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Our Products
Indian Cuisines
2 Products availableFrozen Beans
2 Products availableVeg Snacks
2 Products availableFood Products & Beverage
1 Products availableFrozen Fruits
1 Products availableFrozen Garlic
1 Products availableWe offer the best product range of Frozen Paneer Onion Paratha, Frozen Home Style Triangle Paratha, Frozen Muli Paratha, Frozen Mix Veg Paratha and Frozen Aloo Pyaz Paratha.
Specification
| Category | Paratha (Indian Flat Breads) | |
|---|---|---|
| Product | Frozen Home Style Tringle Paratha | |
| Product Category | Ready to Cook | |
| Home Style Tringle Paratha is a traditional north Indian dish. It is layered whole wheat paratha. It is traditionally eaten for breakfast. It is made using whole wheat unleavened dough in layered triangle form, cooked on a hot tawa with butter or ghee | ||
| Brand | VegiNatural & Private Label | |
| Ingredients & Process | Daugh: Wheat Flour, Water, Sunflower Oil, Salt Product is partially cooked (70%) as per Indian style , Cooked Product is freezed at -40-degree temperature Frozen product is packed in pouches & labelled Product is passed through Metal Detector Packed product is stored at -18-degree temperature in cold storage |
|
| Treatment | No Food Additives or Preservative directly used. | |
| Physical Parameter | Consistency | Solid |
| Color | Light golden Brown | |
| Taste / Smell | Typical Test of Home Style Tringle Paratha | |
| Appearance | Firm before thawing and Soft after thawing | |
| Foreign Matters | Stones / Fragments | Nil |
| Rotten / Mouldy | Nil | |
| Other Foreign Bodies | Nil | |
| Microbiological Analysis | Total Plate Count | Less than 40,000 cfu/g |
| Total Coliforms Count | Less than 100 cfu/g | |
| Yeast & Moulds | Less than 100 cfu/g | |
| E.coli | Negative / g to Max 10 cfu/g | |
| Salmonella sp | Absent / 25 g | |
| Staphyl aureus | Negative / g to Max 10 cfu/g | |
| Listeria monocytogenes | Absent / 25 g | |
| Packing | Each Piece 60g Common Pack Size 60g X 6 X 24 Carton Weight 8.64 Kg Available in customized pack size also |
|
| Storage & Shelf Life |
Storage at/below -18˚C in Cold room. 24 Months - Once opened, the remaining material should be returned to cold room as early as possible in order to retain product quality. |
|
| Labelling Details | Product Name, Best Before, Batch Code, Type of Packing, Net weight, Storage condition, Origin, Bar Code. |
|
| Declaration | Product is processed & packed in hygienic environment as per food safety standards of India | |
| Cooking Instruction | Pre heat the Pan Take the product from freezer. Heat directly – Do Not Thaw Heat for 3 to 4 minutes both side by pressing & rotating, so that both side are cooked properly & turned golden brown. Use little butter or ghee while cooking Serve hot with butter, chutney & curd Seal & keep remaining un used product in freezer |
|
| MOQ | 5 MT |
Specification
| Category | Paratha (Indian Flat Breads) | |
|---|---|---|
| Product | Frozen Muli Paratha | |
| Product Category | Ready to Cook | |
| Muli Paratha is a traditional north Indian dish. It is mixture of cut mashed radish with Indian spices It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of Radish, Potato Flakes ,Onion, & Indian spices, cooked on a hot tawa with butter or ghee | ||
| Brand | VegiNatural & Private Label | |
| Ingredients & Process | Daugh: Wheat Flour, Water, Sunflower Oil Stuffing: Radish, Potato Flakes, Onion, Sunflower Oil, Ginger, Garlic, Green Chilly, Cumin Powder, Cumin Seeds, Red Chilly Powder, Other Spices, Salt Product is partially cooked (70%) as per Indian style , Cooked Product is freezed at -40-degree temperature Frozen product is packed in pouches & labelled Product is passed through Metal Detector Packed product is stored at -18-degree temperature in cold storage |
