Fresh Chakki Atta Flow Rate: Max. 90 Lpm

we are the largest manufacturer and supplier of Fresh Chakki Atta in Hyderabad, Telangana, India. Indian wheat flour is mostly ground in stone mills popularly called as chakkis. Chakki is nothing but a pair of stones, of which, one is stationery and other is a rotating stone. Stone mills generate considerable heat due to friction. The heat causes what is called as starch damage. It also results in considerable damage to the protein in comparison to other milling techniques. The chakki atta is preferred more than the roller mill atta for the texture and taste of the Chapati/Roti (flat bread of India). Indian atta is a very very finely milled wheat flour. It works wonderfully well for making Indian flat breads and chakki is the most preferred milling process for indian breads. Stone grinding breaks the starch sufficiently to release extra sweetness while burning it slightly to give added flavor to Indian flat breads. Both methods of milling generate heat. Roller mills generate more heat than chakki and thereby some nutrition and vitamins are lost. But it has less damage to the starch and protein in the flour as it cuts the flour into small particles. But Chakki alters the starch (the force is intense) which is not good for western bread making but great for indian bread chapati/roti.