Mendo/Maida
Quality Specifications:
Parameter | FSSAI Standard Limit | Technical Significance |
Moisture Content | Max $14.0\%$ | Prevents mold; ensures the flour doesn’t clump during sifting. |
Total Ash | Max $1.0\%$ (Dry basis) | Indicates high refinement; lower ash means a whiter, purer flour. |
Gluten | Min $7.5\%$ (Dry basis) | Provides the “stretch” needed for Naan, Bhatura, and Pizza. |
Alcoholic Acidity | Max $0.12\%$ | Measures freshness; higher levels indicate old or spoiled grain. |
Acid Insoluble Ash | Max $0.1\%$ | Ensures the flour is free from sand, grit, or dirt. |
Granularity | Min $98\%$ passes through 212-micron sieve | Defines the “super-fine” powdery texture. |
General Physical Description:
• Variety Name: Swarna (MTU 7029)
• Grain Type: Short to Medium Grain (often categorized as “Short Slender”)
• Appearance: Opaque, creamy white (Raw); Light yellow or golden (Parboiled).
• Texture: Relatively firm and holds its shape well. It has a slightly “chunky” feel compared to the slender PR 11 or IR 64.
• Cooking Character: Low glycaemic index (GI), making it a healthier choice for blood sugar management. It expands mostly in width rather than length when cooked.