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About

Beyond Flour

We are Grand Mills, the modern Abu Dhabi miller bringing traditional virtues and innovative thinking to the flours feeding our region. Actively selecting and mixing superior quality ingredients we ensure a distinctively better tasting flour goes into better tasting products. Well balanced commercially and nutritionally, our flour range helps build healthy businesses as well as happy families. Beyond flour we also provide expert and informed advice. Creating value, inspiring better products and increasing success for the bakers we supply and happily work alongside.

As pioneers of the region’s milling industry and a 
leading player in the UAE market we’re appreciated
for our collaborative and progressive approach to
business. Creating bespoke answers and producing
trusted products to excite and satisfy appetites
locally and across our region. Formed in 1978 we
are now part of one Agthia. Sharing their
commitment to supply the good quality, nutritional,
carefully produced food and drink that’s essential
for wholehearted living.

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Flour No.1 - All Purpose Flour

Flour Description:
A blend of hard and soft wheat, which provides just the right balance to be used in almost any recipe requiring flour.

Common Uses:
All-purpose flour is used to bake bread, cakes, pastries, as a coating for meat, vegetables and other food items intended for frying or sautéing; and as a thickening agent for gravies, sauces and stews.

Available Sizes:
Retail Range: 1kg – 2kg – 10 kg 

Flour No.2 - Chappati Flour

Flour Description:
A high quality wheat flour that contains fine bran, which adds delicious and special taste to recipes.

Common Uses:
Brown flour is used in a variety of baked goods such as breads, rolls, and pastries.

Available Sizes:
Retail Range: 1kg - 2kg - 10kg 

Self-Raising Flour

Flour Description:
A premium quality wheat flour that is premixed with baking powder. This flour does not require a leaving agent to be added to it while baking.

Common Uses:
Self-Raising Flour is used for preparing pancakes, cupcakes, biscuits, scones and cookies.

Available Sizes:
Retail Range: 2kg

Chakki Atta

Flour Description:
Chakki Atta is a wholemeal flour that is stone ground from hard wheat. It contains high amounts of bran and gluten.

Common Uses:
Chakki Atta is used in preparing rotis, naan , chapatti and puri.

Available Sizes:
Retail Range: 2kg - 5kg - 10kg

Harees

Flour Description:
A Polished form of wheat.

Common Uses:
Harees is used for making the famous Arabic dish of the same name. It is either boiled, cracked or coarsely ground.

Available Sizes:
Retail Range: 2.5kg 

Flour No.1 - All Purpose Flour

Flour Description:
A blend of hard and soft wheat, which provides just the right balance to be used in almost any recipe requiring flour.

Common Uses:
All-purpose flour is used to bake bread, cakes, pastries, as a coating for meat, vegetables and other food items intended for frying or sautéing; and as a thickening agent for gravies, sauces and stews.

Available Sizes: 
Trade Range: 10kg - 50 kg 

Flour No.2 - Chappati Flour

Flour Description:
A high quality wheat flour that contains fine bran, which adds delicious and special taste to recipes.

Common Uses:
Brown flour is used in a variety of baked goods such as breads, rolls, and pastries.

Available Sizes:
Trade Range: 10Kg - 50kg

Chakki Atta

Flour Description:
Chakki Atta is a wholemeal flour that is stone ground from hard wheat. It contains high amounts of bran and gluten.

Common Uses:
Chakki Atta is used in preparing rotis, naan , chapatti and puri.

Available Sizes:
Trade Range: 50kg

Harees

Flour Description:
A Polished form of wheat.

Common Uses:
Harees is used for making the famous Arabic dish of the same name. It is either boiled, cracked or coarsely ground.

Available Sizes:
Trade Range: 40kg

Semolina

Flour Description:
By product of Flour – produced doing flour milling

Common Uses:
Arabic sweets

Available Sizes:
Trade Range: 50kg

Paratha

Flour Description:
Customized flour for paratha application.

Common Uses:
Paratha bread

Available Sizes:
Trade Range: 50kg

Asalah

Flour Description:
All Purpose Flour

Common Uses:
Shawarma Breads

Available Sizes:
Trade Range: 50kg

Wholemeal

Flour Description:
Whole wheat milling – healthiest choice as this flour contains all fiber and nutrients found in wheat.