|
| Treatment | No Food Additives or Preservative directly used. | |
| Physical Parameter | Consistency | Solid |
| Color | Light golden Brown | |
| Taste / Smell | Typical Test of Muli Paratha | |
| Appearance | Firm before thawing and Soft after thawing | |
| Foreign Matters | Stones / Fragments | Nil |
| Rotten / Mouldy | Nil | |
| Other Foreign Bodies | Nil | |
| Microbiological Analysis | Total Plate Count | Less than 40,000 cfu/g |
| Total Coliforms Count | Less than 100 cfu/g | |
| Yeast & Moulds | Less than 100 cfu/g | |
| E.coli | Negative / g to Max 10 cfu/g | |
| Salmonella sp | Absent / 25 g | |
| Staphyl aureus | Negative / g to Max 10 cfu/g | |
| Listeria monocytogenes | Absent / 25 g | |
| Packing | Each Piece 100g Common Pack Size 100g X 4 X 24 Carton Weight 9.6 Kg Available in customized pack size also |
|
| Storage & Shelf Life |
Storage at/below -18˚C in Cold room. 24 Months - Once opened, the remaining material should be returned to cold room as early as possible in order to retain product quality. |
|
| Labelling Details | Product Name, Best Before, Batch Code, Type of Packing, Net weight, Storage condition, Origin, Bar Code. |
|
| Declaration | Product is processed & packed in hygienic environment as per food safety standards of India | |
| Cooking Instruction | Pre heat the Pan Take the product from freezer. Heat directly – Do Not Thaw Heat for 3 to 4 minutes both side by pressing & rotating, so that both side are cooked properly & turned golden brown. Use little butter or ghee while cooking Serve hot with butter, chutney & curd Seal & keep remaining un used product in freezer |
|
| MOQ | 5 MT |
Specification
| Category | Paratha (Indian Flat Breads) | |
|---|---|---|
| Product | Frozen Mix Veg Paratha | |
| Product Category | Ready to Cook | |
| Mix Veg Paratha is a traditional north Indian paratha stuffed with mixture vegetables mashed potato filling native to the Indian subcontinent. It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of vegetables mashed potato and spices which is cooked on a hot tawa with butter or ghee | ||
| Brand | VegiNatural & Private Label | |
| Ingredients & Process | Daugh: Wheat Flour, Water, Sunflower Oil Stuffing: Potato, Carrot, Beans, Green Peas, Onion, Sunflower Oil, Ginger, Garlic, Green Chilly, Cumin Powder, Cumin Seeds, Red Chilly Powder, Other Spices, Salt Product is partially cooked (70%) as per Indian style , Cooked Product is freezed at -40-degree temperature Frozen product is packed in pouches & labelled Product is passed through Metal Detector Packed product is stored at -18-degree temperature in cold storage |
|
| Treatment | No Food Additives or Preservative directly used. | |
| Physical Parameter | Consistency | Solid |
| Color | Light golden Brown | |
| Taste / Smell | Typical Test of Mixed Veg Paratha | |
| Appearance | Firm before thawing and Soft after thawing | |
| Foreign Matters | Stones / Fragments | Nil |
| Rotten / Mouldy | Nil | |
| Other Foreign Bodies | Nil | |
| Microbiological Analysis | Total Plate Count | Less than 40,000 cfu/g |
| Total Coliforms Count | Less than 100 cfu/g | |
| Yeast & Moulds | Less than 100 cfu/g | |
| E.coli | Negative / g to Max 10 cfu/g | |
| Salmonella sp | Absent / 25 g | |
| Staphyl aureus | Negative / g to Max 10 cfu/g | |
| Listeria monocytogenes | Absent / 25 g | |
| Packing | Each Piece 100g Common Pack Size 100g X 4 X 24 Carton Weight 9.6 Kg Available in customized pack size also |
|
| Storage & Shelf Life |
