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India Chakki Atta

Zhengzhou Double-lion Grain and Oil Machinery has been in wheat flour mill production since year 1956. We have the leader in China grain milling market for many years, since year 2016, Zhengzhou Double-lion Grain and Oil Machinery started its market to international business and India is our main market for atta flour mill and maida flour mill.

India atta, maida and rava are three kinds of wheat classification. Now chakki atta is more and more taken place by modern stone mill, stone mill also has low milling speed and can retain the original taste and protein of the wheat flour. How to make good quality atta, Zhengzhou Double-lion Grain and Oil Machinery Co.,ltd do many research and our modern stone mill product came into birth.

FROM   automatic chakki          TOautomatic stone mill

Indian wheat is high in protein and belongs to the aestivum variety used by everyone in the world for making great bread. Let us first try to understand how Indian milling is done.

Indian wheat is high in protein and belongs to the aestivum variety used by everyone in the world for making great bread. So whole wheat bread loaves in India should work right? Why my atta bread just doesn’t work the way I want it to? Why is it dense and crumbly? I used to bake good soft and fluffy 100% percent whole wheat breads when I was abroad and suddenly after moving back to India, the same recipe would give me horrified loaves. I wanted to know why. After a lot of research I am posting this article so it might be helpful to all bread bakers in India. The culprit to bad loaves is the flour. It is all about the unique milling process in India that is different from the rest of the world. So lets first try to understand how Indian milling is done.

chakki attaindia chakki atta

The Milling Process
Indian wheat flour is mostly ground in stone mills popularly called as chakki. 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.

So What Happens in Chakki Milling?
Roller milling results in 5% to 6% starch damage whereas chakki milling results in 11% to 13% starch damage. Let’s say protein in the flour on an average accounts for 10% of flour weight. But 70% is starch. Its equally important like the protein. Its important to understand that they make up for more than 50% of the dough volume. Its important that it works with the gluten chain when formed to tenderize it. When baked, the starch absorbs the water and gets fat or swollen. The moisture absorption is more in chakki flour than in normal whole wheat flour. 

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