Instant Premix: Food of Future:Makes your lifestyle easier.
Why is food in the form of Instant premix will be needs; because this food is made in such a method that the storage is easy; and due to spoilage of Food; The Food and Agriculture Organization of the United Nations (FAO) estimates that 32 per cent of all food produced in the world was lost or wasted in 2009. Out of this 32% how much contribution of ready-to-eat (prepared) food is there. that exact figure is not with us; that would be there; And if with the help of our suitable preservation method like converting it to Instant premix form; we can save that amount of food, And food saving is must; because Globally, **about 69 Crore People** goes to bed on an empty stomach **each night**, and on average more than “2” persons ***per hour*** dies due to hunger.
Instant premix is a new type of convenience food; Just open the packet and cook it; it's ready to cook or Ready to reconstitute food.
**WHY IT IS FOOD OF THE FUTURE**? https://tealfeed.com/future-food-industry-india-d94d7
Due to hi profile job increasing everybody has money but time is less, and the following are the main factors that maximum food should be formed in such way; that it can be prepared in less time; Means people will save her/his time and give extra money to Instant premix food which can be made in short span than traditional method-
(1). High-profile job does not give extra time to cook.
(2)Nuclear Familly due to changing lifestyle.
(3)More awareness of Hygiene & cleanliness.
(4)More wish to cook daily something new.
(5)Due to nutrition awareness and health awareness by modern customers; Customized premixes have been known to provide health benefits such as strong immunity, joint and bone strength, and weight loss amongst others. Thus, the demand for natural ingredients such as customized premixes, which are expected to boost the health of the human being. In May 2016 Frutarom Health BU launched the next-generation instant drink powder with included benefits of a healthy Mediterranean diet.
(6)Additionally, instant Food premixes are convenient and easy to carry. Low investments and high returns are the major factors, attracting new players to enter the global instant food & beverage premixes market.
(7)In addition, expanding the middle class in emerging economies with demand for nutrition provides a significant opportunity for manufacturers in the global food premix market.
Due to the above factors; In particular, China and India are both seeing an increase in their consumption pattern which is resulting in increased demand for food Instant premix market.
**HOW MUCH VARIETY OF INSTANT FOOD PREMIX CAN BE LAUNCHED**? https://www.amazon.in/s?k=instant+food+items&adgrpid=58705330733&ext_vrnc=hi&gclid=CjwKCAjwoMSWBhAdEiwAVJ2ndk7qRZPUFwpJupV8MitbgUxSWo-DcKWpGJUV_03bVnBV-Gi_W3yG6hoCGPUQAvD_BwE&hvadid=590849676139&hvdev=c&hvlocphy=1007759&hvnetw=g&hvqmt=b&hvrand=184206283653371903&hvtargid=kwd-297120917933&hydadcr=17879_2250999&tag=googinhydr1-21&ref=pd_sl_9gdinqkesn_b
We at B.kumar Food Consultancy services can support to launch world's any type of Instant food premix and Instant beverage Premix which can be either fortified with vitamins, Minerals, extra proteins or Non fortified traditional like MTR / GITS.
We can support you to develop the following Instant food Premix which can either cook or reconstitute with minimum effort; such kind of more than 300 Instant food premix we can launch -
**(1) Namkeen**:
*Aloo Bhujiya in Many flavours like Nagali Aaloo bhujiya*Gathiya*Bhavnagari Gathiya*Bhel*Poha-Just add hot water to it, in many flavours like from Haldiram's.
**(2)Sweets:**
*Basundi in many flavours like Rose, Anjeer, Angoori etc.,*Bombay halwa in many flavours*Gulabjamun*Malpuva*Different types of halwa like moong dal Halwa, Gond pal halwa, Badam halwa*Vermicelli Khir*Sheera in more than 10 flavours & variety like Dry fruit sheera & Nagali Sheera as well as Most common Strawberry flavoured Semolina Sheera*Coconut burffi*Mohanthal* https://www.amazon.in/Cookme-Malpua-Mix-Powder-200g/dp/B09RKBX19W/ref=dp_prsubs_1?pd_rd_i=B09RKBX19W&psc=1 https://www.amazon.in/Vermicelli-Kheer-Premix-200g-Packs/dp/B094H5TDCL
**(3)Traditional Authentic Indian Dishes:**
*Khaman Dhokla*Gujarati khatta Dhokla* Multivitamin Khatta dhokla*Value added Dhokla with Gardencrees seeds*Dabeli cutlets* Dalvada(Ahmedabad special)*Dosa in many flavours like Mysore masala dosa & Millet combined Dosa of more than 20 flavours* Gujarati Thepla like evergreen Methi thepla and more than 45 flavours in same* Handavo(Gujarati lentil cake)*Harabhara kabab*Kadhi like Sindhi, Punjabi, Gujarati & Many flavours*Khichadi in various flavours, Kutchhi Dabeli Instant Kit*Panipuri Instant kit*Amboli in various flavours(Maharashtrian)*Methi puri*Upma in Many flavours*Uttapam in many flavours*Veg.Manchurian Ball Batter*Gota(Ahmedabadi)*Spicy pakoda*Moongdal crispy pakoda*Onion Pakoda*Rice Khichu in many variants*Instant chillas in many variants*Instant Khara Bhat*Vadapav( Batetavada)*Instant poha in different variants like Gujarati, Indori & Maharashtrian style*Naan Instant premix developed at BFCS requires just two to three hours for fermentation and it is fortified with necessary vitamins and minerals as per RDI requirements* https://www.jiomart.com/p/groceries/fortune-super-food-bengali-bhog-khichuri-200-g/590108590?source=shoppingads&city=Rajkot&gclid=CjwKCAjww8mWBhABEiwAl6-2RftE4llQgYnzfMZt-93BzIjK5z1htIaqkbF9eGa-jUlUgTa6wGKNFRoCSssQAvD_BwE https://www.tasteforlifeproducts.com/product/amboli-mix/ https://www.flipkart.com/satvam-khichu-instant-mix-5-200-grams-pack-5-1-kg/p/itm810c5fa51741f?pid=RYMG2Q3SQDJTHKHG&lid=LSTRYMG2Q3SQDJTHKHGYYZVMT&marketplace=FLIPKART&cmpid=content_ready-mix_15083003945_u_8965229628_gmc_pla&tgi=sem,1,G,11214002,u,,,556262839325,,,,c,,,,,,,&gclid=CjwKCAjww8mWBhABEiwAl6-2RXr1rFbuR3T0WYgxY8KdRnyvCuT3iaiwXVPTvUgIxlvR1DUlUlqObBoCvSYQAvD_BwE https://www.amazon.in/-/hi/Premix-%E0%A4%87%E0%A4%82%E0%A4%B8%E0%A5%8D%E0%A4%9F%E0%A5%87%E0%A4%82%E0%A4%9F-%E0%A4%A7%E0%A4%A8%E0%A4%BF%E0%A4%AF%E0%A4%BE-%E0%A4%B8%E0%A4%BF%E0%A4%82%E0%A4%97%E0%A4%B2-%E0%A4%A6%E0%A5%8D%E0%A4%B5%E0%A4%BE%E0%A4%B0%E0%A4%BE/dp/B08TMKY5KN https://www.dunzo.com/product/sanketi-adukale-instant-khara-bhath-mix-250-gms https://www.amazon.in/Tanawades-Instant-Batata-Picked-Flavours/dp/B07XF39H6V
**(4)Bakery Premixes:**
Bakery premixes consist of a blend of ingredients to offer quick and convenient baking solutions. The bakery premixes usually contain portions of flour, improvers, and grains, to which other baking ingredients, such as sugar, fats, and powdered milk, are added. The main role in Bakery Premix are Food Additives as per FSSAI /As per Food technology; Following are the Bakery premix commonly used, but we can make much more & customised-
*Brownie*Chocolate dry cack*Chco lava cake*Red velvet cake*Mawa cake*Cookies in more than 50 flavours like Date & Walnut*Dry fruit cake*Muffins like vanilla, chocolate and many flavoured*Pancake in more than 10 flavours like Rose badam flavour*Pancake/Crepe with Millet*Plum cake*Dairy creamer instant premix* https://www.amazon.in/Betty-Crocker-Breakfast-Pancake-Original/dp/B00LJWEYBO https://www.generalmillsindiabfs.in/products/pillsbury-traditional-plum-cake-mix/
**(5)Traditional Indian Beverages**:
*Buttermilk in many flavours or variants like Gujarati(Slightly salty with cumin), Maharashtrian(Spicy flavour with mint+ginger+Green chilli)*Tea*Coffee*Faluda* Lassiin in more than 20 flavours*Jeera soda Premix*Thandai in many flavours like Khas & Rose*
These all are in powdered form, Just you have to reconstitute them with cold or Hot water. For example, If you are preparing tea for one person, start with boiling 100 ml of water and add Our Instant tea premix to a cup. Mix this and give it a quick stir. Your favourite tea is ready to drink.
**(6)Western Savoury Food:**
*Cheese ball, Pizza base,Soup in more than 50 variants like Tomato soup*Hot & sour soup*Cheese corn soup*Tom yum soup*Porridge in more than 50 varieties like Savoury, Sweet and country wise many variants like Asida, https://www.knorr.in/knorr-products/soups/soups-classic.html https://en.wikipedia.org/wiki/Porridge#History
**(7)Cooking paste & Chutney**:
Khajur imli chutney, Dosa coconut chutney, Vadapav chutney, Hing jeera chutney, Rajkot's famous Green Chilli Chutney, Hot dry fruit chutney, Chilli coriander chutney, Tomato garlic chutney, Dates applewood chutney, Mild garlic chutney, Mango sweet chutney, Green sandwich chutney, Tufani Garlic chutney, Onion chutney, Papaya Chutney, Mint chutney, Green vegetarian Gravy, White vegetarian Gravy, Yellow Vegetarian gravy, Panipuri Premix in more than 10 flavours like Khatta Mithai tikka flavours developed by B.kumar Food Consultancy services. https://assalmasala.com/shop/
**(8)Western Beverages:** Macha tea, Iced tea in more than 20 flavours,
**(9)Spice blends:** More than 100 types of Spice blends premix like Butter chicken, Tandoori, Paneer kahadi, Dum aloo, Peri peri Marination mix, Peri peri Dining table Mix, Garlic bread mix, Peri peri seasoning like KEYA BRAND. APPETISER PREMIX is for Appetite loss, and it is a general symptom at high altitude areas and under certain medical conditions. The product developed by BFCS is a convenient mix to tackle the problem of lack of appetite. Being ready to reconstitute, it is an excellent and easy-to-use product. https://www.amazon.in/KEYA-Keya-Piri-80g/dp/B00LN86NE0/ref=asc_df_B00LN86NE0/?tag=googleshopdes-21&linkCode=df0&hvadid=397076776484&hvpos=&hvnetw=g&hvrand=4043969449791117988&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007759&hvtargid=pla-405661248688&psc=1&ext_vrnc=hi
The spices present in the product solve the problem of appetite loss as well as stomach upset. The curd-based multifunctional product helps in brain soothing. The product is cold water reconstitutable and has a shelf-life of 6 months. The product consumption improves the appetite and has beenproveninhumanclinicaltrials
**(10)Icecream & Cold beverages premixes:** More than 100 types of Icecream Premix, Many varieties of Smoothie like Banana honey oat, Peach mango banana, Honeydew almond, Heat shield Instant Premix,
**(11), Nutritional Food premixes:** Millet milk powder like Bournvita,Protein shake in more than 50 flavours like Honey & Nuts as well as Many variants like more fortified, Fortified Millet khichadi, Fortified smoothies in many variants. Immunity enhancer smoothies, Chyawanprash Instant premix(First in India), Tyrosine Bar instant Premix. https://www.myprotein.co.in/nutrition/protein.list
**(12)Papad premixes:** More than 20 types of Urad & Rice Papad, Mathiya, Chorafali, Appalam(Hyderabadi & Madurai), Bikaneri Urad papad, Bikaneri Moong Papad, Mungodi(A traditional Rajasthani Meal used as the replacement of vegetable sabzi)
**(13), High volume Flour:** Nutribalance flour, Multigrain flour, Glutenfree flour
**(14), Bread Spread:**
Peanut butter in various flavours in Powder form, the End customer will have to just grind it in his own Kitchen grinder, and the Peanut butter will be ready. The Flavours would be Salsa, Barbeque, Garlic and many more. Also, we will make seasoning powder of the above flavours, Specially to be mixed in Plain peanut butter or plain Mayonnaise make that special flavoured Mayonnaise; Like Lemon chilli seasoning specially made and it is mixed 8-12% in Products to make the final flavoured Mayonnaise/Peanut butter.
***WHAT ARE THE***
***KEY FACTORS /CHALLENGES***
***IN INSTANT PREMIX***
***MANUFACTURING:***
During manufacturing of Instant premix; As well as choosing the Right food consultant to make Instant premix we are giving herewith some of the secret problems which you can ask that particular Food consultant before hiring; If he gives a satisfying answer then it's ok to hire that food consultant.
The challenges. in making Instant premix:
*****(1)Some packets (more than 80%) returne*****d from the market specially Gulabjamun Instant premix, Khaman dhokla instant premix etc; The market return problem will be faced by the manufacturer of Instant premix because of the following *****THREE***** Problems observed -
(1)Packets puffed with too much gas.
(2)Lumps formation.
