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Sharbati wheat is a regional variety of wheat, derived from the wheat grown in the ashoknagar and some other districts of mp. Also known as the mp wheat, sharbati wheat is sweeter in taste and better in texture. The grains of sharbati wheat are bigger in size and has a golden sheen to it. This wheat flour belongs to the triticum aestivum family. Being rain water irrigated, the soil for sharbati wheat is high in potash content and low in humidity. This amazingly ends up increasing the protein content of the wheat by almost 2% more as compared to the other wheat . This also leads to sharbati wheat crop skipping the requirement of pesticides being used. Hence the flour from sharbati wheat crop automatically qualifies as a better flour over the rest. Sharbati wheat is mainly utilised for consumption. Wheat is transformed into flour so that human can consume it through various methods. Wheat is mainly utilized for making bread and also other bakery items. Today wheat is grown throughout the world. It is adaptable to diverse elevation, climates and soils. But when it comes to select good quality wheat then it should be selected on the basis of quality aspects mentioned below Wheat quality mainly has two aspects. The foremost is the physical quality, which refers to freedom from foreign matter, soundness of wheat and cleanliness.
The grains of Sharbati gehu (wheat) are bigger in size and has a golden sheen to it.
Chapatis and rotis made from sharbati wheat flour softer and fluffier. It can also be used for growing wheat grass, very high germination rate. Delicious rotis and breads.
Sharbati wheat Rich in mengium, Sharabati Ata, when consumed, helps more than 300 enzymes in the body
Very nutritious, healthy & enriched with vitamin, protein, carbohydrates and all essential nutrients
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