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.
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Prices shown in Maldivian Rufiyaa, per pack size, and exclude 8% GST. For resort supply and volume terms, use the enquiry button below.
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
Multigrain atta, for flatbreads made with more than wheat. The grade to stock where a menu wants a wholegrain option beyond standard chapati flour.
View SpecificationsBesan, 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.
View SpecificationsStrawberry cake mix, the fruit option in the range. Bakes to a pink sponge, which does the decorating work before any frosting goes on.
View SpecificationsBrownie 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.
View SpecificationsRagi 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.
View SpecificationsRice 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.
View SpecificationsSemolina, coarser than flour and used where that texture is the point — upma, halwa, and the crisp coating on fried fish and vegetables.
View SpecificationsChakki 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.
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