(3)Weevils observed
If the food consultant has set up a unit keeping in mind with Controlled environmental conditions which we recommend then such problems will not occur. Also when manufacturing going on, that time the different raw materials will add a different set of times; If you have added Citric acid, Malic acid, Sodium bicarbonates etc, along with flour, then the packet will surely return from the market.
The most important factor to be considered is the moisture vapour transmission rate (MVTR) of the packaging materials used. MVTR values of less than 1 gm / m2 / 24 hours are required. So you can ask the consultant what is minimum MVTR?
*****(2), Gulabjamun will not spongy and Soft*****; such complaints will come and Company's image will spoil; So, that is due to mainly Skimmed Milk Powder which quality used, Cow's, Buffalo or other, then only it is possible to make soft Gulabjamun.
*****(3), Khaman Dhokla/Khatta Dhokla***** will have not that much Puffing; this will also give your company a bad image. And these problems will be the reason for the Quality and drying of Sodium bicarbonate, at what temperature you have dried or even some manufacturer not drying it properly, Such rectification we are doing.
*****(4), Colour deterioration*****: Some of the antioxidant and chelating agent needs to stabilise the colour change in your product.
*****(5)Inconsistent taste*****: For example Instant coffee Premix/Tea premix; Unlike regular coffee where you have to take each separate ingredient to make a coffee, the instant coffee premix is complete in itself. All you have to do is add hot water to it and it is ready in less than five minutes. Since all ingredients in instant coffee premix are added in a measured proportion, this beverage ensures consistency in taste. If you are a coffee aficionado and don’t like to compromise the taste of your favourite coffee, go for an instant coffee premix. Now the problem is there the extract used, Milk Powder used and some emulsifiers used have fixed Parameters, So during the purchase of these ingredients, You have to give all parameters to your Raw materials suppliers, Once all materials parameters like Fat content, Moisture content, Sugar content, caffeine content such hundreds of parameters will be provided by us to Instant premix manufacturers; So all material Quality parameters will be same than taste will same years after years.
*****(6), Not dissolving after reconstitution*****: Reconstitutability refers to the ease with which a powder can be dissolved in water. Factors affecting Reconstitutability include:
1. Structure and physical properties of the powder, for example, particle
size, shape, density, porosity and specific volume; there are parameters we know, Now you have to find out who knows it better than us.
2. Chemical properties of the powder, for example, free fat, and extent of protein denaturation; are required to attain good solubility.
3. Conditions of reconstitution, for example, temperature and quality of water, time and speed of agitation;
4. Age of powder and storage conditions.
*****(7)Water released and separates once batter kept for more than 30 min*****: Batter like Khaman dhokla, Idli, Dosa, Khatta dhokla etc. will be used after adding water, So it was found that The water separates quickly, and end customer do not like this process, they feel that the quality of Instant premix is not good, We have to add 0.3% BFCS Materials which can solve this problem; here BFCS Means ***B.KUMAR FOOD CONSULTANCY SERVICES***
We also think about the Particle size of Instant premix main base materials; Once wetted, the powder particles start dissolving, dispersing and simultaneously sinking into the water. Sinkability is the ability of the powder particles to overcome the surface tension of the water and sink into the water after passing the surface. In order to achieve good sinkability, the density of the particles has to be greater than that of the water, so the content of occluded air should be low. A large particle size enhances sinkability.
*****(8)BAD SMELL:***** Instant food Powders normally contain fat as well as other ingredients that can be oxidised. If oxygen/ air is allowed to come in contact with the packaged food, oxidative degradation of fat occurs, and many other oxidative changes take place, which causes rancidity, off flavour and discolouration in the food. Hence, packaging material for high fat should have low oxygen permeability.
Flavour and essential oils contribute to the organoleptic qualities of many RTC food. They are volatile substances and hence gas permeability of the packaging material should be very low to prevent flavour loss. This is also necessary to block the entry of the outside oxygen and air, which could bring out the oxidative changes in flavour.HDPE and LDPE are affected by fat and are not suitable for packing fatty products. Polyester films, cellophane, polypropylene, ionomer films etc. are suitable for such applications. If made in laminates, then the film offering excellent grease resistance is used as the innermost liner of the laminate. Out of hundreds of such tips for Instant Premix mixes idli, dosa, and chakli are mainly sensitive to moisture pick up only and require protection against this. These generally have moisture content in the region of 8 to 10% and become soft and unacceptable at about 12 to 13% moisture content. Polyolefin plastic pouches of 37 to 75μ thickness are generally used for packaging, which provides 3-4 months shelf-life.
(9)LOOSE TEST/LUMP FORMATION: That can be also solved by controlled environmental conditions recommended by us at our recommended places of manufacturing and control over incoming raw materials in process quality control; these quality control parameters will be provided by us.
To take our Consultancy or to just discuss on this matter you may contact us at 9824930108.
Food Preservation
Why food preservation needs to save food; because Globally, **about 69 Crore People** goes to bed on an empty stomach **each night**, and on average more than “2” persons ***per hour*** dies due to hunger.
By above heart breaking information the food preservation is world’s most important priority. https://youtu.be/i08cKTNjv78
There are two type of food preservation can be possible one is Pre-harvesting and during harvesting, And second is Post harvesting.
In this article we will discuss on Post harvesting ,specially processed food, as that area is most widely used to make food, like Milk sweet(*Like Penda,Burfi,Mohanthal,Gulabjamun etc.*)Flour sweet, Namkeen, Roti(Indian flat bread/Chapati), Thepla, Processed Juice,Natural cold processed juice,Khakhra,Ready to eat(*Also includes Indian ethnic sabji*),Fruit pulp,Ready to serve pre cut fruits, Lassi, All dairy items, Vegetable gravy,Chutney,Biscuits,Jelly,Mouth freshner,Milk powder,Instant premix like Gulabjamun premix,Spice & seasoning,Detox tea,Extruded & roasted snacks,Ready to cook (like *khichadi premix,Poha premix*),Bakery items specially Khari(*Pastry puff*),Health bar(*Like Chikki,High protein chikki*),Edible cutlery(*Like Cup,Spoon*),Pickle.
https://youtu.be/i08cKTNjv78
Above as well as thousands of other food products which is manufactured in food company can be processed in such way that the shelf life(*Expiry/Best before*) can be extended.
****How to extend shelf life?****
Beofre knowing that, We must know that why food is being spoiled/Rancid/Bad smell/Texture change/Colour change ,these all are only due to two reason i.e.
**(1),Microbial presence** or more growth i.e.Fungus,Bacteria,Virus etc. Biological live things.
**(2),Chemical changes** i.e. Due to Oxidation ,Heat, UV Rays, Moisture, enzymatic browning; and nonenzymatic browning,Chemical reaction, Wrong preservative chosen, **Wrong recipe** when different components in the food react with each other or with some added component which alter the food's sensory characteristics**,** Development of off-flavours and odours (e.g. rancidity).
Means Food Consultant can help to prevent or Slow down above two Reason; And automatically shelf life will enhance; But to give solution for these two Reason,Most of the food manufacture knows Only “PRESERVATIVE” While the role of preservative is only 60% , It means you have to overcome above to reason, The right preservative or combination of preservative will give solution for 60% Preservation only.
**Remaining 40% solution is to be done by following method-**
**1-Use of some chemicals**, which work as Preservation, but it is not coming in Preservative category that chemical will work by many method, like these chemical will make chelate with metal ion in food and that metal ion will not do harm to food Example:Potato can be treated with such chemical ,So browning of potato can not occure.
**2-when vegetables** and fruit are damaged by **falling or breaking**. Such damage can release enzymes that trigger chemical reactions. Tomatoes become soft, for example, and apples and other types of fruit turn brown. The fruit can also become rancid, some solution of that is also available by pre-treatment and Packaging method.
**3-The growth of most microorganisms** can be prevented or lingered by **adjusting** storage temperature.
**4-Reducing water** activity by adding some chemical like Humactant in sweet can keep Sweet more fresh. If you remove enough moisture from a food, it will be protected from bacterial contamination. A water activity of 0.76 or lower should do the trick. Dried meat, when combined with rendered fat and maybe some berries, could keep a person alive and thriving for months upon months.
**5-Lowering pH** of food by many chemicals And Pickling process which regulate the pH. Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food an interesting twist in flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is used as the pickling medium.
Another distinguishing characteristic is a pH 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months or years.
**6-Machine** Modification :By this Many things like Oxydation can be prevented like Non use of Nut,Bold,Rivate which is made with Copper,Brass,Zink,Lead etc metal ,As these metal will work as catalyst for Oil oxidation or other oxidation and make Food spilage more fast.
**7- Fermentation**: This is the chemical transformation of complex organic substances into simpler compounds by enzymes produced by bacteria, molds, and yeasts. It’s a kind of “pre-digestion,” performed by microorganisms long before humans were around to witness it The fermentation products acetic acid, lactic acid, and alcohol act as natural preservatives for food and its nutrients while creating exciting, complex flavors. In a world without refrigeration, this was essential if you wanted to store enough food for leaner times without it spoiling or bleeding vitamins. Also, because the food is “pre-digested” by microorganisms, it’s easier to digest and you get more energy out of it. Fermentation can also create new nutrients, especially B-vitamins, and fermented food can populate our guts with helpful bacteria (or pass along helpful genetic data to existing bacteria). Obviously, traditional cultures didn’t know all these things, but they knew fermented food lasted longer, tasted better, and made them feel better.
**8- Salt curing**:This is old technique and due to salt microbial bacterials can not survive,Alongwith salt some more chemicals needs to prevent the colour of that food.There are many type of salt present . you have to choose which one is suitable for your product.
**9-SMOKING**:The well known process is BBQ, Smoking does a couple things. It dries out the Food(Vegetable or Seasoning), whether by direct cooking or indirect heat. Reducing the moisture content dissuades bacterial colonization, thereby preserving the food. But smoke also contains phenolic compounds that bind to the surface of the food and act as antioxidants. Phenolics with antioxidant capabilities, can prevent oxidation and rancidity. A study even proposes that these phenolic compounds derived from smoking (with alder wood) act not only as preservatives, but also as potential health benefactors. If the smoking does not fully dehydrate the food, however, only the surface will be protected.And give mouth watering smell also.
**10- Refrigeration** :Optimum temperature range for perishable food storage is 3 to 5 °C.
**11-Freez Drying**: We have done experiment on Sugar can juice, And obtain good result, It can be in Powder form, And once reconstitute it will made Same sugar can juice like Fresh, But the Process costing is around Rs.150per kg, By this method as well as adding some food chemicals we can preserve thousands of Food products.
**12- SUGARING**:The purpose of sugaring is to create an environment hostile to microbial life and prevent food spoilage. Sugaring is commonly used to preserve fruits as well as vegetables such as ginger. From time to time sugaring has also been used for non-food preservations. For example, honey was used as part of the mummification process in some ancient Egyptian rites.
**13-THERMAL STERILISATION**: Mainly at 120deg.c for 20min packed food can give the shelf life of 12months to 18months, The same type of Manufacturing plant also established by us at Rajkot which can enhance the shelf life of cooked vegetables from one days to 12months,You can preserve the Boiled vegetables, Boiled peanut ,Boiled ready dal for 12months.
These products are called “Ready to eat” food, The thermal sterilisation can be done by UHT or Another method of special machine which regulate the pressure and quick cooling.
**14-CANNING**: Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.This process comes under above No13 i.e.Thermal sterilisation also.
**15- MEMBRANE FILTERATION**:The pressure-driven membrane processes are microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO).The most of the people know is RO in which Water passing through multiple units can achieve near zero effluent contaminant concentrations. Disinfection is also recommended to ensure the safety of water.
While in Nanofilteration Food materials or water passed through 0.001 micron filter with Operating pressures are usually near 600 kPa (90 psi) and can be as high as 1,000 kPa (150 psi). These systems can remove virtually all cysts, bacteria, viruses, and humic materials.
**16- Modified atmospheric packaging**: The normal composition of air is 21% oxygen, 78% nitrogen and less than 0.1% carbon dioxide. Modification of the atmosphere within the package by reducing the oxygen content while increasing the levels of carbon dioxide and/or nitrogen has been shown to significantly extend the shelf-life of perishable foods at chill or ambient temperature as less oxygen means less oxidation of food; there are Some high moisture content food Like thepla,Roti,Indian sweets,Pakoda,Gathiya etc. already packed in this technique.
**17- High intensity pulsed electric field**: By this method, The high electric current (typically 20–80 kV/cm), passed in food,and due to this ,the Bacterials or other microbes cell wall breaks.
**18- Light pulses:**Pulsed light is a method of food preservation that involves the use of intense and short-duration pulses of broad spectrum ‘‘white light’’ (ultraviolet to the near infrared region). For most applications, a few flashes applied in a fraction of a second provide a high level of microbial inactivation. This technology is applicable mainly in sterilising or reducing the microbial population on packaging or food surfaces. It could be shown that light-impulses are able to extend the durability of bread, cakes and pastries,Milk sweets.
**19- Oscillating magnetic fields(OMF)**: Preservation of foods with OMF involves sealing food in a plastic bag and subjecting it to 1–100 pulses in an OMF at temperature of 0 to 50 C for a total exposure time ranging from 25 to 100 ms.
**20- Ultrasound:**Ultrasonic waves (energy generated by sound waves of 20,000 Hz or more) generate gas bubbles in liquid media that produce a high temperature and pressure increase when they immediately burst. The bactericidal effect of ultrasound is attributed to intracellular cavitation, that is, micro-mechanical shocks that disrupt cellular structural and functional components up to the point of cell lysis.
