What makes Barhana Organics flours different from regular flour?

Barhana Organics flours are produced using a slow stone-milling process with traditional granite stones at low temperatures. This preserves the bran, germ, natural oils, and nutrients like vitamins, minerals, and antioxidants that are often lost in industrial roller milling. The result is a more nutritious, flavorful flour with a coarser texture that improves baking authenticity and digestibility.

Are your flours really whole and unbleached?

Yes. All whole grain variants retain 100% of the bran and germ. They are completely unbleached and contain no chemical whiteners, bromates, artificial improvers, preservatives, or additives.

What grains do you use for your flours?

Barhana Organics selects premium Indian wheat varieties such as HD-3226 for its Whole Bread Flour. These grains are chosen for high protein content, strong gluten performance, and suitability for stone milling.

Are your products organic or chemical-free?

Barhana Organics follows a clean-label philosophy using responsibly sourced grains free from synthetic pesticides, herbicides, fertilizers, and GMOs. The flours contain no preservatives, additives, or processing aids.

Do your flours work for both home and professional bakers?

Yes. Barhana Organics flours are designed for both home bakers and professional kitchens. Their high protein levels and stone-milling granularity provide reliable performance for sourdough, pizza, artisan breads, and everyday baking.

Which flour is best for everyday rotis and chapatis?

Barhana Organics whole wheat or multigrain stone-ground flours are ideal for rotis and chapatis. They produce softer, more pliable dough with higher fiber, better moisture retention, and richer nutty flavor.

Which flour should I use for breads, pizzas, and sourdough?

Whole Bread Flour (Type 110) from Barhana Organics is ideal for artisan breads, sourdough, and pizza. Its high protein content helps create strong gluten networks, excellent oven spring, and open crumb structures.

Why does dough feel different when using stone-ground flour?

Stone-ground flour contains more bran, germ, and fiber, which makes dough feel stickier and more absorbent. It typically requires 10–20% more water and benefits from resting periods to hydrate the bran and develop gluten.

Are stone-ground flours healthier?

Yes. Stone milling preserves nutrients such as Vitamin E, B vitamins, magnesium, iron, and healthy fats found in the bran and germ. These nutrients support digestion, blood sugar stability, and gut health.

Do you add improvers, conditioners, or preservatives?

No. Barhana Organics flours contain only pure stone-milled grain and are free from dough improvers, bleaching agents, preservatives, enzymes, or artificial additives.

Where do you source your grains from?

The grains are sourced from trusted Indian family farms and suppliers in key wheat-growing regions, ensuring traceability, consistent quality, and support for local agriculture.

How should I store the flour at home?

Store flour in an airtight glass or steel container in a cool, dry, dark place. In humid climates, refrigeration is recommended to prevent rancidity from natural oils.

What is the typical shelf life of the flour?

Stone-ground flour typically lasts 3–6 months from milling when stored properly. Because it contains natural oils and active enzymes, its shelf life is shorter than refined flour.