We're Vedic Cereals Flour Pvt Ltd, makers of Double Coin Atta, maida, rawa, daliya and besan, milling out of Indore. We're not interested in just producing flour. We're interested in producing flour that actually works every single time, regardless of what the wheat gives us.

Here's an uncomfortable truth we've decided to stop ignoring: Every bakery that's ever blamed themselves for an "off batch" — it probably wasn't you. Wheat isn't a manufactured product. It's a crop. Its protein content shifts, its gluten strength shifts, its enzyme activity shifts, season to season, harvest to harvest, sometimes truck to truck.

And yet the flour industry keeps handing bakeries the same bag, the same label, the same promise of consistency; while quietly delivering none of it. So bakers adjust hydration. They tweak proofing times.

They second-guess their own hands. They chase a moving target and call it "skill." Meanwhile, the real problem was sitting in the flour bag the whole time and nobody upstream was solving it. We think that's backwards.

Consistency isn't the baker's job. It's ours. We're building a flour that treats consistency as an engineering problem, not an excuse. That means understanding wheat variability at a molecular level — enzymes, damaged starch, falling number, gluten quality — and correcting for it batch after batch, harvest after harvest, so a bakery in January gets the exact same performance they got in June.

This is not a QC job. This is not a compliance job. This is a build-it-from-scratch job. We're looking for a Food Technologist / Food Scientist who wants to own that problem. Someone who can look at incoming wheat,



understand exactly what's off, and correct for it using the right blend of enzymes, oxidizing/reducing agents, and flour improvers, so that every bag of atta and maida performs identically, regardless of what the harvest gave us.

What we need from you:

- Deep working knowledge of wheat milling — atta and maida processing, not just theory - Strong command of enzymes and flour improvers/additives — amylases, xylanases, ascorbic acid, emulsifiers, oxidizing/reducing systems and how to apply them for bakery-grade performance - Understanding of bakery science: how flour behaves in dough, what bakers actually need from gluten strength, absorption, and fermentation tolerance - A background in food technology / food science, or hands-on experience at a premix/improver company (CFTRI, NIFTEM, or equivalent institutes welcome not a strict filter) - 5+ years of relevant experience (flexible for the right depth of expertise) - Most importantly: the mindset of someone who wants to solve this, not manage it. Someone who'll help us grow our own proprietary improver line, not just use someone else's Bonus scope: We already run a small in-house bread improver unit you'd have a hand in that too, refining and expanding it, not just working on atta/maida. If you've ever been frustrated watching a positive bakery get blamed for a flour problem, we want to talk to you. ? Location: Pithampur (Indore), Madhya Pradesh

? To apply: [email protected]/ +91-(phone hidden) #FoodTechnology #FlourMilling #FoodScience #BakeryIndustry #Hiring #Indore #WheatProcessing #FoodInnovation #Maida #Flour

📌 Food Technologist (Indore)
🏢 Vedic Cereals Flour
📍 Indore