**21-High pressure processing:**The technology of high pressure processing (HPP), also referred to as ultra high pressure UHP) or high hydrostatic pressure (HHP) is used to delay microbial spoilage of milk and cold processed juice some companies in India.
HPP subjects liquid and solid foods, with or without packaging, to pressures between 100 and 800 MPa. Process temperature during pressure treatment can be from below 0 oC to above 100 oC. Exposure times can range from a few seconds to over 20 min.
Food treated in this way has been shown to keep its original freshness, colour, flavour and taste. HPP acts instantaneously and uniformly throughout a mass of food independent of size, shape and food composition.
**22- High pressure carbon dioxide (HPCD):**High pressure carbon dioxide (HPCD) is another upcoming treatment that is beingm extensively used as a non-thermal technique for food pasteurization. The process is not only environmentally friendly due to the non-toxic nature of carbon dioxide but also involves application of lower CO2 pressure as compared to those employed for HPP.
**23-Irradiation**:
The use of ionizing radiation as a means of food preservation is being extensively researched and is approved in many countries. The use of radiation dose up to 7 kilo Gray (kGy) has been sanctioned by WHO as safe. The critical target of ionizing radiation is the bacterial DNA.
**Gamma rays, X-rays and electron beam** are the most common types of ionizing radiation.Gamma radiation is generated using radioactive isotopes.
**24- Ultra-violet radiation:**We have used this technique in Dabur India Limited for 10 years when I was there, In this Irradiation using non-ionizing rays, especially ultraviolet (UV)-C (wavelengths of 220–300 nm with 90% emission at 253.7 nm) has been approved as a non-thermal method.
This technique has been used extensively to decontaminate food surfaces directly or other materials which come in contact with food surfaces. The main industrial application of UV is its use in disinfection of drinking water.We were purchasing these UV Tubes from Philips Holland.
**25- Hurdle technology or synergism**:
Hurdle approach or the process of using multiple technologies is an effective approach to improve microbial decontamination in comparison to that of a single technology alone.
Deliberate and intelligent combination of preservative treatments can help in maintaining the quality of food and delivering almost similar levels of microbial destruction as conventional methods alone. At the same time it warranties to counteract the negative effect of individual technologies on food quality.
*****So, Food consultant can help to save your food products like We are doing following methods to enhance shelf life of food*****
https://youtu.be/5PFgm91bP8w
(1),Gives you recipe of Food Additives Premix , Which contains 3 to 9 ingredients ,And easy to make at your place,Which can be added in your food in the range of 2g to 12g per kg.
(2).Processing of that particular food from many method to be enhance expiry date by decreasing the Oxidation of Food ingredients as well as Microbial growth.
(3),Packaging & Machine technology to pack the Food in controlled & Modified environmental condition and to store in controlled environmental conditions.
(4),Packaging materials selection of our required OTR, As the OTR is main important parameter of Packaging materials like Pouch or Containers.
(5),Our Recommendations helps to Maintain the Softness & Texture of the Sweet(MITHAI) or any products due to prevention of Rancidity which is due to Oxidation by the selection of Raw Materials(Ingredients of Your sweet,Not our Premix)
Above all kind of activity already done by us in our R&D Center,Rajkot ; And for all Raw materials required to preserve is to be given by us. https://youtu.be/vvz6ql7MaZk https://www.youtube.com/watch?v=S7AETua2bbI
https://youtu.be/vvz6ql7MaZk
Phone No.9824930108/ For More details, Visit our site i.e. www.foodconsultantindia.com
QUALITY IMPROVEMENT OF BESAN {Bengal gram flour /ચણા નો લોટ / பெங்கால் கிராம் புளோசர்}
Chickpea flour is produced by grinding whole and dried chickpeas. Chickpea flour is prominently utilized in Indian cuisine while for cooking and baking. Chickpea is a staple ingredient in Southern Europe and South Asia. It comes in the pulses category and is known for being a cholesterol-free source of protein and fiber.
The market is likely to grow at a CAGR of **4.8%** CAGR through **2032** with a projection value of **USD 6.7 billion**. In 2021, the APEJ region held the largest market share for the chickpea flour market. By **2032**, this region will hold a market of USD **3** billion. The US chickpea flour market is estimated at around USD **1.1 bn** in 2021. Chickpea flour has recently gained popularity as gluten-free flour. https://www.futuremarketinsights.com/reports/gluten-free-flours-market
Now a days in India Besan is being manufacturing by small as well as big mills with manufacturing set up starts from Rs.7Lac to Rs.15crore; But we are B.kumar Food consultancy services are always getting inquary that Product quality are not up to the mark; means the end user are not happy with the quality; and we have solved more than 15Besan manufacturing units problems. https://g.co/kgs/ZpyF8U
****THE PROBLEMS IN BESAN OBSERVED BY END USER ARE FOLLOWING****
(1)Besan turns red at the time of frying.
(2)It is not free flowing and lumps observed when packet open. https://dictionary.cambridge.org/dictionary/english/free-flowing
(3)It forms lumps during adding water to make batter.
(4)The upper layer of Khaman dhokla is broken and separated , the dhokla is not very well shape. https://www.haldiramsonline.com/instant-mix-khaman-dhokla-180-g.html?utm_source=SHP_Google&utm_campaign=16005161178&utm_medium=&utm_content=&utm_term=&gclid=CjwKCAjwq5-WBhB7EiwAl-HEkl4RJY_9OsNco4I2voO6c0LZhMhDndlByrxSITKlWy79Ld9MYzpj8hoCbtEQAvD_BwE
(5)During frying of any besan items it is absorbing more oil, So want to reduce the oil content.
(6)Some weevils/Insect observed after few month of storage. https://g.co/kgs/n8jeU6
(7)Water absorption is very high which is depends on products, If want to make batter, that it is good thing, but not good for Farsan/Namkeen.
(8)The outer FRIED layer of BREAD PAKODA is not uniform.
(9)The outer FRIED layer of BREAD PAKODA is very thin ,as Bread pakoda end eaters(Customer) like very much the thick layer of fried besan batter in New Delhi region. https://www.wikihow.com/Make-Bread-Pakora
(10)The outer FRIED layer of BREAD PAKODA is very thick ,as Bread pakoda end eaters(Customer) like very much the thin layer of fried besan batter in Gujarat region.
(11)Visual appearance of Besan is not bright with good shining.
(12)Colour of Besan is not Yellow ,such demands are from Maharashtra region.
(13)Colour of Besan should be Bright with light yellow; It should be on white side; Such requirements are from various Namkeen(Farsan) Manufacturers.
(14)The rate of Besan must be competitive, So how to possible on Rate compromised process , means Some customer want the rate of Rs.50per kg while some are comfortable at Rs.110/kg rate.So how to make that all type of customer category satisfied.
(15)During grinding of Chana(Bengal gram)/Chickpea , the machine is choked and besan becomes red due to burning.
(16)Taste of Besan is not slight sweet, Like Venu proteins Besan used by one Namkeen manufacturing company at Raipur says this type of besan's sightly sweet taste are not present in any of Besan Manufacturers in Chhattisgarh,So even if Transportation cost will be high ,He is always getting Besan from Gujarat's this VENU PROTEIN Besan. https://www.zaubacorp.com/company/VENU-BESAN-MILLS-PRIVATE-LIMITED/U74999GJ2018PTC105388
(17)Motichur laddu is not good quality made by some besan while some Besan company's Motichur laddu is very good with Binding property and shining. https://www.amazon.in/Haldiram%C2%99-Motichoor-Ladoo-Sugar-Free/dp/B08Q7Z4JP5/ref=sr_1_7?keywords=motichur+laddu&qid=1657345886&smid=ANTQ1N5X1QDTC&sr=8-7
(18)During making of vadapav at road side Dhabi in Maharashtra's Pune area, One of my customer has Problems that the Famous Hire company's besan do not release water once Batter kept for few hours while His besan becomes separate from water So, Vadapav manufactures were not using his besan, After my consultancy they have started his besan in many places where HIRA BRAND BESAN were used. https://g.co/kgs/TNhZ6A
**WHAT IS OUR SERVICE TO IMPROVE THE BESAN QUALITY?**
We offer Besan quality improvement in following manner...
(1)Full solution of above 18 type of Problems, to know more click here. https://youtu.be/4m4DsyHIBsI
(2)Out of any from above 18 type problems also we can solve, As above 18 type problems which we have solved are not from Single Besan manufacturer, But this problems we have mentioned are from our 12 clients where we have given our consultancy to improve the quality ; means customised solution of any problems, lime more crunchiness in end product with more softness etc.
(3)Our work style is visit at your premise and do there our work which is generally done within 2 days, But time is not our boundary; For more details how we work you can click this link. ( OUR WORK STYLE ) http://www.foodconsultantindia.com/work-style/
(4)We suggest your manufacturing process if it is going on wrong way like Once grinding complete when to stitch bag/Seal bag.
(5)We suggest how much moisture is needed for better quality if it's high than many problems may observe during grinding as well as after sales like bad smell.And if moisture is low than many problems can occur like Authentic good smell of besan may loss.
(6)We gives one recipe which contains 5 to 10 Food additives approved by FSSAI ,After mixing that food additives you can get one special formulation for you , You can name it as Besan Improver; Which is already in market but not successful as many of my clients were using it ; and when not satisfied than only they have taken our Consultancy.The link of Besan improver here given was just example, means which brand is unsuccessful which we don't know. https://g.co/kgs/Mn6WS8 http://www.mnbrother.com/product5.htm
https://youtu.be/CoHDSkcYiF8
(7)Machine/Process Modification:We suggest which machine needs or what is modification needs in your existing machine.
(8)We give full turn key solution to set up plant to make Besan also.
https://youtu.be/4m4DsyHIBsI
In general ; trial at my client, where first we have to made 45kg Besan and Manually mixed our Besan Improver, once it was approved than this system will incorporated in Online machine as in per day 5ton to 15ton manufacturing process do not possible to do this manually.
For Our consultancy you can contact at 8200036982 or 9824930108 or write to us at info@foodconsultantindia.com.
Post Covid19 :Boost by Government of India to Food Sector.
As the food industry less suffer in Covid19 crisis,due to so many approval to start during lockdown,But than also food sector needs fund to strengthen it's daily workout.
The government of India has announcement for promotion of agri & food processing sector 2020:
These are following-
1,Rs.100000crore to strengthen agri farm-For Post harvest storage & Cold chain.
2,Rs.2000crore for the development of Marin & Inland Fisheries.
3,Rs.13343 crore for vaccination of live stock in India.
4,Rs.500crore for Development of Bee -keeping.
5,Legal frame work to support farmers to fix their own price for products.
6,Rs.1000crore scheme for formalization of micro food enterprise(MFE) on cluster based approach.
7,Rs.15000crore have been allocated for development of dairy infrastructure & cattle feed.
8,Rs.4000crore for growing of herbal & medicinal plants in India.
9,Rs.500crore for Extension of Operation Green to all fruit and vegetables.
10,Agriculture marketing reforms to provide marketing Choice to farmers.
Out of above for all industry ,which includes food industry also Rs.20000crore will be infused as subordinate debt for stressed MSME, And Collateral free Automatic Loan for MSME.
The Indian Council of Agricultural Research (ICAR) became the focal point for managing activities in the country under the umbrella of the Ministry of Agriculture and Farmers Welfare and implemented the following actions.
· ICAR started to assess the possible impact on agriculture and allied sectors and provided measures to lower its negative effect on the local food system.
· Crop-specific safety measures regarding harvesting, post-harvest operations were advised to the farmers by ICAR experts.
· Special attention was given to rabi season crops like wheat and barley as their harvesting time is around the corner.
· Experts also advised farmers to postpone wheat harvest which was about to give record harvest after the great monsoon.
· Responsibilities were given to local field agencies to ensure hassle-free movement of agricultural produce and related machinery to reinstate farming activities.
***About writer: B. Kumar; is Founder CEO of B. Kumar Food Consultancy Services, Rajkot(Gujarat-India) & providing food consultancy for recipes and food manufacturing plant set up.To know more about his work and to know the food field ,in which he is giving consultancy to enhance or to develop new recipe please visit his website*** ***www.foodconsultantindia.com******; or your can mail his at*** ***info@foodconsultantindia.com*** ***or call at +91 9824930108, To know more about him*** http://www.foodconsultantindia.com/
BCH: Article for common man.
This is to just inform that ,Any one who is expert in BCH, This article is not for them, This article is in simple language for only people who interested in BCH (A Cryptocurrency), I will explain in very common language.
This would have my own experience since last four year ,And I am not a IT Expert.
What is BCH?
BCH is digital asset,Which I can use to sale and purchase of any items just like Currency of Rupees/Dollers/Pounds.
The first such Digital asset was Bitcoin in 2009, And than in year 2017 the BCH(Bitcoin cash), was developed by just separate copy of software from Bitcoin software , So Now BCH is called the result of *****fork***** of Bitcoin.In other way the FORK is Software up-gradation of Bitcoin. https://en.wikipedia.org/wiki/Fork_(software_development)
See the Price in INR and some stock of BCH with me in year 2017, in following photo-
And following is the Today's screen shot of my Cryptocurrency wallet ,Where you can see details of Cryptocurrency BCH.
Now from Tomorrow,I will post daily updates and History of BCH, IN MY WALLET.
**WHICH IS CHEAP Bitcoin or Bitcoin cash**?
**Bitcoin** Cash has low transfer fees (around $0.20 per transaction), so doing transactions in **BCH** will save your money more than using **BTC**. ... **BCH** has faster transfer times. So, you don't have to wait the 10 minutes it takes to verify a **Bitcoin**transaction! **BCH** is able to handle more transactions per second.
