Refined Wheat Flour, commonly known as Maida, is a highly processed form of wheat flour made by milling endosperm of the wheat grain. It is fine, white, and smooth in texture, widely used in baking, confectionery, and processed food industries. Fine, white flour with excellent binding and water absorption properties. Perfect for making bakery products like bread, cakes, pastries, cookies, noodles, and pizza bases.

It is a finely milled powder made from raw or parboiled rice. Known for its smooth texture and neutral taste, rice flour is gluten-free, making it a popular alternative to wheat flour in baking and cooking. Naturally gluten-free; suitable for celiac-friendly and allergen-free diets. It is used for pancakes, dosa, dumplings, rice noodles, soups, crackers, snacks, and desserts.

It is commonly known as Besan, is a finely ground flour made from chana dal (split Bengal gram) or whole chickpeas. It has a pale-yellow color, smooth texture, and a nutty, earthy flavour. High in protein, dietary fiber, folate, and iron.

It is also known as Corn Flour or Makki Ka Atta, is made by finely grinding dried maize (corn) kernels. It is naturally gluten-free, yellow or white in color depending on the corn variety, and rich in carbohydrates, fiber, and essential minerals. Ideal for gluten-intolerant consumers.