How Mill’D Flour Achieves 460g Protein in 1 KG

A Natural, Process-Driven Protein Enhancement Technology

Mill’D Protein Atta is made using a proprietary, patented protein enhancement process, not by simply adding external protein ingredients to regular flour.

Unlike ordinary atta blends, Mill’D follows a carefully designed food processing method that naturally increases protein content while keeping the flour suitable for everyday rotis.

Careful Selection of Protein-Rich Ingredients

We start with high-quality wheat, soybeans, and peanuts, selected for their natural protein quality and digestibility.

Each ingredient undergoes multiple stages of cleaning and grading to ensure purity, safety, and consistency before further processing.

Step-by-Step Protein Enrichment Process

Instead of grinding all ingredients together, Mill’D uses a multi-stage processing method to gently increase the protein portion of each ingredient.

This process includes:

• Removing excess outer layers that do not contribute to nutrition
• Reducing excess fats that limit protein availability
• Carefully separating unnecessary starch and fiber portions

This allows us to retain the naturally protein-rich parts of wheat, soy, and peanuts — without using chemicals or artificial additives.

Increasing Protein Content While Preserving Roti Quality

The protein-rich portions are then processed further to increase protein content naturally, while ensuring:

• Easy digestion
• Proper dough binding
• Softness and elasticity in rotis

Through this method, Mill’D achieves up to 460 grams of protein per kilogram, which is not possible through traditional flour milling or simple blending.