Unit 3 Khoa Based Sweets
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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. -
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. -
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. -
100 Diwali Recipe List by Rakskitchen
Rak’s Kitchen https://rakskitchen.net/ Indian Diwali sweets recipe, Snack recipes list with respective links to the recipes all at one place for easy access. Popular, classic sweet recipes like Gulab jamun, halwa, mysore pak and Traditional recipes like adhirasam, suzhiyan. Snacks including murukku varieties, easy and quick dry snacks too. Raks Kitchen Classic Diwali Recipes 1 Badusha https://rakskitchen.net/badusha-recipe-how-to-make-badusha/ 2 Jangri https://rakskitchen.net/jangri-recipe-indian-diwali-sweet-recipes/ 3 Suzhiyan https://rakskitchen.net/suzhiyan-recipe-how-to-make-suzhiyan-suzhiyam/ 4 Sweet Somas https://rakskitchen.net/sweet-somas-recipe-somasi-diwali-sweets-recipes/ 5 Sweet boondi https://rakskitchen.net/sweet-boondi-recipe-easy-diwali-sweets-recipes/ 6 Jalebi http://www.rakskitchen.net/2011/10/jalebi-diwali-sweet-recipes.html 7 Chandrakala Suryakala https://rakskitchen.net/chandrakala-recipe-chandrakala-suryakala-sweet/ 8 Kaju Strawberry https://rakskitchen.net/kaju-strawberry-recipe-diwali-sweets-recipe/ 9 Khoa sweet samosa https://rakskitchen.net/easy-sweet-samosa-recipe-holi-recipes/ 10 Seeni Adhirsam https://rakskitchen.net/seeni-adhirsam-adhirasam-with-sugar-diwali-recipes/ 11 Nankhatai https://rakskitchen.net/nan-khatai-recipe-nankhatai-recipe/ 12 Sweet diamond cuts https://rakskitchen.net/sweet-diamond-cuts-maida-biscuits-recipe/ 13 Sweet khaja https://rakskitchen.net/crispy-juicy-khaja-recipe/ 14 Apple jalebi https://rakskitchen.net/apple-jalebi-recipe-easy-holi-recipes/ 15 Malpua https://rakskitchen.net/malpua-recipe-with-rabri-malpua-with-wheat-flour/ -
Indian Sweets
Mithai MITHAIS, also known as "Mishtaan" (meaning sweet food), are synonymous with celebrations in India. Any good news is that of a promotion, marriage, birth in a family is invariably heralded with a box of sweets. Our favourite expression is "muh meetha karo". An astounding variety of sweets is available from different parts of the country. Most mithai are actually quite easy to make and once you’ve mastered making these delicacies at home, you will hardly need to go to a sweet shop. Recipes included are Rasgulla Chum chum Dry Fruit Mithai Halwas Desi Ice-creamsi Quick MithaI Barfis Sugar Free Mithai http://www.theasiancookshop.co.uk/mithai-2051-p.asp Indian sweets From Wikipedia, the free encyclopedia Jump to: navigation, search Gulab Jamun, one of the most popular Indian sweets. Nollen Sandesh. Indian sweets or Mithai, are a type of confectionery that rely heavily on sugar, milk and condensed milk, and cooked by frying, however the bases of the sweets vary by region. In the Eastern part of India for example, milk is a staple, and most sweets from this region are based on milk products. Varieties of Indian Sweet Indian rice pudding, also known as kheer. Jalebi, a popular sweet in Delhi, India. Matka Kulfi, flavored frozen sweet dish made from milk. Rasgulla, a popular sweet dish made from cottage cheese. Different varieties of sweets served on a Pumsavanam function. [edit] Barfi Barfi is a popular sweet made of dried milk with ground cashews or pistachios. [edit] Parwal Ki Mithai Parwal Ki Mithai is a dry sweet made of parwal. -
Khoa Processing Introduction
KHOA PROCESSING INTRODUCTION Indian traditional sweetmeats (sweets / mithai) are very popular in our country and worldwide. Around 50% milk produced in India is converted to traditional Indian dairy products. Mostly, khoa and channa are used for the preparation of sweets. Khoa based sweets are product, burfi, kalakand, milk cake etc. Khoa is also used in the preparation of Gulab jamun, Gajar ka halwa, Kheer, Paysam etc 2 INTRODUCTION As per Food Safety and Standards Regulations (FSSR), 2011 Khoa by whatever name it is sold such as Khoa or Mawa or any other region-specific popular name means the product obtained by partial removal of water from any variant of milk with or without added milk solids by heating under controlled conditions. Khoa is a heat desiccated products and is the base material for most of the sweets prepared by halwais. 