• Patented Process - Our badam 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 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

FAQs

What are Jiwa 30 degree flours?

Jiwa 30 Degree Flours are a range of cold-pressed attas, that are slow ground at 30 degree ambient temperature, unlike market flours that are hot ground at high speeds & high temperatures of 120 degrees.

How are Jiwa 30 degree flours different from other market flours?

Jiwa flours are milled using a natural chakki stone compared to market attas that use a chemical stone that leaves residue in your atta. Jiwa flours are inspired from the age old hand rotation technique of making atta, market attas are motivated to increase output at the cost of nutrition.

What are the benefits of Jiwa 30 degree flours?

Jiwa flours are truly wholegrain and have the entire bran layer mixed in the atta. Our flours have a natural sweet taste & aroma of grain. Our attas are gut friendly as there is minimal starch damage in the milling process.