Benefits:
Application:
Motichoor ladoo, Khoa, Peda (all varieties), Kalakand, Burfi (all varieties), Besan Ladoo, Gulab Jamun, Halwa
Dosage:
Motichoor ladoo: 0.2% on flour weight
Khoa: 0.2% to boiling milk; freshness 3-4 days
Peda: 0.2% during khoa prep or to melted khoa before sugar addition. Shelf life upto 25 days
Kalakand: 0.2% to condensed milk
Milk cake: 0.2% to condensed milk
Burfi: 0.24% to condensed milk; shelf life upto 28 days
Kaju Burfi: 0.24% to kaju paste at time of sugar addition
Chocolate roll: 0.24% to khoa preparation
Mysore Pak: 0.24% to sugar syrup or during ghee addition
Kunda: 0.24% at time of sugar addition
Packing:
10 kg carton, 1 kg tins.
- Keeps the mithai fresh for longer
- Keeps the taste intact
- Blends easily with the product
Application:
Motichoor ladoo, Khoa, Peda (all varieties), Kalakand, Burfi (all varieties), Besan Ladoo, Gulab Jamun, Halwa
Dosage:
Motichoor ladoo: 0.2% on flour weight
Khoa: 0.2% to boiling milk; freshness 3-4 days
Peda: 0.2% during khoa prep or to melted khoa before sugar addition. Shelf life upto 25 days
Kalakand: 0.2% to condensed milk
Milk cake: 0.2% to condensed milk
Burfi: 0.24% to condensed milk; shelf life upto 28 days
Kaju Burfi: 0.24% to kaju paste at time of sugar addition
Chocolate roll: 0.24% to khoa preparation
Mysore Pak: 0.24% to sugar syrup or during ghee addition
Kunda: 0.24% at time of sugar addition
Packing:
10 kg carton, 1 kg tins.