Frequently Asked Questions
We continue to meet the increasing market demand for Whole Wheat Flour, Specialty flour, Heat Treated Flour (Low Microbes).
We leverage advanced infrastructure to enable sustainable and eco‑friendly production.
We continue to expand our range of fortified flours enriched with added nutrients.
We leverage advanced infrastructure to enable sustainable and eco‑friendly production.
We continue to expand our range of fortified flours enriched with added nutrients.
It is the process of adding vitamins and minerals (like iron and folic acid) to improve nutritional value, reducing malnutrition without increasing food production demand.
Roller Mill - Uses a series of steel rollers that spin at high speeds to crush and separate the grain into parts (bran, germ, endosperm) Stone Mill- Uses two large stones (one stationary, one rotating) to grind the whole grain in a single step which retains natural nutrients and fiber.
Refined flour (Maida) removes bran and germ, giving a finer texture but fewer nutrients.
Whole Wheat flour (Atta) keeps all parts of the grain, making it more nutritious and fiber-rich.
Whole Wheat flour (Atta) keeps all parts of the grain, making it more nutritious and fiber-rich.
Durum Semolina is made from Triticum Durum Wheat (Yellow) commonly used for Pasta & Couscous & White Semolina is made from Triticum Aestivum Wheat (White) used for Upma, Halwa, etc.
Heat-treated flour is processed to reduce microbial levels.
Modifies gluten-forming proteins, often reducing elasticity and dough strength
Decreases enzymatic activity, improving shelf stability
Reduces raw flour taste for better flavor in uncooked products
Modifies gluten-forming proteins, often reducing elasticity and dough strength
Decreases enzymatic activity, improving shelf stability
Reduces raw flour taste for better flavor in uncooked products
5‑Log Reduction Certification refers to a validated food safety standard that confirms a process can reduce harmful microorganisms by 99.999%
Yes, Emigrain has 5-Log reduction certification applicable for its Heat Treated Flours
- Grain quality
- Protein content
- Moisture level
- Ash content
- Gluten strength
Gluten is a protein found in wheat that gives dough elasticity and structure, essential for bread and baked goods.
Ash content refers to the mineral content remaining after burning the flour, which indicates its refinement level and quality.
By-products like bran and germ are reused in:
- Animal feed (In house production)
- Health foods
- Other food processing industries
Yes, flour can be used in biodegradable products, adhesives, and some industrial applications.
Yes, Emigrain is equipped with state-of-the-art Bühler machinery which uses advanced automation for efficiency, consistency, and quality control.
We use 100% Recyclable packaging materials
We optimize packaging efficiency by reducing plastic thickness while maintaining material quality and performance.
We focus on sustainable logistics through Bulk 1 MT JUMBO & 25 MT tanker deliveries.
We optimize packaging efficiency by reducing plastic thickness while maintaining material quality and performance.
We focus on sustainable logistics through Bulk 1 MT JUMBO & 25 MT tanker deliveries.
Yes
By lowering transportation emissions while strengthening local supply chains.
By focusing on sustainable logistics through Bulk 1 MT JUMBO & 25 MT tanker deliveries.
By lowering transportation emissions while strengthening local supply chains.
By focusing on sustainable logistics through Bulk 1 MT JUMBO & 25 MT tanker deliveries.
Yes, Emigrain exports Whole Wheat Flour, Specialty flour, Heat Treated Flour globally and follow International quality and safety standards.
Technical baking advice
Curated recipe suggestions
Onsite consultation
Curated recipe suggestions
Onsite consultation
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