Manufacture of Indian Kitchen Spices (Masala Powder) with ...

1 Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (ChaatMasala, SambarMasala, PavBhajiMasala,GaramMasala,Godamasala, PaniPuriMasala, Kitchen King Masala, ThandaiMasala Powder,Meat Masala, RasamPowder,KesariMilk Masala, Punjabi CholeMasala,ShahiBiryani Masala,Tea Masala Powder, JaljeeraMasala, Tandoori masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Powder) ,maybecalledthe heartbeat s, ' !Aspicemaybeavailableinseveralforms:fres h,wholedried, , ,fruit,root,bark,berry,budorothervegetab lesubstanceprimarilyusedforflavoring, , , ,usedalongwithfoodsuchasChilli(Mirchi),T urmeric(Haldi),Coriander(Dhania),Cumin(J eera),Mustard(Rai),Fenugreek(Methi), (Til),Cardamon,Peppercorns(KaliMirchi),C love,Fennel(Saunf)

2 , ,Indianspicesarethemostsought-aftergloba lly,giventheirexquisitearoma,texture, ,spicesinIndiahavebeengrowninsmalllandho ldings, 'slargestproducer, ,internationaltradeinspicesandcondiments haveincreaseddramaticallywhichcouldbeatt ributedtoseveralfactorsincludingrapidadv ancesintransportation,permittingeasyacce ssibilitytoworldmarkets,growingdemandfro mindustrialfoodmanufacturersofwiderangin gconveniencefoodswhichareeitherreadytoea torrequiringminimalpreparationtimeintheh ousehold,migrationoflargenumberofpeopleo fdifferentethnicitywiththeirtraditionalf oodhabits, , (MasalaPowder) ,ChaatMasala,ChanaMasala,SambarMasala,Pa vBhajiMasala,GaramMasala,GodaMasala,Pani PuriMasala,KitchenKingMasala,ThandaiMasa laPowder,MeatMasala,RasamPowder,KesariMi lkMasala,PunjabiCholeMasala,ShahiBiryani Masala,TeaMasalaPowder,JaljeeraMasala,Ta ndooriMasala,FishCurryMasala,ChickenMasa la,PickleMasala, , ,SpecialQualitiesandSpecifications,Cryog enicGrindingTechnology,FoodSafety&Qualit y,BISS pecifications,QualityControl,Market,Samp leProductionPlantLayoutandPhotographofMa chinerywithSupplier , ,canfindthecompleteinformationaboutManuf actureofIndianKitchenSpices(MasalaPowder ).

3 Itwillbeveryinformativeandusefultoconsul tants,newentrepreneurs,startups,technocr ats,researchscholars, of Contents 1. How to Start Spice BusinessIntroductionLicenses and Marketing StrategiesWholesale Resources and PricingPlaces to Sell and Business AccountBasic Business RequirementsHow to Increase Revenue as a Spice Entrepreneur(i)Expand Product Line(ii)Internet Marketing(iii) PR & Thought LeadershipSuccessful Business Plans for Spices Businesses(i)Check Out the Competition(ii)Finding a Non-Competitive Business Mentor(iii) Acquisitions vs. Startups(iv) Consider of Subsidy and Schemes(i)Subsidy for Sending Spices Samples Abroad(ii)Subsidy for Printing Promotional Literature/Video/ Brochures(iii) Subsidy for Promotion of Indian Spice Brand Abroad(iv) Subsidy for Spices Processing in North-Eastern Region(v)Subsidy for Participating in International Trade Fairs and MeetingsHome Based Spice Business Manufacturing Process(i)Market Opportunity(ii)Different Products(iii) Registration & License2.

4 SpicesIntroductionBasic Uses for SpicesList of Major Indian & Application of SpicesMasalaSpice BlendsAdherence to High Spice Quality StandardsProperties of SpicesMajor Compounds in Spices3. Whole SpicesChilli(Mirch) PowderTurmeric (Haldi) PowderCoriander (Dhania) PowderCumin (Jeera)Mustard (Rai)Fenugreek (Methi)Sesame (Til)CardamomPeppercorns (Kali Mirchi)Fennel (Saunf)Nutmeg and Nutritional Value of Different SpicesAnise SeedAllspiceBay leaf (LaurusNobilis)Black PepperCapparisSpinosaCaraway SeedCardamomCayenne Peppers (Capsicum Annuumvar. Annuum)Cinnamon Spice (CinnamonumVerum)Cloves (SygiziumAromaticum), GroundCoriander Seeds (Coriander Sativum)Cumin Seeds (CuminumCyminum)Fennel Seed (FoeniculumVulgare)Fenugreeks (TrigonellaFoenum-Graecum)Benefits of Including Spices in Our DietCulinary Uses of Spice Qualities and SpecificationsSpecification of Spice-Exporting Nations(i)The Indian Standards Institution(ii)Directorate of Marketing and Inspection, Administering Quality Control and PreshipmentInspection(iii) Grade Specifications for Sarawak Pepper in Malaysia(iv) Grading of Nutmeg in Grenada and Indonesia(v)Specification of Paprika in Hungary and Spain(vi) Specifications of Other Exporting NationsSpice Infestation(i)Harmful Insects(ii)

