Ingredients & Process
Thoughtfully chosen ingredients. Carefully designed process. 45g of pure protein delivered through real, wholesome rotis without synthetic isolates.
Our Ingredients
We use the naturally protein-rich parts of these ingredients to deliver high protein while keeping the taste and texture you love.
01
60% Blend
Whole Wheat + Wheat Protein Fraction
Retains the native bran, whole-grain germ, and structural wheat protein fraction. This provides the natural dough stretch, elasticity, golden blister marks, and authentic chakki aroma that makes your rotis puff up like traditional phulkas on a hot tawa.
- Natural gluten network for traditional kneading & rolling
- Preserves whole wheat dietary fiber & complex carbs
- Zero refined maida or bleached fillers
02
30% Blend
Soya Protein Fraction
Mechanically defatted non-GMO soya fraction concentrated into ultra-fine particles (<20 µm) through dry air-classification. Unlike crude soy flour, this dry fractionation isolates the high-protein fractions while thermal cooking removes any trypsin inhibitors, ensuring complete bioavailability and gentle digestion.
- Complete PDCAAS 1.0 amino acid profile with all 9 EAAs
- Rich in Leucine, Isoleucine & Valine (BCAAs) for muscle synthesis
- Zero bloating, zero lactose, zero dairy digestive stress
03
10% Blend
Peanut Protein Fraction
Gently roasted and expeller-defatted Indian peanut flour. The residual healthy mono-unsaturated fatty acids (MUFA) and natural lipids act as a natural emollient, locking moisture inside the roti dough. This keeps rotis tender, pliable, and soft for 8+ hours in your tiffin box.
- Rich in Vitamin E, Magnesium & heart-healthy monounsaturated fats
- Prolongs satiety & eliminates mid-afternoon energy crashes
- Gives a delicate, nutty, warm toasted aroma to every bite
Our Process
From a single grain to your roti, in four honest steps.
Select
Wheat, soya, and peanuts; carefully chosen for native protein quality, density, and germination vigor. Every lot is thoroughly cleaned, destoned, and graded before entering the milling line.
Separate
Dry fractionation uses air-classification to pull the naturally protein-dense portions from each grain. No water, no harsh chemical solvents, and no alcohol processing whatsoever.
Enhance
Excess inert starch and non-functional bulk step aside. The protein-to-spoonful ratio surges to 46g per 100g, allowing just 3 regular rotis to fulfill 45g of your daily protein needs.
Balance
Texture, elasticity, dough hydration, and thermal puffiness; masterfully tuned so every single roti kneads, rolls, and puffs on your tawa just like your family's favorite chakki flour.
Amino Acid Completeness & Clinical Data
Comparing MILLA PRO composite grain blend against standard whole wheat flour.