Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details

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Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details

Author: NPCS Board of Food Technologists
Format: Paperback
ISBN: 9789381039847
Code: NI307
Pages: 304
Price: Rs. 1,695.00   US$ 150.00

Published: 2017
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Powder)

Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen. The secret ingredient that makes Indian food truly Indian is the generous use of signature spices. From ancient times of the maharaja’s, spices have added unforgettable flavours and life to Indian cuisine. Indian spices offer significant health benefits and contribute towards an individual's healthy life. They add flavor and nutrients to dishes without fat or calories! A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried.
A spice is a seed, fruit, root, bark, berry, bud or other vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish. Many spices have antimicrobial properties. Spices produce a vast and diverse assortment of organic compounds, the great majority of which do not appear to participate directly in growth and development.
There are a large number of various spices, used along with food such as Chilli (Mirchi), Turmeric (Haldi), Coriander (Dhania), Cumin (Jeera), Mustard (Rai), Fenugreek (Methi), Sesame (Til), Cardamon, Peppercorns (Kali Mirchi), Clove, Fennel (Saunf), Nutmeg and Mace etc. These spices give taste to the prepared food and at the same time give attractive colours and smell to the food.
Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. India has the largest domestic market for spices in the world. Traditionally, spices in India have been grown in small land holdings, with organic farming gaining prominence in recent times. India is the world's largest producer, consumer and exporter of spices. Demand for Indian spices is high because they are clean and hygienic as compared to that of other countries.
In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods which are either ready to eat or requiring minimal preparation time in the household, migration of large number of people of different ethnicity with their traditional food habits, to meet the changing requirements of industry and commerce and exposure to culinary delicacies of other regions of the world by increasing business and tourism travel. As the demand for Indian spices is increasing day by day, Indian manufacturers are producing spices of high quality.
The book presents the fundamental concepts of Spices (Masala Powder) Indian Kitchen Spices product mix in a manner that new entrepreneurs can understand easily. It covers Formulation for spices i.e., Chaat Masala, Chana Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Masala.
This book contains manufacturing process, Packaging and Labelling of Spices. The highlighting segments of this book are Spices Nutritional value, Special Qualities and Specifications, Cryogenic Grinding Technology, Food Safety & Quality, BIS Specifications, Quality Control, Market, Sample Production Plant Layout and Photograph of Machinery with Supplier’s Contact Details. It also covers Good manufacturing practices in Food Industry, Case Study for Everest and MDH Masala and Top Spice Brands of India.
This book is aimed for those who are interested in Spices business, can find the complete information about Manufacture of Indian Kitchen Spices (Masala Powder). It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.

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Contents

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    1. HOW TO START SPICE BUSINESS
Introduction
Licenses and Marketing Strategies
Wholesale Resources and Pricing
Places to Sell and Business Account
Basic Business Requirements
How to Increase Revenue as a Spice Entrepreneur
(i) Expand Product Line
(ii) Internet Marketing
(iii) PR & Thought Leadership
Successful Business Plans for Spices Businesses
(i) Check Out the Competition
(ii) Finding a Non-Competitive Business Mentor
(iii) Acquisitions vs. Startups
(iv) Consider Franchising
List of Subsidy and Schemes
(i) Subsidy for Sending Spices Samples Abroad
(ii) Subsidy for Printing Promotional Literature/Video/ Brochures
(iii) Subsidy for Promotion of Indian Spice Brand Abroad
(iv) Subsidy for Spices Processing in North-Eastern Region
(v) Subsidy for Participating in International Trade Fairs and Meetings
Home Based Spice Business – Manufacturing Process
(i) Market Opportunity
(ii) Different Products
(iii) Registration & License

    2. SPICES
Introduction
Basic Uses for Spices
List of Major Indian Spices
Uses & Application of Spices
Masala
Spice Blends
Adherence to High Spice Quality Standards
Properties of Spices
Major Compounds in Spices

