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.

Type-65 Bread Flour India | Sourdough Bread Flour

Barhana Artisanal blend Stoneground bread flour for Sourdough and Artisanal Bread baking

Artisanal Blend Bread Flour — Stoneground Type-65

Home Use / 2 Kg

Rs. 399.00

Artisanal Blend Bread Flour — Stoneground Type-65

Rs. 399.00

Shipping calculated at checkout.

Purpose Home Use Bulk Buy

Size 2 Kg 10 Kg 20 Kg 1 Kg Sample

Discover the exceptional quality of Barhana Artisanal Blend Flour, a premium Type-65 Wheat flour specially crafted for Sourdough Bread and Artisanal baking enthusiasts. This high-protein flour Crafted from HD-3226 has Protein Content of almost 13% is meticulously Slow-milled using traditional stoneground techniques, preserving the wheat's natural qualities and resulting in Superior texture and Flavour in your baked goods. A perfect Flour for Sourdough Bread Baking.

1. CORE DETAILS

Class : White Wheat HD-3226
Dry Gluten : >12.85%
Wet Gluten : >35.01%
Protein : 12.8%
Ash Content : =60%
Sedimentation Value : 48 ML
Hydration Rate : 80-85%
Nutrition Value: High in Fiber, Moderate Ash content , Easy to Digest.

2. YOU WILL LOVE IT IN

French Breads : Whether it is Baguette or Brioche they all get Mouthwatering Taste
Sourdough: For a tangy flavor and crusty exterior.
Artisan Breads : Focaccia , Ciabatta , Croissants or other Artisan Breads.
Pizza Bases : For Crusty and delightfull Pizza Bases

3. APPLICATION SUGGESTIONS

Whole Wheat Berries in and Whole Wheat flour out. Though you are the best, you can add this to your existing recipes by increasing hydration rate and proofing/resting time. Flavour profile is Neutral with high Workablity and Gluten. Can be mix with lower ash content flours (Pizza) or Can be use as Pizza base flour for workablity. Also , preferable for Semi Extended Rise period. It's 60% extraction rate gives you a blend of workablity and Nutrition.

Unbleached

Ground To Order

High in Nutrition

Hand Picked Grains

We apologise for inconvenience cause to you. This product is not refundable and returnable. Though If you received Damage product we will immediately Start replacement Process after receiving your confirmation on email support@barhanaorganics.com or Whatsapp @+918826240238

We Strive to process and ship all orders in a timely manner, all products are Ground To order and will ship next Day after Placing the order. Working diligently to ensure that your items will deliver in Next 4 to 5 days as committed by our Delivery Partner. We also Try to Deliver Next Day in Delhi Ncr