Bhartiya Misthan

Total Page：16

File Type：pdf, Size：1020Kb

+91-8048371862 Bhartiya Misthan https://www.indiamart.com/bhartiya-misthaan/ Established in the year 1965 in Mumbai, Maharashtra, we are a renowned and trusted manufacturer of sweets and savoury snacks. Our speciality lies in making Indian and Bengali sweets. About Us Well settled in the city of Mumbai, Bhartiya Misthan was founded in the year of 1965. With over five decades of priceless experience, we believe in manufacturing tasty desserts and snacks that will be in sync with the traditional taste along with uncompromised quality. Our wide range of sweets that are manufactured by us, encompasses popular varieties like Kaju Barfi, Malai Barfi, Anjeer Barfi, Dudha Barfi, Motichur Laddu, Milk cake, Peda, Soan Papdi, Jalebi, Boondi and lots more. Apart from sweetening the taste buds, we also offer food items such as kachoris and dhoklas that are perfect to spice up the snack time. Being primarily manufacturers, it has been our continuous endeavour to manufacture sweets that would match the norms of the prevailing food standards with almost no application of added preservatives and other harmful ingredients. Please feel free to contact us for any quantity of order to make the serving delicious. For more information, please visit https://www.indiamart.com/bhartiya-misthaan/profile.html BARFI SWEETS O u r P r o d u c t s Cashew Barfi Sweets Milk Barfi Sweets Kaju Barfi Sweets Malai Barfi Sweets PEDA SWEETS O u r P r o d u c t s Malai Peda Sweets Mathura Peda Sweets Milk Peda Sweets Doodh Peda Sweets O u r OTHER PRODUCTS: P r o d u c t s Anjeer Barfi Sweets Dry Khasta Kachori Stuffed Khasta Kachori Milk Sweets O u r OTHER PRODUCTS: P r o d u c t s Sweet Boondi Khaman Dhokla Jalebi Sweets Milk Cake F a c t s h e e t Year of Establishment : 1965 Nature of Business : Manufacturer Total Number of Employees : 11 to 25 People CONTACT US Bhartiya Misthan Contact Person: Paresh Mittal No. 51/53, Bora Bazaar, Fort Mumbai - 400001, Maharashtra, India +91-8048371862 https://www.indiamart.com/bhartiya-misthaan/.

Copy Link

Recommended publications

Qual Tyi Mantra January , 2021 a Publication of International
Quality Mantra January, 2021 A NewsletterA Newsletter of International of International Certification Certification Services Services A publication of International Certification Services 1 of 11 Quality Mantra January, 2021 A Newsletter of International Certification Services ISO 22000:2018 (By Dr. Sundar Kataria, Chairman & Managing Director, International Certification Services.) Transition Made Easy On June 2018, ISO has revised and published a new version of ISO 22000, the International Standard for Food Safety Management System. The revised standard has incorporated significant changes for the certified organizations in the system related to food safety requirements. The below article provide you with brief summary of the main changes as well as information of the new requirements. ISO 22000:2005 to ISO 22000:2018 – Transition Arrangements and Guidelines: Ÿ ISO 22000:2018 Published in 19th June 2018. Ÿ Transition period provided: Three Years Ÿ Current standard will expire on 18th June 2021, Both standard continue until then. The Recertification can be provided in the following two routes: Fresh Certificate in Stage I : Readiness Audit Stage II : System Audit THE CERTIFICATION WILL CONTINUE IF THERE IS NO BREAK Alternate The Re certification conducted during the regular surveillance audit in exceptional cases for the certified organizations. The re certification during surveillance audit will be conducted in single stage for the system in compliance with ISO 22000:2018, revised / new certificate will be issued with the same expiry date as given to the current ISO 22000:2005 certificate. The additional re certification fees will be applicable based on size, critical operation, risk and number of CCP etc. CHANGES IN THE STANDARD The new ISO 22000:2018 version adopts the so-call High Level Structure (HLS), the common platform structure for all new management system standards, this facilitates the integration of the various management system user of ISO 9001:2015, ISO 14001:2015 and ISO 45001:2018 with already be familiar with this structure in practice.
[Show full text]
Guidance Note on Safety and Quality of Traditional Milk Products
Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g.