**HOW TO USE OR PURCHASE ITEMS THROUGH BCH**?
1,CRYPTOCANDY:Set one up in your home or office as a fun and easy way to introduce your friends and family to the power of cryptocurrency.
https://www.youtube.com/watch?v=AfBwYVPYUJU
https://www.youtube.com/watch?v=VvTk0bfw6s4
2,EARN MORE MONEY BY TRADING AT EXCHANGE:
Following is in HIndi Language
https://www.youtube.com/watch?v=MAK-8jG6CrI
https://www.youtube.com/watch?v=93lsk9RkJDQ
Above is in English Language
3,Purchase Items:Purchase Gift card from BCH,From 300+Retailers like Apple,Uber etc. https://www.egifter.com/giftcards
4,
*****This is not the end of article, I will daily update this articles for common man.*****
All About Tomato & Puree
***In this article,We will discuss the following matter about Tomato***-
[Sponsor]
***1,What is Tomato***
***2,Tomato before Processing.***
***3,Post harvesting CARE of Tomato.***
***4,Processing on Tomato -To make Different products Like puree,Paste,Juice etc.***
***5,Preservation of Tomato products.***
***6,Packaging of Tomato Products.***
***7,Benefits of Tomato.***
8,How We provides Online & Offline Consultancy to make Tomato Products?
***1,What is Tomato:***
USA is Largest producer of Tomato ,Second one is China and Third is India.
In Follwoing chart you can see the timeline progress of tomato entered in entire world-
Below are Nutrition value of Tomato :
And below chart is also Nutrient of 100g Fresh Tomato ,Specially Vitamins
And Following chart shows the Nutrient value of Fresh Uncooked Tomato Specially Amino acids-
***2,Tomato before Processing.***
***3,Post harvesting CARE of Tomato.***
***4,Processing on Tomato -To make Different products Like puree,Paste,Juice etc.***
Tomato is generally used as culinary product,And maximum used as Vegetable,Even it is Fruit as per Botany,But every kitchen is using Tomato as Vegetable and Salad.
Reverse osmosis has been used in industry to concentrate tomato juice from 4.5°Bx to 8.5°Bx.
***5,Preservation of Tomato products.***
***6,Packaging of Tomato Products.***
***7,Benefits of Tomato.***
***8,How We provides Online & Offline Consultancy to make Tomato Products?***
As per discussions with client Our Consultancy Firm ***B.kumar Food Consultancy Services*** can go ahead to make Tomato Puree/paste in the range of 40kg per Day to 15million kg per day capacity Plant, For that All machines and some important analysis equipments list will be provides by us like Boiler ,pulper, and Storage tank with stirrer as well as other laboratory related instruments like Thermometer ,Refractometer, As per Our co-ordination you have to make The Tomato puree in the Brix range of 12% to 55% as per standard recommended by the Comite International Permanent de la Conserve (CIPC1959). That Draft European Community proposals recommended five gradings of paste/Puree in above range, the base is dry solids content as determined by refractometer. These are as ***follows***; So, We have to make in these range ,specially 28 & 36 Degree Brix is commonly used as Industrial Raw Materials and Consumer pack ;The most important thing is to prevent contamination. http://foodconsultantindia.com
(1)Semi-concentrate(12% minimum dry Solid ), (2)Concentrate(18% minimum dry Solid ), (3),Double concentrate(28% minimum dry Solid ), (4),Triple concentrate(36% minimum dry Solid ), (5),Sextuple concentrate(55% minimum dry Solid ), So, We will Provides the Process in such a way ,that final puree must be acceptable in market in Specified parameters set by us ,Means These parameters should be maintained,**Following** are these parameters will be provided by us as well as process and other ingredients.
1,Brix, 2,Total Sugar(As an invert),3,Titrable Acidity(As citric acid), 4,Volatile Acidity(As acetic acid), 5,Mineral impurities(Insoluble in water),5,Post harvesting care of tomato (This needs as Tomato have 2-4 weeks of life & Perishable in nature, So %RH,Air flow & temperature), 6,Percentage and name of Preservative and other additives to be added, 7,Microbial count limits and precautions ,in case over-chilled,then they may become more susceptible to decay by fungal genera such as by Alternaria. 8,Disinfactant name and percentage to be needs when washing, So that Fungus can be removed,as Calyces are usually the first part of the tomato on which fungi appear & that should not be enter in our process. 9,Option of Preservative to sustain the Lycopen,Because some Preservative ,if added ,than Tomato can be made using Low temperature and if Temperature is low ,than Lycopene will preserve more.Means such hundreds of Precautions and process needs to make proper proper puree of Tomato out of Hindreds of Precaution one is how to prevent the contamination of tomato by Geotrichum candidum Mold, This mold is responsible for very bad Sour Rot type spoilage of Tomato puree.
Commercial Sharbat, Syrup&Squash Manufacturing
Many fruits and vegetables are growing in our country in almost all the seasons of the year,So fruit based Squash can be prepared from orange, lime, pineapple etc. Squash, Sharbat and Syrups are Manufactured by mixing the juice/Extracts/Liquid Distillate with sugar as per the specification mentioned in FPO. The main Sharbat and Syrups available in the market are of Khas, Rose etc. The storage life of these products are more than a year. It is also served on different occasions like birthday parties, marriage celebrations etc. And can be prepared with a minimal investment at rural level to increase the employment generation.
Khakhra Encyclopaedia:(A healthy Indian Snack)-Wheat Crackers.
*Being a Pharmaceutical expert, I am Approved Manufacturing Chemist from Rajasthan's Drug Control Department from Jaipur, I know, which ingredient as an supplement used for Body health.The certificate is attached at the end of this document.We can provide proper scientific recipe For snacks like Khakhra, Papad, Namkeen or even dry roasted snacks, In which some of the herbal and spice ingredients are used.*
[Sponsors]
**WHAT IS KHAKHRA**?
Khakhra is being made with Wheat flour ,Salt and Oil, to be mixed together to make Dough,Than that dough ball is pressed to form Tortilla type thin flat Size,And now it is Roasted on Tawa/Hot plate.As per requirement of Flavours;that in which flavour you want to made it ,Other ingredients are to be added like Spice/Additives/Colour/Natural or Synthetic Flavours.
It is Indian ethnic snack mostly consumed by Jains ,and it is the best source of breakfast for vegetarians a Crispy, **Healthy** Snack. A Masala **Khakhra** is the perfect waist-friendly snack. ... a snack that will not only beat those cravings, but it's delicious, wholegrain, almost fat-free and protein-rich too, all of which makes it the best food to **eat** on a diet.
Image of Khakhra
THIS WRITE UP IS ALMOST AN **ENCYCLOPEDIA OF KHAHKRA, Which covers following Topics-**
1,Specification & Quality Control of Khakhra.
2,How Promotion of health can be possible through Khakhra.
3,Is khakhra safe for Human being?
4,The Flavours/Texture/Colours Variety of Khakhra possible to make.
5,How to make the Khakhra.
6,Why Machines and PROCESS having too much variation between every Khakhra manufacturers.
7,How our Food Consultancy working to give you world's best khahkra. http://foodconsultantindia.com
8,CHALLENGES IN KHAKHRA INDUSTRY(Manufacturing, Storage & Marketing)
9,How to market khakhra?
10,The History & Time Line Of Khakhra.
*****The Specification and Quality control of Khakhra:*****
*1,Size:*
*RounD Tortilla Shape -7"Diameter,5.5"Dia. 4"Dia,*
Square Shape-3.5"x3.5"
Rectangle Shape-65mmx90mm
Coin Shape 50mm
*2,Thickness:0.5mm-1mm.*
*3,Moisture content:Less than 2.2%*
*4,Breakability:Highly Breacable.*
*5,Colour:Light golden Brown in normal & Brown/Red /Green in Various Flavous*
*6,Microbial counts:*
*7,Packaging:*
Simple Shrink pack in 200g,500g, Vacuum packing 180g,200g,250g,500g
Nutritional Value:Nutritional value of khakhra is being shown as per which country it will be dispatched, Like following Nutritional fact of Khakhra shown is for USA
KHAKHRA QUALITY CONTROL & TRAINING DURING MANUFACTURING:
KHAKHRA IN PROCESS QUALITY CONTROL:There are IPQC Team members, Who control the frequent khakhra process checking as per SOP, Following photographs shows that after roasting how it is checked-
**HOW KHAKHRA WORK; TO PROMOTE HEALTH?** For Example one spice used in khahkra, And that spice contains active chemical callled "coumarin", Such hundreds of Ingredients are used, But her we can discuss only for COUMERIN.
This coumerin is very much healthy for human heart.
A 2017 Romanian study reported Coumerin can reduce triglycerides, which is a type of fat found in blood that may raise your risk of developing coronary artery disease, means the herb/Spice which contains COUMERIN, should be used as heart healthy Ingredient in Khakhra( or Any Snack).Coumerin was also found to lower total cholesterol levels.
Cholesterol is a fatty substance which is vital for normal function of the body, but too much can increase the risk of a heart attack.The heart is responsible for pumping blood around the body, providing oxygen and nutrients and removing waste substances. One of the best ways to keep heart in good health is to use healthy balanced diet, And our Recipe will be set with these parameters, Which incldes fibrous foods, and more Unsaturated fat as well as herbs andspice.
IS Such healthy Snacs like Khakhra will taste good? The Answer is YES, Most of the Ingredients used in this Recipes are having pleasent aromatic smell ,Some of the ingredients are used in this recipes were traditionaly used in cooking like above mentioned COUMERIN contains Spice, This spice has been a popular cooking ingredient throughout history, with its use thought to date from Ancient Egypt. Christopher Columbus was among many explorers sent to search for the spice, which we are using in snacks, And this Historically known spice has been revered almost as much for its health properties as for its distinctive aroma and flavour. Traditionally, it has been used as a breath-freshener because of its anti-bacterial effects.” So, obviously ,The snack made from this spice would be more tasty than normal snack.
**IS KHAKHRA IS SAFE FOR HUMANS** ? The Answer is Yes, As each and every selected herbs or spice used in KHAKHRA recipes are already using in our kitchen, But the more important thing is how much and in which form you are using, Which kind of Processing to be done is much more important, And While making recipe and process , We make it not only following Indian Food Low i.e. *Food Safety & Standards Act 2006* & *Food safety and standards (Food product standards and Food Additives) regulation, 2011***,** these Both are controlled under **FSSAI** ; But we follow the International Low, Specially by keeping in mind that it must be as per standards laid down in CFR 21, if it is being consuming in USA. https://fssai.gov.in https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm
**HOW MUCH TIME IT WILL TAKE TO SHOW EFFECT ON OUR BODY** ? The Answer is , How much snack you are using per day, and our recipe will be set accordingly, International health community standard are such that per day this Spice used in a ratio of 3g to 5g per peson, So accordingly sufficient dose of COUMERIN can enter in Body.Our recipe will as as per Eropean Standards, Because The European Food Safety Authority has set safe daily limits for this Spice, If we are making in India, than there is no rules how much this herbs to be used,Same like Red Chilli powder , How much you are using in your recipe ,there is no standards set by FSSAI.
*****The Flavours/Texture/Colours Variety of Khakhra as as follows*****-
Khakhra is being made in various flavours,the most common flavour are Plain,Spicy,Cumin & Methi(Fenugreek), And We provides following type of more than 150 Flavoured Khakhra
Let's see how we teach our client to make Khakhra, For example one of good flavour is RATLAMI KHAKHRA, following video shows you our consultancy in making Ratlami khakhra-
https://www.youtube.com/watch?v=CFHQZ394_lc&t=62s
*****How To make Khakhra********?***The dough is kneaded and given tortilla shape,than it is roasted, The total Manufacturing Process are done in different type of machine, if it is not hand made, these process in machine making Khakhra is as follows-
Recipe of Khakhra:Following is the main recipe of Khalkha ,Which every machine manufacture is giving free of cost to customer;But than also every customer is taking consultancy from B.kumar Food Consultancy services, because there are so many hurdles,And taste enhancement as well as texture improvement is needed by Khakhra manufacturers
*PLAIN(SADA) KHAKHRA RECIPE:* Flour:10kg+Oil 200g+salt:300g+water:560ml
**1,METHOD NO.1**Dough Devided in small ball,than pressed to make Tortilla shape,and than at slows heat it is partially roasted ,and than after applying oil it is finally roasted in Roaster machine having two Tawa ,in that Tawa it is kept for 30seconds to 1.5min, according to machine,So at 180Degree C, It is baked, and now finished crunchy khakhra is ready.In following video I have mentioned it. https://en.wikipedia.org/wiki/Tava
https://www.youtube.com/watch?v=IXN387hoYkE
Following video containing the Final Roasting process ,these process and machines are also in much of variety-
https://www.youtube.com/watch?v=zE4DW2SchH4
**METHOD NO.2**:Dough Devided in small ball,than pressed to make Tortilla shape,and than at slows heat it is partially roasted ,But this slow heat giving mechanism is differ than what shown in above video,In this method,the slow heating is given by Gas Burners to produce half cooked Tortilla, and than after applying oil it is finally roasted in Roaster machine having two Tawa ,in that Tawa it is kept for 30seconds to 1.5min, according to machine,So at 180Degree C, It is baked, and now finished crunchy khakhra is ready.In following video I have mentioned it. https://en.wikipedia.org/wiki/Tava
https://www.youtube.com/watch?v=Ltan5CDUKTA
In above video, you can see that the semi roasting process is being done by Gas Burner ,and not through electricity.The semi roasting mechanism could be possible through following type of Burners also,Not the burner shown in above video-
https://www.youtube.com/watch?v=vtKXHCl_CaM
**METHOD NO.3**:Dough is to be added in Hopper,than such Dough Rolled in Rollers ,thus one Dough Sheet of Approximate 36"width formed,than such Dough Sheet will forwarded to Die Roller where required Shape Die pressed the Dough Sheet, thus sheet tear as per Shape of Die,and such Shaped Khakhra goes to one Moisture removal Machine,Where approximate 20% Moisture removed ,And than such Half baked Khakhra goes in Oil Spray Mechanism,And such Oil Applied kharkha will Roast ,Thus finally you would get such Khakhra Which is ready to eat,Further if required,than you can apply Seasoning on these khakhra.
https://www.youtube.com/watch?v=T-45ddp_ZRQ
Following is another video of above process No.3
https://www.youtube.com/watch?v=cad7TUwPBYo
****Method No.4****:In this method ,Khakhra dough is kneaded in machine,Than 1.1kg weighed ,and such 1.1kg Will be given to khakhra forming person,Who is forming it by hand by dividing small part of ball from 1.1kg Dough loaf, than roasting by following method
Method No5:Dough kneaded in Machine,Than dough Passed through Extruder,So unique texture developed and Khakhra is made with hand made like texture, in Following extruder-
*****WHAT IS THE REASON, THAT SO MANY METHODS ARE PRESENT TO MAKE KHAKHRA********?***
Following are the reason-
When we give consultancy to make khakhra, it depends on following reason that my customer will get best products, and it is depends on following reason that which kind of machine/Recipe/Process to be selected-
1,Locality of Market-Is it consumed in Pan India/Abroad or Local indian city wise.
