Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (4th Revised Edition)
|
Author: NPCS Board of Food Technologists |
Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (4th Revised Edition)
(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. 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.
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. 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.
Tags
#ChaatMasala #SambarMasala #PavBhaji #GaramMasala #GodaMasala #PaniPuriMasala #KitchenKingMasala #ThandaiMasalaPowder #MeatMasala #RasamPowder #KesariMilkMasala #PunjabiCholeMasala #ShahiBiryaniMasala, #TeaMasalaPowder #JaljeeraMasala #TandooriMasala #FishCurryMasala #ChickenMasala #PickleMasala #CurryPowder #TurmericPowder #RedChilliPowder #DhaniyaPowder #GaramMasala #SabjiMasala #PopcornMasala #Kitchenspices #Kitchen #spices #organicspices #organic #cooking #MasalaPowder #GaramMasala #ChaatMasala #SambarMasala #PavBhajiMasala #Chillipowder #spicesprocessing #SpicesIndustry #StartupProject #startyourbusiness #startupidea #entrepreneur #projectreport #DetailedProjectReport #businessconsultant #businessfeasibilityreport #BusinessPlan #spicesbusiness #masala #spices #Indianspices #masala #marketopportunities #indianfood #NPCS
(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. 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.
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. 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.
Tags
#ChaatMasala #SambarMasala #PavBhaji #GaramMasala #GodaMasala #PaniPuriMasala #KitchenKingMasala #ThandaiMasalaPowder #MeatMasala #RasamPowder #KesariMilkMasala #PunjabiCholeMasala #ShahiBiryaniMasala, #TeaMasalaPowder #JaljeeraMasala #TandooriMasala #FishCurryMasala #ChickenMasala #PickleMasala #CurryPowder #TurmericPowder #RedChilliPowder #DhaniyaPowder #GaramMasala #SabjiMasala #PopcornMasala #Kitchenspices #Kitchen #spices #organicspices #organic #cooking #MasalaPowder #GaramMasala #ChaatMasala #SambarMasala #PavBhajiMasala #Chillipowder #spicesprocessing #SpicesIndustry #StartupProject #startyourbusiness #startupidea #entrepreneur #projectreport #DetailedProjectReport #businessconsultant #businessfeasibilityreport #BusinessPlan #spicesbusiness #masala #spices #Indianspices #masala #marketopportunities #indianfood #NPCS
Contents
CONTENTS
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
(vi) 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 Authorization
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. ANALYSIS OF FOODS SPICES AND CONDIMENTS
Determination of Moisture (Karl Fischer Method)
Principle
Apparatus
Direct Titration Method
Back Titration
Black Pepper
Determination of Bulk Density (Mass /litre)
Procedure
Determination of Light Berries
Reagents
Determination of Piperine Content
Principle
Apparatus and Reagents
Apparatus and Reagents
An Alternative Method for Determination of
Piperine Content by GC Method Reagents
Gas Chromatography
The GC Analysis
Program Conditions
Saffron (Filaments and Powder)
Identification Test
Determination of Extraneous Matter
Apparatus
Procedure
Calculation
Determination of Picrocrocine, Safranal and
Crocine
Apparatus
Procedure
Expression of Results
Determination of Total Nitrogen
Microscopic Examination of Spices Procedure
Detection of Argemone Seeds in Mustard Procedure
Detection of Mineral Oil in Black Pepper Procedure
Detection of Papaya seeds in Black Pepper Principle Procedure
Detection of Turmeric in Chillies and Coriander Principle
Reagents
Procedure
Method for Capsaicin Content in Chilli Powder
Capsaicinoids in Capsicums and Their Extractives by Liquid Chromatographic Method (AOAC 995.03)
Principle
Apparatus
Reagents
Extraction
LC Determination Calculation
a) UV Detection
(b) Fluorescence Detection Method for Measuring Color Value in Chilies
Apparatus and Reagents
Determination
Calculations
19. FLAVOUR AND CALORIFIC VALUE OF SPICES
Important Flavour Compounds in Spices
Important Flavour Compounds in a Few Culinary
Herbal Spices
Calorific Value of Spices
Spices in Health-Giving and Anti-Disease Role
