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Flour Mill

Paragon launches a fully integrated flour mill producing for direct consumer through the brand Paragon Atta, Paragon Maida, and Paragon Suji. The company is also a backbone for the feed mill industries in Bangladesh providing factory grade flour for animal feed production.

Paragon offers the best quality and taste using machine and technology designed by Buhler Industries Inc. from Switzerland. With our strong quality assurance team, Paragon carefully selects the best quality raw material and uses a multi-step cleaning process to maintain the nutritional  goodness. The factory officially launched in 2021 with a nation wide expansion plan.


Business Operation

 Flour milling is a stable and mature industry that is less volatile than many other sectors, making it an attractive option for investors looking for stable returns. Flour is the main ingredient in many food in our daily life, with the increasing of the global population, flour demand will increase too.

Milling technology is an evolving technology that produces higher quality flour that is more in line with modern eating habits.

Investing in the flour industry also provides exposure to different global markets and currencies, providing investors with further diversification of their portfolios.



Product Category

This is a kind of wheat flour that is most widely used around the world. It is grinded from the wheat kernel (endosperm) that is separated from bran and germ in the wheat milling process. As this kind of wheat flour is manufactured from the mixture of hard wheat and soft wheat, therefore it is called “all purpose”. It is usually used to make cakes, yeast breads, cookies, pastries, many types of Chinese food, etc.

In China, all-purpose wheat flour is also classified into Grade 1, Grade 2, Standard and Plain Wheat Flour.

All purpose flour contains a lot of nutrient elements, such as iron, Vitamin B1, Vitamin B2, Vitamin B (folic acid) and niacin.

As its name indicates, this kind of wheat flour is mainly for baking bread. Depending on protein content, bread flour is divided into high gluten flour, plain flour and low gluten flour. High gluten flour contains >35% of wet gluten, plain flour contains 28%-34%, while low gluten flour contains <28%. Traditionally bread making adopted high gluten wheat flour.

Cake flour is specialized for making cakes. It meets the following requirements: moisture content does not excess 14%, wet gluten content between 22% and 24%, can go through CB42 sieve, etc. In fact, cake flour also belongs to low gluten flour (gluten content<28%), since in the concocting of cake batter, protein will absorb the moist in flour and form gluten; as a result, the forming degree of gluten determines the quality of cakes.

If the forming degree of gluten is insufficient, it may cause low strength of cake frame, and the low strength is not enough to stand the starch, sugar, etc. in raw material; as a result, cake structure will be dense, not in loose structure, and the volume is small. If the gluten forming degree is too high, the gluten will capture the water in eggs, and the cake structure will be rigid and not soft.

The flour for making cookie requires low elasticity, tenacity and extensibility of gluten, but plasticity must be good. Therefore low gluten wheat flour and plain flour are good choices for making cookies.

This kind of wheat flour is milled from the whole kernel of wheat, which means before flour milling, the endosperm is not separated from bran (different from all-purpose wheat flour). Because of the existence of bran and no additives like gluten fortifier or brightener, whole wheat flour is much healthier than all-purpose wheat flour.

The self-rising flour is a kind of all-purpose flour that has been added certain amount of additive which can produce gas (usually yeast powder or other raising agents). It is much more convenient to use at home or field working.