2,How much quantity he want to produce from 40kg per day or 3000kg per day?
3,Which kind of texture he want special NYLON KHAKHRA which has no bubbles or with many bubbles
***How we give consultancy in khakhra making Process***:From Recipe to machine set up,We provides khakra making consultancy,The production capacity will be 40kh khakhra per day to 2500kh khakhra per day we provides.We provides our BOM(Bill of materials) as shown in following videos- http://foodconsultantindia.com
https://www.youtube.com/watch?v=zrqulpQ3tr0
https://www.youtube.com/watch?v=rmaI7nwVvJc
*****CHALLENGES IN KHAKHRA INDUSTRY(Manufacturing,Stoarage & Marketing)*****
Following are challenges in khakhra ,Through our consultancy you can solve these challenges very quickly
These Descriptions are in Both language, First one is Gujarati & Other one is English. https://en.wikipedia.org/wiki/Gujarati_language
(1)*શું તમારા ખાખરા લોકો ને વધારે સારા જોઈએ છે?* Ordinary Khakhra manufacturer are making Ordinary khakhra, But as per Advance food technology the taste can be more better.
(2),*શું ખાખરા ને વધારે સોફ્ટ અને કરકરા બનાવવા છે* ? Would you like to make your khahkra more soft along-with crunchiness?
(3)*શું તમારા ખાખરા ને વધારે સ્વાદિષ્ટ બનાવવા છે?, ત્યાં સુંધી કે સાદા (પ્લેઇન) ને પણ* ? Would you like to make your khakhra more tasty and mouth watering even Plan flavoured khakhra also we can make more tasty.
(4)*શું તમારા ખાખરા ની crispness(કારકરાપણું ) વધારવું છે*? How to maintain or increase the crispness of kharkha?
(5)*શું તમારા ખાખરા ની થોડીકજ ફ્લેવર થી લોકો કંટાળી ગયા હોવાથી, નવી ફ્લેવર વિકસાવવી છે?* As per market research people needs variety in flavours, So, we can develop more than 150 type of flavours in khakhra.
(6)*શું તમારા ખાખરા ને 6 મહિનાથી પણ વધારે ત્યાં સુંધી કે 12 મહિના સુંધી ખરાબ નથી થવા દેવા ; જેથી એક્સપોર્ટ ની માંગણી સ્વીકારી સકાય* We can provide shelf life enhancement solution, to keep you khakhra more than 6month, as mainly our clients are exporting khakhra ,and it is general requirement of export to give shelf life more than 9 months.
(7)*શું તમારા સામાન્ય ખાખરા, જેવાકે જીરા ને અતિ સ્વાદિષ્ટ બનાવવા છે* ? We ,even can enhance the taste in very common khakhra flavour like Jeera(***Cumin Seeds***) khakhra by our Food technolgy implimentation in Recipe and Jeera addition process in manufacturing process. https://en.wikipedia.org/wiki/Cumin
(8)*શું તમારે ઇન્ટરનેશનલ લેવલ ના ખાખરા ના ઇન્ગ્રેડીએંટ્સ વાપરવા છે* ,As most of the multinational companies are using special food additives of international level, Which is not being used in khakhra ,due to un organized manufacturing of khakra , But In our recipe we are using,thus our khakrha have such a Premier International flavours taste.
(9)*શું તમારા ખાખરા ને* **સ્પેશિયાલિટી આઈટમ** *તરીકે પ્રોમોટ કરવા છે?; જેમ કે બાજરી ના ખાખરા સ્પેશ્યલી Breast feeding કરવા વાળી માતાઓ નું દૂધ વધારવા માં સહયોગી થઇ છે, એવું બંગ્લોર ની રિસેર્ચ થી પ્રમાણિત થઈ ગયુ છે(Phone No.09141791586), તથા બુદ્ધિ નોવિકાસ માટે ના સ્પેશ્યલ ખાખરા અને એવી ઘણી જ પ્રકાર ની હેલ્થ સંબંધિત રેસીપી જોઈ છે****?*** Now you can promote your khakhra as an **Speciality Item** by our Innovative recipe specially for Nourishing mothers, Pregnant lady, Diabetic person etc.
(10)*શું તમારા ખાખરા નો કલર તમારી મર જી મુજબ નો જોઈ છે?,ભારતીય ફૂડ વિભાગ (FSSAI ) દ્વારા કલર નાખવા ની મનાઈ છે તો ટે ધ્યાન માં રાખીને જ તમારે મનગમતો કલર લાવી આપ્સુ.* As per FSSAI , you cant add colour in khakhra , And than also you want different type of Colourfull khakhra,Than we can do it under FSSAI Rules & Act.
(11)*શું તમારા ખાખરા ને તમારી USP (યુનિક સેલિંગ પોઇન્ટ ) બનાવવી છે, માટે કોન્ફીડેન્ટીઅલ ફ્લેવર નાખવી છે?* We can make your khakhra as unique ,as it can't copy by any other. means something special would be there in your khakhra which makes a USP of your marketing.
(12)*શું તમારા ખાખરા ને તમારા કારખાના ના વાતાવરણ થી બચાવવા છે?* Khakhra is highly hygroscopic,thus during making in factory,it will absorb slight amount of Moisture and not maintain the internal moisture of 2% which is required to keep freshness, We have solution to keep fresh with controlled environmental condition. https://phys.org/news/2019-11-environment-food-production-shortages.html
(13)*શું તમારે nitrogen pack માં ખાખરા ને ખાલી Rs 5/-, Rs 10/-,Rs 15/- માં લોન્ચ કરવા છે*? In nitrogen pack you can pack khakhra with selling price very low to increase sale.
(14)*શું તમારા ખાખરા ના રિજેકશન ટુકડા ને પણ Rs 100/kg સુંધી માં વેચવા છે*? During manufacturing of khakhra, some wastage occuring,that wastage is due to breakage, And such broken khakhra is being sold at half price, which is the one kind of loss to manufacture;But we have technique to sell it at more than Rs.100/kg.
(15)*શું તમારા ખાખરા ને મશીન માં સારી રીતના ચલાવવા છે, જ્યાં રિજેકશન ઓછું કરવા નો વિચાર છે* ? By our recipe enhancement, the internal texture of khakhra will be so, that it can run on machine very smooth, thus the breakage and other problems can not occurs and during running in machine, the sheet of khakhra will have high elasticity, thus small wear & tear during machine run will not affect the production capacity and wastage during process.
(16)*શું તમારા ખાખરા ને લોકો "ખાખરા" થી ના માંગે પણ તમારી* *****બ્રાન્ડ***** *થી માંગે એવું તમે ઈચ્છો છો*? As, we are specialize in Khakhra, We can make the recipe and process ,so unique, that, you can sell your khakhra not as Khakhra ,but as your Brand; that will be possible mainly by our Recipe (80%), Process(10%) and Packaging(10%).
(17)*શું તમારા ખાખરા Vacuum થયા પછી અમુક મહિના પછી ખોલવા થી ખોરા થઇ ગયેલા લાગે છે?અથવા તેલ છૂટું પડી ગયેલું લાગે છે?આ સમસ્યા નો હાલ અમારે ત્યાં છે*. As in some cases, packed khakhra have bad smell, and such problem can be eliminated by our consultancy services.
(18)*શું તમારા ખાખરા માં છાંટવા માટે ના અલગ અલગ પ્રકાર ના seasoning(મસાલા) ની recipe જોઈએ છે*?We provides seasoning Recipe to seasoning manufacturers, And khakhra manufactures are taking seasooning from these manufactures,But one problem is in that seasoning ,i.e. Any other khakhra manufactures taste would be also same like your khakhra , as both of your seasoning are coming from same supplier,So, By our seasoning, your taste would be unique.
(19)*શું તમારે જાણવું છે, કે ફ્લેવર પ્રમાણે ખાખરા શેકવા કેટલું temperature જોઈ એ છે, જેનાથી પ્રોપર Mailard Reaction થઇ શકે?* As per Food technology,Every khakhra must have finished the Maillard reaction, So, to complete Maillard reaction, the temperature of roasting must be uniqe for every product like Bun,Pizza,Toast and Khakhra, We know what is the optimum temperature of Khakhra, Thus we can set up your process as per food technology. https://www.scienceofcooking.com/maillard_reaction.htm
(20)*શું તમારે નાનો એવો સોફ્ટવેરે જોઈ એ છે જેનાથી તમને ખબર પડે કે આ રેસીપી માં આટલું નાખવા થી આ ખાખરા એટલા કિલો નીકળશે અનેઆનો ભાવ મને આટલા રૂપિયા માં પડશે?* We have developed a soft copy of BOM(Bill of material), through which you can do each and process of manufacturing,Packaging,Wastage,Batch size,We provides that program to our Clients,
(21)*શું તમારે નાનો એવો software જોઈએ છે જેનાથી તમને ખબર પડે કે આ રેસીપી માં થી બનેલો ખાખરા નું પ્રત્યેક 100g માં Nutritional value કેટલી રહેશે , જે FSSAI ના packaging & Labelling Regulation 2011 ની જરૂરત છે અને લેબોરેટરી માં ગયા વગર જ અમારા software થી જાણી સકાશે ,જેથી કરીને લેબોરેટરી નો ખર્ચ બચાવી શકાશે* After one year of contineous efforts, We have developed one soft copy program,through which you can calculate the nutritional value of Your recipe.
(22)શું તમારે ખાખરા નો Sensory score કઢાવવો છે જેનાથી public વચ્ચે તમારા ખાખરા નો કેવો ટેસ્ટ છે જેની ખબર પડે? As per Organoleptic taste and Sensory evaluation Formate ,We use, and calculate the Sensory Score of Your Khakhra. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/sensory-evaluation
(23)શું તમારા ખાખરા લોકો સુંધી પહોંચતા પહેલા ટૂટી જાય છે?,આ એક કારણ પણ અમને જાણવા મળેલું છે, કે જેનાથી તમારી સેલિંગ ઓછી થઇ છે. we have solution to make your khakhra more strong to prevent breakage so, your rejection will be less during transportation.
(24)શું તમારા ખાખરા બનાવતી વખતે તેમાં તેલ વધારે ચડી જાય છે? We are having solution of one common khakhra problem during roasting ,that, after roasting Khakhra absorb more oil,And looks like Oily,Which , health conscious customer does not like.
(25)શું અમુક પ્રકાર ની રેસીપી ના ખાખરા તમારા મશીન માં નથી નીકળી સકતા તો તેનો ઉપાય મશીન બદલવાનો નથી પણ રેસીપી માં અમુક Additives થી થઇ શકે. ( ઉદાહરણ તરીકે ફરાળી ,બાજરી, વગેરે). Some type of Recipe are not possible to run in your machine, like Millet khakhra, that's due to weak bonding in dough, But we are having solution to run on same machine,If recipe enhanced by our method.
(26)શું તમારા *****મેથી***** ના ખાખરા માં, મેથી ની જોઈએ એવી સુગંધ અને સ્વાદ નથી આવતો,મેથી વધાર્યા વગર આ સ્વાદ વધારવો છે? Sometimes, in your Methi(Fenugreek Khakhra),the aroma of Fenugreek is not much,And you want to increase it without increasing Fenugreek, The solution is with us. https://www.tarladalal.com/glossary-dried-fenugreek-leaves-374i
(27)શું તમને ખબર છે કે ખાલી મશીન ના ઘણા બધા પ્રોબ્લેમ ને લીધે તમારું વહૅચાણઃ ઓચ્છુ થતું હોઈ છે જેમ કે હજારો કારણો માં થી એક કારણ મશીન માં WEIGHT VARIATION થવાને કારણે ખાખરો ખોરો થઇ જાય છે, અને જલ્દી બગાડી જાય છે , આ કારણ તમને મગજ માં જ નહિ ઉતરે, પણ અમારી પાસે એનો જવાબ છે. Due to machine problems, Sometimes, Your khakhra becomes rancid,Which is strange for common people, But that's happens ,And we have solution for that also.