Storage at/below -18˚C in Cold room. 24 Months - Once opened, the remaining material should be returned to cold room as early as possible in order to retain product quality. |
|
| Labelling Details | Product Name, Best Before, Batch Code, Type of Packing, Net weight, Storage condition, Origin, Bar Code. |
|
| Declaration | Product is processed & packed in hygienic environment as per food safety standards of India | |
| Cooking Instruction | Pre heat the Pan Take the product from freezer. Heat directly – Do Not Thaw Heat for 3 to 4 minutes both side by pressing & rotating, so that both side are cooked properly & turned golden brown. Use little butter or ghee while cooking Serve hot with butter, chutney & curd Seal & keep remaining un used product in freezer |
Specification
| Category | Paratha (Indian Flat Breads) | |
|---|---|---|
| Product | Frozen Aloo Pyaz Paratha | |
| Product Category | Ready to Cook | |
| Aloo Pyaz paratha is a paratha stuffed with mashed potato with onion filling native to the Indian subcontinent. It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of mashed potato, onion and spices which is cooked on a hot tawa with butter or ghee | ||
| Brand | VegiNatural & Private Label | |
| Ingredients & Process | Daugh: Wheat Flour, Water, Sunflower Oil Stuffing: Potato, Onion, Sunflower Oil, Ginger, Garlic, Green Chilly, Cumin Powder, Cumin Seeds, Red Chilly Powder, Other Spices, Salt Product is partially cooked (70%) as per Indian style , Cooked Product is freezed at -40-degree temperature Frozen product is packed in pouches & labelled Product is passed through Metal Detector Packed product is stored at -18-degree temperature in cold storage |
|
| Treatment | No Food Additives or Preservative directly used. | |
| Physical Parameter | Consistency | Solid |
| Color | Light golden Brown | |
| Taste / Smell | Typical Test of Aloo Pyaz Paratha | |
| Appearance | Firm before thawing and Soft after thawing | |
| Foreign Matters | Stones / Fragments | Nil |
| Rotten / Mouldy | Nil | |
| Other Foreign Bodies | Nil | |
| Microbiological Analysis | Total Plate Count | Less than 40,000 cfu/g |
| Total Coliforms Count | Less than 100 cfu/g | |
| Yeast & Moulds | Less than 100 cfu/g | |
| E.coli | Negative / g to Max 10 cfu/g | |
| Salmonella sp | Absent / 25 g | |
| Staphyl aureus | Negative / g to Max 10 cfu/g | |
| Listeria monocytogenes | Absent / 25 g | |
| Packing | Each Piece 100g Common Pack Size 100g X 4 X 24 Carton Weight 9.6 Kg Available in customized pack size also |
|
| Storage & Shelf Life |
Storage at/below -18˚C in Cold room. 24 Months - Once opened, the remaining material should be returned to cold room as early as possible in order to retain product quality. |
|
| Labelling Details | Product Name, Best Before, Batch Code, Type of Packing, Net weight, Storage condition, Origin, Bar Code. |
|
| Declaration | Product is processed & packed in hygienic environment as per food safety standards of India | |
| Cooking Instruction | Pre heat the Pan Take the product from freezer. Heat directly – Do Not Thaw Heat for 3 to 4 minutes both side by pressing & rotating, so that both side are cooked properly & turned golden brown. Use little butter or ghee while cooking Serve hot with butter, chutney & curd Seal & keep remaining un used product in freezer |
Specification
| Category | Paratha (Indian Flat Breads) | |
|---|---|---|
| Product | Frozen Aloo Paratha | |
| Product Category | Ready to Cook | |
| Aloo paratha is a paratha stuffed with potato filling native to the Indian subcontinent. It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of mashed potato and spices which is cooked on a hot tawa with butter or ghee | ||
| Brand | VegiNatural & Private Label | |