[Show full text]
MICROBIOLOGY of the INDIGENOUS MILK PRODUCTS Desiccated Milk Based Products
COURSE TITLE: MICROBIOLOGY OF MILK PRODUCT COURSE NO. - DTM-222: CREDIT HRS - 2 (1+1) MICROBIOLOGY OF THE INDIGENOUS MILK PRODUCTS Desiccated Milk Based Products RAKESH KUMAR ASSOCIATE PROFESSOR (DAIRY MICROBIOLOGY) FACULTY OF DAIRY TECHNOLOGY S.G.I.D.T., BVC CAMPUS, P.O.- BVC, DIST.-PATNA-800014 INDIGENOUS MILK PRODUCTS The term ‘indigenous milk products’ refers exclusively to dairy products of a particular region or country 47% of total milk products in India is converted to various indigenous products These products are the backbone of the Indian confectionary In India, about 50% of the total milk produced is converted into various traditional milk products. These products account for 95% of all the milk products consumed and it is worth noting that the organized dairy industry handles only about 17 - 18% of the total milk produced in the country. Rest of the milk is used by small scale sweet meat shops (Halwaies) in unorganized manner. Traditional Indian dairy products can be classified into six categories based on the principle of manufacture Heat desiccated products Heat and acid coagulated products Fermented products Products made with addition of cereals Clarified butter fat (ghee) Frozen products Indian dairy industry June 19, 2019 https://www.businesstoday.in Chhanna are curds or cheese curds, originating from the Indian subcontinent, made from buffalo or regular cow milk by adding food acids such as lemon juice instead of rennet and straining. It is very similar or analogous to cottage cheese. Paneer is a fresh cheese common in the Indian subcontinent. It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
[Show full text]
Unit 3 Khoa Based Sweets
UNIT 3 KHOA BASED SWEETS Structure 3.0 Objectives 3.1 Introduction 3.2 Burfi 3.3 Peda 3.4 Gulabjamun 3.5 Kalajamun and Pantua 3.6 Kalakand 3.7 Milk cake 3.8 Kunda 3.9 Let Us Sum Up 3.10 Key Words 3.11 Some Useful Books 3.12 Answers to Check Your Progress Exercises 3.0 OBJECTIVES After reading this unit we should be able to: • distinguish between various sweets made from khoa. • state the composition and standards of khoa based sweets. • manufacture burfi, peda, gulabjamun, milk cake, kalakand and kunda. • familiarize with the developments taken place for large scale production of some of these sweets. 3.1 INTRODUCTION Milk sweets are an integral part of the socio cultural life in the Indian sub-continent. These are consumed on special religious occasions, social events and at the end of our daily meals. Milk sweets offered to guests reflect an expression of the warmth of hospitality. In early Buddhist and Jain works, there is a mention that the sweets were prepared from thickened milk named as Sihakesara and Morandeka. Buddha allowed his followers to take some sweets for journeys on routes where it was difficult to get foodstuffs. In the Maurya period the sweets were prepared from concentrated milk with the addition of honey, jaggery or sugar. In the post-Gupta period (AD 750 to 1200), milk was used in various forms, such as concentrated, semi solid and in powder forms for either direct consumption or for sweet making. It is evident from above historical evidences that the art of preparing sweets from surplus milk was developed centuries ago.
[Show full text]
Jsb Evergreen
JSB EVERGREEN SWEETS & SNACKS PVT. LTD. ◎ SHOP NO. 16, C - BLOCK MARKET, SECTOR - 41, NOIDA. U.P. Call: 0120-4572081, 7217899059 ◎ SHOP NO. 32-34, GARDENIA GLORY, SECTOR - 46, NOIDA. U.P. Call: 0120-4154968, 9310430631 From 8.30 AM Onwards BREAKFAST SPECIAL ֎ Chole Bhature ֎ Samosa chaat ֎ Kachori ֎ Bread Pakoda ֎ Paneer Pakoda ֎ Rabri Jalebi ֎ Paratha ֎ Moong dal chila SWEETS SPECIALITY KAJU KATLI ֎ SUGAR FREE KALAKAND ֎ SPONGE RASGULLA RASMALAI ֎ BALU SHAHI ֎ PATISA ֎ BOONDI LADDU *HOME DELIVERY AVAILABLE EVERGREEN SWEETS MENU KHOYA – MILK PREPARATIONS DESI GHEE SPECIAL PREPARATIONS SPCL. JALEBI SPCL. KALAKAND SPCL. IMARTI SUGAR FREE KALAKAND SPCL. PANEER JALEBI LACCHA RABRI SPCL. DESI GHEE PATISA MILK CAKE SPCL. BALU SHAHI DODA BURFI DOODH REWARI BURFI SPECIAL “CCHENA” PREPARATION BESAN BURFI SPONG RASGULLA PISTA BURFI RAJ BHOG