800-AGRI ( 2474 )-
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800-AGRI ( 2474 )
Trade Range: 50kg
Grand Mills Export Wheat Flour is crafted and milled using state of the art techniques to give it the finest texture and richest quality.
Export Wheat Flour can be used for preparing all kinds of breads, buns, flat breads, pastries and cakes.
At Grand Mills, we believe that the best flour is created through the perfect synergy of traditional values and innovative thinking. It is only through the vigilant process of selecting the finest grains that breathes life into the quality of all our products. Well balanced commercially and nutritionally, our flour range helps build healthy businesses as well as happy families. Read more
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
All natural high quality unbleached wheat flour.
72%, added Iron and Folic Acid.Fortification with Iron 30-32 ppm (mg/kg), Folic Acid 1.5-2 ppm (mg/kg)
6 Months
Store in a dry and cool place away from unpleasant odors.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Polished form of wheat.
Used for making the famous Arabic dish of the same name.
Quality white wheat flour.
Making Paratha; an Indian and Pakistani common bread.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
All natural high quality unbleached wheat flour.
72%, added Iron and Folic Acid.Fortification with Iron 30-32 ppm (mg/kg), Folic Acid 1.5-2 ppm (mg/kg)
6 Months
Store in a dry and cool place away from unpleasant odors.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Polished form of wheat.
Used for making the famous Arabic dish of the same name.
Quality white wheat flour.
Making Paratha; an Indian and Pakistani common bread.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.
Whole Meal flour is produced from grinding the wheat kernel (seed). All parts of the wheat kernel are used in the flour including the bran (shell), embryo, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Whole Meal flour is used for all types of baked goods, such as breads, rolls, and pastries. It provides breads with natural, nutty flavors and rough textures. Whole Meal flour results in dense, nutritious and delicious preparations.