B.Kumar K. Kunwaradiya has over 20 years of experience in food and pharmaceutical production management. He has experience setting up multiple plants and developing new recipes and formulations. Currently he is the General Manager at Somnath & Jalaram Enterprise where he oversees factory operations and a project to expand production capacity. Previously he held roles overseeing production and procurement for various food and pharmaceutical companies. He has experience developing new products like a unique type of wheat crisp and an oral rehydration solution with magnesium chloride.
10 years’ work experiences in various Industries as a Middle Management level of Team operation, Quality Analyst & Clinical Document Analyst/Trainer. Currently focus on Food Safety Management System Lead Auditor
10 years’ work experiences in various Industries as a Middle Management level of Team operation, Quality Analyst & Clinical Document Analyst/Trainer. Currently focus on Food Safety Management System Lead Auditor
Pradipkumar singh, MBA with 3 yrs of work exp. iilm
I am Pradip Singh, MBA postgraduate having 3 years of work experience of Marketing & Sales. Worked with most ethical brand in industry segment like DR. Reddys lab ltd., Apollo tyres ltd., Nestle India Ltd. Presently working with Feline India Pvt. Ltd. as a Business development manager. Here dealing with Electrical construction material & Agri commodity trading.
I am looking for Overseas job change in the area of Marketing & sales.
Pradipkumar singh, MBA with 3 yrs of work exp. iilm
I am Pradip Singh, MBA postgraduate having 3 years of work experience of Marketing & Sales. Worked with most ethical brand in industry segment like DR. Reddys lab ltd., Apollo tyres ltd., Nestle India Ltd. Presently working with Feline India Pvt. Ltd. as a Business development manager. Here dealing with Electrical construction material & Agri commodity trading.
I am looking for Overseas job change in the area of Marketing & sales.
Started to create milestones, we, the vanity case group of companies marked our presence in the year 1981 and operate in the manufacturing / servicing of Cosmetics, Toiletries, Processed Foods and Home Care Products since 31 years. Our quality services / products have been always appreciated by our clients. Our spontaneous attitude and confident approach in offering an excellent range of Contract Manufacturing, Private Label Manufacturing, Dedicated Manufacturing Unit, Personal Care Product Manufacturing & Packaging has deepened our roots in the market. We, the vanity case group of companies breathe with the aim of fully satisfying our clients with our high-quality products / services. We are a unit of highly experienced professionals, all of them contributing at the best of their potentials to offer the highest degree of efficiency and client satisfaction.
Having 20+ Years of experience in Active Pharmaceutical Ingredient Production wings and in different divisions Yield, Raw material stores, Environmental, Engineering and Utilities, cGMP, Recoveries, Production, Quality Assurance, Quality Control implementing End to End Pharma Product development and ensuring the quality delivery worked.
Seasoning, commonly referred to as masala in many South Asian cuisines, includes a variety of spices and herbs that are used to enhance the flavor, aroma, and color of food. Here's an overview of different aspects of seasonings:
Types of Seasonings (Masalas)
Basic Spices: Includes turmeric, cumin, coriander, and black pepper. These are foundational spices used across numerous dishes to add depth and flavor.
Blended Spices: Garam masala, chaat masala, and curry powder are examples of spice blends that combine several individual spices in varying proportions to achieve a particular flavor profile.
Herbs: Fresh or dried leaves such as cilantro, mint, and fenugreek leaves. These are often used as finishing touches to add a burst of fresh flavor.
Aromatic Seeds: Fennel seeds, mustard seeds, and fenugreek seeds are commonly used in tempering techniques to release flavor into oils and dishes.
Pastes and Purees: Garlic paste, ginger paste, and tomato puree are crucial in building the base of many gravies and sauces.
Color: Turmeric and saffron are known for imparting a rich yellow or orange hue to dishes.
Preservation: Salt and spices like mustard have preservative qualities, extending the shelf life of food.
Texture: Ingredients like poppy seeds or coconut can add a crunch or creaminess to dishes.
Nutritional Value
Antioxidants: Many spices, including cloves and cinnamon, are rich in antioxidants, which help combat oxidative stress in the body.
Minerals: Spices like cumin and black pepper are good sources of minerals like iron, magnesium, and calcium.
