SFPPL Presentation (Pdf) Download

Total Page:16

File Type:pdf, Size:1020Kb

SFPPL Presentation (Pdf) Download A Milling Company An ISO and FSSC 22000 Certified Company GOOD MORNING™ brand is produced by Shankeshwara Food Product Pvt Ltd. Situated in the heart of Maharashtra at SUPA MIDC, Ahmednagar. At 464 MT Installed capacity, largest SINGLE LOCATION Flour Mill in Maharashtra, WITH State of the Art Manufacturing Facility. Complete Automated process, untouched by hand makes our products safe, secure and healthy. Our facility is ISO and FSSC certified for superior manufacturing practices. We procure finest wheat from the Indian Soil and are milled by our experienced Millers giving the finest quality Products from Chakki FRESH Atta Flour, Maida, Rawa, Sooji, Barley Daliya, Germ, High Quality Bran. Our Products are widely used in by MNC manufacturers Like Parle, ITC, Britannia etc. We give to the best Bakers and Consumers in Maharashtra, Karnataka, Andhra Pradesh,Telangana, Goa, Kerala. We also have Dal Mill making Dal (Pulses), Besan (Gram Flour) in our product line. This is a high Quality product Milled and Packed at our facility. Our products are available from 200grm to 50 kg Packing for Domestic and Export requirement GOOD MORNING™ Fresh Chakki Atta is 100% Atta and 0% Maida. Made from the Best of Sharbati Wheat from Madhya Pradesh to give you the Soft and Fluffy Rotis and Chapattis. Every Bite in your mouth would enhance your taste of pleasure and health. We enhance the quality by maintaining high quality manufacturing standards and carefully pack them to reach your homes in the fresh form. Available in 1kg/5kg/10kg/25kg and 50kg Packing. A morning breakfast we can never resist. Loved and preferred at Home or Out is Sooji ka Upma. A traditional preparation has never gone out of taste and requires the perfect graining to enhance the flavor of the dish. GOOD MORNING™ Fresh Sooji (Semolina) is Milled just with that perfect size to enrich your food. Sooji Ka Halwa a sweet dish cherished by most at home and even in all poojas and offerings to God. Available in 500grm/ 1kg/25kg and 50kg Packing. Whether it is a celebration or a fun day. GOOD MORNING™ Fresh Maida is of the finest quality to enhance your taste for all your preparations. Right from Scrumptious Samosas , to Festival Chaklis, and Tasty Gulab Jamuns. Festivals are incomplete without our Indian Traditional Sweets and Savouries (Namkeen’s). All these festivities can be enjoyed using our GOOD MORNING Maida Available in 1kg/25kg and 50kg Packing. A staple morning breakfast in India of Idlis, Dosas, Uttapams cannot be given a miss. The soft and delicious Idlis would water anybody”s mouth. Using GOOD MORNING™ Fresh Rava gives the best of taste with soft and delicious food items. The high quality packing ensures the freshness and taste till it reaches your home. Available in 1kg/25kg and 50kg Packing. Tandoori Atta would give your best of Tandoori Rotis and Naan. They can be made in Pressure Cooker or Tandoori Tawa. Also can make Roomali Roti on inverted Kadai. GOOD MORNING™ Fresh Tandoori Atta will give you soft and tasty Tandoori Rotis which you can enjoy with all Muglai and North Indian Dishes. Also the Kurmas of South are enjoyed with Tandoori Rotis. Available in 1kg/25kg and 50kg Packing. Besan (Gram Flour) is an intergral part of Indian Eating. Home -made snacks like Dhoklas, Fafdas, Batata Wadas, Bahjiyas. Even sweets like the famous Maa ke haath ke Besan ke Laddos bring back the nostalgic memories of childhood. GOOD MORNING™ Fresh Besan is made from the best Chana Dal (Gram) procured from the choicest of farm produce and milled in our PLC controlled manufacturing facility to give you high quality taste. Available in 200grm/500grm/1kg/10kg/25kg and 50kg Packing. SHANKESHWARA Food Product Pvt Ltd offers a wide range of Wheat and Gram Flour based Products of High Quality Standards for your every day Life and to enrich your food experience. Contact Us: SHANKESHWARA Food Product Pvt Ltd Registered Office: C-29, SUPA MIDC, Village Parner, Tal: Ahmednagar, Maharashtra, India Tel: +91+2488+213007 /213117 Email: [email protected] .
