of atta (whole wheat flour) produced by ITC Limited, a large Indian conglomerate. This flour is made from whole wheat grains that are ground into a fine powder and is commonly used to make various Indian breads such as chapatis, rotis, and parathas.

Aashirvaad Whole Wheat Flour is known for its high fiber content and is marketed as a healthy alternative to refined flour (maida). It is also said to be rich in nutrients such as iron, vitamin B, and folic acid.

Ponni boiled rice is a type of rice that is commonly consumed in the southern parts of India, particularly in Tamil Nadu. It is named after the Ponni river, which flows through the region where this variety of rice is grown.

Ponni boiled rice is characterized by its medium-sized grains, which are slightly flattened and have a white color. It is known for its unique flavor, aroma, and texture, and is popular for its ability to absorb flavors and spices well. It is also easy to digest and is a good source of carbohydrates and essential nutrients.

The rice is first parboiled before being polished, which helps retain the nutrients present in the rice. The parboiling process involves partially boiling the rice grains in the husk, which helps in retaining the essential vitamins and minerals. After parboiling, the rice is then dried, dehusked, and polished before it is sold in the market.

Ponni boiled rice is commonly used in dishes like biryani, pulao, and idli. It is also used to make plain boiled rice, which is usually served with curries and other side dishes.

TRS Barley Flour

Poni Boiled Rice is a high-quality, parboiled rice known for its rich aroma, firm texture, and nutritional value. The parboiling process partially boils the rice in the husk, locking in essential nutrients and giving the grains a slightly golden color.

It cooks up fluffy, non-sticky, and retains its shape beautifully – making it perfect for dishes like biryani, jollof rice, fried rice, and everyday meals. Poni Boiled Rice is loved for its long shelf life, natural aroma, and the way it blends health and taste in every grain.