The papad manufacturing area is very wide; And we have developed more than 21 papad manufacturing units across India; But the more demandable papad are Hand made; As due to circular rolling and drying by Natural light, the crispness of papad becomes unbeatable; the taste will retain very well; But the main thing is Hand made papad recipe, Asafoetida, Papad Khar quantity very much different than Machine made papad.
We are giving our consultancy for Training to ladies, Recipe, Raw materials suppliers name and contact numbers, Each papad specification, and many more papad development area covered in our consultancy; In short, we give consultancy from REQUIRED SIZE OF BUILDING to manpower; and final packaging; All area is being given by us. We have set up Hand made papad manufacturing plant in Rajasthan, Maharashtra & Gujarat.
Recipe wise our following guidance is much more important to make Lijjat type papad...
(1)Which oil to add to the recipe.
(2)Which food additives need at the time of Dough making process.
(3)Out of 17 types of Hing(Asafoetida); Which thing need in Hand made papad?
(4)After dough mixing is completed, how much time we can keep it?
(5)How to store dough and how transport dough to Forming Labour houses?
(6)How much time needs to dry papad in various circumstances like Winter, Summer and Rainy seasons?
(7)How much and at what time stretching needed in the dough before forming.
(8)Which oil to be used in winter; Or why is Til (Sesame seed) oil is being preferred during forming.
For such type of consultancy, you can contact us at 9824930108 or mail us at info@foodconsultantindia.com
Негізгі бет Part 9 II HAND MADE PAPAD: THE FORMING PROCESS II DEVELOPED BY B.KUMAR FOOD CONSULTANCY SERVICES
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