Recommended publications
  • Bread: White OR Brown
    Comparative Test Our Daily Bread: White OR Brown n almost every country around the world Bread is a staple food. IThere are different types of Breads available around the world, Key Findings like tortillas, chapattis, baguettes, • None of the brands marked date of packing. ciabatta. The history of sliced Bread • Brand Perfect Premium in both white and brown category was goes back to the 60's when Britannia found underweight but within the maximum permissible limit set up its own semi-automatic Bread of Legal Metrology (Packaged Commodities) Rules, 2011. plant in Mumbai city to initiate a huge Sliced Bread industry in the country. • All the brands of white bread were conforming to the Following its footsteps, number of requirement for Potassium Bromate and Potassium Iodate. organized players like Aryan, Modern Bonn high fibre (52.76mg/kg) in brown bread was found with Bread, WIBS Bread (Western India higher potassium iodate content, however Harvest Gold Harty Bakers Pvt. Ltd.) entered this industry Brown (31.46mg/kg) had lowest. in the country. Bread being a cheap • Golden Taza Premium (173 cfu/g) had lowest count of total and basic instant food available for microbes, which indicate better hygienic condition during consumption; its sale has increased manufacturing and processing. Brand Perfect Premium over the years and made it almost (323cfu/g) had higher total plate count among all. All the a staple. Thus you might see, in brands of white and brown bread complied in yeast & mould many households, bread and butter count as found less than 10cfu/g. for breakfast, sandwiches for lunch, • Among the brands of white bread, Golden Taza Premium was bread pakoras as a snack and burgers most liked by the panelist followed by Harvest Gold Premium for dinner!.
    [Show full text]
  • ROOMALI ROTI RECIPE / QUICK RUMALI ROTI,Butter
    ROOMALI ROTI RECIPE / QUICK RUMALI ROTI Roomali roti or rumali roti is a thin flat bread popular in south Asia. The term “Rumali” means “Hand Kerchief” the name suggests that the roti has to be rolled out as thin as possible. It is made with whole wheat flour and maida (All purpose flour). This roomali roti is soft,yummy in taste and a nice alternative to regular chapathi. It goes well with dal makhani or any side dish of your choice. I had it with kala chana masala. I will be posting the recipe for kala chana in my next post. Recipe Source : Chef Sanjay Thumma Ingredients 1 Cup of Wheat Flour 1 Cup of Maida / All Purpose Flour 2 Tbsp of Oil 1/2 Cup and 2 Tbsp of Water or as needed Salt to taste Make a paste of ghee and maida 1 Tbsp of Ghee/Oil 1 Tbsp of Maida/All Purpose Flour Yield : 10 Roti’s Method In a bowl, mix both the flours, oil, salt and water to make a soft dough. Keep aside for 15-20 mins. Make a equally sized balls out of the dough. Using rolling pin, roll out 1 ball about 5-6″ in diameter as thin as possible. Add a tsp of ghee(oil)- maida paste to the center of roti and spread it evenly. Roll the second roti to the same size of first roti. After that, place the second roti over the first roti. Roll out both the roti together to a very thin roti. Repeat the procedure to the rest of the dough.
    [Show full text]
  • Cultures of Food and Gastronomy in Mughal and Post-Mughal India
    Cultures of Food and Gastronomy in Mughal and post-Mughal India Inauguraldissertation zur Erlangung der Doktorwürde der Philosophischen Fakultät der Ruprecht-Karls-Universität Heidelberg vorgelegt von: Divya Narayanan Erstgutachterin: Prof. Dr. Gita Dharampal-Frick Zweitgutachter: Prof. Dr. Hans Harder Heidelberg, Januar 2015 Contents Acknowledgements............................................................................................... iii Abbreviations…………………………………………………………………… v Note on Transliteration………………………………………………………… vi List of Figures, Maps, Illustrations and Tables……………………………….. vii Introduction........................................................................................................... 2 Historiography: guiding lights and gaping holes………………………………… 3 Sources and methodologies………………………………………………………. 6 General background: geography, agriculture and diet…………………………… 11 Food in a cross-cultural and transcultural context………………………………...16 Themes and questions in this dissertation: chapter-wise exposition………………19 Chapter 1: The Emperor’s Table: Food, Culture and Power………………... 21 Introduction………………………………………………………………………. 21 Food, gender and space: articulations of imperial power………………………... 22 Food and the Mughal cityscape………………………………………………...... 35 Gift-giving and the political symbolism of food………………………………… 46 Food, ideology and the state: the Mughal Empire in cross-cultural context……...53 Conclusion………………………………………………………………………...57 Chapter 2: A Culture of Connoisseurship……………………………………...61 Introduction……………………………………………………………………….