| Ingredients & Process | Daugh: Wheat Flour, Water, Sunflower Oil Stuffing : Potato, Sunflower Oil, Ginger, Garlic, Green Chilly, Cumin Powder, Cumin Seeds, Red Chilly Powder, Other Spices, Salt Product is partially cooked (70%) as per Indian style , Cooked Product is freezed at -40-degree temperature Frozen product is packed in pouches & labelled Product is passed through Metal Detector Packed product is stored at -18-degree temperature in cold storage |
|
| Treatment | No Food Additives or Preservative directly used. | |
| Physical Parameter | Consistency | Solid |
| Color | Light golden Brown | |
| Taste / Smell | Typical Test of Aloo Paratha | |
| Appearance | Firm before thawing and Soft after thawing | |
| Foreign Matters | Stones / Fragments | Nil |
| Rotten / Mouldy | Nil | |
| Other Foreign Bodies | Nil | |
| Microbiological Analysis | Total Plate Count | Less than 40,000 cfu/g |
| Total Coliforms Count | Less than 100 cfu/g | |
| Yeast & Moulds | Less than 100 cfu/g | |
| E.coli | Negative / g to Max 10 cfu/g | |
| Salmonella sp | Absent / 25 g | |
| Staphyl aureus | Negative / g to Max 10 cfu/g | |
| Listeria monocytogenes | Absent / 25 g | |
| Packing | Each Piece 100g Common Pack Size 100g X 4 X 24 Carton Weight 9.6 Kg Available in customized pack size also |
|
| Storage & Shelf Life |
Storage at/below -18˚C in Cold room. 24 Months - Once opened, the remaining material should be returned to cold room as early as possible in order to retain product quality. |
|
| Labelling Details | Product Name, Best Before, Batch Code, Type of Packing, Net weight, Storage condition, Origin, Bar Code. |
|
| Declaration | Product is processed & packed in hygienic environment as per food safety standards of India | |
| Cooking Instruction | Pre heat the Pan Take the product from freezer. Heat directly – Do Not Thaw Heat for 3 to 4 minutes both side by pressing & rotating, so that both side are cooked properly & turned golden brown. Use little butter or ghee while cooking Serve hot with butter, chutney & curd Seal & keep remaining un used product in freezer |
Specification
| Category | Paratha (Indian Flat Breads) | |
|---|---|---|
| Product | Frozen Aloo Gobi Paratha | |
| Product Category | Ready to Cook | |
| Aloo Gobi Paratha is a traditional north Indian dish. It is mixture of cut mashed potato & cut Gobi blended with Indian spices It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of Potato, Gobi, Onion, & Indian spices, cooked on a hot tawa with butter or ghee | ||
| Brand | VegiNatural & Private Label | |
| Ingredients & Process | Daugh: Wheat Flour, Water, Sunflower Oil Stuffing: Potato, Gobi, Onion, Sunflower Oil, Ginger, Garlic, Green Chilly, Cumin Powder, Cumin Seeds, Red Chilly Powder, Other Spices, Salt Product is partially cooked (70%) as per Indian style , Cooked Product is freezed at -40-degree temperature Frozen product is packed in pouches & labelled Product is passed through Metal Detector Packed product is stored at -18-degree temperature in cold storage |
|
| Treatment | No Food Additives or Preservative directly used. | |
| Physical Parameter | Consistency | Solid |
| Color | Light golden Brown | |
| Taste / Smell | Typical Test of Aloo Gobi Paratha | |
| Appearance | Firm before thawing and Soft after thawing | |
| Foreign Matters | Stones / Fragments | Nil |
| Rotten / Mouldy | Nil | |
| Other Foreign Bodies | Nil | |
| Microbiological Analysis | Total Plate Count | Less than 40,000 cfu/g |
| Total Coliforms Count | Less than 100 cfu/g | |
| Yeast & Moulds | Less than 100 cfu/g | |
| E.coli | Negative / g to Max 10 cfu/g | |
| Salmonella sp | Absent / 25 g | |
| Staphyl aureus | Negative / g to Max 10 cfu/g | |