Vitamins: Coriander and curry leaves are rich in Vitamin A and C, essential for immune function and vision.
Innovation in Seasoning
The innovation in seasoning can involve creating new spice blends tailored to specific dietary needs or cultural tastes. For instance, developing low-sodium spice mixes for those with hypertension, or blends high in specific amino acids for targeted nutritional benefits.
Making French fries involves more than just cutting and frying potatoes. The process is a precise culinary technique that results in a specific texture and flavor, distinguishing them from simply fried potato pieces. Here's a breakdown of the details and the roles of ingredients and techniques in making French fries:
Potato Selection: The choice of potato affects the outcome significantly. French fries are typically made from high-starch potatoes like Russet Burbanks, which have a low moisture content. This high starch content helps in achieving a crispy exterior and fluffy interior.
Cutting: The potatoes are cut into even sticks, often around 1/3 inch thick. Consistent size and shape are crucial for even cooking and achieving the characteristic French fry texture.
Rinsing and Soaking: After cutting, the potatoes are usually rinsed or soaked in cold water for several hours or overnight. This step removes excess surface starch, preventing the fries from sticking together and helping achieve crispiness.
Blanching: Before frying, potatoes are often blanched in hot water or oil at a lower temperature Blanching cooks them without browning, starting the process of gelatinization of the starches. This step is essential for a soft interior.
Drying: After blanching, the potatoes need to be thoroughly dried. Any surface moisture can lower the oil's temperature during frying, which can lead to soggy fries.
Frying: The actual frying is usually done in two stages. The first fry (blanching in oil) has already been mentioned. The second frying is done at a higher temperature (around 350-375°F or 177-191°C) until the fries are golden and crispy. This high-temperature fry gives French fries their golden color and crispy exterior.
Seasoning: Immediately after frying, the fries are seasoned with salt. Seasoning while hot helps the salt stick to the surface better.
It sounds like you're referring to "BFCS Mithai Rakshak" possibly in the context of an award or recognition as the "Best Mithai Product." To give you a detailed response, I'd need a bit more information about the specifics of what "BFCS Mithai Rakshak" is, as it's not immediately clear from the term alone. However, I can provide some general insight.
If "BFCS Mithai Rakshak" is a product related to mithai (a type of Indian sweets), it might be something that enhances the quality, preservation, or flavor of these sweets. "Rakshak" in Hindi translates to "protector" or "guardian," which suggests this product could be something used to maintain the freshness or quality of mithai, perhaps a preservative or a type of packaging technology.
In the context of a food technology consultant:
Understanding the Product: If it's a chemical preservative, understanding its composition and how it interacts with the ingredients in mithai would be crucial. If it's a technology, understanding how it works to preserve freshness or enhance taste would be key.
Nutritional Impact: Evaluating how the addition of this product affects the nutritional profile of the mithai, including any changes in caloric content, sugar levels, or the introduction of any artificial additives.
Innovation and Application: If this product is innovative, determining how it improves upon existing methods of mithai preservation or quality enhancement. This could include longer shelf life, better retention of flavor, or maintenance of texture.
You're right; while "cut and fry potatoes" may seem like the basic method for making French fries, authentic French fries require a more specific process and technique. French fries, known for their crispy exterior and soft interior, often go through a particular preparation method that involves more than just cutting and frying. Here's a breakdown of the process and how it differs from simply frying cut potatoes:
Ingredients and Preparation
Potatoes: The choice of potato matters. Typically, starchy potatoes like Russet or Idaho are preferred for their texture and moisture content, which contribute to the crispiness of the fries.
Cutting: Potatoes are usually cut into even strips. Consistency in size and shape ensures even cooking.
Rinsing and Soaking: After cutting, the potatoes are often rinsed and soaked in cold water for several hours or overnight. This step removes excess surface starch, preventing the fries from sticking together and helping achieve crispiness.
Cooking Technique
Blanching: Before the final frying, potatoes are often blanched in hot water or fried at a lower temperature. This precooking step cooks the potato without browning it, starting the gelatinization of the starches.
Double Frying: French fries are typically fried twice:
First Fry: At a lower temperature (around 300°F or 150°C), which further cooks the potato inside without browning it.