      3. WHOLE SPICES
Chilli (Mirch) Powder
Turmeric (Haldi) Powder
Coriander (Dhania) Powder
Cumin (Jeera)
Mustard (Rai)
Fenugreek (Methi)
Sesame (Til)
Cardamom
Peppercorns (Kali Mirchi)
Clove
Fennel (Saunf)
Nutmeg and Mace

    4. NUTRITIONAL VALUE OF DIFFERENT SPICES
Anise Seed
Allspice
Bay leaf (Laurus Nobilis)
Black Pepper
Capparis Spinosa
Caraway Seed
Cardamom
Cayenne Peppers (Capsicum Annuum var. Annuum)
Cinnamon Spice (Cinnamonum Verum)
Cloves (Sygizium Aromaticum), Ground
Coriander Seeds (Coriander Sativum)
Cumin Seeds (Cuminum Cyminum)
Fennel Seed (Foeniculum Vulgare)
Fenugreeks (Trigonella Foenum-Graecum)
Benefits of Including Spices in Our Diet
Culinary Uses of Spices

      5. SPICE QUALITIES AND SPECIFICATIONS
Specification of Spice-Exporting Nations
(i) The Indian Standards Institution
(ii) Directorate of Marketing and Inspection, Administering Quality Control and Preshipment Inspection
(iii) Grade Specifications for Sarawak Pepper in Malaysia
(iv) Grading of Nutmeg in Grenada and Indonesia
(v) Specification of Paprika in Hungary and Spain
(vi) Specifications of Other Exporting Nations
Spice Quality
A. Insect Infestation
(i) Harmful Insects
(ii) Fumigation for Insects
(iii) Other Ways of Exterminating Insects
B. Microorganisms
(i) Types of Microbes
(ii) Molds and Aflatoxin
C. Sterilizing or Pasteurizing Methods
(i) Ethylene Oxide Gas Method
(ii) Irradiation
(iii) Steam Sterilization
D. Chemical Properties
(i) Pungency Standards
(ii) Flavor/Aroma
(iii) Color

6. MANUFACTURING PROCESS OF BLEND SPICES
Cleaning
Drying
Grading
Roasting
Pulverizing
For Grinding the Spices Following Machines are Used
List of Machinery Required
PROCESS FLOW DIAGRAM

      7. CRYOGENIC GRINDING TECHNOLOGY
Introduction
Market Opportunities
Advantages
Role of Carbon Di-oxide in Spice Processing Industry
Fine Grinding Using Cryogenic Grinding Technology
Fine Powders With a Big Impact

8. FORMULATION OF SPICES (MASALA POWDER) INDIAN KITCHEN SPICES PRODUCT MIX
Manufacture of Indian Kitchen Spices Product Mix
Chaat Masala
Chana Masala
Sambar Masala
Pav Bhaji Masala
Garam Masala
Goda Masala
Pani Puri Masala
Kitchen King Masala
Thandai Masala Powder
Meat Masala
Rasam Powder
Kesari Milk Masala
Punjabi Chole Masala
Shahi Biryani Masala
Tea Masala Powder
Jaljeera Masala
Tandoori Masala
Fish Curry Masala
Chicken Masala
Pickle Masala
Curry Masala

9. FOOD SAFETY & QUALITY
General Principles of Food Safety
(i) General Principles to be Followed in Administration of Act
(ii) Hygiene and Health Requirements
(iii) Communicable Diseases and Injuries
(iv) General Food Hygiene Training
(v) Safety during Packaging and Labelling of Foods
Restrictions of Advertisement and Prohibition as to Unfair Trade Practices