(28)શું તમને ખબર છે કે એક્સપોર્ટ તથા ડોમેસ્ટીક ખાખરા ની એકજ ફ્લેવર માં,પણ Recipe અલગ અલગ રાખવી પડે છે તથા Temerature અલગ અલગ રાખવાનું હોઈ છે, Don't possible to make Khakhra for Export and Domestic, You have to always change the recipe, As in Domestic Khakhra the expiry is 4Months, While in Export it is 12 Months, So you have to change following Factors in Export if you are doing Domestic.
1,Water Content , 2,Recipe, 3,Oil, 4,Temperature of Roasting, 5,Time of Roasting, 6,Molecular water of Khakhra, 7,Roasting method, 8,Packaging style, 9,Raw Materials specifications, And many more factors....
(29)શું તમારા ખાખરા નું ટેક્સચર ચમકીલું જોઈ એ છે,કારણ કે ગુજરાત ની બહુજ પ્રતિષ્ઠિત ખાખરા બનાવવા વાળી કંપની ના શેકેલા ખાખરા માં પણ એવી ચમક નથી મળતી જે natural શેકેલા ખાખરા માં હોઈ છે,તો આવી ચમક અમે તમને લાવી આપશું તમારે તમારું મશીન બદલવાની જરૂર નથી. A very special shining could be possible like Hand made in your khakhra, even you don't need to change the Machine.
(30)Market Complaint reply:Shree હિતેષભાઇ સાવલિયા(hitesh.savaliya1983@gmail.com; M + 974 66630364) દ્વારા કતાર ના મોટા showRoom માં થી લીધેલ ખાખરા ની શિકાયત નેકારણે જે કંપની ના ખાખરા હતા તેની રેપુટેશન ને ઘણું નુકસાન થયેલ છે આ વાત Dated:08/12/2012 ની છે.આમ આવી ઘણીજ શિકાયત ના, આવે એવું તમેઇચ્છતા હોવ તો,આ બધી પ્રકાર ની સમસ્યા ના નિવારણ માટે વિઝિટ કરો www.foodconsultantindia.com અથવા Phone No. 9824930108 through મળવા માટેબોલાવો.
We are having solution for complain,Actual complains should not be happened, But after complain comes, What should be reply to complainer, and What prevetive action to be done are with us.
(31),Shape of Khakhra:Sometimes, immediate after roasting, the shape of kharkha will have uneven flatness,We are having solution for that ,so in packing it looks like Flat.
(32)Out of above ,Following complaints can be observed by us in last few years during manufacturing and Marketing, And we as an B.KUMAR FOOD CONSULTANCY SERVICE Has solution by providing SOP For that,As these complains can leads to violation of Food safety and standards regulations 2011. http://foodconsultantindia.com
(33)As Palm Oil is harmful for human being,Thus if you would like to replace the palm oil with other oil, than the biggest challenges you would face is Shelf life,And we are having solution to improve the shelf life.
Means, if you would like to replace Groundnut oil or Rice bran Oil , or even Clarified Butter(Ghee) ,than also we are having solution, that we can enhance the shelf life by incorporating FSSAI Approved ingredients and some of natural ingredients.You may contact at B.kumar Food Consultancy Services,Rajkot(Gujarat) http://foodconsultantindia.com
(34),The Big Problem:During manufacturing of Khakhra by Hand made or Machine made, The special flavour Khakhra i.e. Farali/Falahar/Vrat/Upvas Khakhra is very difficult to make,As during forming from dough, the khakhra dough is having less elasticity,Which cause breakage,And khakhra is not fully formed, it is cracking, So at B.kumar Food Consultancy service, We provide Formulae, in that recipe, this kind of problem totally solved.We have speciality to make it.
*****Following are few Brands, for which***** *****B.kumar Food consultancy Services.***** *****has developed Recipes.***** http://FoodConsultantindia.com
1,Vajani. http://www.vajani.com
2,Maniarrs. http://maniarrs.com
3,Sentosa https://www.indiamart.com/proddetail/khakhra-plain-sentosa-20075099233.html
4,WeDeshi
5,Befikar https://www.eatbefikar.com
6,Gruhini. https://www.linkedin.com/in/deep-sheth-57aa0317b/
8,Swagat http://omproduce.com
9,Ganesh https://www.amazon.in/Ganesh-Khakhra-Methi-200g-Pouch/dp/B06XXH2VHB
10,Yummy Tummy https://www.indiamart.com/shree-sai-foods-rajkot/about-us.html
11,Tastee http://tastee.in/contact-us.html
12,Bansi https://www.indiamart.com/weltechproducts/aboutus.html
13,Nasit's https://www.indiamart.com/weltechproducts/aboutus.html
14Kanidha http://kanidhakhakhra.in/
15,Rajen http://www.rajenwafers.com
16,Flipzee https://smartconsumer.org.in/gtin/8906119140229?key=EkxXSgHTe1XZak2W%2B1EvkgHIU5BSG%2BFaZ%2BysJg1zXUtdlXep5PErdHljWu%2FEGdn5
17,Swastik http://www.swastikfoodproducts.com/products/
18,Vibgyor https://vibgyorteam.com/about-us/
19,KMA http://www.kma-india.com
20,Swechha https://www.rcmbusiness.com/Shop/4/FOODS-GROCERY
21,Mohan vishram ,Thane
22,Shree Jain Udhyog Papad Bhandar,Pali
and many many more ...
PHOTOGRAPHS OF KHAKHRA DEVELOPED BY US http://foodconsultantindia.com
Following are Khakhra brands, which is developed by us, And out of these ,Other brands which is mentioned in Subsequent write up in Jobwork also developed by us (***Except TATA KHAKHRA Which is developed by other Company)***
*****HOW TO MARKET KHAKHRA*****:?As India has bright future of healthy snacks due to health awareness among youth, As per new RNCOS report titled “Indian Snacks Market Forecast to 2023”, Snacks have been an most important part of the Indian food habit for ages now. It is estimated that almost 1,000 snack items and 300 types of savories are sold across India, with many more unaccounted also. With Indian consumers constantly looking for variety and getting health conscious by the day, Healthy snacks with an authentic Indian flavor like Achari khakhra,Fenugreek khakhra,Cumin Khakhra, Spicy khakhra, has become the need for the day. Healthy snacks are growing as the new trend in the Indian market. Thats due to Hectic lifestyle nowadays ,thus leaves no space for elaborate family meals, thus paving the way for highly convenient, tasty,easy and healthy snacks that serve as both appetizers as well as complete meal solutions.
You can just imagine that Balaji Wafers,Rajkot is also selling khakhra ,But being analysed by this bIg giant of snack, Balaji is also planning to manufacture khakhra with Indian's highest capacity i.e. 3000kg per Hour; This capacity was never observed in India,Because, the maximum production in any Indian company is only 2500kg per day, So, by Balaji khakhra entering by the end of Year 2021, The khakhra market will boom,As only due to Balaji wafers ,the khakhra will be known to every Indian ,while in today's scenario ,Less than 10% Indian population knows Khakhra, So, through Balaji, the other khakhra manufacture will definitely get more benifit. We just imagine, that Balaji wafers are selling khakhra since last 8 years ,But never shown it on his website, because per day selling was only 500kg; But within a year,They will increase it 9times per day,Means they must have analysed that Khakhra market is very huge,In short, there are more stop,Otherwise Balaji will never enter in this segment.(*****Updated as on 4th July 2020*****) https://www.balajiwafers.com
By Just following illustration , you can judge that Khakhra is in chips category ,and it's contribution is very good.The future of India Snacks Market can be judged from the fact that this industry is expected to grow with double digit CAGR for the time frame of 2018 to 2024. India snacks market is divided between organized players and unorganized market.
*Following are Ideas to be implemented to distribute/Use/Marketing the Khakhra*
**1,DOMESTIC MARKET**:Use in every house hold of Gujarati & Rajasthani community in India, And even now a days it is being taken by 40% indian's, So Domestic market is very good.
See one The news in Gujarat Samachar which is the example of Padmbhushan **Pandit Ajoy Chakrabarty****,** also like khakhra.And even in the COVID19 Condition the demand was high,And market has shortage of Khakhra ,You may read the article in Economic times https://www.gujaratsamachar.com/news/gujarat-samachar-plus/gujarats-spicy-khakhra-and-bhaktiras-my-favorites https://en.wikipedia.org/wiki/Ajoy_Chakrabarty https://economictimes.indiatimes.com/industry/cons-products/food/covid-19-takes-toll-on-the-ubiquitous-regional-snack-khakhra/articleshow/75081582.cms?from=mdr
Read this linked article,How Khakhra becomes poor persons income source,As due to Khalkha women empowerment increased. https://www.thehindu.com/news/national/other-states/chaakri-a-source-of-income-for-women-for-raighad-women/article19240796.ece
**2,EXPORT MARKET:**Yes, Large quantity of khakhra is being exported,Most of the country are US,UK,UAE,Australia as an healthy snack.Most of the consumers are Indian , But so many non Indian persons are like Khakhra, For Example A well known Swedish Comedian & You-tuber Mr.PewDiePie likes kharkha very much, to see the news , read Link of News18. https://en.wikipedia.org/wiki/PewDiePie https://www.news18.com/news/buzz/pewdiepie-just-tried-khakra-and-jeera-soda-with-saiman-says-wants-to-come-to-india-to-write-a-sorry-song-2125977.html
India exported Khakhra worth USD 100,144.19. Canada is one of the largest buyers of Khakhra from India, accounting for exports worth USD 44,538.
https://www.infodriveindia.com/india-export-data/khakhra-export-data.aspx
**2,STREET FOOD OWNER:**Khakhra manufacturer can contact Street food owner as an customer for his manufactured Khakhra.For details see following video-
https://www.youtube.com/watch?v=d31IafdN5mc
In above video you can see that how khakra is being used as Street Food also,Although the demand of khakhra as street food is not that much ,but someone has started it ,and after proper marketing it can be grow much.
**3,Government supply** like Military canteen or Parliaments, see link of well known Indian English news paper Times of India. https://economictimes.indiatimes.com/news/politics-and-nation/government-for-gujarati-snacks-like-dhokla-khakhra-on-departmental-canteen-menu/articleshow/47487709.cms
**4,Supply to** Anganwadi in different specially formulated nutrient booster formulae which B.kumar Food Consultancy can develope, as per requirement of that particular Anganwadi. https://en.wikipedia.org/wiki/Anganwadi http://foodconsultantindia.com
**5,JOB WORK** for big companies and corporate house, Thousands of Such Corporate players are there ,to whom you can supply like following is only few examples, they are not making this product,But doing Job work from Khakhra Manufacturer, Generally the Quality maintaining part will be with Him,So, as per his Quality khakhra could be possible..
**5,REPLACEMENT OF OTHER SNACKS** :If your thinking will be sky high,You can replace the other snack such as Biscuit by khakhra ,See story at Economic times ,A reputed English news paper of India. https://economictimes.indiatimes.com/can-the-humble-khakhra-take-on-biscuits-and-become-a-national-snack/articleshow/54541913.cms?from=mdr
**6,INNOVATION IN SIZE**:Based on the idea that our immediate environment influences our perceptions of what a normal portion size is, it is likely that the effect would only last if we encounter smaller portion sizes more often than supersized portions;In that matter at HSM Foods International ,the past Director of HSM Foods was having innovative idea when I was working there, he had done innovation in Khakhra size to reach every coomon man,and Introduced the samll 40g pack with innovative shape,means HSM Foods was the first in India who had changed the entire khakhra market, and people using that size as handy and specially traveling purpose,Than after hundreds of Manufacturers have done copy of HSM Idea, and than it is further reduced to coin shape 50mm diameter shape ,So again market open and it is widely distributed to every corned. http://maniarrs.com
*****THE HISTORY AND TIME LINE OF KHAKHRA*****:
Khakhra was invented by Jains, many many years ago, The reason behind Khakhra invention was ,Jain don’t eat baasi (stale) food. As above mentioned ,Moisture causes food to spoil, so leftover rotis(Indian Flat Bread) would be dry roasted under pressure on a tava until they lost all their moisture and could be kept for the next day and still stayed fresh.
**Lets see the History of Roti as Roti is the Mother of Khakhra**
**5000 year Ago**:History says that roti was originated from Indus valley civilization 5000 years ago.Food historians say that wheat is cultivated in Indus, Egypt, Mesopotamia civilization.Arabs took Roti to South Asia on their trade routes.Present historians say that Jainism is at least 5000 years old but Jains believe it to be eternal. Jainism is thought to have begun in the Indus valley civilization around 3000 B.C.So khakhra may be started since than.
**YEAR 1000-1800**:Roti, which was made from wheat is also mentioned in Kannada literature between the 10th and 18th centuries. It talks of an unusual method of roasting the flattened dough. Like baking between plates with glowing embers both below and above which is the process of mucchala-roti. The kivichu-roti was roasted on a thava (tawa), which is termed as kavali in Kannada with a little ghee, and eaten with sugar and edible camphor
**YEAR 1556**:Chapatti was also considered as the favorite food of Akbar in 1556. Thus chapatti was originated from ‘Indus valley civilization’.
**YEAR 1600**:The words "Karoti" and "Rotika" came into existence in 1600's, mentioned by tulsidas and bharata-mishra.the word roti is similar to a Sanskrit word, rotika mentioned in a medical text Bhavaprakasa, written by Bharata-mishra in the sixteenth-century, which means flat bread to eat curries with.
