Material:Polyester,Teflon,PPS Benifits:Excellent drainage properties,cery easy to clean,high weace stability,predefined uniform size of aperture Applicantion:Thickening of sludge� in gravity thickners,thickening of slludge in drum thickner,size-based particle sorting in linear screen separators,foemnig belt for the production of nonwoven tectiles,forming belt the production of MDF boards
Plain weaving fabrics Material:Polyester,Teflon,PPS Benifits:Excellent drainage properties,cery easy to clean,high weace stability,predefined uniform size of aperture Applicantion:Thickening of sludge� in gravity thickners,thickening of slludge in drum thickner,size-based particle sorting in linear screen separators,foemnig belt for the production of nonwocen tectiles,forming belt the productin of MDF boards
Pulp washing fabrics is mostly used in Horizontal belt washer, Vaccum Washer and Drum thickner. Benefits Used for higher speed machine Good air permeability Good water permeability Longlife time Aplication Fabrics for DNT waher
Paper and board, paper machines, newsprint, coated art , duplex board, kraft linerboard, kraft paper, medium paper latex, hydrogen peroxide, thickner, top coat cobinder, antifoam, lubricant, insolubilizer, dispersant agent, paper machines.
Manufacturing of ice cream premix & ice cream stabilizer & emulsifier, Thick shake Premix, Thick Milk / Liquid Milk, Frozen Yogurt Premix, Frozen Yogurt Premix, Smoothies Shake Prmeix, Hot Chocolate Premix, Cold Cocoa Shake Premix, Milk Thickner Stabilizer, Falooda Premix, Drinking Chocolate Premix, Thick Shakes Premix Powder, Softy Premix Powder, Waffle Cone Premix Powder, Sorbet Premix Powder, Smoothies Premix Powder, Faluda Premix Powder, Kulfi Premix Powder, Gelato Premix Powder, Hot & Cold Chocolate Premix Powder, Sorbet Ice Cream Premix, Waffle Premix, Waffle Cone Premix, Dessert / Roll/ Tawa Premix, Paneer Stabilizer,Fermanted Milk Products Stabilizer .
Soft Serve Premix - 1 kg Premix in 5 litre cream milk properly mix it for 5 minutes and put in softy machine and make softy ice cream. soft serve available in 45 flavors . Instead of milk water Base Soft Serve is also available.
Thick shake Premix - 1 kg Premix in 6 litre cream milk properly mix it for 5 minutes and Serve Thickshake available in 45 flavors . Instead of milk water Base Thickshake is also available.
Use for - Soft Serve, Thickshake, milkshake, smoothies, Ice cream, kulfie etc.
Gelato Ice Cream Premix - 1 kg Premix in 3 litre cream milk and 300 g cream properly dissolve it for 5 minutes and put in churner or batch freezer machine and make gelato ice cream Gelato Premix available in 45 flvavors.
Sorbet Ice Cream Premix - 1 kg add in 3 litre warm water properly mix and in churner machine and make ice sorbet creams. Sorbet Ice cream Is available in 45 flavors.
Kulfi Premix available in 45 flavors. 1 kg Premix in 4 litre hot milk properly dissolve and make kulfi.
1 kg Waffle Premix in 650 ml warm water make smooth batter and required batter as per size spread on waffle machine bake for 3-5 minutes at 180 degree. Waffle Premix available in 30 flavors.
Waffle Cone Premix available in 30 flavors.
Frozen Yogurt Ice Cream Premix - 1 kg Premix in 4 litre cream milk properly mix it for 5 minutes and put in softy machine and make Yogurt ice cream. available in 45 flavors.
Smoothies Premix add in 4 litre milk Properly dissolve it by blender and serve. available in 45 flavors.
Hot chocolate 1 kg premix in 4 litre hot milk properly dissolve and serve.
Cold Cocoa 1 kg premix in 4 litre milk properly dissolve and serve.
Paneer 100 ltr batch 100g to 150 g stabilizer at 70 degree temprature then heat up to 90 degree then cool upto 72-75 degree and add Acetic Acid solution and coagulant & Slowley continuous stering ,Rest to set 3-5 minutes and continue your same process. Paneer Stabilizer Using a stabilizer for paneer preparation is highly beneficial and recommended for dairy manufacturers. Adding a stabilizer can significantly improve the quality and yield of paneer, resulting in increased profitability for the dairy producer. Here are some specific benefits of using a stabilizer for paneer: 1) Increased Yield: Using paneer stabilizer can increase the yield of paneer by 2-3%. This increase in yield translates to a greater quantity of paneer produced per batch, significantly improving the profitability of dairy manufacturers. 2) Smooth Body and Texture: The use of a stabilizer in paneer preparation can improve the body and texture of the paneer. The stabilizer creates a uniform structure throughout the paneer, resulting in a smooth and spongy texture. 3) Creamy Taste: Paneer prepared with a stabilizer has a creamy and buttery taste that enhances the flavor of various dishes. 4) No Stickiness in Paneer: Paneer stabilizer prevents stickiness in the paneer, allowing it to maintain its texture and taste even when exposed to high temperatures. 5) Increased Shelf Life: Paneer prepared with a stabilizer has a longer shelf life, which means that it can be stored for a longer time without spoiling. The shelf life can be increased by 2 or 3 times. 6) No Yellowish Color in Paneer: Using a stabilizer can prevent the yellowish color that can occur in paneer, ensuring that the paneer retains its natural white color. 7) Consistent Cutting Size and Shape: Paneer prepared with a stabilizer can be easily cut in a consistent manner, ensuring uniformity in size and shape. 8) No Need for Additional Preservatives: Paneer stabilizer eliminates the need for additional preservatives, making the paneer healthier for consumption. 9) Reduced Spoilage: With the use of a stabilizer, the problem of spoilage can be reduced, resulting in a lesser amount of spoilage, waste, and associated losses. 10) Economical: Using a stabilizer for paneer is an economical solution since it has a low cost of usage and can improve the yield, texture, taste, and shelf life of the paneer. Overall, using a stabilizer in paneer preparation can significantly enhance the quality and profitability of dairies, making it an essential ingredient in their manufacturing process.
Lassi 100 ltr batch 100g stabilizer at 60 -70 degree temprature the heat up to 80-90 degree then cool upto 42 degree and add culture same process continues and add 50 g stabilizer with sugar Total 150 g stabilizer have to add. Chaas/ buttermilk 100 ltr batch 150 g to 200 g stabilizer mix with circulate motion for 5 minutes same process continues. Yogurt/ Dahi 100 ltr batch 100 to 150 g stabilizer at 60 -70 degree temprature the heat up to 80-90 degree then cool upto 42 degree and add culture same process continues.
For Creamy And milky ice cream.