5 Fumigation for Insects(iii)Other Ways of Exterminating (i)Types of Microbes(ii)Molds and or Pasteurizing Methods(i)Ethylene Oxide Gas Method(ii)Irradiation(iii)Steam Properties(i)Pungency Standards(ii)Flavor/Aroma(iii) Process of Blend SpicesCleaningDryingGradingRoastingPulve rizingFor Grinding the Spices Following Machines are UsedList of Machinery RequiredProcess Flow Diagram7. Cryogenic Grinding TechnologyIntroductionMarket OpportunitiesAdvantagesRole of Carbon Di-oxide in Spice Processing IndustryFine Grinding Using Cryogenic Grinding TechnologyFine Powders With a Big of Spices (Masala Powder) Indian Kitchen Spices Product MixManufacture of Indian Kitchen Spices Product MixChaatMasalaChana King MasalaThandaiMasala PowderMeat MasalaRasamPowderKesariMilk MasalaPunjabi CholeMasalaShahiBiryani MasalaTea Masala PowderJaljeeraMasalaTandoori MasalaFish Curry MasalaChicken MasalaPickle MasalaCurry Safety & QualityGeneral Principles of Food Safety(i)General Principles to be Followed in Administration of Act(ii)Hygiene and Health Requirements(iii) Communicable Diseases and Injuries(iv)

6 General Food Hygiene Training(v)Safety during Packaging and Labelling of FoodsRestrictions of Advertisement and Prohibition as to Unfair Trade ControlQuality Assurance in Raw Material SupplyQuality Assurance and Control in the Processing Plant(i)Appearance and Presence of Contaminants(ii)Odourand Flavour(iii) Moisture Content(iv) Control of Processing(i)Washing(ii)Other Cleaning Methods(iii)Drying(iv) (v)Packaging and Storage of Finished Container of of of Containers10. Faults in Glass11. Label Measurement and Quality Checks12. Label Faults may be Divided into Major and Minor Faults13. Loaf Volume Measurement14. Moisture Content Measurement15. Moisture Content Measurement: Spices16. Solids Content Packaging Film Measurement18.

7 PH Measurement19. Plastic Container Measurement20. Salt Measurement21. Sieving Tests (Flours and Spices )22. Filth Test23. Sodium Benzoate Measurement24. Sodium MetabisulphiteMeasurement25. Starch Gelatinization Measurement (Modified Falling Number Method) and Labelling of SpicesSpoilage Factors(i)Moisture Content(ii)Loss of Aroma/FlavourDiscolouration(i)Insect Infestation(ii)Microbial Contamination(iii) Spices Packaging RequirementPackaging Material RequirementPackaging Method and Materials for SpicesTypes of Packing(i)Bulk Packaging(ii)Institutional Packages(iii) Consumer Packages(iv) Composite Containers and Plastic Pouches for Whole Spices & Powders(v) Spices Packed in Pouch-in-CartonMarking of Masala PacketsSpecial Conditions for Grant of Certificate of 10 Spice Brands of IndiaEverestMDHC atchMothers RecipeCookmePriyaPushpRamdevNilon of SpicesThe Indian Spices IndustryAdherence to High Spice Quality StandardsIndia s Spice ParksProduct Range in Indian Study for Everest Study for MDH MasalaHistoryProducts(i)Ground Single Spices (ii)Blended Manufacturing Practices in Food IndustryFood Industry StandardsGMP Practices for (i)Design and Facilities(ii)Premises and Rooms(iii) Internal Structures & Fittings(iv) Equipment(v)Containers for Waste and Inedible SubstancesFacilities(i)Water Supply(ii)Drainage and Waste Disposal(iii)Cleaning(iv)

8 Personnel Hygiene Facilities and Toilets(v)Temperature Control(vi)Air Quality and Ventilation(vii)Lighting(viii) Power Back up(ix)StorageControl of (i)Time and Temperature Control(ii)Control of Other Specific Process Steps(iii) SpecificationsMicrobiological Cross ContaminationPhysical and Chemical ContaminationIncoming Materials RequirementsPackagingWater(i)Water, Ice and Steam in Contact with Food(ii)Water, Ice and Steam not in Contact with Food(iii) Water pipes & Storage Tanks(iv) Management and SupervisionDocumentation and RecordsProduct Recall & TraceabilityStorageMaintenanceand Sanitation(i)Pest (ii)Waste Management(iii) Personal HygieneQuality ControlTransportationProduct Information and Consumer AwarenessCompetence & TrainingTemporary/Mobile Premises, Vending Spices production Plant LayoutNeed of Plant LayoutWorkplace Types19.

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