A high bran content flour, most commonly used for making Omani Bread and breads for the Indian Sub-continent and Far East, such as Chappati, Naan, Kulcha and Puri.
| Moisture | 14.0% |
| Protein | 10.0% min |
| Ash | 1.2% max |
| Flour Extraction | 84.87% |
| Improver | Not Present (No improver in 10kg & 25kg) |
| Iron and Folic Acid | Added |