The Journey of Wheat From Farm to Atta

The journey

• Grown on specific fields suited to that variety's needs, rain fed land for Kathiya and Paigambari, the Malwa plateau's soil for Banshi.
• Harvested at the right point in the season, timing that varies slightly between the three varieties.
• Cleaned thoroughly to remove stones, dust and damaged grain before any milling begins.
• Milled into flour, or alternatively cracked into daliya or ground into semolina, depending on the intended product.
• Packaged promptly after milling, aiming to reach a kitchen while the flour is still genuinely fresh.
• Quality checks happen at multiple points along the way, not only at the very end of the process.

Our standards

Wheat farm to atta questions

Does each wheat variety follow a different journey?

The broad steps are the same, though growing region, harvest timing and milling behaviour differ between the three varieties.

How long does the whole journey typically take?

From harvest to a packaged product, timing varies by season and demand, generally aiming to be as short as freshness benefits from.

Is the flour milled the same way for all three varieties?

The basic milling process is similar, though each variety's hardness affects exactly how it behaves during grinding.

Why does freshness matter so much for atta?

Freshly milled flour generally has a stronger flavour and aroma than flour that has sat in storage for a long time.