PLAIN BURFI RASMALAI COCONUT BURFI LACCHA RABRI BIKANERI BURFI SPCL. SANDES BURFI CHOCOLATE BURFI SPCL. CHAM-CHAM SANDES BURFI CCHENA MALAI CHAP KESAR PEDA CCHENA TOAST / SHAHI TUKDA MATHURA PEDA CCHENA PAKIJA LAL PEDA KAJU – DRY FRUIT PREPARATIONS KAJU KATLI KAJU ROLL ANJEER BURFI SPECIAL GIFTINGS KAJU PISTA ROLL ◈ SPECIAL BHAAJI BOX KAJU GUJIA DRY FRUIT LADDU ◈ ASSORTED KHOYA SWEETS BOX CHOCOLATE BITA ◈ DRY FRUITS DRY FRUIT BITA ◈ ASSORTED KAJU SWEETS BOX DESI GHEE “LADDU” ◈ ASSORTED LADDU BOX MOTI CHUR / BOONDI LADDU ◈ 4 PC. LADDU BOX BESAN LADDU AATA LADDU ◈ 6 PC. LADDU BOX DRY FRUIT LADDU SHAHI / MOTI BOONDI LADDU * EGLESS CAKES & PASTRIES EVERGREEN SNACKS CHATPATI CHAAT SNACKS ALOO SAMOSA - 14/-pc. BREAD PAKODA - 25/-pc. PANI POORI / GOL GAPPE - 25/- PANEER PAKODA - 25/-pc. DAHI POORI - 60/- DAL MASALA KACHORI - 14/-pc. PAO BHAJI - 60/- SPECIAL PYAAZ KACHORI - 25/-pc.
[Show full text]
GME 728 CF1 PM 28 Ltr
GME 728 CF1 PM 28 Ltr. Microwave Convection SPECIFICATION 230V/50Hz,1450W (Microwave) Power Consumption: 1100W (Grill), 2500W (Convection) Rated Microwave Output: 900W Operation Frequency: 2450MHz Product Dimensions: 30.5 x 51.2 x 50.0 cm Oven Capacity: 28 Litres Cooking Uniformity: Turntable System Net Weight: 17.5kg IMPORTANT SAFETY INSTRUCTIONS CONTROL PANEL 9 16 INSTACOOK MENU 17 183 184 185 IMPORTANT SAFETY INSTRUCTIONS READ CAREFULLY AND KEEP FOR FUTURE USE 5. When the appliance is operated in the combination mode, children should only use the oven under adult supervision due to the temperatures generated. 6. To avoid a fire hazard do not severely overcook food. Severely overcooked foods can start a fire in the oven. 7. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition. 8. 9. 10. Do not use this oven for commercial purposes. This appliances is intended to be used in household and similar application such as: - Staff Kitchen areas in shops, offices and other working environments; - Farm Houses; - By clients in hotels, motels and other residential environments; - Bed and breakfast type environments. 11. 12. 23. 13. 14. 24. 15. 25. 16. 17. 26. 27. Microwave oven is intended for heating 18. food and beverages. Drying of food or clothing and heating of warming pads, 19. slippers, sponges, damp cloth and similar may lead to risk of injury, ignition or fire. 28. Microwave heating of beverages can result in delayed eruptive boiling, therefore 20. care must be taken when handling the container. 29. Details for cleaning door seals, cavities and adjacent parts are given on page CLEANING AND CARE.
[Show full text]
Category Code
Category Code Category Name Category Description FSSR Existing Standard Non Standardised FSSR Category (Including Revision required in current Proprietary Foods) categorisation 1.0 Dairy products and Includes all types of dairy products that are derived from analogues, excluding the milk of any milking animal (e.g., cow, buffalo, goat, products of food sheep etc). In this category, a “plain” product is one that category 02.0 is not flavoured, nor contains fruit, vegetables or ther non-dairy ingredients, nor is mixed with other non-dairy ingredients, unless permitted by relevant standards. Analogues are products in which milk fat has been partially or wholly replaced by vegetable fats or oils. 1.1 Milk and dairy-based drinks 01.1.1 Milk and buttermilk Includes plain fluid products only. Includes reconstituted (plain) plain milk that contains only dairy ingredients. 01.1.1.1 Milk (plain) Fluid milk obtained from milking animals (e.g., cow, 2.1.1 - All types of milk (Mixed Milk, buffalo, goat, sheep etc) which is intended for either Standardised Milk, recombined Milk, Toned direct consumption or further processing. Includes skim, Milk, Double Toned Milk, Skimmed Milk, Full part-skim, double toned, toned, low-fat and whole milk. Cream Milk) 01.1.1.2 Buttermilk (plain) Buttermilk is the nearly milk fat-free fluid remaining from the butter-making/cheese -making/ from curd (i.e., the churning fermented or non-fermented milk and cream). Buttermilk is also produced by fermentation of fluid skim milk, either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria, or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk).
