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

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

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

Package Weight (g)	210g
Item Weight (g)	200g

Package Weight (g)	210g
Item Weight (g)	200g

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Samrinder Singh

Oluwaseun Bakare

Ange

Scott Phillips

Rekha Gokulan

Aamee Crick Hash

Natalie Kulborisova

Degteg Fateh

Tajinder

Customer

Robert Miziala

Gira Patel

Aishwarya Priyadarshini

Shant Khullar

Christine