Mother's Rice, Mothers Agro Foods Private Limited, Angamaly, Ernakulam


Nothing to beat a hot pizza, mouth-watering pastry, delectable cakes, Malabar paratha, breakfast staple bread, steamed momos on a rainy morning, or yummy pancakes. They are all made of the versatile primary ingredient, Maida (in Hindi) or the all-purpose flour. It is commonly called so because of its extensive use in the cooking industry

There are a lot of myths surrounding Maida use in daily life. Yet its adaptability makes it an important ingredient in recipes across India and the globe. In fact, in India its use is moderate but in the western countries, it is a staple flour. It is in use for decades now.

How is Maida made?

Maida is wheat flour, refined. It is basically the endosperm of the wheat grains. It is the final product of milling of the wheat grains after the husk and bran removed. It is mainly composed of carbohydrates. In some parts of India, it is made from tapioca.

How to store Maida?

  • It is best stored in a cool, dry place.
  • Store in a food-grade breathable jar.
  • Warm and damp conditions are a strict no.
  • If properly stored, preservation can be for up to eight months.
  • Bay leaf is often used in the flour canister to keep insets infestation at bay.
  • Discard the flour if you detect any unusual odor or infestation.
  • Mother's Rice, Mothers Agro Foods Private Limited, Angamaly, Ernakulam
  • Mother's Rice, Mothers Agro Foods Private Limited, Angamaly, Ernakulam
  • Mother's Rice, Mothers Agro Foods Private Limited, Angamaly, Ernakulam

Uses of Maida in Cooking:

  • The primary ingredient in bakeries.
  • It is the main ingredient of a number of Indian flatbreads.
  • It is a primary ingredient in dishes like noodles, pasta, pizza, and pancakes.
  • It is also used in many traditional Indian sweets.

Nutrition Facts:

Nutrition information as provided by the USDA for 100g of all-purpose white flour.

  • For 100g
  • Calories- 383K cal
  • Fat-3.33g
  • Sodium-23mg
  • Carbohydrates-76.7g
  • Dietary Fibre-3.3g
  • Protein-10g
  • Iron-3.6g
  • Trans fat-0g
  • Cholesterol-0g

According to USDA data, 100 grams of enriched, all-purpose flour is a good source of riboflavin, selenium, and thiamine and niacin.

Myths Busted:

  • There is a misconception that Maida is carcinogenic. Would it still be in use if it was, and extensively at that in the western countries?
  • As per "Food Safety and Standards (Food Product Standards and Additives) Regulations, 2011, CSE said the maximum level of use of potassium bromate and/or iodate in bread is set at 50 ppm. The maximum level of use of potassium bromate in flour for bakery is 20 ppm, while that of potassium bromate is 20 ppm in maida (refined wheat flour) if used for the bakery."
  • The sale of Maida is governed by the Food Safety and Standards Authority of India (FSSAI), So, trust in FSSAI, which regulates the safety and fortification levels and then gives the certification.

It is to be noted that we have to utilize high quality brands like Mother's Maida, which is 100% Chemical Free. Mother's Maida does not harmful companents like KBrO3 and KIO3 , that are Carcinogenic.

To Conclude: With Mother's Brand, The Best Is Served!

Yes, it is true that Maida, due to refinement, loses some of its nutritional value as opposed to whole wheat flour. Anything in excess is bad. So, the key here is "moderation." Since it is an indispensable ingredient in creating mouth-watering, taste-bud gratifying dishes, we need to find better ways of using it. Let us walk through some in-between ways to use Maida and gain nutritionally.

  • Do not use it in excess.
  • Buy fortified versions that enriched with vitamins that are lost during the milling process.
  • In most recipes it is possible to use a mix of the all-purpose flour in combination with another flour; most notably whole wheat flour. It does make a difference to the texture but the taste is not compromised and is only nutritionally enriched.
  • Another interesting fact is that in most Indian recipes where we use Maida, we almost always use vegetables too. Does that not amp the nutrition quotient?
  • Take the samosa stuffed with veggies, thus making it wholesome. To make it more nutritionally viable, use wheat flour with the Maida and bake the samosa instead of frying it.
  • Sandwiches. You can opt for multigrain bread that uses Maida in combination with other grain flours. Again, to make sandwiches, we use veggies, improving the nutrition quotient.
  • Thankfully, the same is true for the pancakes. Make them with a mix of flours or add in bananas, walnuts, honey, maple syrup, or eggs to fortify them. The options are aplenty.
  • The versatile all-purpose flour easily blends with other flours be it maize, millet, or whole wheat flour, giving us a wide range of options to choose from to make delectable delicacies.

So, don't fear the Maida and use it in moderation. You do not have to forgo the pancakes too. Just give the Maida products an innovative twist and you are good to go. It is irreplaceable flour when it comes to delicious bakery products and since we do not have baked stuff routinely, have them guilt-free, with slight alterations in the recipe.

Several Nutritionists and Doctors suggest Bread, Bun and so on, to people when they fall ill and it has to be noted that these foods are made of Maida!