SOFT CHAPATI ATTA (All Purpose Flour)
Soft Chapati Atta (All purpose flour) is a blend of Rice, Sorghum and Finger millet specially developed for Celiac & Autism Patients. It is low in fat & hi in fibre. It also helps in relieving constipation problem, decreasing human cholesterol level, healing gastric ulcers and keeping bones & teeth healthy.
It can be used to make soft chapati, pan cake, puri, paranthas, golgappa. gujia, dosa, Papari etc. For best results, use Hot Water or Hot Milk to knead the dough. For making Missi Roti just add a small quantity of Besan or channe ka atta.
Fat .80 g
Carbohydrate 76.9 g
Energy 345 kcal
Moisture 5% to 7%
FINGER MILLET FLOUR/RAGI FLOUR
It is one of the most nutritious food and easiest one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. Pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially Iron and calcium. It also has some good number of Essential Amino Acids (EAA) which are essential for human body. Few of the key EAAs which Ragi has are Valine, Methionine, Isoleucine, Threonine and Tryptophan.
Protein 7.3 g
Fat 1.3 g
Carbohydrate 72 g
Minerals 2.7 g
Calcium 344 mg
Fiber 3.6 g
Energy 328 kcal
Soya flour is made from sun dried whole yellow soybean. It is extremely rich in high quality protein and is an excellent source of iron, calcium and B-vitamins. Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat. Consumption of soy may also reduce the risk of colon cancer, possibly due to the presence of sphingolipids.
Soy is a stable food of great nutritional value. Soyabean flour contains high protein and is usually mixed in with whole grain flours in many recipes. A small amount of soya flour is often added to commercially prepare baked goods because it makes a moist, tender product with long shelf life, Soyabean flour is useful for the taste, texture, or appearance. Soy flour should be stored in the refrigerator or freezer.
Specifications of Soy Flour
Energy 372 kcal
Carbohydrates 59.8 g
Fat 5.6 g
Protein 20.8 g
Gram flour (Besan) is made from 100% pure Gram Dal, a legume otherwise known as chana dal. Gram flour contains a high proportion of carbohydrates but no gluten. Despite this, in comparison to other flours, it has a relatively high proportion of protein.
Energy 372 kcal
Carbohydrates 59.8 g
Fat 5.6 g
Protein 20.8 g
Maize flour is made from finest whole maize beans.
Protein 11.1 g
Fat 3.6 g
Carbohydrates 66.2 g
Energy 342 kcal
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SORGHUM FLOUR (Jowar ka Atta)
Bewell Sorghum flour is made from Sortex clean Sorghum (Jowar). It is a principal source of energy, protein, vitamins and minerals for millions of the poorest people in the regions where it is cultivated. The protein content is nearly equal and is comparable to that of wheat and maize. Sorghum grain is relatively rich in iron and phosphorus.
Protein 10.4 g
Fat 1.9 g
Carbohydrates 72.6 g
Energy 349 kcal
Iron 4.1 mg
Phosphorus 222 mg
Ash <1% Moisture 8%-10%
Bewell Rice Flour is made from finely milled Sortex clean Rice. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Specifications of RICE FLOUR
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Pearl Millet Flour (Bajra Atta)
Bewell Pearl Millet flour is processed with the high quality Pearl Millets. Bajra is one of the oldest millet used by our ancestors. Along with wheat flour even bajra was included in the regular diet. It is known to have a very high fiber content which makes it healthier. It is used as a regular meal in places like Rajasthan, Gujarat. Now Bajra are recommended by many health professionals, Dieticians and Nutritionist because of its various health benefits. It is also not very expensive millet which can reduce its consumption. People are becoming more and more conscious about the fact of bajra having various good effects on the body.
Specifications of Pearl Millet Flour:
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Whole Gram flour (Channa Atta) is made from 100% pure Whole Bengal Grams, Despite this, in comparison to other flours, it has a relatively high proportion of protein, dietary fiber & Minerals.
Energy 360 kcal
Carbohydrates 60 g
Fat 5.3 g
Protein 7 g
Bewell Multigrain Dalia is a fine blend of finest quality of Sorghum, Finger Millet & Green Gram Dal. All the three ingredients have their own specialty and medical benefits. It is best for Heart & better growth of childrens.
Sorghum: Hi-Protein, Hi-Fiber, Rich in Antioxidants
Finger Millet: Hi Calcium & Hi Fiber
Green Gram Dal: Hi Protein, Hi Calcium
Bewell Six Nutri Grains Cookies are made of Sorghum, Finger Millet, Rice, Corn, Gram Flour & Soy Flour. Due to its Multi Ingredients Bewell Cookies are one of the most Healthy & Nutritious cookies in its class. Bewell Cookies are best for Heart, Stomach, Bones and daily need of other nutritional elements to the body.
Multigrain Cake Mix, Idli Mix, Dosa Mix, Dhokla Mix, Vada Mix
Bewell Mixes are very easy to make at home without any hassle. You just need to add some water & edible refind oil to make it.
Bewell Chocolates are available in two variants: Dry Fruit Chocolate & Plain Chocolate.
Papads are typically served as an accompaniment to a meal in India. Bewell Dal Papads are made of Urad Dal, Moong Dal, Rice Flour, Spices & Seasoning. Fry it or Cook it.
Puffs & Stix