Common Uses:
Flat Breads

Available Sizes:
Trade Range: 10kg- 50kg 

Arabic Bread Flour

Flour Description:
Flour from milling wheat (Some as talk sheet)

Common Uses:
Arabic Breads / Lebanese kubous / Pita breads

Available Sizes:
Trade Range: 50kg

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Recipes

Chocolate Cupcake

Ingredients:

  • 4 tbsp boiling water
  • 40g Cocoa powder
  • 3 eggs
  • 175g Butter
  • 165g golden caster sugar
  • 115g Self Raising Grand Mills flour
  • 1 tsp Baking powder

Preparation:

  • Line two 12 hole muffin tins with paper cases.
  • Sift the cocoa powder into a bowl, pour in the boilig water and mix into a thick paste. Add the remaining ingredients and mix.
  • Divide the mixture equally between the 24 paper cases.
  • Bake in a preheated oven at 200C for about 10 minutes until well risen and springy to touch. Cool in the cases on a wire rack risen and springy to touch. Cool in the cases on a wire rack
Italian Pizza dough

 

Ingredients:

  • 3 ½ cups Grand Mills All Purpose flour
  • 1 tbsp sugar
  • 1tbsp garlic salt
  • 1 tbsp Italian spices
  • 1 tbsp packet yeast
  • 2 tbsp olive oil
  • 1 1/2 cups warm water
  • 1 slightly beaten egg
  • 2 tbsp parmesan cheese

Preperation:

  • Preheat oven to 220 C
  • Mix all dry ingredients with the exception of the yeast
  • Make a small hollow in the dry ingredients and place the yeast inside
  • Pour the warm water over the yeast and incorporate mixture until you begin to form a dough
  • Roll out your dough and place on greased pizza sheet
  • Brush the dough with olive oil
  • Bake for 8 minutes
  • Remove and brush edges with egg- this will give a nice color to the dough
  • Fill the pizza with ingredients according to taste and bake for 8-10 minutes
Cheesy Garlic Bread

 

Ingredients:

  • 500g Grand Mills All purpose flour
  • 7g sachet/1 1/2 tsp fast-action yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp clear honey
  • 2 garlic cloves, crushed
  • 25g soft butter
  • 100g mature cheddar, grated
  • handful thyme leaves

Direction:

  • Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
  • Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it.
  • Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
  • Heat oven to 200C. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then serve.
Chocolate Pound Cake

 

Ingredients:

  • 1/4 cup (25 grams) unsweetened Dutch-processed cocoa powder
  • 1/4 cup (60 ml) boiling hot water
  • 1 1/2 cups (180 grams) Grand mills Self Raising Flour
  • 1/4 teaspoon salt
  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated white sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract

Preperation:

  • Preheat oven to 180 degrees C and place rack in center of oven. Butter or spray with a non stick vegetable spray, a loaf pan. Line the bottom of the pan with parchment paper.
  • In a bowl mix the cocoa powder into the boiling water until smooth. Let cool to room temperature.
  • In a separate bowl, sift the flour and salt.
  • In the bowl of your electric mixer, beat the butter until softened (about 1 minute). Add the sugar and beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and cooled cocoa mixture. With the mixer on low add the flour mixture and mix only until combined.
  • Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.
  • Bake for 8 minutes
  • Remove and brush edges with egg- this will give a nice color to the dough
  • Will keep, well wrapped, several days at room temperature or it can be frozen for a month or two.
Fruit & Nut Bars

 

Ingredients:

  • 1/3 cup (45 grams) Grand Mills Self Raising flour
  • 1/4 teaspoon salt
  • 1/3 cup (70 grams) light brown sugar
  • 1 1/2 cups (145 grams) walnuts (can also use pecans, hazelnuts, or almonds), chopped
  • 1/2 cup (65 grams) dried cherries or cranberries
  • 1 1/2 cup dates, figs, and/or prunes (pits removed and cut into quarters)
  • 1 cup (165 grams) dried apricots, cut into bite size pieces
  • 1 large egg
  • 1/2 teaspoon pure vanilla extra