**YEAR 1995**:Induben Khakhrawala, a 61-year-old, Ahmedabad-based company that offers “Manchuria dosa” khakhra or “Cudbury khakhra” among scores of other equally novel varieties.
**YEAR 2010**:After Inspiration from Induben Khakhrawala’s story TV series Krishnaben Khakhrawala made; and itprompted Prime Minister Modi to praise her at FICCI.
**YEAR 2010**:In HSM Foods International company Who was the First to launch Mobile Khakhra, in More than 17Flavours,Which was developed by me.Deep Food of USA was Customer of HSM Foods until 2009, than it was diverted to Annpoorna Universal food Taraghadi(Rajkot).The mobile khakhra, about the width and height of an average smartphone is perfect in lunch boxes and in NRIs suitcases. Unlike Atmavallabh and freelance khakhra makers, larger manufacturers like Induben and Rajkot-based **Maniarr’s** (which manufactures the flavours I found at Sindhi Provision Stores and so many premium stores) use machines along an assembly line to make the wheat crisps.In this fact Sanjaybhai Maniar was visionary personalty, to take khakhra next level. http://www.maniarrs.com/
**YEAR 2016**:World's Third Automatic Khakhra Manufacturing Plant established in De-Lite Food Neknam by our consultancy firm, Which is 80% Automatic. http://foodconsa.comultantindi
**YEAR 2919**:**Food Brand Sattviko Launches Five Flavours Of Khakhra Chips** https://www.hungryforever.com/food-brand-sattviko-launches-five-flavours-of-khakhra-chips/
**YEAR 2020**:As on today we are one and Only Food Consulting firm, which can install Fully automatic machine, As in india No Khakhra manufacturers like HSM or Annpurna Universal Food are using this technology.
**YEAR 15th February 2020**:The world's largest company HSM FOODS INTERNATIONAL take over by One of the leading Businessman from Jetpur Gujarat at the cost of more than 18cr.This is the same company where I have worked up to 5years.
See below video of HSM FOODS INTERNATIONAL
https://www.youtube.com/watch?v=_ICC-xVCAjQ
**21 June 2020**:**FRAUD IN KHARKHA MARKET**:A 42-year-old businessman from Memnagar was allegedly conned IN KHAKRHA BUSINESS.
Read more at:
https://ahmedabadmirror.indiatimes.com/ahmedabad/crime/memnagar-bizman-loses-rs-15k-to-qr-code-fraud/articleshow/76487300.cms?utm_source=contentofinterest&utm_medium=text&utm_campaign=cppst.
***"THIS ARTICLE IS STILL INCOMPLETE,DAILY SOME POINTS,VIDEOS AND OTHER KNOWLEDGES ARE BEING UPLOADED, STILL 70 %PART IS PENDING,MEANS MORE KNOWLEDGE ,ONE KIND OF ENCYCLOPAEDIA OF KHRKHA WILL BE HERE DURING NEXT ONE AND HALF(As my target to complete this article by 1st of November 2021***."
Plan for fit & Healthy Life Forever.
Although, this is the time of corona, And you requires maximum immunity power to fight against Bacterials & virus, But in general also you must try to keep your immune system well.
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Here we are giving you some facts, and hint , by knowing it, you can get your immune power more better, And it's necessary also due to high level of stress-full life.To increase your immunity we have to follow following Four things-
1,What to avoid?
2,Plan your eating pattern.
3,Concentrate on holistic wellness.
4,Eat immunity booster food.
Lets see one by one...
**1,WHAT TO AVOID**?
Handshakes,Crowded place,Going out,Public transport,meeting new people,Fake news which cause fear,thus decrease immune powder.
**2,Plan your eating Patter**:
(a),Cooked Food:Devide your all meals as 50% cooked & 50% Raw Vegetables like Slaads and fruits.
(b),Fruit Eating with Empty stomach will make your body alkaline.
(c),Water:1800ml water minimum per day needs to excreate toxinds and good meatabolism.
(d),Say NO to Unhealthy Food Like Junk,fried,Non veg,Refined flour,highly processed food.
**3,Concentrate on Holistic Wellness**:Make daily pranayam,Avoid Stress,Proper rest needs to rejuvenate body,Practice gratitude and Love, means every movement thank god ,that still you are safe.Maintain hygiene.
**4,Eat immunity booster food**:The first thing is every item which have high vitamin C is must to take, see following list-
PUMPKIN SEED:As it contains zink,healthy fat & Magnessium will increase immune function.
RED CAPSICUM:100g Red capsicum is equal to 300g Orange in respect of vitamin C.
TURMERIC,GARLIC,CUMIN &ONION:Help to kill bacteria.
COCONUT WATER:Once daily half lemon with coconut water, can have 10times more vitamin C,As compared to Only coconut water.
***About writer: B. Kumar; is Founder CEO of B. Kumar Food Consultancy Services, Rajkot(Gujarat-India) & providing food consultancy for recipes and food manufacturing plant set up.To know more about his work and to know the food field ,in which he is giving consultancy to enhance or to develop new recipe please visit his website*** *****www.foodconsultantindia.com********; or your can mail him at*** *****info@foodconsultantindia.com***** ***or call at +91*** ***9824930108******.*** http://www.foodconsultantindia.com/ https://chat.whatsapp.com/GdKPHTdaAgPF5LqVg1DxyL
COCONUT-A Super Food; Can be used in Your Snacks at Industrial level as an innovative Product.
Coconut oil is described as one of of the few foods that can be classified as a “superfood.”That's due to It's special type of composition of fatty acids which has very good effect on on health, i.e.body fat loss, enhancement of brain function.
Find here top health enhancement characters of coconut oil ,which are clinically proven on human.
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*****1. Special composition of of Fatty Acids With high grade Medicinal Properties*****
90% fatty acids are Saturated fat,Which was form normal person a very harmuf as it was thinking earlier, but Now it is proven that it's harmless,And the Artery clogging effect of saturated fat is 100% fake.
And it also not contains average run-of-the-mill saturated fats like you would find in cheese or steak,because it's Medium chain Triglycerides (MCTs), because of easy metabolization characteristics of this fatty acid ,in comparison of LONG CHAIN FATTY ACIDS, coconut oil is best,As it goes to the liver from the digestive tract,And immediately used as source of energy or converted in Keton Body,Which is good for brain dieses like Epilepsy and Alzheimer’s.
*****2. The healthiest people are who,they eat lot's of Coconut Oil:*****
It's an exotic food in Western health conscious people,Like in Kerla in India,as well as in Tokelauans & Kitavans,Their 55-65% calories comes from Coconut oil, but not found any kind of heart problems.
*****3.It increase your energy consumption,thus burn more fat:*****
By above charecters,the main problem of Obesity can decrease, that's due to medium-chain triglycerides (MCTs) in coconut oil will increase energy expenditure in comparison of equal amount of calories from longer chain fats.Approx. 15-30 gms. of MCTs daily, increased 24 hour energy consumption by 5%, i.e.120 Cal per Day
*****4. To prevent infection from microbial counts like Virus,Bacteria & Fungus,The content Lauric acid in coconut oil is Main warior:*****
Out of total fatty acids in coconut oil, 50% is the 12-carbon Lauric Acid,Thus after digestion of coconut oil it will form monoglyceride called monolaurin,And Monolaurin & Lauric acid have effect to kill Microbial content like Bacterial,Virus & Fungus.
*****5. Ability to full fill your stomach ,thus you feel you are not hungry:*****
That's due to Keton bodies,which has huger suppressing ability,That's due to the way coconut oil metabolize.
In a study on men , it was found that whosoever,had taken most of MCT in breakfast,ate less calories at lunch.
*****6. To reduce the Seizures, Keton body of coconut Oil is very much important:*****
The diet which has less carbohydrate and high fat,leading to increase amount of Keton in Body,Which reduce the rate of seizures in epileptic children, even those who haven’t had success with multiple different types of drugs.
Because the MCTs in coconut oil goes to the liver and convert into ketone bodies, they are often used in epileptic patients to induce ketosis while allowing for a bit more carbs in the diet
*****7. Coconut Oil can prevent heart problems by reducing Cholesterol level:*****
Like ancient thought,The high level of saturated fats, harm the blood lipid profile is now a days wrong,Because the HDL (Good Cholesterol) will increased by Saturated fat,and change the percentage of LDL(harmful cholesterol).
*****8. The Best Tonic for Hair,Prevent hair problems,Hair damage & gives Sun protection:*****
Many people are using it for cosmetic purposes and to improve the health and Look of their skin and hair.No need to say more about it as In India, since ancient time Coconut oil used to apply on hair daily,As it improve Moisture and lipid composition of human skin.It has also property to block harful UV Rays from Sunligh by 20%, means it work as sunscreen lotion.Another use also observed as mouthwash of coconut oil which is called OIL PULLING, by this Oil pulling harmful bacteria in the mouth killed & improve dental health ,thus it will reduce bad breath also.Just Rub a little fresh coconut oil on your gums and teeth which can keep them stronger and healthier than virtually any other dental treatment.The coconut cream has unique work; Unlike traditional skin creams which can actually applies fats and oils to the skin ,which will break it down over time, making it look older, While creams derived from the coconut can, replenish the skin, giving it a more youthful,healthy & glowing Skin.
**9. Coconut as Brain Function Enhancement in Alzheimer’s Disease:**
Maximum old age persons has common disease of memory called Alzheimer’s, which is worldwide spreader, In this disease,the patient's brain has reduce ability to use Glucose for energy in some area of Brain, And Keton Bodies will supply energy for the brain and researchers have speculated that ketones can provide an alternative energy source for these malfunctioning cells and reduce symptoms of Alzheimer’s.
**10. Reduce Abdominal cavity fat:**
As coconut oil reduce the appetite and increase fat burning, it makes sense that it can also help you lose weight.The abdominal fat is most dangerous fat and connected with most of the western illness.
In one study in 20 obese males noted a reduction in waist circumference of 2.86 cm (1.1 inches) after 4 weeks of 30 mL (1 ounce) of coconut oil per day (32).
**11,Source of High Dietary Fibers**:
Highest in Dietary Fiber rivaling other fiber food like as psyllium, wheat bran, oat bran, and rice bran. Coconut supplies an almost 61% dietary fiber! Every Foods contain two types of carbohydrates - digestible and non-digestible. Digestible carbohydrates (soluble fiber) contains of starch and sugar and gives calories. Non-digestible carbohydrates (insoluble fiber) has NO calories, because body can't digest the dietary fiber in coconut, no calories are derived from it and it has no effect on blood sugar.
**12,Good For Diabetic**:
By Low Glycemic Index (GI) you can find it out ,that how fast available carbohydrates in food raise blood sugar levels. Coconut fiber has ability to slows down the release of glucose, therefore , it require minimum insulin to utilize the glucose and transport it into the cells, where it is converted into energy. Coconut can assists in relieving stress on the pancreas and enzyme systems of body, So,it reducing the risks connected with Diabetes. Coconut Nectar & Crystals have a very low GI of only 35 (compared to honey with a GI of 80, and sugar with a GI of 65-100.)
**13,Support Digestion**:
Coconut Improves Digestion and many of the charecters and inflammatory conditions related with digestive and bowel disorders, by supporting absorption of other nutrients including vitamins, minerals, and amino acids while also providing beneficial dietary fiber.
**14,The Anticancer Activity**:This is shown in Following video-
https://www.youtube.com/watch?v=0oXjUHBF4-0
**11. Anything Else?**
***Follwoing more to know about coconut Oil***:
Without any effect of Hypoglycemia, People can have ability to go without any eating for many hours who regularly eat coconut Oil, It was found that people in Polynesia and Sri Lanka, coconuts are a dietary staple, do not suffer from high serum cholesterol or heart disease. Unlike other fats, the unique composition of coconut also contain a high amount of lauric acid, which is the predominant fatty acid found in mother's milk.it promotes healthy thyroid function and helps to relieve the symptoms of chronic fatigue.It contains No Trans-Fats, is Gluten-Free, Non-Toxic, Hypoallergenic, and also have Antibacterial, Antiviral, Antifungal, and Anti-parasitic healing property.Coconut is one of the wonder foods on earth that amply provides for all human needs and have multiple health benefits… They can even save your life!Referred to as kalpa vriksha (A Sanskrit word, for “the tree that supplies all that is needed to live”) in ancient India, is the coconut tree.Coconut in any form, as a top immune booster, anti-fungal, antibiotic, antiviral and antibacterial remedy for thousands of years all over the world.they were used extensively in the Pacific during World War II. Since blood plasma supplies were less, it was very common for medics to inject pure coconut water from young coconuts to be used as emergency plasma transfusions for soldiers who were injured. Since coconut water is nearly identical to human blood, it was suitable for people of all blood types.To build cells it is also useful.
***How You can use COCONUT IN YOUR RECIPE***?
Coconut's own products are coconut flesh, coconut water, coconut oil, and coconut cream — each deliver superb health benefits, Thus we can use these all ingredients or any one in each recipes, in most of the snacks produced in Food industry.
The Writer Mr.B.kumar is Food consultant & Founder CEO of *****B.kumar Food Consultancy services***** had already set up more than 100 food manufacturing units, and B.kumar is providing the recipe on pay basis to these clients, And you can make your snacks by using coconut products, B.kumar Food Consultancy services can set Manufacturing process and Recipes in such food technology way, that it will remain fresh after 3 or 6 or in some case 12months.These all set up would be as per 21CFR/FSSAI.See the list of Products following which can be produced as consumer pack in ready to eat or ready to cook way. http://foodconsultantindia.com
1,Coconut Khakhra(Roasted dry tortila/Wheat Crackers),Very thin delicious snack.
