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TWF Flours - Bulk Purchases

TWF Flour X - Whole Grain Strong Bread Flour (T150)

TWF Flour X - Whole Grain Strong Bread Flour (T150)

MRP (Inclusive of all taxes) Rs. 499.00
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Rs.499.0 /kg Sold out
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Rest of India - Ground-to-order. Free delivery between – , if you order in the next 0 hours, 0 minutes, and 0 seconds.
  • Whole grain breads - Purpose-crafted for baking, TWF Flour X is a proprietary whole grain bread flour for guilt-free baking.
  • Soft breads - Produce softer, taller loaves with a rustic flavor.
  • T150 alternative - High protein content ensures consistent baking.
  • Unparalleled nutrition - Up to 7x more micronutrients, 6x more fiber, and 23% lower net carbs.
  • Intelligent bread flour – TWF's Multi-Dimensional Milling blends together wheat and barley in a nutrient-locked milling process (retaining both bran and germ) to provide benchmark-defying nutrition and a unique artisanal flavor to your breads.

No GMOs, No Chemicals - Unbleached, Unprocessed, Unadulterated.

Uses

Whole grain pizzas, sourdough pizzas, wood/gas-fired, and deck ovens

Flour Specifications

Rustic flavor, Hydration 100%, High Elasticity, Stretch 100%, TNI and TDI 80+

Ingredients

Wheat, Barley

Superior Nutrition

7x more micro-nutrients than maida. Unbleached & completely natural

Shipping

Free shipping on all orders across India

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  • Whole grain breads

  • Rustic flavor

  • 7x more micro-nutrients¹

  • Multi-Dimensional Flour™

  • Versatile bread flour

  • Softer, taller loaves

Flour X

TWF has purpose crafted a proprietary whole grain bread flour that is bound to change how you bake. TWF's Multi-Dimensional Milling™ blends together wheat and barley in a nutrient-locked milling process (retaining both bran and germ) to give you benchmark defying nutrition and a unique artisanal flavor in your breads.

Flour X intelligently uses its fiber content to support the starch-protein framework in your breads, helping you achieve unbeatable rise and crumb quality.

Guilt free breads

Rustic flavor. Wholesome. Soft. Consistent

For whole grain breads with unparalleled nutrition

  • No Funny Business

    No GMO. No Chemicals. No Added Gluten. No Bleach. No Preservatives

  • 100% Natural

    Just the power grains

  • Crafted for Success

    Better flavor, better texture. Lighter on the tummy. Easy to work with

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The Purity You Deserve.

7x more micro-nutrients in your bakes¹

Multi-Dimensionally Milled™ to retain and efficiently deliver unparalleled access to Minerals, Vitamins, protective Antioxidants and Fiber⁺

Retains bran and germ: Retains all the components of the whole wheat kernel for a wholesome bake

Smart nutrition delivery: Balanced starch to protein ratio for long term gut health⁺ ᵃ

5 Health benefits


Long-term gut health: Rich in resistant Fibers that act as prebiotics⁺ ᵃ

Protects your heart: Flour X is rich in Fibers, has Good lipids and is free from Cholesterol. This has a favorable effect on your cardio-vascular health⁺ ᵇ

Reduces risk of cancer: Flour X is rich in Manganese and is a good source Anti-oxidants and Polyphenols that contribute towards protection of cells from oxidative stress⁺ ᶜ ᵈ

Improves metabolism: Flour X is rich in Vitamin B12 and Fiber and has Iron and Magnesium that have a favorable impact on BMI index⁺ ᵉ

Sustains energy: Complex carbs in the flour burn slowly and sustain energy for longer⁺ ᶠ

Increased immunity: Flour X is rich in Phosphorus, Manganese and has Iron and Magnesium that improve overall immunity of body⁺ ᵍ

Precision crafted for lofty & soft whole grain bakes

Multi-Dimensionally Milled™ whole grain bread flour that is easy to work with and is extremely versatile

Stronger gluten network: Intelligently milled to structure the whole grain components in a way that do not interfere with gluten formation

High elasticity and extensibility: Unmatched consistency

For better proofing of dough: Better fermentation

Mathematically crafted at a molecular level to provide consistency: Easier whole-grain baking

Smart protein-starch networks: Easier dough development easier and almost fail proof

Best suited for

Whole-grain breads
Rustic flavor & softer crumb
Sandwich breads
Buns
Sourdough boules & baguettes

Flour X is versatile. Replace in any recipe and enjoy wholesome breads guiltfree!
Whole wheat pizzas
Bagels
Baguettes

  • Data driven

    Algorithmic milling technology

  • Precision crafted

    Softer, lighter, better tasting rotis

  • Intuitive

    Works with the gut to increase access to nutrients

  • Smart

    Perfectly curated balance of nutrients
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60% higher perceived protein⁶ to Flour X

Flour X
Perceived protein - 14.5%

Maida/APF
Perceived protein - 9-10%

  • Total Nutrient Index (TNI) >80

    Higher TNI corresponds to higher nutrient content in the flour. Non TWF flours have TNI ~50

  • Texture Dispersion Index (TDI) >80

    Higher TDI means that the flour is more efficient in delivering the nutrients to your body. Non TWF flours have TDI ~60

  • Oxidation Impact Factor (OIF)

    Higher OIF corresponds to higher nutrient retention in the flour - lower nutrient loss through oxidation

Ground-on-order

Flour X will be freshly milled after the order is placed

Problems with non-TWF bread flours

  • Added gluten
  • Chemical conditioners & improvers
  • Bleach
  • Empty carbs
  • Negligible nutrition
_ _ _

Based on regular consumption of 100g of Flour X a day as part of a balanced diet.

