How stone and roller milling differ

Stone and roller mills reduce grain in different ways, but neither method is automatically superior on every measure. Comparative research finds that whole-grain composition, mill settings and particle size all matter. TrueBatch uses stone milling for its small-batch process and states that method plainly without turning it into a medical promise.

What does “chakki fresh” actually mean?

“Chakki” describes a style of milling; it does not by itself tell you the milling date. To judge freshness, look for a specific milling or packing date and clear storage guidance. At TrueBatch, “fresh” has a precise operational meaning: the confirmed order starts the mill run.

How long should fresh flour actually last?

Fresh whole-grain flour has no universal shelf life. Grain type, moisture, temperature, packaging and handling all matter. Follow the date and storage instructions on the pack; TrueBatch currently recommends a clean, dry, airtight container away from moisture and sunlight, and use within 30–45 days of milling.

Multigrain or single grain — which do you need?

“Multigrain” means more than one grain; the word alone does not tell you the proportions or make one recipe universally better. Read the ingredient percentages and nutrition panel. Build your Blend keeps every grain ratio visible so the formula, not the label, guides the choice.

Is store-bought atta secretly cut with maida?

A rumour is not evidence about a particular product. In India, atta and maida have separate food standards and packaged foods must carry an ingredient declaration. Check the label and the manufacturer’s compliance information rather than assuming adulteration.

Does stone-ground flour really taste different?

Milling method and particle size can change flour and dough characteristics, while grain variety, extraction and storage also influence aroma and flavour. “Nuttier” is a sensory description, not a guaranteed result for every grain or recipe.

Is freshly milled flour really more nutritious? Here’s what studies show

There is no sound basis for a universal claim that flour loses a fixed percentage of its nutrition within 24 hours. Storage changes depend on the grain, extraction, moisture, temperature and packaging. TrueBatch’s defensible promise is about timing: we mill after the order instead of holding finished flour as stock.

Does a longer shelf life mean better quality?

Shelf life is a stability measure, not a complete measure of quality. Flour type, moisture, packaging, temperature and handling all affect it. Compare the ingredient list, nutrition panel, milling or packing date and storage instructions instead of using one date as a quality score.

Is multigrain atta always healthier than whole wheat?

Not automatically. “Multigrain” identifies a mixture, not a health outcome. The grain percentages, whole-grain content, nutrition panel, serving and the rest of a person’s diet are more informative than the front-of-pack name.

Millet & Whole Grain Nutrition Guide

Deck 01

Know your grain

Deck 1 · Card 01Khapli is the Indian name commonly used for emmer, a hulled wheat. It is still wheat and contains gluten. Its exact nutrient composition depends on the grain lot, so use the verified nutrition panel for the flour you buy rather than treating the variety name as a health claim.Source: ICMR–NIN, Indian Food Composition Tables 2017.
Deck 1 · Card 02Ragi, or finger millet, is a millet used in roti, dosa, porridge and malted preparations. Indian food-composition tables report calcium, fibre, protein and energy values for the grain; values vary by sample and processing, so the product label is the right source for a specific flour.Source: ICMR–NIN, Indian Food Composition Tables 2017.
Deck 1 · Card 03Jowar is sorghum, a cereal grain commonly milled for bhakri and roti. Sorghum itself does not contain wheat gluten, but anyone avoiding gluten should still check how a flour was handled and labelled for cross-contact.Source: ICMR–NIN, Indian Food Composition Tables 2017.
Deck 1 · Card 04Bajra is pearl millet, traditionally used for rotis and porridges. It contributes protein, fibre and minerals as part of its overall composition, but amounts vary by variety and flour; it should not be presented as a treatment for iron deficiency or any other condition.Source: ICMR–NIN, Indian Food Composition Tables 2017.
Deck 1 · Card 05Foxtail millet is a small millet used whole or milled into flour. Its carbohydrate, protein, fibre and mineral values can be compared in food-composition tables, but one grain or one flour should not be assumed to control blood glucose.Source: ICMR–NIN, Indian Food Composition Tables 2017.
Deck 1 · Card 06Kodo millet is one of India’s small millets. It can be cooked whole or milled, and its food-composition entry includes energy, protein, fibre and minerals. Suitability for a medical diet depends on the whole meal and professional advice, not the grain name alone.Source: ICMR–NIN, Indian Food Composition Tables 2017.
Deck 1 · Card 07Barnyard millet is also sold as samak or fasting rice in India. Food-composition tables can be used to compare its fibre, protein and mineral content with other grains without turning those values into promises about digestion or weight.Source: ICMR–NIN, Indian Food Composition Tables 2017.
Deck 1 · Card 08Little millet, also called kutki or samai, is a small millet eaten whole and as flour. Compare its measured composition with other cereals in the Indian Food Composition Tables; labels such as “positive millet” are not a regulated nutrition category.Source: ICMR–NIN, Indian Food Composition Tables 2017.
Deck 1 · Card 09Buckwheat is a pseudocereal rather than a wheat species. It is used as kuttu flour, including in fasting foods. Despite its English name it does not contain wheat gluten, though packaged flour still needs appropriate cross-contact controls and labelling.Source: USDA FoodData Central.
Deck 1 · Card 10Amaranth, or rajgira, is a pseudocereal used whole, popped or milled. Its composition includes protein and minerals, but that does not make an individual flour a treatment for cholesterol or another condition.Source: USDA FoodData Central.
Deck 1 · Card 11Barley contains beta-glucan, a form of soluble fibre. The amount in a serving depends on the barley and processing, so a general grain description should not be read as a product-specific cholesterol or blood-glucose claim.Source: European Food Safety Authority, health-claims register and assessments.
Deck 1 · Card 12Chana dal is split Bengal gram. Milling it produces besan; roasting and milling gram is one route to sattu. These foods contribute protein and fibre, with exact values depending on the ingredient and process, so compare the relevant product panel rather than assuming a glycaemic effect.Source: ICMR–NIN, Indian Food Composition Tables 2017.

