Belgian Wafle premix Powder
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.
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.
Creamy and Milky taste of Shake.
Faluda Premix
Chocolate shake
Thick Shakes Premix Powder
Softy Premix Powder
Waffle Cone Premix Powder
Sorbet Premix Powder
Smoothies Premix Powder
Faluda Premix Powder
Faluda Premix Powder
Kulfi Premix Powder
Gelato Premix Powder
Hot & Cold Chocolate Premix Powder
For Creamy And milky ice cream.
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.
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.
We are Providing Ice cream and Dessert premix like - ice cream Premix, thick shake, Gelato etc. Production in as per required flavor and Packets.
Roll and Live ice cream Premix
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.
