more. Maida loose(1 kg)
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Most commonly used in breads, cookies, pastries and cakes
Less protein compare to unbleached
Maida also raises bad cholesterol
Less protein compare to unbleached
Maida also raises bad cholesterol
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Maida is made from wheat grains after removing the brown covering. It is then milled, refined and bleached. It is very common in Indian cuisine specially for various many Indian breads. It is commonly used in baking cakes, pies and other desserts. It may also be used as a thickening agent. It is white and powdery unlike whole wheat flour which is creamish and grainy.