| Listeria monocytogenes | Absent / 25 g | |
| Packing | Each Piece 100g Common Pack Size 100g X 4 X 24 Carton Weight 9.6 Kg Available in customized pack size also |
|
| Storage & Shelf Life |
Storage at/below -18˚C in Cold room. 24 Months - Once opened, the remaining material should be returned to cold room as early as possible in order to retain product quality. |
|
| Labelling Details | Product Name, Best Before, Batch Code, Type of Packing, Net weight, Storage condition, Origin, Bar Code. |
|
| Declaration | Product is processed & packed in hygienic environment as per food safety standards of India | |
| Cooking Instruction | Pre heat the Pan Take the product from freezer. Heat directly – Do Not Thaw Heat for 3 to 4 minutes both side by pressing & rotating, so that both side are cooked properly & turned golden brown. Use little butter or ghee while cooking Serve hot with butter, chutney & curd Seal & keep remaining un used product in freezer |
Specification
| Category | Paratha (Indian Flat Breads) | |
|---|---|---|
| Product | Frozen Gobi Paratha | |
| Product Category | Ready to Cook | |
| Gobi Paratha is a traditional north Indian dish. It is mixture of cut gobi blended with Indian spices It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of Gobi, Onion, Potato flakes & Indian spices, cooked on a hot tawa with butter or ghee | ||
| Brand | VegiNatural & Private Label | |
| Ingredients & Process | Daugh: Wheat Flour, Water, Sunflower Oil Stuffing: Gobi, Onion, Potato Flakes, Sunflower Oil, Ginger, Garlic, Green Chilly, Cumin Powder, Cumin Seeds, Red Chilly Powder, Other Spices, Salt Product is partially cooked (70%) as per Indian style , Cooked Product is freezed at -40-degree temperature Frozen product is packed in pouches & labelled Product is passed through Metal Detector Packed product is stored at -18-degree temperature in cold storage |
|
| Treatment | No Food Additives or Preservative directly used. | |
| Physical Parameter | Consistency | Solid |
| Color | Light golden Brown | |
| Taste / Smell | Typical Test of Gobi Paratha | |
| Appearance | Firm before thawing and Soft after thawing | |
| Foreign Matters | Stones / Fragments | Nil |
| Rotten / Mouldy | Nil | |
| Other Foreign Bodies | Nil | |
| Microbiological Analysis | Total Plate Count | Less than 40,000 cfu/g |
| Total Coliforms Count | Less than 100 cfu/g | |
| Yeast & Moulds | Less than 100 cfu/g | |
| E.coli | Negative / g to Max 10 cfu/g | |
| Salmonella sp | Absent / 25 g | |
| Staphyl aureus | Negative / g to Max 10 cfu/g | |
| Listeria monocytogenes | Absent / 25 g | |
| Packing | Each Piece 100g Common Pack Size 100g X 4 X 24 Carton Weight 9.6 Kg Available in customized pack size also |
|
| Storage & Shelf Life |
Storage at/below -18˚C in Cold room. 24 Months - Once opened, the remaining material should be returned to cold room as early as possible in order to retain product quality. |
|
| Labelling Details | Product Name, Best Before, Batch Code, Type of Packing, Net weight, Storage condition, Origin, Bar Code. |
|
| Declaration | Product is processed & packed in hygienic environment as per food safety standards of India | |
| Cooking Instruction | Pre heat the Pan Take the product from freezer. Heat directly – Do Not Thaw Heat for 3 to 4 minutes both side by pressing & rotating, so that both side are cooked properly & turned golden brown. Use little butter or ghee while cooking Serve hot with butter, chutney & curd Seal & keep remaining un used product in freezer |
Specification
| Product | Frozen Lachha Paratha | |
|---|---|---|
| Product Category | Ready to Cook | |
