Nutri Atta Chakki is about MY PASSION! I’m a working mother and also a homemaker. I strongly believe like me, there are several mothers who ensure the most nourished food for their children. My children indulge into extra-curriculum activities at school, swimming, athletics, etc. to ensure they are healthy; I have to maintain a nutrient value in the staple diet for them and the entire family. Gear
ed with the passion to understand and experiment in food variations and the zeal to learn about food processing aided by the history of my family’s business; I was able to understand the benefits and the need to consume ‘Cold Grind’ wheat and other grain flour. I believe, that by changing the process of grinding and going it back to yesteryear of ‘slow grinding’ or ‘cold grinding’ we can retain up to 60% of the natural nutrients of the wheat flour as compared to the conventional mechanical grinding. Our brand name ‘Nutri Atta Chakki’ signifies healthy and traditional atta...So I firmly believe that the process to produce this atta should also be Indian...It is deeply ingrained in our culture to always eat fresh and nutrients rich diet. I have invested my past 3 years very passionately in doing in-depth research about grains, pulses and more specifically for wheat. I chose wheat because wheat is very widely used grain that is consumed in for both the meals in our Indian diet.. We have a family business of manufacturing chakki fresh atta from past 20 years and I have been very closely involved in the business. I used to closely monitor all the lab reports from production unit. And I discovered that the atta that we eat lacks nutrients. This drove me to do in-depth research and come up with a better technique to retain nutrients and hence I started my research. The technique that is currently used in our country to make Chakki fresh Atta generates heat which destroy nutrients.... However, I would like give a twist to our traditional Cold and Slow Grinding method and re-introduce the same for our business. I believe that by changing the process of grinding and going back to yesteryear of slow grinding method we can retain up to 60% of natural nutrients of wheat flour as compared to conventional mechanical grinding (which is currently used). I'm connected with more than 6000 women and have been actively involved in taking their opinion about product. So, their suggestions have also helped me to build a well-rounded approach for my concept. I'm excited and proud to offer you a flour that you will love.
- Monica Kushte