Deck 02

Grain & flour explainers

Deck 2 · Card 01Stone and roller mills reduce grain in different ways, but neither method is automatically superior on every measure. Comparative research finds that whole-grain composition, mill settings and particle size all matter. TrueBatch uses stone milling for its small-batch process and states that method plainly without turning it into a medical promise.Source: Carcea et al., Foods (2020), comparative milling study.
Deck 2 · Card 02“Chakki” describes a style of milling; it does not by itself tell you the milling date. To judge freshness, look for a specific milling or packing date and clear storage guidance. At TrueBatch, “fresh” has a precise operational meaning: the confirmed order starts the mill run.
Deck 2 · Card 03Fresh whole-grain flour has no universal shelf life. Grain type, moisture, temperature, packaging and handling all matter. Follow the date and storage instructions on the pack; TrueBatch currently recommends a clean, dry, airtight container away from moisture and sunlight, and use within 30–45 days of milling.Source: TrueBatch storage guidance and published FAQ.
Deck 2 · Card 04“Multigrain” means more than one grain; the word alone does not tell you the proportions or make one recipe universally better. Read the ingredient percentages and nutrition panel. Build your Blend keeps every grain ratio visible so the formula, not the label, guides the choice.Source: ICMR–NIN, Dietary Guidelines for Indians 2024.

Deck 03

Myth busters

Deck 3 · Card 01A rumour is not evidence about a particular product. In India, atta and maida have separate food standards and packaged foods must carry an ingredient declaration. Check the label and the manufacturer’s compliance information rather than assuming adulteration.Source: FSSAI cereal and cereal-product standards.
Deck 3 · Card 02Milling method and particle size can change flour and dough characteristics, while grain variety, extraction and storage also influence aroma and flavour. “Nuttier” is a sensory description, not a guaranteed result for every grain or recipe.Source: Carcea et al., Foods (2020), comparative milling study.
Deck 3 · Card 03There is no sound basis for a universal claim that flour loses a fixed percentage of its nutrition within 24 hours. Storage changes depend on the grain, extraction, moisture, temperature and packaging. TrueBatch’s defensible promise is about timing: we mill after the order instead of holding finished flour as stock.Source: Bordoni et al., Wheat Germ and Lipid Oxidation (2022).
Deck 3 · Card 04Shelf life is a stability measure, not a complete measure of quality. Flour type, moisture, packaging, temperature and handling all affect it. Compare the ingredient list, nutrition panel, milling or packing date and storage instructions instead of using one date as a quality score.Source: Bordoni et al., Wheat Germ and Lipid Oxidation (2022).
Deck 3 · Card 05Not automatically. “Multigrain” identifies a mixture, not a health outcome. The grain percentages, whole-grain content, nutrition panel, serving and the rest of a person’s diet are more informative than the front-of-pack name.Source: ICMR–NIN, Dietary Guidelines for Indians 2024.

Choose your flour with the facts in front of you.

Shop freshly milled whole-grain flour or build a custom atta blend with the grain ratios clearly listed.

Shop freshly milled flour Build a custom atta blend

Whole grains and flour, one clear answer at a time.

Know your grain

Grain & flour explainers

Myth busters

Choose your flour with the facts in front of you.

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