1 Times more total micro-nutrients including Vitamin A, Vitamin B 12,Vitamin B1,Vitamin B2,Vitamin B3,Vitamin B6,Magnesium,Potassium,Manganese,Phosphorus,Zinc,Calcium,Iron,Omega 3,Omega 6,Folic acid in Flour X (0.9g per 100g) when compared to generally available values for commercial refined wheat flour (0.1g per 100g)

2 Times more manganese in Flour X (2.1mg per 100g) compared to generally available values for commercial refined wheat flour (0.02mg per 100g).

3 Times more total vitamin B12 in Flour X (0.1mg per 100g) compared to generally available values for commercial wheat flour (0.05mg per 100g).

4 Nutrient content in 100g of Flour X compared to compared to generally available values for 100g of commercial refined wheat flour.

5 Percentage coverage of recommended dietary allowance based on 2000 k cal diet (as per FSSAI) met by 100gm of Flour X

6 Perceived protein measures the potential of a flour to make functional gluten network. It is a measure of strength of the flour.


*Total vitamin includes vitamin A, vitamin B12, vitamin B1, vitamin B2, vitamin B3, vitamin B6 and folic acid.
*Macro-minerals include calcium, manganese and phosphorus.
*Micro-minerals include zinc, iron and magnesium.

ᵃNeacsu, M., Anderson, S., Verschoor, P., Vaughan, N., Horgan, G., Hulshof, T., Duncan, S., Duthie, S. and Russell, W., 2021. Consumption of a Recommended Serving of Wheat Bran Cereals Significantly Increases Human Faecal Butyrate Levels in Healthy Volunteers and Reduces Markers of Inflammation Ex Vivo. Recent Progress in Nutrition, 1(4), pp.1-1.

ᵇAune D and others, “Whole Grain Consumption and Risk of Cardiovascular Disease, Cancer, and All Cause and Cause Specific Mortality: Systematic Review and Dose-Response Meta-Analysis of Prospective Studies” [2016] BMJ 2716

ᶜWang, J., Sun, B., Cao, Y., Song, H. and Tian, Y., 2008. Inhibitory effect of wheat bran feruloyl oligosaccharides on oxidative DNA damage in human lymphocytes. Food Chemistry, 109(1), pp.129-136.


ᵈOkuonghae, P., BMLS, B., AIMLS, A., Aberare, L., BMLS, B., AIMLS, A., Mukoro, N., BMLS, B., AIMLS, A., Osazuwa, F., BMLS, B., AIMLS, A., AIMLTA, A., Dirisu, J., BMLS, B., AIMLS, A., BMLS, J., AIMLS, A., Omoregie, R., Mphil, M., FIMLS, F., Igbinuwen, M. and AIMLS, A., 2011. Total antioxidant status of zinc, manganese, copper and selenium levels in rats exposed to premium motor spirit fumes. North American Journal of Medical Sciences, pp.234-237.

ᵉMaki, K., Palacios, O., Koecher, K., Sawicki, C., Livingston, K., Bell, M. and McKeown, N., 2019. The Relationship Between Whole Grain Intake and Body Weight: Results of Meta-analyses of Observational Studies and Randomized Controlled Trials (FS18-07-19). Current Developments in Nutrition, 3(Supplement_1).

ᶠVinoy S, Laville M and Feskens EJ, “Slow-Release Carbohydrates: Growing Evidence on Metabolic Responses and Public Health Interest. Summary of the Symposium Held at the 12th European Nutrition Conference (Fens 2015)” (2016) 60 Food & Nutrition Research 31662

ᵍVanegas, S., Meydani, M., Barnett, J., Goldin, B., Kane, A., Rasmussen, H., Brown, C., Vangay, P., Knights, D., Jonnalagadda, S., Koecher, K., Karl, J., Thomas, M., Dolnikowski, G., Li, L., Saltzman, E., Wu, D. and Meydani, S., 2017. Substituting whole grains for refined grains in a 6-wk randomized trial has a modest effect on gut microbiota and immune and inflammatory markers of healthy adults. The American Journal of Clinical Nutrition, 105(3), pp.635-650.



Note - information published on this page is based on available information and facts at the time of publication. TWF makes no claims as to the veracity, longevity, accuracy of the facts. This product is not intended to diagnose, treat, cure or prevent any disease. The views and nutritional advice expressed here are not intended for the purpose of providing medical advice. Please always consult your health care provider if you are taking any medications or have any medical conditions. Individual results may vary. Please consult a doctor for any and all medical advice and product suitability. By purchasing the product, you agree to indemnify and hold TWF Technologies Pvt Ltd, its officers, agents, and employees harmless against any and all claims, demands, damages, liabilities and costs which directly or indirectly result from, or arise in connection with, any negligent act or omission of the company, its agents, or employees, pertaining to the information available on this page.