PillsburyDistributor in the Maldives
Products by Pillsbury
Atta Flour Chakki
Chakki atta, the stone-ground wholewheat flour for roshi, chapati and everyday flatbread. Finely milled, so the dough comes out soft and pliable rather than coarse.
Atta Flour Gold
Atta Gold, the second of the three atta grades carried. Used the same way as chakki — roshi, chapati, paratha — where a kitchen has settled on this grade.
Atta Flour Multigrain
Multigrain atta, for flatbreads made with more than wheat. The grade to stock where a menu wants a wholegrain option beyond standard chapati flour.
Besan Flour (100% Channa Dhal)
Besan, milled from channa dhal rather than wheat. The batter flour behind pakora and bhaji, and the thickener in a good number of curries and sweets.
Cake Mix Strawberry
Strawberry cake mix, the fruit option in the range. Bakes to a pink sponge, which does the decorating work before any frosting goes on.
Chocolate Fudge Brownie Mix
Brownie mix, which is a different job from a cake mix — denser, fudgier, and cut into squares rather than sliced. Bakes in a tray for volume service.
Cocoa Cake Mix
Cocoa cake mix, the everyday chocolate sponge. Lighter than the dark chocolate mix, and the one that suits a birthday cake rather than a dessert plate.
Dark Chocolate Cake Mix
Dark chocolate cake mix, richer and less sweet than the cocoa version. For a plated dessert rather than a celebration cake.
Funfetti Cake Mix
Funfetti cake mix, a vanilla sponge baked with coloured sprinkles through it. The birthday cake of the range — the decoration is already in the crumb before any frosting goes on.
German Chocolate Cake Mix
German chocolate cake mix, a mild milk-chocolate sponge. Lighter than the dark chocolate mix, and traditionally layered with a coconut-pecan frosting or a plain chocolate one.
Golden Vanilla Cake Mix
Golden vanilla cake mix, the plain sponge of the range. The base for a layered cake, a tray bake or anything that will be finished with its own frosting.
Pancake Mix
Pancake mix, for a breakfast pancake station where consistency across a service matters more than making the batter from scratch each morning.
Ragi Flour
Ragi flour, milled from finger millet. Used in flatbreads and porridge, and stocked where a menu wants a grain other than wheat or rice behind it.
Rice Flour
Rice flour, used for crisping rather than for structure — in batters, in dusting before frying, and in the South Indian and Maldivian dishes built on it rather than on wheat.
Semolina
Semolina, coarser than flour and used where that texture is the point — upma, halwa, and the crisp coating on fried fish and vegetables.
Yellow Cake Mix
Yellow cake mix, the plain butter-coloured sponge in the range. The base a kitchen builds on — layered with chocolate frosting, cut into sheet-cake squares, or turned into cupcakes for a buffet.