Second Fry: At a higher temperature (375°F or 190°C), which crisps the exterior. This creates the distinct texture that is crispy outside and fluffy inside.
Seasoning
After the second frying, the fries are seasoned while hot to ensure the seasoning adheres well. Common seasonings include salt, but variations can include herbs, spices, or cheese.
Differences from Basic Fried Potatoes
Basic fried potatoes might skip several of these steps, particularly the soaking, blanching, and double frying. They might be simply cut and fried once, which can result in a fry that's either too crisp or too soggy without the nuanced texture of a true French fry.
Creating a concept for a futuristic product like a "Herbal Tablet Mouthwash" involves thinking about innovative features, user convenience, and environmental sustainability. This concept could harness the power of natural ingredients to provide a mouthwash solution that is both effective and eco-friendly. Here’s a detailed breakdown of such a product:
Concept Overview:
Herbal Tablet Mouthwash is a dry tablet form of mouthwash that dissolves in water. This format reduces packaging waste and carbon footprint associated with liquid mouthwashes. Each tablet is designed to be dissolved in a small amount of water to create a potent, freshening mouth rinse.
Key Features:
Portability and Convenience: Tablets are easy to carry and can be used anywhere, just by adding water. This is particularly handy for travel or on-the-go lifestyles.
Customization: Tablets could come in various formulations targeting specific needs such as whitening, gum health, or breath freshening. They could also be tailored for morning or night use, with appropriate calming or invigorating herbal blends.
Sustainability: Minimal use of plastic in packaging, opting for biodegradable or recyclable materials instead. The tablets themselves lead to lower emissions in transport compared to liquid mouthwashes.
Ingredients and Their Roles:
Mint: Provides freshness and has antibacterial properties to help control harmful bacteria in the mouth.
Green Tea Extract: Contains antioxidants that promote oral health and can help reduce inflammation.
Chamomile: Known for its soothing properties, useful in calming irritated gums.
Neem: Often used in traditional medicine for its antibacterial and antifungal properties, helping to prevent cavities and gum disease.
Xylitol: A natural sweetener that helps to increase the production of saliva, thereby aiding in oral hygiene and cavity prevention.
Baking Soda: Helps neutralize acids in the mouth, whiten teeth, and remove stains.
Nutritional Value:
While primarily not consumed for nutritional benefits, the choice of ingredients can be enhanced with vitamins such as Vitamin C or Vitamin E for added gum health support, or aloe vera for its soothing and healing properties.
Innovative Aspects:
Flavor Customization: Offering consumers the ability to mix and match flavors or herbal benefits according to their preference or nutritional needs.
Smart Packaging: Integrating smart technologies, such as QR codes on the packaging that link to an app for tracking oral health habits and providing personalized recommendations.
Subscription Model: An option for consumers to subscribe and receive monthly supplies of the tablets, which can be customized based on ongoing assessments of their oral health needs.
This product not only aims to revolutionize oral care routines with a focus on sustainability and convenience but also taps into the growing demand for natural health and wellness products.
Cooking with aluminum foil has become common for many, given its convenience. However, there are health concerns associated with using aluminum foil, especially when cooking at high temperatures or with acidic or spicy foods. Here are some reasons and considerations about why one might choose to avoid cooking with aluminum foil:
Leaching of Aluminum: Cooking with aluminum foil can cause aluminum to leach into the food, particularly when cooking with acidic ingredients like tomatoes or lemons, or with spicy foods. The amount of aluminum that leaches into food can vary depending on factors such as temperature and the food’s pH level.
Health Concerns: Although aluminum is a naturally occurring metal and a small amount of aluminum intake is typical through food and water, high levels of exposure can be harmful. Studies have suggested that high levels of aluminum exposure may be linked to health issues such as neurotoxicity; however, the relationship is still not entirely clear and often debated in scientific communities.
Environmental Impact: Using disposable materials like aluminum foil contributes to waste. Although aluminum foil can be recycled, the recycling rates are not always optimal, and the production process is energy-intensive.
Alternatives to Aluminum Foil
To mitigate these issues, you can use alternatives that are safer and more environmentally friendly:
Silicone Mats or Baking Sheets: Reusable and can withstand high temperatures, suitable for baking and roasting.