20. SAMPLE SPICES PRODUCTION PLANT LAYOUT
Need of Plant Layout
Workplace Types
21. SUPPLIERS OF WHOLE SPICES
22. PHOTOGRAPHS OF MACHINERY WITH SUPPLIER’S CONTACT DETAILS
23. SPICE GLOSSARY
24. SPICE PRODUCING
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
(vi) 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 Authorization
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. ANALYSIS OF FOODS SPICES AND CONDIMENTS
Determination of Moisture (Karl Fischer Method)
Principle
Apparatus
Direct Titration Method
Back Titration
Black Pepper
Determination of Bulk Density (Mass /litre)
Procedure
Determination of Light Berries
Reagents
Determination of Piperine Content
Principle
Apparatus and Reagents
Apparatus and Reagents
An Alternative Method for Determination of
Piperine Content by GC Method Reagents
Gas Chromatography
The GC Analysis
Program Conditions
Saffron (Filaments and Powder)
Identification Test
Determination of Extraneous Matter
Apparatus
Procedure
Calculation
Determination of Picrocrocine, Safranal and
Crocine
Apparatus
Procedure
Expression of Results
Determination of Total Nitrogen
Microscopic Examination of Spices Procedure
Detection of Argemone Seeds in Mustard Procedure
Detection of Mineral Oil in Black Pepper Procedure
Detection of Papaya seeds in Black Pepper Principle Procedure
Detection of Turmeric in Chillies and Coriander Principle
Reagents
Procedure
Method for Capsaicin Content in Chilli Powder
Capsaicinoids in Capsicums and Their Extractives by Liquid Chromatographic Method (AOAC 995.03)
Principle
Apparatus
Reagents
Extraction
LC Determination Calculation
a) UV Detection
(b) Fluorescence Detection Method for Measuring Color Value in Chilies
Apparatus and Reagents
Determination
Calculations
19. FLAVOUR AND CALORIFIC VALUE OF SPICES
Important Flavour Compounds in Spices
Important Flavour Compounds in a Few Culinary
Herbal Spices
Calorific Value of Spices
Spices in Health-Giving and Anti-Disease Role
20. SAMPLE SPICES PRODUCTION PLANT LAYOUT
Need of Plant Layout
Workplace Types
21. SUPPLIERS OF WHOLE SPICES
22. PHOTOGRAPHS OF MACHINERY WITH SUPPLIER’S CONTACT DETAILS
23. SPICE GLOSSARY
24. SPICE PRODUCING
About NIIR PROJECT CONSULTANCY SERVICES
NIIR PROJECT CONSULTANCY SERVICES (NPCS) is a reliable name in the industrial world for offering integrated technical consultancy services. NPCS is manned by engineers, planners, specialists, financial experts, economic analysts and design specialists with extensive experience in the related industries.
Our various services are: Detailed Project Report, Business Plan for Manufacturing Plant, Start-up Ideas, Business Ideas for Entrepreneurs, Start up Business Opportunities, entrepreneurship projects, Successful Business Plan, Industry Trends, Market Research, Manufacturing Process, Machinery, Raw Materials, project report, Cost and Revenue, Pre-feasibility study for Profitable Manufacturing Business, Project Identification, Project Feasibility and Market Study, Identification of Profitable Industrial Project Opportunities, Business Opportunities, Investment Opportunities for Most Profitable Business in India, Manufacturing Business Ideas, Preparation of Project Profile, Pre-Investment and Pre-Feasibility Study, Market Research Study, Preparation of Techno-Economic Feasibility Report, Identification and Selection of Plant, Process, Equipment, General Guidance, Startup Help, Technical and Commercial Counseling for setting up new industrial project and Most Profitable Small Scale Business.
NPCS also publishes varies process technology, technical, reference, self employment and startup books, directory, business and industry database, bankable detailed project report, market research report on various industries, small scale industry and profit making business. Besides being used by manufacturers, industrialists and entrepreneurs, our publications are also used by professionals including project engineers, information services bureau, consultants and project consultancy firms as one of the input in their research.