[Show full text]
INDEPENDENT March 14, 1984 G U a R a N T E E D C L a S S I F I E D a D S !
Ill X h I n d e p e n d e n t G a rb ag e co lle ction ta x to rise b y th re e cents Aberdeen offers $5.9 million budget By David Thaler tion rate rose last year. The reserve de The cost of garbage collection will rise 1983 capital improvement appropriation. ABERDEEN clined from $1.1 million to $936,000. from $365,672 in 1983 to $473,000 this year. The largest capital improvement ap The municipal portion of the local proper The 1983 reserve was based on an an The increase was attributed to a 16 per propriation, $150,000 is for a new computer ty tax rate would remain at 86 cents per $100 ticipated collection rate of 90.43 percent. cent rise in the scavenger’s cost and a re for the Finance Dept. of,assessed valuation under a $5.9 million The actual collection rate last year, accord quest for a 200 percent increase in tipping The township’s seven-year-old mini budget introduced last night by the Town ing to the council, was 93.67 percent. fees at the county landfill. computer is “very inadequte to process tax, ship Council. The reserve in the 1984 budget is based on The water rate for Cliffwood and Cliff water utility, payroll, budget, licensing, But the township’s garbage collection tax an anticipated collection rate of 92.7 per wood Beach will not go up in 1984, the coun assessments and other data processing would rise by three cents, to 14 cents per $100 cent.
[Show full text]
Regulation 2008 Preservatives and Antioxidants User Guidelines
Preservatives in Food (Amendment) Regulation 2008 Preservatives and Antioxidants User Guidelines Centre for Food Safety Food and Environmental Hygiene Department The Government of the HKSAR July 2020 (Revised) 1 Table of Content 1 Introduction 1.1 Purpose 1.2 Background 1.3 Disclaimer 1.4 Definitions 2 Conditions of Use of Preservatives and Antioxidants 2.1 Foods Permitted to Contain Preservatives and Antioxidants 2.2 Maximum Permitted Levels 2.3 Good Manufacturing Practice 2.4 Use of Two or More Preservatives and Antioxidants 2.5 Carry-over of Preservatives and Antioxidants into Compounded Foods 2.6 Specifications on the Usage of Permitted Preservatives and Antioxidants 2.7 Transitional Arrangement 3 The Food Category System 3.1 Principles of the Food Category System 3.2 The Food Category Descriptors 4 Frequently Asked Questions 4.1 How are preservatives and antioxidants regulated in Hong Kong? 4.2 What are preservatives and antioxidants as defined in the Amendment Regulation? 4.3 How can I know whether a particular preservative or antioxidant can be used in a food product in Hong Kong? 4.4 What are the major amendments made in the Amendment Regulation? 4.5 Is there any transitional period allowed upon the commencement of the Amendment Regulation? 4.6 What are the additional preservatives and antioxidants permitted for food use in the Amendment Regulation? 4.7 Some food additives such as acetic acid, ascorbic acid and tocopherols are considered to be preservatives or antioxidants in the Codex General Standards for Food Additives, but they are not included in the definitions of preservative or antioxidant in the Amendment Regulation.
