Jiwa 30 Degree Ragi Flour / Atta | 1 Kg | Patented Cold Pressed Flour | Slow Ground | Puffed Soft Rotis | Finger Millet Flour | Nachni Atta | Gluten Free

Jiwa 30 Degree Ragi Flour / Atta | 1 Kg | Patented Cold Pressed Flour | Slow Ground | Puffed Soft Rotis | Finger Millet Flour | Nachni Atta | Gluten Free

★★★★★ 4.2
₹144 Inclusive of all taxes
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Jiwa 30 Degree Ragi Flour / Atta | 1 Kg | Patented Cold Pressed Flour | Slow Ground | Puffed Soft Rotis | Finger Millet Flour | Nachni Atta | Gluten Free

Categories: 📁 Bazaar99 Best Seller 📁 Grains and Flour 📁 Grocery & Gourmet Foods 📁 ragi flour

Product Specifications & Details

Welcome to the premium feature showcase and detailed technical overview for Jiwa 30 Degree Ragi Flour / Atta | 1 Kg | Patented Cold Pressed Flour | Slow Ground | Puffed Soft Rotis | Finger Millet Flour | Nachni Atta | Gluten Free. Closely mapped under our verified Bazaar99 Best Seller, Grains and Flour, Grocery & Gourmet Foods, ragi flour line-up, this product is selected based on outstanding customer ratings, modern engineering efficiency, and superior long-term durability. Scan through the official specifications and bullet points below to explore everything this choice has to offer.

Product Overview

This is a Vegetarian product.

About this item

  • Patented Process – Our finger millet atta is made with a pressure based cold press vs friction based, high rpm (revolutions per minute) grinding used by market flours
  • Grinding Temperature – This nachni atta is cold pressed at 30 degrees celcius vs market attas that are ground at ultra hot temperatures of 100 degrees celcius, killing all nutrition
  • Stone Used – Our atta is made using 100% natural grinding stone vs most market brands that use bonded chemical stones, that leave fine particles that get mixed with the atta and cause kirkirapan in rotis
  • Roti Quality – Rotis made with this flour are soft & fully puffed vs hard, partially puffed rotis made from over processed market flours
  • Starch Damage – Our atta is slow ground causing minimal starch damage vs 16% to 20% starch damage in popular brand flours, causing major gut problems

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