10. QUALITY CONTROL
Quality Assurance in Raw Material Supply
Quality Assurance and Control in the Processing Plant
(i) Appearance and Presence of Contaminants
(ii) Odour and Flavour
(iii) Moisture Content
(iv) Control of Processing
(i) Washing
(ii) Other Cleaning Methods
(iii) Drying
(iv) Grinding
(v) Packaging and Storage of Finished Products
1. Acidity Measurement
2. Chlorine Measurement
3. Fill-Weight Measurement
4. Glass Container Measurement
5. Weight of Containers
6. Capacity of Containers
7. Headspace
8. Vacuum
9. Dimensions of Containers
10. Faults in Glass
11. Label Measurement and Quality Checks
12. Label Faults may be Divided into Major and Minor Faults
13. Loaf Volume Measurement
14. Moisture Content Measurement
15. Moisture Content Measurement: Spices
16. Solids Content Measurement
17. Packaging Film Measurement
18. pH Measurement
19. Plastic Container Measurement
20. Salt Measurement
21. Sieving Tests (Flours and Spices)
22. Filth Test
23. Sodium Benzoate Measurement
24. Sodium Metabisulphite Measurement
25. Starch Gelatinization Measurement (Modified ‘Falling Number’ Method)

      11. PACKAGING AND LABELLING OF SPICES
Spoilage Factors
(i) Moisture Content
(ii) Loss of Aroma/Flavour
Discolouration
(i) Insect Infestation
(ii) Microbial Contamination
(iii) Spices Packaging Requirement
Packaging Material Requirement
Packaging Method and Materials for Spices
Types of Packing
(i) Bulk Packaging
(ii) Institutional Packages
(iii) Consumer Packages
(iv) Composite Containers and Plastic Pouches for Whole Spices & Powders
(v) Spices Packed in Pouch-in-Carton
Marking of Masala Packets
Special Conditions for Grant of Certificate of Authorisation

    12. BIS SPECIFICATIONS

    13. TOP 10 SPICE BRANDS OF INDIA
Everest
MDH
Catch
Mothers Recipe
Cookme
Priya
Pushp
Ramdev
Nilon’s

    14. MARKET OF SPICES
The Indian Spices Industry
Adherence to High Spice Quality Standards
India’s Spice Parks
Product Range in Indian Market

    15. CASE STUDY FOR EVEREST MASALA
History
Product
Brand
Achievements
Market
16. CASE STUDY FOR MDH MASALA
History
Products
(i) Ground Single Spices
(ii) Blended Spices
Market

    17. GOOD MANUFACTURING PRACTICES IN FOOD INDUSTRY
Food Industry Standards
GMP Practices for Food
(i) Design and Facilities
(ii) Premises and Rooms
(iii) Internal Structures & Fittings
(iv) Equipment
(v) Containers for Waste and Inedible Substances
Facilities
(i) Water Supply
(ii) Drainage and Waste Disposal
(iii) Cleaning
(iv) Personnel Hygiene Facilities and Toilets
(v) Temperature Control
(vi) Air Quality and Ventilation
(vii) Lighting
(viii) Power Back up
(ix) Storage
Control of Operation  
(i) Time and Temperature Control
(ii) Control of Other Specific Process Steps
(iii) Specifications
Microbiological Cross Contamination
Physical and Chemical Contamination
Incoming Materials Requirements
Packaging
Water
(i) Water, Ice and Steam in Contact with Food
(ii) Water, Ice and Steam not in Contact with Food
(iii) Water pipes & Storage Tanks
(iv) Management and Supervision
Documentation and Records
Product Recall & Traceability
Storage
Maintenance and Sanitation
(i) Pest Control
(ii) Waste Management
(iii) Personal Hygiene
Quality Control
Transportation
Product Information and Consumer Awareness
Competence & Training
Temporary/Mobile Premises, Vending Machines

18. SAMPLE SPICES PRODUCTION PLANT LAYOUT
Need of Plant Layout
Workplace Types

    19. SUPPLIERS OF WHOLE SPICES

20. PHOTOGRAPHS OF MACHINERY WITH SUPPLIER’S CONTACT DETAILS

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