2. Food
Products
Primaryinfo.com
Bakery industry has given an edge to
the entrepreneurial skills of the
women in India. In last two years
places like Gurgaon, Chandigarh and
Coimbatore have seen a growing
number of women entrepreneurs
entering into the Bakery industry.
Over the last few years we have seen
that bakery industry in India is rising
at a CAGR of 12-15 per cent.
Bakery Products
4. Food
Products
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CANNED
MUSHROOM
Mushroom, a fungus fruit body, is considered a
delicious food all over the world because of its taste
aroma and structure. It is full of nutrients, low in
calories, high in proteins, Vitamins, Minerals and a
rich source of folic acid.
It is an alternate choice for weight conscious people
and anaemic patients.It has 4.9% protein content
which is more than cow milk, green vegetables such
as beans
5. Food
Products
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CASHEW NUT SHELL LIQUID
(CNSL)
Raw Cashew nut shell contains over 20% CNSL. In the
oil bath process about 10% of oil is recovered as a by-
product.
By using expellers for extraction, it is possible to
extract a further quantity of about 10% more from the
shells.
Thus from 1 tonne of shells using oil bath process,
upto 100 Kg of good quality of CNSL could be
extracted by using oil expellers.
6. Food
Products
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COFFEE FLAVOURED
MILK
The fresh cow and buffalo milk received is first standardized to
its fat content. The milk is then heated to 40ºC and filtered
through a double muslin cloth. Then again heated to 60ºC and
stabilizers like TSC and DSHP added @ 0.002%. This milk is
then passed to homogenizer for breaking the fat globules and
make uniformity in the product. On the other side, the coffee
powder of 5% concentration is added to hot water and filtered
through a muslin cloth. Finally homogenized milk, hot coffee
water and sugar syrup are mixed in proper proportion and
heated to 85ºC and then sterilized at 115ºC for 30minutes. The
sterilized bottles are cooled at room temperature and then
stored in wooden crates.
7. Food
Products
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COLD
STORAGE
One of the great benefits of using a cold storage is
that the low temperature helps in lowering the rate
of chemical changes and growth of
microorganism enzymes in foods. In simple words,
the rate of food spoiling is lowered down to a great
extent.
8. Food
Products
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DESICCATED
COCONUT
(COCONUT POWDER)
Deshelled coconuts are broken into pieces, washed properly
and disintegrated into powders of various grades. The
powder is then dried in a drier by spreading it out uniformly
in trays. The temperature in the drying chamber is
maintained at about 180O F and the powder is stirred
occasionally during the drying process to ensure uniform
drying. Great care should be taken during drying. When
powder is dried, it is cooled and passed through a vibratory
screen having different sizes (12, 14 and 16 mesh).
Desiccated coconut
is widely used in the
preparation of
sweetsconfectionery
curry preparation
etc.
9. Food
Products
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COCONUT/CASHEW
FENI
Cashew apple after washing is fed into juice
extractor. The extracted juice is kept for 2 to 3 days
to get it fermented.
Fermentation is verified on the basis of formation of
a film floating over the juice. From 50 litres of
fermented juice, 35 litres of arrack is distilled which
contains 40% alcohol. The Feni is obtained by
distilling arrack, mixed with fermented juice in ratio
of 1:2 which is a powerful form of cashew liquor.