Millets for food processors: a sourcing guide to bajra, jowar and ragi
Harvest seasons, growing regions, quality checks and packing for the three millets food brands buy most.
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Grain buying guides
Sharbati, Lokwan or Durum: how to choose milling wheat for your product
A practical comparison of the main Indian wheat types for flour mills, bakeries and food processors, and how to match the grade to your end product.
Choosing the right milling wheat decides the colour, taste, water absorption and yield of your flour. Indian mills, bakeries and food processors mostly buy four types: Sharbati, Lokwan, general milling-grade wheat and Durum. This guide explains where each one fits and what to check before you confirm a lot.
The four wheat types buyers ask for
| Type | Main origin | Best for | Price level |
|---|---|---|---|
| Sharbati | Sehore, Vidisha (MP) | Premium chapati atta | High |
| Lokwan | MP, Gujarat, Maharashtra | Everyday atta, blends | Medium |
| Milling grade (mixed varieties) | Punjab, Haryana, UP, Rajasthan | Atta, maida, bakery flour | Economical |
| Durum | MP, Rajasthan, Karnataka | Suji, dalia, pasta | Medium–high |
Sharbati wheat for premium atta
Sharbati wheat has bold, golden grains and a naturally sweet taste. Rotis stay soft for longer, which is why branded atta packers pay a premium for it. Check grain uniformity and lustre: good Sharbati lots have very few shrivelled or broken grains.
Milling-grade wheat for volume and blends
For high-volume atta and maida, most mills use milling-grade wheat from Punjab, Haryana and UP. It is consistent, widely available after the April–May harvest and priced close to the mandi rate. Mills often blend 20–40% Sharbati or Lokwan into it to improve taste without a large cost increase.
Durum wheat for suji, dalia and pasta
Durum wheat is very hard with an amber colour and high protein. It mills into granular semolina rather than soft flour, which suits suji, rava, dalia and pasta. Look for a high vitreous kernel count and low yellow-berry content.
How to match milling wheat to your product
- Soft rotis and premium packs: Sharbati, or a Sharbati-rich blend.
- Everyday atta at a competitive price: milling grade with 20–30% Lokwan.
- Bakery and biscuit flour: milling grade with a known protein range; ask for a lab report.
- Suji, rava and pasta: Durum.
What to check before you confirm a lot
Ask for a sample and a quality report covering moisture (ideally below 12%), foreign matter, damaged and shrivelled grains, and hectolitre weight. Our guide to wheat quality specifications explains each parameter. Confirm the crop year, packing (50 kg PP bags or loose truck) and whether the price is ex-warehouse or delivered.
If you already know your grade and quantity, you can see today's slab prices or send a quote request with your delivery city, and we reply with freight and dispatch date.
Frequently asked questions
Which wheat is best for chapati atta?
Sharbati and good Lokwan lots from Madhya Pradesh give soft, sweet-tasting rotis with good water absorption. Many mills blend Sharbati with milling-grade wheat to balance taste and cost.
Is Durum wheat good for atta?
Durum is hard and high in protein. It is ideal for suji (semolina), dalia and pasta, but on its own it gives a coarser, less soft roti, so it is usually blended in small proportions for atta.
What is the minimum order for bulk wheat?
Most suppliers quote per quintal with a minimum of 10–25 quintal. Truck-load quantities (15–25 MT) get the best slab rate and freight.