| Lachha Layer Paratha is a traditional Kerla dish. It is made with whole wheat flour, refined vegetable oil & milk . It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a refined vegetable oil, milk & sat. Cooked on a hot tawa with butter or ghee | ||
| Brand | VegiNatural & Private Label | |
| Ingredients & Process | Daugh: Wheat Flour, Water, Refined Vegetable Oil, Salt Product is partially cooked (70%) as per Indian style , Cooked Product is freezed at -40-degree temperature Frozen product is packed in pouches & labelled Product is passed through Metal Detector Packed product is stored at -18-degree temperature in cold storage |
|
| Treatment | No Food Additives or Preservative directly used. | |
| Physical Parameter | Consistency | Solid |
| Color | Light golden Brown | |
| Taste / Smell | Typical Test of Lachha Paratha | |
| Appearance | Firm before thawing and Soft after thawing | |
| Foreign Matters | Stones / Fragments | Nil |
| Rotten / Mouldy | Nil | |
| Other Foreign Bodies | Nil | |
| Microbiological Analysis | Total Plate Count | Less than 40,000 cfu/g |
| Total Coliforms Count | Less than 100 cfu/g | |
| Yeast & Moulds | Less than 100 cfu/g | |
| E.coli | Negative / g to Max 10 cfu/g | |
| Salmonella sp | Absent / 25 g | |
| Staphyl aureus | Negative / g to Max 10 cfu/g | |
| Listeria monocytogenes | Absent / 25 g | |
| Packing | Each Piece 80g Common Pack Size 80g X 5 X 24 Carton Weight 9.6 Kg Available in customized pack size also |
|
| Storage & Shelf Life |
Storage at/below -18˚C in Cold room. 24 Months - Once opened, the remaining material should be returned to cold room as early as possible in order to retain product quality. |
|
| Labelling Details | Product Name, Best Before, Batch Code, Type of Packing, Net weight, Storage condition, Origin, Bar Code. |
|
| Declaration | Product is processed & packed in hygienic environment as per food safety standards of India | |
| Cooking Instruction | Pre heat the Pan Take the product from freezer. Heat directly – Do Not Thaw Heat for 2 to 3 minutes both side by pressing & rotating, so that both side are cooked properly & turned golden brown. Use little butter or ghee while cooking Serve hot with butter, chutney & curd Seal & keep remaining un used product in freezer |
|
| MOQ | 5 MT |
Specification
| Category | Paratha (Indian Flat Breads) | |
|---|---|---|
| Product | Frozen Flaky Layer Paratha | |
| Product Category | Ready to Cook | |
| Flaky Layer Paratha is a traditional Malaysian dish. It is made with wheat flour & refined vegetable oil. It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a refined vegetable oil & sat. Cooked on a hot tawa with butter or ghee | ||
| Brand | VegiNatural & Private Label | |
| Ingredients & Process | Daugh: Wheat Flour, Water, Refined Vegetable Oil, Salt Product is partially cooked (70%) as per Indian style , Cooked Product is freezed at -40-degree temperature Frozen product is packed in pouches & labelled Product is passed through Metal Detector Packed product is stored at -18-degree temperature in cold storage |
|
| Treatment | No Food Additives or Preservative directly used. | |
| Physical Parameter | Consistency | Solid |
| Color | Light golden Brown | |
| Taste / Smell | Typical Test of Flaky Layer Paratha | |
| Appearance | Firm before thawing and Soft after thawing | |
| Foreign Matters | Stones / Fragments | Nil |
| Rotten / Mouldy | Nil | |
| Other Foreign Bodies | Nil | |
| Microbiological Analysis | Total Plate Count | Less than 40,000 cfu/g |
| Total Coliforms Count | Less than 100 cfu/g | |
| Yeast & Moulds | Less than 100 cfu/g | |
| E.coli | Negative / g to Max 10 cfu/g | |
| Salmonella sp | Absent / 25 g | |
| Staphyl aureus | Negative / g to Max 10 cfu/g | |
| Listeria monocytogenes | Absent / 25 g | |