Parchment Paper: Ideal for baking at temperatures below 420°F (216°C). It’s disposable but biodegradable.
Glassware or Ceramic: Great for baking and roasting without the risk of leaching any metals or chemicals.
Stainless Steel Cookware: Suitable for stovetop cooking and baking, does not leach materials into food.
"The World of Puff" could refer to a few different concepts depending on the context. Here are a few possibilities:
Culinary Context: In the culinary world, "puff" might refer to puff pastry, a light, flaky, and buttery pastry used in various dishes, both sweet and savory. Recipes like puff pastry desserts, turnovers, and other delicacies are celebrated for their delicate layers created by the dough's high butter content and the technique of folding and rolling.
Animation or Entertainment: It might be a title or concept within an animated series, book, or game, focusing perhaps on a fantastical realm characterized by airy, floating islands, or puffy, cloud-like creatures.
Fashion: In fashion, "puff" could relate to puff sleeves or other elements that incorporate a puffed, voluminous design, contributing to the aesthetics of garments.
Nature and Science: This could be a reference to the phenomenon of puffballs, a type of fungus known for releasing spores in a distinctive "puff" when mature and disturbed.
Could you clarify which "World of Puff" you're referring to, or if you meant something else entirely?
If you're seeking information about millet-based food concepts from Food Buddies, I can provide an overview or details on potential applications of millets in food products, focusing on their nutritional benefits and how they can be integrated into various food items. Millets are highly nutritious, gluten-free grains rich in proteins, fiber, vitamins, and minerals, making them excellent for diverse food formulations.
However, if "Millet-Concepts_Food Buddies.pdf" is a specific document you're referring to, I'll need a bit more context or the actual document to assist you better. If you have this document or specific topics within it that you need help with, you can upload the PDF for detailed assistance. Alternatively, if you need general guidance on developing millet-based food products, including recipes, technology, and nutritional customization, please let me know how I can assist!
Futuristic food products often involve innovations that address sustainability, health, and efficiency in food production and consumption. Here are some exciting concepts and products that are shaping the future of the food industry:
Lab-grown Meat (Cultured Meat):
Description: Meat grown from cultured cells in a lab, reducing the need for livestock farming, which has significant environmental and ethical implications.
Benefits: Reduces environmental impact, minimizes animal suffering, and potentially lowers the risk of zoonotic diseases.
Plant-based Alternatives:
Description: Foods designed to mimic meat, dairy, and other animal products using plant-derived ingredients.
Benefits: Offers a sustainable alternative with lower greenhouse gas emissions. Innovations include improving taste, texture, and nutritional profile to match their animal-based counterparts.
Personalized Nutrition:
Description: Customized food products designed based on individual dietary needs, preferences, and genetic profiles.
Benefits: Maximizes health benefits and can assist in managing allergies, dietary restrictions, and chronic diseases.
3D Printed Food:
Description: Using 3D printing technology to create complex food shapes and structures from various ingredients, including proteins and carbohydrates.
Benefits: Customization in texture and nutrients; potential applications in healthcare for creating specialized diets.
Insect-based Protein:
Description: Products made from insects, which are high in protein, vitamins, and minerals. Commonly used insects include crickets, mealworms, and black soldier fly larvae.
Benefits: More sustainable than traditional livestock, requiring less land, water, and feed, and emitting fewer greenhouse gases.
Edible Packaging:
Description: Packaging made from natural, biodegradable, and sometimes edible materials to reduce waste.
Benefits: Reduces plastic use and waste, and the innovative materials can sometimes add nutritional or flavorful benefits to the food itself.
Fortified Foods:
Description: Foods enhanced with additional nutrients, such as vitamins, minerals, probiotics, and omega-3 fatty acids.
Muesli is a popular breakfast cereal consisting of rolled oats, grains, nuts, seeds, and dried fruits. It's typically served with milk, yogurt, or fruit juice. Muesli is known for being a healthy option due to its high fiber content and nutrient-rich ingredients. It originated in Switzerland in the late 19th century and has since become popular worldwide as a nutritious and convenient breakfast choice. Muesli can be enjoyed in various ways, whether soaked overnight for a softer texture or eaten straight out of the box as a crunchy snack. Many people customize their muesli by adding additional ingredients such as fresh fruit, honey, or spices to suit their taste preferences.
