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Flour & Grains

Source wheat flour, atta, maida, besan, sooji, and grains from Aashirvaad, Pillsbury, and other trusted brands for your restaurant kitchen.

1 products found

Aashirvaad Atta 10kg

Aashirvaad Atta 10kg

₹450 - ₹550 / bag

MOQ: 10 bags

Aashirvaad

Aashirvaad

Flour — The Base of Indian Bread

Roti, naan, paratha, puri, bhatura — bread is served with almost every Indian meal. The quality of your flour directly determines the softness, texture, and taste of your breads. For restaurants serving 100+ rotis daily, consistent flour quality is non-negotiable.

Types of Flour for Restaurants

Whole Wheat Atta: For roti, chapati, and paratha. Chakki-ground atta from MP/Rajasthan wheat produces the softest rotis. Aashirvaad Atta is India's top-selling brand, available in 10kg and 50kg bags for restaurants.

Maida (Refined Flour): For naan, bhatura, bread, pastry, and baking. Look for high-gluten maida for naan (gives stretch and puff) and cake flour (low gluten) for pastries. Pillsbury offers restaurant-grade maida.

Besan (Gram Flour): Essential for pakoras, kadhi, dhokla, and batters. Buy FSSAI-certified branded besan to avoid adulteration — a common issue with loose besan.

Sooji/Rava: For halwa, upma, and rava dosa. Fine vs coarse grades for different preparations.

Frequently Asked Questions

Which atta brand is best for restaurant rotis?
Aashirvaad Shudh Chakki Atta by ITC is the most widely used in Indian restaurants for its consistent quality and soft roti output. Pillsbury Chakki Fresh Atta is also popular. For premium restaurants, some source stone-ground atta from local mills for a more rustic texture.
How much atta does a restaurant use per month?
A North Indian restaurant serving 100 covers with roti/naan uses approximately 200-400kg of atta per month (assuming 3-4 rotis per cover). A thali restaurant uses more. Track your daily roti count to estimate accurately. Institutional 50kg bags offer the best per-kg pricing.
What is the difference between atta and maida?
Atta is whole wheat flour with bran and germ — used for roti, chapati, paratha. Maida is refined wheat flour with bran removed — used for naan, bhatura, bread, pastry. Maida gives lighter, softer products but has less fibre. Most restaurants stock both.
How should restaurants store flour?
Store in airtight containers or sealed bags in a cool, dry area. Atta lasts 2-3 months, maida 4-6 months when stored properly. Keep away from moisture — damp flour develops mould quickly. In humid climates, use smaller bags and replenish more frequently. FIFO rotation is essential.