    [Show full text]
  • Development and Evaluation of Low Gluten Composite Bread from Sorghum Cultivars
    Int.J.Curr.Microbiol.App.Sci (2018) 7(3): 728-736 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 03 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.703.085 Development and Evaluation of Low Gluten Composite Bread from Sorghum Cultivars G.D. Arlene-Christina*, D.B. Kulkarni and B. Dayakar Rao ICAR – Indian Institute of Millets Research, Hyderabad, Telangana, India *Corresponding author ABSTRACT This study examined the effects of sorghum flour incorporation in the production of low gluten composite bread. Three cultivars namely M 35-1, CSH 13 R and DSV 4 were taken and compared with refined wheat flour (Maida) in terms of particle size, moisture, water K e yw or ds activity, alcoholic acidity and falling number, etc. It was found that CSH 13 R passed 99.88% through 30 microns sieve which was closely related to Maida. Moisture content in Sorghum flour, cultivar M 35-1 was almost equal (8.62) than that of Maida (8.94). Water activity and Composite bread, Texture , Sensory alcoholic acidity were found highest in M 35-1 (0.7360) and (0.0743) and lowest in DSV 4 (0.5764) and (0.0520) respectively. DSV 4 showed highest falling number (536) compared evaluation to Maida (384). The damaged starch percent of the cultivar CSH 13R was highest (4.99%) Article Info among the cultivars studied. Composite bread was made using two combinations of sorghum flour (20 and 30%) with refined wheat flour (Maida). The samples coded (T1, T2 Accepted: 07 February 2018 (20%, 30% M35-1), T3, T4 (20%, 30% CSH 13R), T5, T6 (20%, 30% DSV 4) and T7 100% maida).
    [Show full text]
  • Rajas Wheat Roller Flour Mills
    +91-8048371776 Rajas Wheat Roller Flour Mills https://www.indiamart.com/rajas-wheat-roller/ Rajas Wheat Roller Flour Mills was established in year 2002 and is now one of South India's leading premium wheat flour manufacturers. We manufacture and trade high quality Refined Wheat Flour (All Purpose Maida/Bakery Maida/Parotta Maida), Whole ... About Us Rajas Wheat Roller Flour Mills was established in year 2002 and is now one of South India's leading premium wheat flour manufacturers. We manufacture and trade high quality Refined Wheat Flour (All Purpose Maida/Bakery Maida/Parotta Maida), Whole Wheat Flour (Chakki Atta) and Semolina (Suji and Chiroti). We also manufacture Wheat Bran - Super Fine/Delux (Rough Bran)/Bran Flakes. Our products are available in large PP bags (50kg) for bulk customers and we also do small packing of our wheat flour (0.5kg/1kg/5kg) to cater to our retail customers. Our flour is processed from high quality grains under the supervision of our quality experts according to the set industrial quality norms. For more information, please visit https://www.indiamart.com/rajas-wheat-roller/aboutus.html WHEAT SUJI P r o d u c t s & S e r v i c e s Sooji Rava Wheat Suji Chiroti Sooji WHEAT BRAN P r o d u c t s & S e r v i c e s Wheat Bran Super Fine Deluxe Wheat Bran Deluxe Wheat Bran Flakes P r o OTHER PRODUCTS: d u c t s & S e r v i c e s Maida Flour Special Bakery Maida Flour Chakki Atta Whole Wheat Chakki Fresh Atta Flour F a c t s h e e t Year of Establishment : 2002 Nature of Business : Exporter and Manufacturer Total Number of Employees : 101 to 500 People CONTACT US Rajas Wheat Roller Flour Mills Contact Person: Rakshith 52, B-1, KIADB INDUSTRIAL AREA,CHOKKAHALLI Bengaluru - 562114, Karnataka, India +91-8048371776 https://www.indiamart.com/rajas-wheat-roller/.
