Nourishing Lives, One Grain at a Time
Grain to Greatness: Flour Milling Excellence
Let's Make Nourishing the World with Flour Power
Make to Order
Specialized Milling services are available for corporate clients as per desired product requirements.
Customized Packaging
Customized packaging is available as per client needs and requirements.
Customer Relations
Our sales department proactively works with the clients to enhance their satisfaction.
Specialized Products
Along with the regular products , we offer specialized products like Gluten Free, Multi Grain.
Product Development
We have the honor of having our own product development facility with laboratory facility.
Delivery Transport
We have our own company owned distribution network for Lahore and selected cities of Punjab.
Why Choose Us
Unparalleled Quality
Where Flour Becomes an Art. Trust our meticulously crafted flours to bring out the finest flavors and textures
Crafted with Care
From Field to Flour, Every Step Matters. Our meticulous process ensures that each grain is handled with precision
Reliable Partners
Elevate Your Baking with Flour Perfection. Our commitment to uncompromising quality shines through in every bag of flour
Innovation and Tradition
Redefining Flour Excellence through Inspired Ingenuity. Our relentless pursuit of innovation combined with a deep respect for tradition drives us to create flours
What Our Clients Say
Our clients rave about the unmatched quality and exceptional flavors delivered by our flour products.
Flourish with Flavorful Flour
FAQ'S
Our flour products have a recommended shelf life of to ensure optimal freshness and quality.
A kernel of wheat is an important storehouse of nutrients. Products made from wheat can provide important amounts of iron, protein, the B-vitamins (thiamin, riboflavin and niacin) and food energy.
The endosperm is used, which consists of about 83 percent of the kernel and is the source of all flours. Bran is used in whole wheat flour and comprises about 14.5 percent of the kernel. Wheat germ is also included in whole wheat flour, comprising about 2.5 percent of the kernel. Wheat germ is the embryo, or sprouting section, of the seed and usually is separated because it contains some fat which limits the storing quality of the flour. Click the kernel of wheat link for more information.
Hard wheats tend to be higher in protein content which forms a stronger gluten structure. Gluten provides the structure for all bakings. For this reason, hard wheats are especially suited for making bread.
In milling all-purpose flours, the endosperm is separated from the wheat germ and the wheat bran that surround it. The wheat germ and bran contain some of the nutrients of the whole kernel. To replace the loss of these nutrients flour is enriched by the addition of thiamin, riboflavin, niacin and iron.