What are the uses of India based Cassia tora Seeds?

Cassia Tora seeds also known as charota in India is a quite useful agro commodity.
It has
1. Medicinal Uses
2. Leisure Uses
3. Industrial and other uses.

CASSIA TORA SEED IN UDAIPUR, RAJASTHAN INDIA
CASSIA TORA SEED IN RAJASTHAN INDIA

1. Cassia Tora seeds (charota) has external germicide and antiparasitic character.
निम्नलिखित बीमारियों, स्थितियों और लक्षणों के उपचार, नियंत्रण, रोकथाम और सुधार के लिए किया जाता है:
Can be used to treat/prevent/control following health situations :

धुंधली दृष्टि ( Eye Sight Issues)
कब्ज (Constipation)
कुष्ठ रोग (Leprous)
दाद (Skin Problem)
पेट फूलना (Swollen Stomach)
खांसी (Cough)
अपच (Indigestion)
हृदय संबंधी विकार (Heart Problems)

2. Cassia tora Seeds can be used to make tea. Its herbal, pure, natural and non-polluted green health beverage. This tea has created a new term “coffee-tea”, because of its mysterious but very rich taste and its coffee aroma as per Wikipedia reference. It is made from 100 percent Cassia tora, with no addition of artificial colour.

cassia tora tea coffee
cassia tora tea coffee

3. It can be used as natural pesticide in organic farms. It also can be better source of nutritious feed for the Grass Carp. It is a A natural gelling agent. Chemical constituents of the seed include cinnamaldehyde, gum, tannins, mannitol, coumarins and essential oils (aldehydes, eugenol and pinene).

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Wheat Flour

We are exporter of Wheat Flour from India. Owns and source good quality wheat flour and pack as per suitability of buyer. Can be packed in 50kg, 25kg, 10kg in all types of packing.

The whole wheat flour or the chakki atta is a rich source of dietary fiber.

Wheat Flour Basics
Gluten is the wheat’s natural protein and it’s what gives baked goods their structure. When the dough is kneaded, these glutens develop and become elastic. Flours made from hard, high-protein varieties of wheat are called strong flours. They have a higher gluten content. Flours made from softer, low-protein wheat are called weak flours and are lower in gluten.

All-Purpose Flour
All-purpose flour is formulated to have a medium gluten content of around 12 percent or so. This makes it a good middle-of-the-road flour that can be used for a whole range of baking, from crusty bread to fine cakes and pastries. Even though all-purpose flour is a good general flour, most professional bakers don’t use all-purpose flour. Most professional bakers use either bread flour, cake flour, or pastry flour, depending on what they are baking.

Bread Flour
Bread flour is a strong flour, meaning that it has a relatively high gluten content—usually around 13 to 14 percent. A handful of bread flour will feel coarse and will look slightly off-white. Bread flour is used for making crusty bread and rolls, pizza doughs, and similar products.

Cake Flour
Cake flour is made from soft wheat and has a lower gluten content—around 7.5 to 9 percent. Its grains are visibly finer than bread flour, and it is much whiter in color. Its fine, soft texture makes it preferable for tender cakes and pastries. Best quality Wheat Flour from India is available in abundant also.

Pastry Flour
Pastry flour is slightly stronger than cake flour, at around 9 to 10 percent gluten. It can be used for biscuits, muffins, cookies, pie doughs, and softer yeast doughs. It has a slightly more off-white color than cake flour.

Self-Rising Flour
Self-rising flour is peculiar. It’s basically ordinary all-purpose flour that has baking powder and salt added to it. Intended as a convenience, it’s really anything but—the main problem is that there’s no way to control how much baking powder it contains. Also, when stored in your pantry, the baking powder in the flour will quickly lose its effectiveness as a rising agent. Unless you have no other options, this type of flour is probably best avoided.

Whole Wheat Flour
Whole wheat flour from india comes in two varieties: 100 percent whole wheat flour and white whole wheat flour. One hundred percent whole wheat flour is made from hulled red wheat grain. It provides more fiber and other nutrients than all-purpose flour. Generally speaking, it makes for heavier bread and baked goods and has a shorter shelf life than all-purpose flour. Whole wheat flour is often mixed with all-purpose flour for a lighter texture and better rising. While whole wheat flour is made from hulled white spring wheat. It has a milder taste and lighter color compared to 100 percent whole wheat flour.

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Wheat Grains and Wheat Flour

Wheat grains and wheat flour

Flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called “soft” or “weak” if gluten content is low, and are called “hard” or “strong” if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has the elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture.[1] Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

In terms of the parts of the grain used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain’s germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran.

India is a huge producer and exporter of Wheat Grains and Wheat Flour. With the assistance of our packaging experts and advanced machines, we became capable of meeting the standard as well as customized packaging requirements of the clients.

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