    [Show full text]
  • Unit-1 Introduction to the Art of Cookery
    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
    [Show full text]
  • Pgdbst – 05: Bread Industry and Processes
    POST GRADUATE DIPLOMA IN BAKERY SCIENCE AND TECHNOLOGY PGDBST – 05 BREAD INDUSTRY AND PROCESSES DIRECTORATE OF DISTANCE EDUCATION GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY HISAR – 125 001 2 PGDBST- 05 B.S.Khatkar UNIT 1: BREAD MAKING PROCESS STRUCTURE 1.0 OBJECTIVES 1.1 STATUS OF BAKING INDUSTRY 1.2 BREAD FORMULATION 1.3 BREAD MAKING PROCEDURE 1.4 FUNCTIONS OF MIXING 1.5 TYPES OF MIXERS 1.6 FUNCTIONS OF MOULDING AND DIVIDING 1.7 FUNCTIONS OF PROVING 1.8 CHANGES DURING MIXING, FERMENTATION AND BAKING 1.9 SUMMARY 1.10 KEY WORDS 1.11 SELF ASSESSMENT QUESTIONS 1.12 SUGGESTED READINGS 3 1.0 OBJECTIVES Thorough study of this unit will enable the reader to understand: • Status of baking industry • Bread making procedure • Types of mixers • Functions of mixing, moulding, dividing and proving • Changes during mixing, fermentation and baking 1.1 STATUS OF BAKING INDUSTRY India is the 2nd largest wheat producing country in the world next only to China. The present production of wheat in India is about 72 million tonnes indicating 6-fold increase in the three decade due to onset of green revolution. The five major wheat producing states in India are U.P., Punjab, Haryana, Bihar and Himachal Pradesh. Unlike in other economically developed nations, bulk of the wheat produced in our country is processed into whole wheat flour for use in various traditional products. About 10 per cent of the total wheat produced is processed into different products like maida, suji, atta, etc. in roller flour mill, which forms the main raw material for bakery and pasta industry.
    [Show full text]
  • Handbook of Preparation of Milk Bread 2
    PM Formalisation of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF PREPARATION OF MILK BREAD AATMANIRBHAR BHARAT Indian Institute of Food Processing Technology Ministry of Food Processing Industries, Government of India Pudukkottai Road, Thanjavur Tamil Nadu Indian Institute of Food Processing Technology TABLE OF CONTENTS Page No. Chapter 1: Introduction 1.1 Status of Baking Industry 3 1.2 Bakery Industry 3 1.3 Constraints of Bakery Industry 4 1.4 Introduction to Bread Making 4 1.5 Principle of Bread Baking 4 Chapter 2: Preparation of Milk Bread 2.1 Ingredients and their Functions in Bread Making 5 2. Methods of Bread Making 8 2.3 Bread Manufacturing 11 2.4 Bread Making Procedure 13 Chapter 3: Packaging of Milk Bread 3.1 Introduction to Packaging 17 3.2 Packaging Material Used for Bakery Products 17 3.3 Techniques for packaging of bakery products 19 3.4 Shelf Life of Packaged Bakery Goods 20 Chapter 4: Food Safety Regulations & Standards 4.1 Definitions and Standards 23 4.2 Food Safety 26 4.3 Labelling Standards 27 PMFME Handbook of Preparation of Milk Bread 2 Indian Institute of Food Processing Technology CHAPTER 1 INTRODUCTION 1.1 Status of Baking Industry India is the 2nd largest wheat producing country in the world next only to China. The present production of wheat in India is about 72 million tonnes indicating 6-fold increase in the three decade due to onset of green revolution. The five major wheat producing states in India are U.P., Punjab, Haryana, Bihar and Himachal Pradesh. Unlike in other economically developed nations, bulk of the wheat produced in our country is processed into whole wheat flour for use in various traditional products.