| Packing | Each Piece 100g Common Pack Size 60g X 10 X 20 Carton Weight 12 Kg Available in customized pack size also |
|
| Storage & Shelf Life |
Storage at/below -18˚C in Cold room. 24 Months - Once opened, the remaining material should be returned to cold room as early as possible in order to retain product quality. |
|
| Labelling Details | Product Name, Best Before, Batch Code, Type of Packing, Net weight, Storage condition, Origin, Bar Code. |
|
| Declaration | Product is processed & packed in hygienic environment as per food safety standards of India | |
| Cooking Instruction | Pre heat the Pan Take the product from freezer. Heat directly – Do Not Thaw Heat for 2 to 3 minutes both side by pressing & rotating, so that both side are cooked properly & turned golden brown. Use little butter or ghee while cooking Serve hot with butter, chutney & curd Seal & keep remaining un used product in freezer |
|
| MOQ | 5 MT |
Specification
| Category | Paratha (Indian Flat Breads) | |
|---|---|---|
| Product | Frozen Methi Paratha | |
| Product Category | Ready to Cook | |
| Methi Paratha is a traditional Gujarati dish, also called as Methi Thepla. It is mixture of cut methi with Indian spices It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of methi & Indian spices, cooked on a hot tawa with butter or ghee | ||
| Brand | VegiNatural & Private Label | |
| Ingredients & Process | Daugh: Wheat Flour, Water, Sunflower Oil Stuffing: Methi Sunflower Oil, Ginger, Garlic, Green Chilly, Cumin Powder, Cumin Seeds, Red Chilly Powder, Other Spices, Salt Product is partially cooked (70%) as per Indian style , Cooked Product is freezed at -40-degree temperature Frozen product is packed in pouches & labelled Product is passed through Metal Detector Packed product is stored at -18-degree temperature in cold storage |
|
| Treatment | No Food Additives or Preservative directly used. | |
| Physical Parameter | Consistency | Solid |
| Color | Light golden Brown | |
| Taste / Smell | Typical Test of Methi Paratha | |
| Appearance | Firm before thawing and Soft after thawing | |
| Foreign Matters | Stones / Fragments | Nil |
| Rotten / Mouldy | Nil | |
| Other Foreign Bodies | Nil | |
| Microbiological Analysis | Total Plate Count | Less than 40,000 cfu/g |
| Total Coliforms Count | Less than 100 cfu/g | |
| Yeast & Moulds | Less than 100 cfu/g | |
| E.coli | Negative / g to Max 10 cfu/g | |
| Salmonella sp | Absent / 25 g | |
| Staphyl aureus | Negative / g to Max 10 cfu/g | |
| Listeria monocytogenes | Absent / 25 g | |
| Packing | Each Piece 100g Common Pack Size 100g X 4 X 24 Carton Weight 9.6 Kg Available in customized pack size also |
|
| Storage & Shelf Life |
Storage at/below -18˚C in Cold room. 24 Months - Once opened, the remaining material should be returned to cold room as early as possible in order to retain product quality. |
|
| Labelling Details | Product Name, Best Before, Batch Code, Type of Packing, Net weight, Storage condition, Origin, Bar Code. |
|
| Declaration | Product is processed & packed in hygienic environment as per food safety standards of India | |
| Cooking Instruction | Pre heat the Pan Take the product from freezer. Heat directly – Do Not Thaw Heat for 3 to 4 minutes both side by pressing & rotating, so that both side are cooked properly & turned golden brown. Use little butter or ghee while cooking Serve hot with butter, chutney & curd Seal & keep remaining un used product in freezer |
|
| MOQ | 5 MT |
Mr. Satish Saundatti (VEGCROP AGRO PRODUCTS PRIVATE LIMITED)
2nd Floor, Building No. 2 Flat No. 22, Vijay Vilas Apartment, G B Road Kavesar, Thane West, Maharashtra - 400615
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