[Show full text]
Traditional Dairy Products
2016 Traditional Dairy Products M. Ranganadham Sathish Kumar M. H. Devraja H. C. F. C. Garg TRADITIONAL DAIRY PRODUCTS M. Ranganadham Department of Dairy Technology SVVU, Tirupati Sathish Kumar M. H., Devraja H. C. & F. C. Garg Dairy Technology Division NDRI, Karnal "Hope" is one of god's greatest gifts to all of us. Because It’s the magic that inspires us to keep trying, Learning, loving & living... Editor 2 Traditional Dairy Products www.AgriMoon.Com TRADITIONAL DAIRY PRODUCTS 3(2+0+2) Course Outlines Module 1: Introduction to traditional dairy products Lesson 1. History and developments in traditional dairy products Lesson 2. Classification of traditional dairy products Module 2: Khoa Lesson 3. Khoa – Definition, varieties and standards Lesson 4. Methods of preparation of khoa Lesson 5. Chemical composition; factors affecting quality and yield of khoa Lesson 6. Packaging and shelf life of khoa; defects in khoa and uses of khoa Module 3: Khoa based sweets Lesson 7. Peda – Product description, method of preparation, quality, packaging and shelf life Lesson 8. Burfi – Varieties, standards, method of preparation, chemical composition, quality, packaging and shelf life Lesson 9. Kalakand – Product description, method of preparation, chemical composition, packaging and shelf life Lesson 10. Milk Cake – Product description, method of preparation, quality, packaging and shelf life Lesson 11. Gulabjamun – Product description, method of preparation, quality, packaging and shelf life Module 4: Rabri Lesson 12. Product description, methods of preparation, yield, packaging and shelf life Module 5: Basundi Lesson 13. Product description, method of preparation, yield, packaging and shelf life Module 6: Payasam/Kheer Lesson 14.
[Show full text]
Occurrence of Aflatoxin M1 in Milk-Based Mithae Samples from Pakistan Received September 25, 2017; Accepted January 31, 2018
Open Chem., 2019; 17: 1140–1145 Research Article Narjis Naz†, Mateen Abbas*, Anam Rubab, Kinza Kanwal Occurrence of Aflatoxin M1 in Milk-based Mithae samples from Pakistan https://doi.org/10.1515/chem-2019-0123 received September 25, 2017; accepted january 31, 2018. 1 Introduction Abstract: Milk products with aflatoxin M1 (AFM1) In Pakistani culture, milk-based mithae (sweets) is a contamination are a lethal dilemma worldwide due to their most popular traditional sweet treat.. It is composed of carcinogenic and mutagenic effects especially in developing various ingredients such as sugar, ghee, flavoring, food countries. This study investigated the occurrence of color, nuts, and especially milk. It is a highly nutritious AFM1 in milk-based mithae samples marketed in Lahore, food containing macro and micro-nutrients essential for Pakistan. Two hundred (n = 200) different types of mithae human health. Mithae has established itself as a symbol samples were analyzed for AFM1 using a HPLC florescence of social event celebrations such as Eid happiness festival, detector. Results showed that AFM1 was present in 76% Noroz, child births, weddings, and winnings etc. and of the analyzed samples, of which more than 80% had also signifies encouragemtn, happiness and prosperity a much higher level of AFM1 than the European Union in Pakistan [1].The strong bond between traditions, permissible level of i.e.0.05 µg/kg in milk products. The customs, festivities and mithae has accelerated mithae’s aflatoxin M1 in all the tested samples was observed in the consumption of high nutritional value, but conversely, range of 0.004 to 1.49 µg/kg.
[Show full text]
Research Journal of Pharmaceutical, Biological and Chemical Sciences
ISSN: 0975-8585 Research Journal of Pharmaceutical, Biological and Chemical Sciences Khoa: A Heat Desiccated Indigenous Indian Dairy Product. Prasad Rasane*, Beenu Tanwar, and Anirban Dey. Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India 144411. ABSTRACT India produces approximately 132.4 million tons of milk annually. Around 50% milk produced is converted to traditional Indian dairy products. Khoa, a heat desiccated indigenous Indian dairy product is the main base for the production sweet meat products. About 7% of milk produced n India is converted to khoa. Khoa is known by various names in India like khoya, kava and mawa. Sweets prepared from khoa are basically gulabjamun, kalajamun, kalakand, burfi etc. The estimated market size of khoa based sweets is 520 billion INR. Nearly, 36% of khoa is produced in Uttar Pradesh state in India. There are various traditional methods for khoa production and most of it is produced in an unorganized manner. However in recent years commercialization has led to development of innovative techniques for mechanized production of khoa such as Inclined Srapped Surface Heat Exchanger (ISSHE) and Thin Film Scrapped Surface Heat Exchanger (TSSHE). Various alternative methods are roller drying, membrane technology and reverse osmosis. Keywords: Indian sweets, Traditional dairy products, Heat desiccated product, Khoa, Mechanization *Corresponding author September - October 2015 RJPBCS 6(5) Page No. 39 ISSN: 0975-8585 INTRODUCTION In India, about 50% of the total milk produced (132.4 million tons in 2013) is converted into various traditional milk products (Rao & Raju, 2003; Bhasin, 2010; NDDB, 2014). These products account for 95% of all the milk products consumed and it is worth noting that the organized dairy industry handles only about 15- 16% of the total milk produced in the country.
[Show full text]