    [Show full text]
  • Gluten-Free Food Labels
    GLUTEN-FREE DIET: FOOD LABELS Identifying Gluten in Packaged Foods The Food Allergen Labeling and Consumer Protection Act states ‘wheat’ must be listed on the food label when wheat is an ingredient in the item. This is not true for oats, barley and rye; food manufacturers do not have to declare oats, barley or rye in the allergen statement. If you are unsure about a product’s ingredients avoid it. Use these tips to help you make gluten-free food choices: 1. Read the allergen statement. If the product contains wheat, look for another option. 2. Read the ingredient list. Please refer the lists below for ‘gluten-free’ and ‘gluten-containing’ ingredients to decide if the food is gluten free or not. 3. Look for a statement regarding the facility in which the food was processed. If the food was processed in a factory that also processes wheat, then look for another option. Please note that it is not required to include a statement regarding the facility in which the food was produced on the label. GLUTEN FREE ingredients * An asterisk denotes controversial and confusing ingredients. Details on these follow in “Controversial and Confusing Ingredients”. Acacia gum Carbooxymethlcellulose Malic acid Smoke flavoring* Acesulfame-potassium Carob bean Maltitol Sodium benzoate, Acetic acid Carrageenan Maltitol syrup metabisulphite, nitrate, Adipic acid Cellulose gum Maltol nitrite, sulphite Agar Citric acid Maltose Sorbate Agave Corn syrup Mannitol Sorbic acid Align Corn, corn bran, corn Methylycellulose Sorbitol Amaranth meal
    [Show full text]
  • Wheat Flour (Maida) for Use in Bakery Industry [FAD 16: Foodgrains, Starches and Ready to Eat Foods]
    इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान का अधकार, जी का अधकार” “परा को छोड न 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 7463 (2004): Wheat Flour (Maida) for Use in bakery Industry [FAD 16: Foodgrains, Starches and Ready to Eat Foods] “ान $ एक न भारत का नमण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “ान एक ऐसा खजाना > जो कभी चराया नह जा सकताह ै”ै Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” m IS 7463:2004 (Superseding iS 74S4: 198S and is 9194: 1979) mk7mw a%tt@TmRimiam m ( im’?!l!l~w) Indian Standard WHEAT FLOUR FOR USE IN BAKERY INDUSTRY — SPECIFICATION ( Second Revision) ICS 67.060 @ BIS 2004 BUREAU OF IN DIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARC NEW DELHI 110002 December 2004” Price Group 3 Foodgrains, Starches and Ready-to-Eat Foods Sectional Committee, FAD 16 FOREWORD This Indian Standard (Second Revision) was adopted by the Bureau of Indian Standards, after the draft finalized by the Foodgrains, Starches and Ready-to-Eat Foods Sectional Committee had been approved by the Food and Agriculture Division Council.
    [Show full text]
  • Research Paper Impact Factor: 3.996 Peer Reviewed & Indexed Journal IJMSRR E- ISSN
    Research Paper IJMSRR Impact Factor: 3.996 E- ISSN - 2349-6746 Peer Reviewed & Indexed Journal ISSN -2349-6738 RESEARCH ON INDIAN FOOD HABITS AND HEALTH Prof. Sandeep R Shelar Asst. Professor, Maharashtra State Institute of Hotel Management, Pune. Abstract The main purpose of this paper is to find food preferences amongst different age groups, gender, region with respect to fast food, brands, home-made and hotels. As the health of many people is deteriorating by consuming fast food on streets and packed food. Many dieticians are expressing concern over such consumption leading to chronic diseases. We are aware of this fact that young couples are not finding time to eat home-made food.Old people are aware of warning of dieticians not to use fast food for health reasons. Keywords- Food habits, Fast food, Home food, Hotel, Region, Age groups, Preferences affordable. Introduction The human diet plays an important role for good health and long life. India is a country with diverse culture, habits, customs, religious dogma, communal and linguistic differences and being a country dominant to house more critical diseases like diabetes, heart disease, hypertension, TB, cancer, AIDS, leprosy and many ailments. Yoga, meditation, exercise, sound sleep and relaxation are other components responsible to enjoy good health and long life. Good diet is a blend of carbohydrates, proteins, vitamins, minerals, fats and water. But the human tongue does not accept the corrects proportion of food elements mentioned here and sometimes fats increases to harm our body. We say three enemies of mankind are SALT, SUGAR, AND MAIDA three dangerous whites which are found in large proportion in FAST FOOD to harm our body function.We have invited diseases due to lack of good diet, lack of exercise, and less sleep.
    [Show full text]
  • IS 1009 (1979): (Wheat Flour) Maida for General Purposes [FAD 16: Foodgrains, Starches and Ready to Eat Foods]
    इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान का अधकार, जी का अधकार” “परा को छोड न 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 1009 (1979): (wheat flour) Maida for General Purposes [FAD 16: Foodgrains, Starches and Ready to Eat Foods] “ान $ एक न भारत का नमण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “ान एक ऐसा खजाना > जो कभी चराया नह जा सकताह ै”ै Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” IS : 1009 - 1979 Reaffirmed 2010 Indian Standard SI)ECII;ICArrION FOR MAIDA FOR (JENERAIJ PURPOSES (Second Revision) Third Reprint L)ECEMBER 2000 LJr)C 664.641.123 MAl © Copyright 1979 BUREAU OF INDIAN STANDARDS MANAK BHAVAN, C) BAHADUR SIIAH ZAFAR ~1ARG NEW DELHI 110002 Gr3 December 1979 IS 1009 - 1979 Indian Standard SPECIFICATION FOR l~IAIDA FOR GENERAL PURPOSES (Second Revision) Foodgrains and Foodgrain Products Sectional Commi t t ee , t\FDC 32 Chairman Rl'Jnestnt 11111 Dn B, R.
    [Show full text]