Atta Flour

Australian Produce - Atta flour is a form of wheat flour commonly used in South Asian cooking. It is a whole wheat flour made from hard wheat. Hard wheats have a high protein content, so doughs made out of atta flour are strong and can be rolled out very thin. Breads made from atta flour include chapati, roti and puri.

It is obtained when the complete wheat grains are ground to get flour from which nothing is removed. It is creamy / brown in colour and relatively coarser as compared to flour. Since there are no removals from atta all the constituents of the wheat grain are preserved.

Traditionally, atta is made by stone grinding process, a process which imparts a characteristic aroma and taste to the bread. High Bran content of Atta makes it a fiber rich food. The high temperatures of friction reached in a "chakki" (stone grinder) are of the order of 110-125 deg C. At such high temperatures the carotenes present in the bran tend to give out the characteristic roasty smell of atta and contribute to the sweetness of the atta.

Nutritional information:
(Typical analysis per 100g)
Energy 1420 kJ
Protein 10.5 g
Fat Total 1.4 g
Saturated 0.2 g
Carbohydrates 67.3 g
Sugars 0.4 g
Sodium 3 mg

Ingredients:
Whole wheat

Allergens:
Packaged in a facility that processes peanuts, wheat and milk products

Storage:
Store item in an airtight container in a cool dry place

Shelf Life:
Up to 12 months if stored correctly. See label for best before date