Manufacturer and Origin

Parent Company: Bashundhara Atta is a product of Bashundhara Group, one of the largest conglomerates in Bangladesh, with interests in various sectors including food and beverage, real estate, cement, and more.

Production: The flour is produced in Bangladesh, with one of the facilities being the Bashundhara Flour Mill located in Pirijpur, Sonargaon Upazila, Narayanganj District, in the Dhaka Division.

Sourcing: The company often emphasizes that the wheat grains are selected and sourced from premium origins like Europe, Australia, and North America.

Types of Flour

Bashundhara produces various types of wheat flour, which are important distinctions in South Asian cooking:

Atta (Whole Wheat Flour): This is the main product. It’s ground from the whole wheat kernel (including the bran, germ, and endosperm), making it a whole-grain product.

Primary Use: Making traditional flatbreads like roti, chapati, and paratha. It yields softer, traditional rotis.

Variants: They may also offer a Brown Flour (Lal Atta) variant, which is essentially whole wheat flour, often marketed for its fiber content.

Maida (Refined Wheat Flour/All-Purpose Flour): This is the refined flour, where the bran and germ are removed, resulting in a fine, white powder.

Primary Use: Used for baking, making items like biscuits, cakes, bread, puris, and luchi.

Key Features and Benefits

Quality and Processing: The flour is often marketed as being produced using modern automatic European technology and subjected to several automatic cleaning stages to ensure hygiene and quality without artificial additives.

Nutritional Value (Atta): As a whole wheat flour, it is touted as a good source of:

Dietary Fiber (which aids digestion).

Vitamins and Minerals like iron, thiamine, niacin, and B-vitamins.

Market Position: Bashundhara Atta is one of the leading and most recognized flour brands in Bangladesh, known for its consistent quality and reliability.