Patented Process - Our chana sattu 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 chana sattu atta is slow ground causing minimal starch damage vs 16% to 20% starch damage in popular brand flours, causing major gut problems
