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.

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.

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.

(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.

(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.

(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.

(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.

(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.

(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.

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.

(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 )

(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.

(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.

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.