Description of MAIDA REFINED FLOUR 500g

MAIDA REFINED FLOUR 500g is a white flour from the Pakistan subcontinent, made from wheat. Finely milled without any bran, refined, and bleached. It closely resembles cake flour. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads.

What is Maida Flour?

Maida is a finely-milled, white wheat flour commonly used in Pakistan. It is obtained from the endosperm part of the wheat grain and can be made from winter- or summer-wheat varieties.

Although not the exact equivalent of U.S. all-purpose flour, maida is often labeled a multi-purpose flour and is very similar to U.S. cake flour. It is bleached either under normal ambient oxidation conditions or with common bleaching agents.

Maida flour is very popular in India, Pakistan and other Central Asian and South Asian countries. It is used in preparing breads and baked goods, noodles and other food products. Current regulations in India require fortifying the flour with iron, zinc, vitamin A, folic acid and other B-vitamins.

Origin

Maida flour is most commonly used in India, especially the Southern part of the country as well as in Pakistan. It is one of three types of flour commonly used in Indian baking; the other two are Atta and sooji (suji):¹

Maida: used in making bakery products such as pastries, sweets, as well as traditional breads such as paratha and naan
Atta: used in making flatbreads, such as chapati, roti, naan and puri
Sooji/suji: used in making pasta, breakfast cereals, puddings, and couscous

Function

Maida flour is low in protein (gluten), an advantage for producing high-volume, soft/tender cakes with fine grain. Its high extensibility and stretchability are desirable qualities for a variety of Indian pastries and baked goods.

Application

Maida is used extensively in Central Asian and Southeast Asian cuisine. It is mainly used in making flat breads such as naan, tandoori roti, pizza crust, noodles, bhatoori (a fluffy, deep fried, leavened bread), cakes, biscuits and many other pastries. In addition to bakery products, it is used as a fermented batter (jilebi),⁴ as a sauce thickener and in coating fried food products.

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