Vacuum Frying - Concept Note- DuBaf India
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DuBaf India is located in Mumbai, India and specializes in vacuum frying technology to produce healthy snacks. Vacuum frying allows snacks to be fried at a lower temperature of 80C compared to 200-215C during normal frying, retaining up to 90% of vitamins and fibers. This process also uses less oil than normal frying and prevents burning and oxidation, keeping the shape, color, texture and taste close to the original. DuBaf India currently produces vacuum fried pulses, nuts, millet chips and dried fruits and vegetables, developing snacks that are healthier while still tasting good in order to encourage better eating habits.
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This document provided an overview of the key ingredients used in baking, including flour, eggs, leaveners, fats, sweeteners, and salt. It described the different types of each ingredient and how they contribute to the texture, flavor, color, and rise of baked goods. The document emphasized that understanding the function of each ingredient is essential for bakers to properly measure and combine ingredients to achieve the perfect results.
introduction_to_baking.ppt
This document provided an overview of the key ingredients used in baking, including flour, eggs, leaveners, fats, sweeteners, and salt. It described the different types of each ingredient and how they contribute to the texture, flavor, color, and rise of baked goods. The document emphasized that understanding the function of each ingredient is essential for bakers to properly measure and combine ingredients to achieve the perfect results.
Bread and dough
Bread is made through a process of mixing ingredients like flour, water, yeast, salt and sometimes milk or eggs. The ingredients are mixed together into a dough which is then allowed to rise through fermentation, as the yeast converts sugars into gases that aerate the dough. The risen dough is shaped and a final proofing allows it to rise further before baking. Understanding the roles of each ingredient and managing the fermentation process properly through steps like knocking back the dough is important to produce bread with the desired texture and structure.
Parle G manufacturing
Parle-G Biscuits Pvt. Ltd is an Indian company established in 1929 that was the first to manufacture biscuits in India. Parle holds a 40% market share of the total biscuit market in India. The company produces a wide range of biscuits and confectionery including their most popular product, Parle-G biscuits, which are considered the world's largest selling biscuit. The company focuses on quality, health, and taste and has various manufacturing plants across India.
Food preservation
Food preservation prevents spoilage by inhibiting microorganism growth through methods like freezing, drying, pickling, canning, and smoking. It has advantages like preventing spoilage, retaining nutrients, and making food available year-round. Common preservation methods include freezing, drying, sugar preservation, pickling using vinegar or brine, canning in airtight containers with heat, and smoking meats over low heat. Many foods can be preserved including fruits, vegetables, meat, and milk.
Methods-of-Cooking.pdf
This document discusses various cooking methods including moist methods like boiling, simmering, poaching, stewing, steaming, pressure cooking, and blanching. It explains the process involved in each method, advantages, and disadvantages. Some key points made are that boiling is the simplest method but can cause nutrient loss, simmering prevents scorching but takes more time, steaming avoids leaching but flavors are more subtle. Pressure cooking drastically reduces cooking time. Overall the document provides an overview of common cooking techniques.
Cooked, boiled, raw food and roasted food annamaria labbate 2 c s.u
Boiled food has several health and practical advantages over other cooking methods. It preserves nutrients and flavors better since foods are cooked at high heat to kill germs without additional fats or sugars. Boiling is also easy, can be done in bulk, and allows for multitasking since foods are simply cooked through water heating. Common boiled foods like vegetables retain their original taste and nutrition compared to methods like frying.
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Cooked, boiled, raw food and roasted food annamaria labbate 2 c s.u
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Vacuum Frying - Concept Note- DuBaf India
- 1. DuBaf India DuBaf India is Based at Mumbai Andheri involved in Vacuum Frying Technology!!
- 2. Brand Name- Introduction Creating a Healthy Snacks rich in Vitamins, Minerals, Fibres, Nutrients Develop a habit of EAT BETTER, FEEL BETTER. Eat Better, Feel Better
- 3. VACUUM FRIED the first step towards healthy eating A Innovative Process & Technology VACUUM FRIED Pulses In Vacuum the boiling Point of edible Oil reduce to 80 C from 200- 215C at atmospheric Pressure. So there is no burning of nutrients, no oxidation of minerals and 80%- 90% retention of vitamins and Fibres in Fruit , Vegetable and Pulses.
- 4. The Difference VACUUM FRYING Frying happens below the boiling point of water ie 100 C(used for Steaming the vegetable).. So there is no burning of any ingredients. There is no oxygen so no oxidation of minerals Nutrients and Vitamins remain upto 99.99% intact. The Natural Fiber remains intact upto 100%. The Absorption of oil reduced by 50% in vacuum than the normal frying. Less prone to absorb moisture and even degrade at 50% slower speed than the normal fried in open. There is authenticity of the taste. Shape, Color and Texture of the products remains Close to Original in Vacuum Frying. NORMAL FRYING Frying happens at 200- 250C . At this temp. burning of ingredients happens, There is oxygen in atmosphere reacts with minerals form Oxide like Calcium Oxide, Iron Oxide, Manganese Oxide etc.. Nutrient and vitamin get destroyed by more than 50%. The Natural Fibre get broken by upto 100%. The oil Content is between 25%- 45%. Absorb moisture fast & degrade in 2-3 days if opened. There is not originality in taste so lot of spices are used to make it better in taste. Shape, Color and Texture of the products changes and deformation & Degradation take place.
- 5. The Vacuum Fried Products Stage 1 Kabuli Chana Fava Beans Rajma Peanuts Corn Sunflower Seed Red Millet Chips Chocolate Coated Salted Honey Coated Salted Spicy / Black Pepper Salted Chocolate Coated Salted Chocolate Coated Salted Honey Coated Yellow -Pumpkin Red- Carrot/Tomato Green- Spinach Spicy Salted
- 6. Stage 2 Kiwi Chips Ripe Banana with Peel Jackfruit Chips Apple Chips Carrot Chips Pineapple Chips
- 7. DuBaf India Prakash Dube- 07303144374 Dharamraj Bafna- 9833772728 Email ID- dubafindia@gmail.com