Sharbati Wheat Atta


Sharbati Wheat Atta

        VIPURA Sharbati Wheat Atta is made in stone chakki. Stone milling is relatively a slow tedious process, often processing not more than 50-100kgs of wheat per hour. But then, stone milling is a relatively cool process compared to high-speed rollers, processing 5-10 tons of wheat per hour, which heats up the flour significantly killing most of the vitamins. The high temperatures in roller milling also cause the oils in the grain to turn rancid and spoil faster. To extend the shelf life either preservatives are added or the wheat germ is removed, which contains most of the oil and also very useful antioxidants. Alternatively, stoneground VIPURA flour contains all parts of the grain – bran, endosperm and the germ, making it a healthier, wholesome and low glycemic index food.

          Sharbati Wheat comes exclusively from the Sehore region of Madhya Pradesh. The soil of the region is rich in potash and it receives an adequate amount of rain, cultivating a golden wheat grain that is richer in protein content when compared to other types of wheat. The grains feel heavier and have a nutty flavour, making soft and tasty chapatis that are also healthier.

Health Benefits

  • Stone milled in the traditional manner to prevent heating of flour. This process ensures vitamins are retained.
  • Made using whole grain - bran, endosperm and the germ. Thus retaining the nutritive value.
  • Being rain water irrigated, the soil for Sharbati wheat is high in potash content, thus skipping the requirement of pesticides. Hence the atta from sharbati wheat crop automatically qualifies as a better atta.

Watch Video

Video Description