We give consultancy to make various type of Italian seasoning and single herbs used in Italian food, We can set the plant as well as what should be your environmental condition to make seasoning.
You can know more about our food consultancy service, we give recipe as well as set up a food manufacturing plant Like this article is related with Papad, Such papad we have manufactured in Two varieties i.e. Hand made & Machined Made; In both of category there are more than 200 Flavour IN various Base( White lentil, Rice,Sabudana,Rice flake,Corn ,Various millets like Ragi( Finger millet), Wheat,Vegetable, Pumpkin ).
This is the products list; But this list contains only 1500 products; We are having no limits; In these products we are giving following three services-
(1).Plant set up of these product.
(2)Recipe Development of these product.
(3)Enhancement of Your existing these products.
Our Business Profile: We are giving food consultancy; Provide recipe and plant set up of food products like Seasoning etc. Our Core strength of Innovative formulations is built over 27years of food processing experience held collectively by our CEO B.kumar in MNC & MSME in the field of Purchase, Project, R&D & Production management. Mr B.kumar is an Approved manufacturing license for tablets, capsules, O.R.S. and Dry syrup in B-Lactum & Non-B-Lactum. Due to his creative thinking & Problem-solving in any food processing area; The R&D and Recipe development is the passion rather than a job for him; that's the reason; Our organisation has established more than 100 food manufacturing units and developed more than 1000 food recipes like Seasoning, Spice mix, Instant premix, Khakhra, Papad, Khichiya, Besan improvements, edible cutlery & much more food products" For more details you may visit our google Profile https://g.page/r/CWjQg1ZO03NcEBA
FUTURE OF FOOD INDUSTRY (My Published Article on Page NO.60_9824930108
BK_June2016_9824930108
1. B.KUMAR K. KUNWARADIYA
E-Mail: narendrabhiwadi@gmail.com; Mob. 9824930108, 9909998261
High impact senior food & Pharma production management professional
~Set up food and pharmaceutical manufacturing plant; ~New development and cost reduction in
Formulation/Recipes; ~Organizational development; ~General Administration.
Profile Summery
==============================================PROFESSIONAL ENHANCEMENT
--A vibrant performance-driven professional with more than 20 years of rich experience in multinational and
local companies in the field of Purchase management, Project management & Production management.
--A creative thinker, luminary, problem solver and decision maker who balances needs of employees with the
organizational mandate.
--Proficient in spearheading talent acquisition & employee relation activities and setting
Priorities for improving the competence of the work-force.
--R&D and Recipe developer for entirely new type of Khakhra (Wheat crisps)
Proficiency Matrix
=======================================================================
-Strategy planning -New recipe/Formulation creator -Process enhancement -Talent Acquisition -Project initiator
–Project set up -Food manufacturing and mailard reaction user -Khakhra and Papad Plant set up -O.R.S. Plant
set up.
Noteworthy Highlights
=======================================================================
======
- Holds the Approved manufacturing license for Tablet, Capsul, O.R.S. and Dry syrup.
- Implemented c-GMP in Medicamen Biotech Limited in year 2002.
- Implemented c-GMP in HSM Foods International.
- Developed New type of Khakhra flavours like Pizza and Biscuit in 65mm sizes in year 2012.
- Developed New type of O.R.S. in year 2002 having India’s first O.R.S. With MgCl2.
- Set up of O.R.S. Manufacturing plant in year 2002 at Medicament Biotech Limited.
2. - Set up of Khakhra, Papad, Khichia manufacturing plant in year 2014 at Somnath and Jalaram
Enterprise, Metoda-Rajkot.
Organizational Experience
=======================================================================
============
July 2014 onwards: M/s. Somnath & Jalaram Enterprise, Metoda
www.somjal.com, www.vajani.com , www.somnathagarbati.com
General Manager :
Heading factory & Project function with emphasis on innovation technologies and world class manufacturing
facilities and system at Global level on benchmark to any top MNC, As this is worlds fist of it’s kind automatic
Khakhra(wheat crisp ) manufacturing unit, all R&D to commissioning and successful operation done within a pre
decided time of 6 month.