Directions:

  • Preheat oven to 160 degrees C and place the rack in the center of the oven. Have ready a 20 x 20 cm square baking pan that has been lined across the bottom and up the two opposite sides with aluminum foil. Set aside.
  • In a large bowl, whisk together the flour and salt. Stir in the brown sugar, walnuts, and dried fruit. Use your fingers to make sure that all the fruit and nuts have been coated with the flour mixture.
  • In a separate bowl, beat (with a wire whisk or hand mixer) the egg and vanilla until light colored and thick (this will take several minutes). Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Spread into the prepared pan, pressing to even it out.
  • Bake for about 35 to 40 minutes, or until the batter is golden brown and has pulled away from the sides of the pan. Remove from oven and place on a wire rack to cool. When cooled, lift the bars from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 squares.
  • Can be stored for about 10 days at room temperature or longer if refrigerated.

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Our Promise

We are expert, inspiring and experienced millers and nutritionists. Not only do our range of top quality flours make better performing products. By openly sharing our real knowledge we lift baking standards. Creating products that are looked forward to, trusted and loved by customers and consumers alike.

Expert

Informed, and knowledgeable, we apply our vast experience to every aspect of our products and service delivery. Agile in our thinking, we also understand the need for constant review and the considered application of change. Assessing options, measuring progress and understanding the implications flowing from our decisions and actions, we’re dedicated to delivering the optimal mix, the optimal advice and the optimal answer.

Ambitious

Our dedication to improving our products and performance is relentless. Innovation, technology, standards, process and capability - we never stand still This determination is only matched by our ambition to help raise the level of our nation’s health through the quality of the products we provide. We are driven but not at the expense of our integrity and humanity. To be sought after collaborators is as important as being the leading innovators. Our ambition is to succeed by consistently being the best.

Collaborative

Encouraging as well as analytical and questioning, by working together we find more ways to identify and answer the needs of those who depend on us. Yet we never accept the usual approach when we know that originality and inventiveness can produce a more efficient, effective and commercial answer. Progress happens when we openly engage with others. The more we share, the more we learn and the more we all prosper.

Inspiring

Alive to the possibilities, we know that what we produce is the foundation of so much entertainment and enjoyment as well as the feeding of life itself. So, we work hard every day to make sure we deserve everyone’s trust. That’s how we can be relied on to set our imagination free. Every product we make possible or improve. Every bespoke solution we devise or local need we answer is an opportunity to be excited. They are moments for everyone to be inspired - by trying something fresh and new.

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Quality Assurance

Grand Mills operates a modern, fully automated manufacturing facility for flour in accordance with the requirements of the local authorities.  

In our state-of-the-art laboratory we have the latest analytical equipment which supports our teams in providing proven superior flour quality.

Our Quality Management System is based on internal and externally recognized quality standards, including ISO 9001:2008, ISO 22000:2005 and Hazard Analysis and Critical Control Points (HACCP), a food safety risk assessment process focused on controlling biological, chemical and physical hazards within the food chain.

Our quality management system applies to all business activities including research and development, procurement, manufacturing, laboratory, sales and marketing. 

Commitment to Quality has ensured that Grand Mills stays at the forefront of a very competitive market. We believe that offering a top quality consistent proven product builds confidence and loyalty with our Customers.

 

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Contact Us

For Purchasing Department Enquiries:
Grand Mills PJSC welcomes reputable suppliers wishing to supply Commodities & Services. In order to receive the tenders, below information/documents should be submitted to
abd-purchase@agthia.com for consideration:


- Company profile with details of products/volumes
- Audited Financial Statement (Latest)
- List of Top Customers with contact details
- Copy of Registration/Trade/Commercial License
- Any other information to support the qualification


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For General Enquiries:
Grand Mills Company PJSC
PO Box 46622, Mina Zayed Port
Abu Dhabi, United Arab Emirates
Tel: +971 2 696 9111
Fax: +971 2 696 9222
info@grandmills.com
Email: Quality-control@agthia.com

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