Working with a belief to make our customers satisfied, we have brought forward a range of Starch for Lassi our product gamut. Taking quality as our prime concern, we maintain the quality of our entire Starch for Lassi range and offer the same to our customers. Starch for Lassi is offered by us at reasonable rates.
Approx. Price: Rs 25,000 / Piece Product Details: Material : Stainless Steel No. Of Shelves : 2 Shelves Usage/Application Restaurant Color : Grey Features : SS 202 grdae Height : 4 ft Surface Finish : matt Compressor Make/Model : Kirloskar Compressure Pans Quantity : 304 grdae Power Consumption : single phase I Deal In : New Only Assembly Required : Yes based in Mumbai, Maharashtra, India.Our Organization offered supreme quality range of Commercial to their customers with good variety
Stainless Steel Lassi Glass 650ML
Flavored Milk / Butter Milk / Lassi Packaging Line for PP Bottles Consists of: Bottle Cleaning Machine, Linear Filling Machine, Conduction Sealing Machine, Screw Capping Machine, Shrink Sleeve Applicator, Rotary Turn Table, Packing Conveyor Etc. With the Speed of Up to 100 Bottles/minute.
Working with a belief to make our customers satisfied, we have brought forward a range of Starch for Lassi our product gamut. Taking quality as our prime concern, we maintain the quality of our entire Starch for Lassi range and offer the same to our customers. Starch for Lassi is offered by us at reasonable rates.
We are in to dairy products. We gurantee fresh curd, yogurt, paneer , cheese and other dairy items and packed sweets. Any
50 lph to 10, 000 lph
Lassi.
Lassi, milkshake, mocktail, mojitos, creams.
Soya paneer, soya buttermilk, soya lassi.
CURIA YG (P33) is a special curdling and thickening agent for yogurt and lassi. It has no added preservative and Mono sodium Glutamate. FEATURES AND BENEFITS â?¢ 100% Natural. Protein and carbohydrate derivative. â?¢ Improves thickness. â?¢ Improves smooth texture. APPLICATIONS 1. First add 2% to 3 % of CURIA- YG(P33) to the milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430 c for 6 hours and transfer it to chiller.
CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch. APPLICATIONS 1. First add 2% to 10% of CURIA- YG based on the Protein Content of the Milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. OR 1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lump formation 2. Cool the milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 3. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 2 to 10% CURIA-YG of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.
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.
Lassi/milk.
Milk Chas Lassi..