2,Coconut Papad(White lentil crackers),With coconut oil
3,Coconut Rice papad.
4,Fruit crush with coconut.
5,Namkeen(Made with bengal gram and fried) with coconut
6,Dry Bhakhari & Thepla(Semi fried spicy tortilla)with coconut oil.
7,Coconut Jam.
8,Coconut flavoured Milk Drink Powder
9,Coconut halwa(A well known Indian sweet )
10,Coconut milk as an consumer pack.
11,Instant Mix Powder for different snacks with Coconut Products..
12,Dry chutney & Wet chutney with coconut Like South indian coconut chutney.
13,Detox Food Powder from coconut can be used as Seasoning on salads.
14,Roasted Dry fruit and Cereals in coconut flavoured.
15, Extruded Snacks Mainly Corn Base from Coconut oil and other coconut products.
16,Fortified Flour for Chapati & Tortila,with high fiber from Coconut flour.
17,Different flavoured and taste coconut MILK.
18,Mouth Freshners(Mukhwas) With coconut.
19,Nachos in Various Flavours made with coconut cream and coconut Oil.
20,Chikki (Health Bar made from Coconut ,Peanut & Sesame.
21,Different type of Sweets made from Coconut.
22,Seasoning and Blended Spice from Coconut.
23,COCONUT WATER: It's a naturally filtered water, As only after 9 months for a coconut to filter every quart of water stored within its shell. This makes the resulting coconut water completely pure and sterile, which is one reason why it can be used for blood transfusions.So we can make consumer pack of this water.
24,COCONUT CREAM:It's best skin treatment product , by this one can use to achieve flawless skin may quite possibly be coconut cream. And consumer will like the pack in 50g or 100g.
***About writer: B. Kumar; is Founder CEO of*** ***B. Kumar Food Consultancy Services******, Rajkot(Gujarat-India) & providing food consultancy for recipes and food manufacturing plant set up.To know more about his work and to know the food field ,in which he is giving consultancy to enhance or to develop new recipe please visit his website*** *****www.foodconsultantindia.com********; or your can mail him at*** *****info@foodconsultantindia.com***** ***or call at +91 9824930108.*** https://www.linkedin.com/in/ceo2018/ http://www.foodconsultantindia.com/
Why Food Consultant Needs?
**Food consultants** are generally hired when a restaurant or any food manufacturing plant to be set up or when you want to enhance or develop new food products which requires recipe as well as technical aspects like machines, So, Food consultant is trying to cater to specific diners, offer healthier options, gain some creative input, and/or ensure **food** safety and quality. **Food consultants** will specialize in different types of cuisine or eating styles and Industrial production technical know how. http://foodconsultantindia.com
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My self is food consultant ,And I am serving more than 100 Food manufacturing units across globe, After successful running of several companies,And so many new product developments,As well as after seeing some sick food manufacturing units,It was observed that Food consultant will atleast save your money either long term or in Short terms,And this is 100% true for new units, which has no practical experience, This is really wonderful thing that practically observed by myself,thus for all food lover I am submitting few real Case study that why food consultant needs-
***CASE STUDY No.1***:In Metoda(Rajkot),One Namkeen industry was in Loss,And the reason was ,the owner has more than 20 years experience of Namkeen (***A ready to eat fried snack very popular in India***) Manufacturing,that experience leads him in Loss!!!!!!!!!
How : The product Manufactuing experience was 20 years,So it is fact that no need to take any consultancy service,But the experience was Manufacturing,Not packaging,So Namkeen gets soggy,And scientifically No enviornmental control,Means Relative humidity was more than Noraml standards,i.e. 45%,Thus Oxidation of oil occured,As well as packaging materials was not up to the mark, Which must barrier to prevent Oxygen and Moisture,So due to rancidity products failed.And the oil used has no food additives requires as per 21CFR/FSSAI and the storage of Oil was not as per standards.
***CASE STUDY No.2***:In Rajasthan(India),The popcorn Industry has established, worlds No1 Machine for Popcorn MAKING, i.e. Robopop Machine, were installed,but the mistake was no food consultant hired, and after loss,they have hired me, because the popcorn has bad smell developed,And all investment of approximate Rs.45Lac will loss if not rectified the problem, He has 30 years of Nmakeen Manufactuirng experinece,The reason was simple, At the time of Popcorn making, required percentage relative humidity for popcorn Not maintained,The Oil was not properly handeled, The calculation of Surface area of Popcorn was not as per standard adherence of Moisture and Oil,The seasoning has not maintained standards of that,In case of other items than Popcorn manufactured at same condition and same seasoning, than it might be successful. http://www.robopopcorn.com/en/
***CASE STUDY No.3***:In Surat well known brand of Mobile khakhra (It is wheat crackers used as ready to eat snack among Gujartis and Rajasthani) has breakage and bad smell problems,And all cylinders for that was changed, because of this complaint;As packaging was so that Khakhra was kept as Loose in packets,And due to loose the movement was high during transportation,And due to loose, the empty area of packets was filled with air,Which contains 20% Oxygen, that oxygen worked as Oxidation of Oil in Khakhra, thus rencidification occured ,And above two problems were observed. https://en.wikipedia.org/wiki/Khakhra https://www.spilker.com/en/products/printing-cylinders.html https://en.wikipedia.org/wiki/Rancidification
Means if you want to pack khakhra ,than the food consultant only can say the packaging technique how to pack it without oxygen.
***CASE STUDY No.4:***One Manufacturer has good quality Thepla (*It's a delicious spicy semi fried tortilla*) manufacturing unit,And taste was so good,But after packaging it has fungus problems,that is due to following reason- https://en.wikipedia.org/wiki/Thepla
-Recipe has no suitable preservative, -Oil was best quality,But as per food technology it was poor quality, - Packaging materials chosen was so ,that Product can't prevent to spoil, -Packaging technology was not at all implemented to kill bacteria/Fungus spores, So automatically the development of microorganism might be high,And at the end that unit was sold out,Even after this much of loss, that manufacturer still don't know that they were wrong, or they have to take service of consultant,Only because of the product" THEPLA",Its so commen, every indian ladies know how to make,So such thinking i.e.overconfidence was the reason of his shutdown of his manufacturing unit.But has no thinking to choose CONSULTANT.
***CASE STUDY No.5***:In europian union, Plastic banned,and new opportunity to make edible cutlery arised,So, to develop such new products, Food technology needs, which Only Food Consultant can do, And really we have developed such innovative product for Germany.Means they are successful only becuase of in starting they have chosen me as his consultant.The name of company who is my client is Frenvi,(A german company). https://eatlery.de/en/products/
*****What are the main things a food consultant must have?*****
1,Must have ethics.
2,Must have soft corners with client, and primary focus should be welfare of organization ,means his client.
3,Every time innovative ideas must be there and his 60% work must be research based,The copy paste food consultant never long lasting in industry.
4,At least one year full support he must gives,Thus his periodical availability must be there.
5,Transparency in work and price must be there, As Like I have made a whatsapp group,in which All over worlds food manufactures are joined,And by that whatsapp gorup ( You can also join by this Link)they can detect any kind of negativity which is present in myself,So, I am that much of transparent in business. https://chat.whatsapp.com/GdKPHTdaAgPF5LqVg1DxyL
6,He must have innate knowledge of Food industry and food recipe.
7,On pay basis ,he can provides specialised service, So, client will have no need to search another consultant for the same.
8,He should brings in Professionalism and expertise to his client.
9,Some times out of box work like he imparts expertise and trains to clients on a wide range of topics, are also needs.
10,He must Incorporates cooperation between the project team and food operators/Food owners.
11,You must choose specified Food consultant ,Like some of areas mentioned here-
**Areas of specialty of food service consultants:**
Restaurant ergonomics and design
Waste management
Waste and resource planning
Quality Management
Operations and management review
Menu /Recipe engineering
Promotion and marketing
Legal and licensing
IT & sourcing
Franchising
Food production system & Recipe
Master planning
So, you have to choose, which consultant you requires.
For more query,You can contact the Writer Mr.Kumar.
***About the writer:Mr. B. Kumar***
***Mr.B.kumar is CEO of B. Kumar Food Consultancy Services, Rajkot & providing food consultancy for recipes and food manufacturing plant set up.They have already set up so many snack manufacturing plant and provides lots of new recipes like seasoning,Blended spices etc.***
***Website:*** *****www.foodconsultantindia.com***** http://www.foodconsultantindia.com/
***Phone:9824930108***
***Email:info@foodconsultantindia.com***
Youtube :
https://www.youtube.com/watch?v=zrqulpQ3tr0
What is Business after Corona Pandemic
Whenever you think that something bad happened,than always good things are waiting for you, This is universal low,But here we will not discuss such mythological things, But reality will be shown to you ,than you can realize it.
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***Following are the Business sectors which will run as fastest speed ,Which never observed***.
**(1)FOOD & AGRI PROCESSING:**As I am a food consultant, First of all I have observed that lots of people are learning different type of Food Recipes,And many of them will start it as business,such incident happened at our city itself,As they want to establish his hotel, as during last 15days they are serving free foods to poor,And now learned all type of Distribution technique.As well as food business will grow at highest speed due to ready to eat market is highly demandable due to changing upward life style specially Developing country like India.And along with this food business lots of small business will grow like food cold storage as well as employment generation will be at peak.
***(2),R&D In medicines***:This is the field ,although working hard,But now it's first time the whole world have observed that even we are capable to reach mars,But we are still not that much knowledge to search vaccine for COVID19, and that's due to the Covid virus is changing it's genome frequently ,So scientifically it's tough to do research on every time changing Genome to develop memory cell,Actually this is highly scientific theory ,I don't want to give details here as most of the common person will not understand technical language,But big Multinational pharmaceutical company learned only after corona pandemic ,that any time something new will come ,So they will start new R&D Center as well as new employment of scientist will start.Means more Bioinformatics student will get job.
Also world's most powder-full states USA & Europe ,Understood the importance of API, as API Is main Raw materials they were importing from china, and than from API They were making Medicines,So,Now they want to establish API Manufacturing units in his own country,Thus big structure of new line of pharmaceutical industry will establish.
***(3),Hygienic Materials*** :This is totally double or more even right now,And I am also getting lots of inquary to set up Hand sanitizer manufacturing unit, as an consultant,And even during lockdown period , I have established that unit, actually only and only COVID19 PANDEMIC has given tuition to world's population to use such things like Mask and Sanitizers, Means Now it will become regular even after pandemic finished ,So new Business emerge and it will continue forever.
***(4),Patriotism***:You may think how this patriotic factor will work as pioneer for new business,But it is right in every country people suddenly feel as well as realy helping to every surrounding animal or people,As well as every one including India as an case feel that why we purchase materials from other's ,We must purchase it locally,Thus ,if any country's local persons economy will improve than definelty it will help that country too much to establish Small & Medium business,So that things I am observing right now ,And several company's are helping to Poor people.
***(5),Digital Marketin***g:There will be five fold increment in this field,Means five times job generation will be there, means ultimately every business will grow, that's happened only due to COVID19,That we feel the importance of Digital Marketing.Example:Why Zoom applications customer base increase unexpected rate ,it's now 220million,Which was just 17million before COVID19,Means every body now feel that the future lies in Digital marketing, Actaully we all knows that earlier also, But only and only COVID19 FACTOR is responsible to realize it to us.
***(6),IT Industry***:The work from home culture increased and now some company will continue it,Thus many industry will have to increase their power to work like bROADBAND internet industry supplying internet to home,Smart TV Which can work as TV as well as Screen for computer ,best suitable for home work,thus electronic market will grow never before. The highest demand of IT Industry will be to Tele medicine field,as people understood how to get maximum benefits of telemedicine without going to Doctor.
***(7)Infrastructure & Construction Business***:As per above IT Industry development ; This Infrastructure & Construction industry will bounce back and due to that industry ,approximate 80type of new industry related with this infrastructure industry will grow like Cement,Iron and paints.Infrastructure Industry will develop too much with specilation to make Appartment in which small office space will be available and there are so many opportunity to builders to serve every industry to construct buildings.
***(8),Spiritual & Ethics***:This is the part of Motivational speakers and channels business, and only due to COVID19 PANDEMIC people were jobless and sitting at home,Thus they understood by punishment of unemployment ;means sitting at home,they learned the value of Service ,Industry,& Employer, and they move towards Spiritual method,So both will get benefits from this one is Employer as now Employee learned the value of job,So as per human resource value ,the employer will get most of the things from such employees, who would never think to leave his employer.
***(9),Engineering***:The one and only equipment known to every body is ventilator; which is due to COVID19 COMMON PEOPLE know it, And such lots of Bio medical equipment manufacturing will start as an precautions and high demand, So every related industry ,specialy major one is Engineering will get fresh avatar.
***Article written by B. Kumar; CEO, B. Kumar Food Consultancy services, Rajkot(Gujarat)***
***ABOUT WRITER:providing food consultancy for recipes and food manufacturing plant set up.like Khakhra ,snacks,Spice,Seasoning and all indian ethnic snacks.***
***Website:*** *****www.foodconsultantindia.com***** http://www.foodconsultantindia.com/
***Phone:9824930108***
***Email:info@foodconsultantindia.com***
How ultraviolet rays can save your food products?
@Bkumar
