Whole Bread Wheat Flour
Scientifically considered as one of the best bread-making wheat varieties grown in India, HD-3226 of Triticum Aestivum subspecies was released by Indian Agricultural Research Institute in 2019 for the baking industry while boasting of high protein and dry as well as wet gluten.
You can use it to add whole wheat grain flour to your bakes across the category of breads, laminated pastries or pizzas.
This variant aka 425 micron will add the goodness of bran and germ to your bakes, making them dense as well as low on glycaemic index, and impart the unique wheaty flavours upon fermentation.
INGREDIENTS: 'HD-3226' WHOLE WHEAT GRAIN ONLY