21.80 g Protein Per 100 g — Freshly Milled High Protein Atta

If you have been searching for a high protein multigrain atta that is transparent about what goes inside, Witbran High Protein Multigrain Atta is built for exactly that. It is a freshly milled blend of 65% wheat flour, 25% soya flour and 10% roasted chana flour — proportions that are declared openly, not buried in fine print. The batch tested by Equinox Labs recorded 21.80 g protein per 100 g and 12.22 g dietary fibre per 100 g. Every pack is milled on demand at Witbran, not pre-milled and warehoused for weeks.

Most protein atta products on the market list ingredients in vague ratios or use the word “multigrain” loosely. Witbran does not. The 65:25:10 composition is fixed, declared, and lab-verified. When you make rotis with this wheat soya chana atta, you know exactly what you are eating — and so does your family.

Ingredient Composition

Witbran High Protein Multigrain Atta is a three-grain, three-pulse blend formulated to deliver meaningfully higher protein than standard whole wheat atta. Here is exactly what goes into every bag:

The combination of soya and roasted chana alongside wheat creates a complete amino acid profile that standard single-grain atta cannot match. Soya flour is one of the few plant proteins considered nutritionally complete, and pairing it with roasted chana flour compounds the protein and fibre benefit in every roti.

Why This Is a High Protein Atta — With Numbers to Back It

The phrase “high protein” gets used freely in the food industry. Under FSSAI regulations, a food can only carry a “high protein” or “rich in protein” claim if it delivers at least 20% of the Reference Daily Intake (RDI) of protein per 100 g for solid foods. At 21.80 g protein per 100 g, the tested sample of Witbran High Protein Multigrain Atta clears that threshold. This is not a marketing claim — it is a lab-verified number from Equinox Labs report EQNX:001:NL:26:07:12030.

For context, standard whole wheat atta typically contains around 10–12 g protein per 100 g. Witbran’s blend delivers nearly double the protein of regular atta, making it one of the most protein-dense freshly milled atta options available for home use.

Nutrition Facts Per 100 g

All values are from Equinox Labs report EQNX:001:NL:26:07:12030 and apply to the tested sample of this high protein multigrain flour.

*Unsaturated fat is calculated as total fat minus saturated fat: 8.05 − 1.449 = 6.601 g per 100 g.

The 12.22 g dietary fibre per 100 g is equally significant. Dietary fibre supports digestive health, contributes to satiety and helps moderate post-meal blood glucose response. Most commercially available multigrain attas deliver 5–8 g fibre per 100 g. At 12.22 g, this blend is meaningfully above that range.

What Makes Witbran’s Fresh-Milling Different

Witbran mills its high protein multigrain atta on demand — which means your order is milled after you place it, not weeks before. Pre-milled flour loses volatile flavour compounds and some nutritional value during extended storage. Fresh milling preserves the natural oils in wheat germ, the nutty character of roasted chana and the full nutritional profile of soya — all of which degrade over time once the grain is broken.

This approach also means there are no large warehouse batches sitting in heat or humidity. Every bag of Witbran freshly milled atta is produced close to when you receive it.

How to Use High Protein Multigrain Atta

This multigrain atta for rotis works as a direct substitute for your regular whole wheat atta in most recipes. Because soya flour and roasted chana flour have higher water absorption than plain wheat, the dough behaves slightly differently on the first attempt. Here is the method that works best:

1. Add water gradually — do not pour all at once. Start with about 10–15% less water than you would use for plain atta.
2. Knead until the dough is soft, smooth and does not stick to your palms.
3. Cover the dough and let it rest for approximately 15 minutes. This rest is important — it allows the soya and chana flour to fully hydrate and makes rolling easier.
4. Knead briefly once more after resting, then divide, roll and cook on a hot tawa as usual.

The resulting rotis will be slightly denser than plain wheat rotis but will puff well on a direct flame. The flavour has a mild, pleasant nuttiness from the roasted chana. Most households find the taste familiar within two or three uses.

This protein atta also works for parathas, theplas and laddoos where atta is the base ingredient.

Allergen Information

Witbran High Protein Multigrain Atta contains Wheat and Soy. Both allergens are present in significant quantities given the composition of the blend. This product is not suitable for anyone with a wheat allergy, gluten intolerance or coeliac disease, and is not gluten-free. Individuals with soy allergies should also avoid this product. Please check the final pack label for the complete allergen declaration in the prescribed format before consumption.

Storage Instructions

After opening, transfer the contents to an airtight container. Store in a cool, dry place away from direct sunlight, moisture and strong odours. Do not store near spices, onions or other aromatic ingredients. Refer to the best-before date printed on the pack. Because this is a freshly milled flour, it does not carry the extended shelf life of heavily processed commercial atta — consume within the declared period for best results.

Statutory Information

Common name: Multigrain Flour (Atta)
Ingredients: Wheat flour (65%), soya flour (25%), roasted chana flour (10%)
Allergens: Contains Wheat and Soy
Net quantity, batch details, manufacturer information and FSSAI licence number: As declared on the pack.