The source product identity for Finger Millet Flour (Ragi Flour) is 100% finger millet flour. Its listed characteristics include fine-milled flour from ragi millet; natural cereal taste and light brown/grey appearance; suitable for traditional foods and modern formulations, giving professional buyers clear information on form, appearance, flavour or aroma where specified. The listing is relevant to procurement needs for ragi flour bulk, finger millet flour and millet flour supplier because these terms describe the same supplied product form and commercial ingredient use.

The supplied information identifies the product for traditional foods and modern formulations. This supports evaluation by importers, distributors, food-service operators and manufacturers that use dry ingredients, seasonings or formulation inputs. The declared powder or blend format and stated sensory characteristics can help product-development and purchasing teams compare the ingredient with recipe, process and end-use requirements.

The documented specification lists maximum moisture at 12.0% and extraneous matter at a maximum of 0.5%. Salmonella is stated as absent in 25 g; aflatoxin B1 is Max 5.0 ppb, and total aflatoxins are Max 10.0 ppb. No minimum volatile-oil value is stated in the supplied specification. These figures provide measurable reference points when B2B buyers review a bulk food ingredient for processing, repacking or distribution.