• Factory Cost Chain management from RM Plan to finish good dispatch.
• All statutory and regulatory compliance along with throughput and cost reduction Plan.
• Project of Capacity expansion & to increase oven line by 10 feet foe setting up manufacturing facility.
• Training & capability building in functional and cross functional activities and facilitating smooth
implementation of SOPs and tracking monthly improvement of staff.
• Concept prototyping, process design, selecting appropriate technology and execution from pilot plant to
commercialization of the new products.
• Accountable for ensuring timely deliveries of innovation projects / initiatives for getting consistent
performance and achieving business goals.
Aug 2010 to June 2014: M/s. HSM Foods International, Taraghadi, Rajkot.
www.maniarrs.com
Production Manager: Responsible for Production planning, scheduling and
Execution procedures and control on overall production activity.
July 2005 to Aug. 2010: M/s. Ban Labs Limited, Rajkot
www.banlab.com
Purchase Officer: Responsible as procurement head to purchase specialty
Items, engineering items, Raw materials and Packing materials.
Nov 2002 to June 2004: M/s.MEDICAMEN BIOTECH Ltd. Bhiwadi (Rajasthan):
www.medicamen.com
Asst. Production Manager: Responsible for Production,
Planning and documentation as per CGMP norms, independently handling of
Pharmaceutical production and packaging. Direct reporting to M.D.
3. Jul. 1993 to Nov 2002: BRITISH HEALTH PRODUTS (I) LIMITED (a unit of DABUR INDIA LIMITED),
Bhiwadi (Rajasthan):
www.dabur.com
Senior Manufacturing chemist: Responsible for formulation of
Tablets, Dry syrup, Capsules, O.R.S. and single dose Lemon flavored
Paracetamol powder in sachet form and Food products like high protein
Chocolate flavored powder, Low sodium salt, weight reducing powder, Soup
Powder, Glucose-D, and Capsule for Osteoarthritis.
Key Result Area
=======================================================================
============
- Successfully exporting O.R.S. With Magnesium chloride by Medicament Biotech Ltd, which was
invented by me; and full plant also set up by me, which includes Building to machines.
- Maniarr’s Brand Khakhra Mini launched in HSM Foods International is successfully spreading all over
India as HSM is only single party to manufacture this in large scale. Recipe development and new
vendor development done by me.
- Procurement of all machineries for new plant at Paonta sahib (H.P.) to Manufacture F.M.C.G.Products
& Cosmetic that includes Hair oils and other cosmetics and Home care products. In Ban Labs Limited;
my full techno chemical skills used as a technical persons; not as a Purchase officer, and successfully
installed all Machines at Paonta sahib (HP), and co-ordination of trial done for Soap, cream, shampoo
etc.
Education
=======================================================================
============
ACADEMIC: Passed B.Sc. Chemistry with first division in1991 from University of Ajmer (Rajasthan).
PROFESSIONAL:
- Diploma in Q.A. & ISO 9000 with first division from NILEM
- LDP (Leadership Development Program): A three days residential program to develop managerial and
leadership features in Pune from 12th April to 14th April 2005 by India’s leading consultant Mr.S.G.Apte which
would be helpful to handle different kind of persons having different attitude.
COMPUTER PROFICIENCY:
-Well versed with computer like Internet, Emailing, M.S.World and
M.S.Excel.
4. -LABMASTER: Handled LABMASTER(A Specially designed program (ERP) for Parma , food & cosmetic
sectors for day to day activities in production ,Packaging, Raw and Store, this is being used by So many
multinational companies as well as DABUR.
TECHNICAL: Approved Manufacturing chemist in form No.25 & 28 by FDA from Government of Rajasthan
in β-Lactum and non β-lactum in (i)TABLETS, (ii)POWDERS (iii)CAPSULES
PERSONAL DOSSIERS
========================================================================
Date of Birth: 28th February 1970;
Address: 403,Shree residency,6/9 Krishna nagar,Near Swaminarayan Chowk, Rajkot-360002(Gujarat).
Languages:Gujarati,Hindi & English.
Current Salary :Rs.5 lac per annum.
Expected salary:Rs.10 Lac per annum.
Date:09th
June 2016. Rajkot