3 PRODUCTS MADE FROM KHOA 4 TYPES OF KHOA Dhap • Suitable for burfi, peda • Total solid varies from 56 to 63% • Suitable for Gulabjamun, Pindi pantua • Total solid varies from 67 to 69% •Suitable for Kalakand, milk cake Danedar •Total solid varies from 60 to 65% 5 BUREAU OF INDIAN STANDARDS (BIS) REQUIREMENTS FOR KHOA Characteristic Requirement Pindi Danedar Dhap Total solids percent by mass, Minimum 65 60 55 Fat, percent by mass (on dry basis), 37 37 37 Minimum Total ash, percent by mass (on dry basis), 6.0 6.0 6.0 Maximum Titratable acidity, (as lactic acid) per cent 0.8 0.9 0.6 by mass basis, Maximum Coliform count per gram, Maximum 90 90 90 Yeast and Mould count per gram, 50 50 50 Maximum 6 KHOA MANUFACTURING PROCESS 7 Traditional method for Khoa 8 Limitation (traditional process) Several limitations of this method such as: 1) Time and labor consuming 2) Large variation in quality 3) Poor keeping quality 4) Small scale production 5) Smoky smell 9 Advance Inclined Scraped Surface Heat Exchanger (ISSHE) for continuous manufacture of khoa by National Dairy Development Board (NDDB). -
Microwave Oven
OWNER'S MANUAL MICROWAVE OVEN Please read this manual carefully before operating your set and retain it for future reference. MH2043DW/MH2044DB www.lg.com MFL06477281 Rev.03_25062019 Copyright © 2015-2019 LG Electronics Inc. All Rights Reserved. CONTENTS Contents 2 Important Safety Instructions 3~6 Safety Precautions 7 Unpacking & Installing 8~9 Child Lock 10 Micro Power Cooking 11 Micro Power Level 12 +30 seconds 13 Grill Cooking 14 Combination Cooking 15 Energy Saving 16 Various Cook Functions 17 Indian Rasoi Indian Cuisine 18~20 Sweet Corner 21~22 Chatpat Corner 23 24 Hours Breakfast 24 Snacks 25~27 Child's Favourite 28~29 Health Plus 30~31 Utility Corner 32 List of Ingredients 33~36 To Clean Your Oven / Question & Answers 37 Two Recipes for Starter 38 2 How the Microwave Function Works Microwaves are a form of energy similar to radio, television waves, and ordinary daylight. Normally, microwaves spread outwards as they travel through the atmosphere and disappear without effect. This oven, however, has a magnetron that is designed to make use of the energy in microwaves. Electricity, supplied to the magnetron tube, is used to create microwave energy. These microwaves enter the cooking area through openings inside the oven. A tray is located inside the oven. Microwaves cannot pass through metal walls of the oven, but they can penetrate such materials as glass, porcelain and paper, the materials out of which microwave-safe cooking dishes are constructed. Microwaves do not heat cookware, though cooking vessels will eventually get hot from the heat generated by the food. A very safe appliance Your Microwave oven, is one of the safest of all home appliances. -
Microwave Oven
HINDI OWNER'S MANUAL MICROWAVE OVEN MJ2886BFUM MJ2886BWUM www.lg.com MFL70580203 Rev.00_19022018 Copyright © 2018 LG Electronics Inc. All Rights Reserved. Contents / fo"k;&oLrq How the Microwave Function Works / Contents ekbØksoso ç.kkyh fdl rjg dk;Z djrh gS 271 Recipes List 3 Microwaves are a form of energy similar to radio, television IMPORTANT SAFETY INSTRUCTIONS 6 waves, and ordinary daylight. Normally, microwaves spread SAFETY PRECAUTIONS 11 outwards as they travel through the atmosphere and BEFORE USE 12 disappear without effect. This oven, however, has a magnetron that is designed to Unpacking & Installing 12 make use of the energy in microwaves. Electricity, supplied to Method To Use Accessories As Per Mode 14 the magnetron tube, is used to create microwave energy. Microwave-Safe Utensils 15 jsfM;ks] Vsyhfot+u rjaxksa vkSj fnu ds lkekU; çdk'k dh rjg gh Control Panel 17 ekbØksoso Hkh ÅtkZ dk gh ,d :i gSA vkerkSj ij ekbØksoso dh ;s Child Lock 19 ÅtkZ rjaxs ckgj dh rjQ gh çlkfjr gksrh gSa D;ksafd os okrkoj.k esa Add 30 secs 19 pkfyr gksrh gSa vkSj varr% çHkkoghu gks dj xk;c gks tkrh gSaA HOW TO USE 19 fdUrq fQj Hkh] bl vksou esa vfrfjä :i ls ,d eSXusVªkWu gksrk gS Micro Power Cooking 19 tks fd ekbØksosOl esa lekfgr ÅtkZ dks mi;ksx esa ykus dk dk;Z Micro Power Level 20 djrk gSA eSXusVªkWu Vîwc esa çokfgr fo|qr] ekbØksoso ÅtkZ dk Grill Cooking 21 fuekZ.k djrh gSA Grill Combi Cooking 21 Convection Preheat 22 These microwaves enter the cooking area through openings Convection Cooking 22 inside the oven. -
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. -
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. -
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). -
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.