Products cooking/seasoning/dehydr

S. No.

Product
Name
1 Rava Upma
2 Dal
3 Plain rice

Batch
Size
(base
product
wt)
15 kg
15 kg
17 kg

Cooking Seasoning
time
time
1 hour
55 mins
15 mins

32 mins
35 mins
NA

Cooked
wt
53 kg
49 kg
49 kg

cooking/seasoning/dehydration time/temp details

Freezing Freezing
temp
time
-18C
-18C
-18C

24 hours
24 hours
24 hours

Dehydration
temp

Dehydration
type

Dehydration
time

150F
150F
150F

Thermal
Thermal
Thermal

9 hours
9 hours
5 hours

Yield (dry wt)

18.5 kg
14.2 kg
15.9 kg

Standard Receipe Of Rava Upm

Date: 11.01.16

Batch No: 007/16

Process

Step 1: Toasting

Step 2:
Seasoning

Step :3
Cooking

Step 4: Packing

Ingredients

Qty in kgs

15.000

SEMOLINA( RAVA-NAGA BRAND)

PALMOLEIN OIL

2.160

ANTIOXIDANT ( 4% Fortium)

0.090

MUSTARD SEED

0.150

BANGAL GRAM DHAL

0.900

BLACK GRAM(URID DAL-split)

0.900

ONION

7.500

GREEN CHILLI

0.450

GINGER

0.900

SALT

0.855

GHEE

1.500

CURRY LEAVES

0.225

SEMOLINA( RAVA)

0.000
37.500

WATER
DEHYDRATED CARROT

0.249

DEHYDRATED GREEN PEAS

0.249

DEHYDRATED CURRY LEAVES

0.015

ROASTED CASHEWNUTS

0.900

Total

69.540
53.000

COOKED WT
DRY WT

18.5kg

No OF PKTS
One batch of Rava Upma to be produced on 11.01.16 for Commercial trial

ipe Of Rava Upma

R&D

007/16

ercial trial

Percentage
proportionate to the
base product wt
(rava wt)

GRN No

Remarks

STANDARED RECIPE OF DEHYDRATED PLAIN RICE

Batch No- 008/16

Date: 11.01.16
S.No

Ingredients

Rice (Plain Rice (Basmathi

Tibar)
Ghee
Step :1 Cooking

Antioxidant (4% Fortium)

Water
Salt

Total
Cooked wt (g)
Dry wt (g)

R&D

wt in grams

Issued Qty

17000.0
854.3
16.5
38.3
340.0
18249.0
49000.0
15900.0

One batch of Plain Rice (for Dhal Chawal) to be produced on 11.01.16 for Commercial trial

GRN No

STANDARD RECIPE OF DHAL - FOR DAL CHAWAL

DATE : 12.1.16

R&D

Batch : 009/16

Process

Ingredients

Qty in kgs

Water
Step 1: Soaking &
Toor Dhal
Cooking

45.000
15.000

Turmeric Powder

0.075

Palmolein

0.825

Antioxidant 4% (Fortium)

0.075

Asafoetida

0.038

Cumin Seeds

0.113

Onion (to be chopped fine and fried to

golden brown colour)

2.250

Green Chilly (fine chopped)

0.235

Step 2: Seasoning Ginger (fine chopped)

Step 3: mixing

0.075

Red Chilli Powder

0.085

Coriander Powder

0.120

Tomato paste

1.125

Garam Masala Powder

0.028

Salt

0.750

Mango Powder

0.068

Ghee

0.900

Mixing of steps 1 & 2 products

0.000

Coriander Leaves

0.213

Total

66.974

Cooked wt (kg)
Dry wt (g)

49.000
14.2kg

One batch of Dal to be produced on 12.1.16 for Commercial trial

Percentage
proportionate
to the base
product wt
(Dal wt)

GRN No

Remarks