Our Ingredients & Process

How We Deliver 46 g Protein per 100 g in an Everyday Staple

Ingredient Composition:  Whole Wheat + Wheat Protein Fraction 60%, Soya Fraction 30%, Peanut Fraction 10%


Mill'D 460 Grams Protein in 1kg Atta

MILLD PROTEIN ATTA IS NOT MADE BY SIMPLY MIXING REGULAR FLOURS.

It is produced using a hybrid protein enrichment and structuring platform that combines advanced dry fractionation, controlled wet protein extraction, and functional protein reconstitution.

This approach allows us to deliver 46 g of protein per 100 g while preserving dough elasticity, handling, and traditional roti taste.

1. Process Overview

Milld’s protein system integrates three scientifically established techniques:

  1. Dry Fractionation / Protein Shifting
    (Ultrafine milling + air classification)
  2. Wet Protein Extraction – pH-Shift “Wave Process”
    (Solubilization → separation → isoelectric recovery → re-neutralization)
  3. Functional Reconstitution
    (Protein network formation for dough strength and roti texture)

This controlled combination creates a high-protein, functional composite flour, not a brittle or chalky protein blend.

2. Ingredient 1: Protein-Structured Wheat Fraction (60%)

Purpose:
Transform wheat into a high-protein functional base, rather than conventional atta.

A. Pre-processing & Fractionation

  • Wheat is cleaned, tempered, and conditioned to stabilize moisture.
  • Milling and controlled separation isolate protein-bearing wheat fractions from starch-heavy streams.

B. “Wave Process” (pH-Shift Protein Structuring)

This is a globally accepted protein science principle adapted for cereal proteins.

  1. Wheat protein fractions are dispersed in an aqueous phase.
  2. Alkaline pH adjustment increases protein solubility, releasing proteins from the starch matrix.
  3. Insoluble starch and fibre are separated through filtration or centrifugation.
  4. pH is returned toward the isoelectric point, causing proteins to precipitate.
  5. Proteins are recovered, washed, and dewatered.
  6. Re-neutralization allows proteins to reorganize into a functional elastic network.
  7. Low-temperature drying preserves functionality.

Result:
A protein-enriched wheat fraction with significantly higher protein than normal wheat flour, while retaining dough elasticity and kneading stability.

3. Ingredient 2: Soy Protein Fraction (30%)

Purpose:
Deliver clean, high-quality plant protein with reduced fat and controlled flavour.

A.  Stabilisation

  • Soybeans are cleaned, dehulled, and mechanically processed.
  • Oil removal increases protein concentration and shelf stability.
  • Controlled heat or enzyme treatment reduces undesirable compounds.

B. Protein Enrichment

Two enrichment pathways may be used depending on purity targets:

Dry Protein Shifting

  • Ultrafine grinding creates a particle size distribution.
  • Air classification separates:
    • Fine, protein-rich particles (<20 µm)
    • Coarser carbohydrate-rich fractions

Optional pH-Shift Extraction

  • Protein solubilization at controlled pH
  • Separation of insolubles
  • Isoelectric precipitation and recovery

Result:
A defatted, high-protein soy fraction suitable for daily staple consumption.

4. Ingredient 3: Peanut Protein Fraction (10%)

Purpose:
Enhance protein density, amino acid diversity, and taste—while controlling fat.

Protein Enrichment

  • Ultrafine milling and air classification separate protein-rich fines.
  • Optional pH-shift is used when higher purity is required.

Result:
A protein-enriched peanut fraction with stable performance in composite flour systems.

5. Why This Technology Works

  • Dry fractionation uses particle physics:
    • Starch remains coarser
    • Proteins concentrate in fine particles (<20 µm)
    • No water or chemicals required
  • Wave Process (pH-shift) enables:
    • Higher protein purity
    • Controlled functional behavior
    • Stronger protein networks
  • Composite protein design (wheat + soy + peanut) delivers:
    • Complete amino acid profile
    • Stable dough handling
    • Familiar roti taste and texture

6. Compliance & Transparency Statement

Recommended Website Line:

“Protein values are calculated based on ingredient specifications and validated through batch-wise NABL-accredited laboratory testing. Natural agricultural variability may cause minor deviations.”

Ingredient Declaration

Whole Wheat & Wheat Protein Fraction (60%), Defatted Soy Fraction (30%), Defatted Peanut Fraction (10%)

Allergen Declaration

Contains:

  1. Wheat (Gluten)
  2. Soy
  3. Peanuts

This product is manufactured using wheat protein fractions, defatted soy fractions, and defatted peanut fractions.

Important Information for Consumers

  • Not suitable for individuals with wheat/gluten allergy, soy allergy, or peanut allergy.
  • Contains naturally occurring gluten from wheat.
  • Manufactured in a facility that handles cereals containing gluten, soy, peanuts, and other nuts.

Advisory Statement

People with food allergies should read ingredient information carefully and consult a healthcare professional before consumption.

Transparency Promise

Milld believes in full transparency.

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