3 Best
Books On Starting A Businesses
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Product Highlights- Spices nutritional value, special qualities and specifications, cryogenic grinding technology, food safety & quality, bis specifications, quality control, market, sample production plant layout and photograph of machinery with supplier’s contact details. i
- Licenses and marketing strategies, basic business requirements, subsidy and schemes, brand abroad, masala, spice blends, chilli (mirch) powder, turmeric (haldi) powder, coriander (dhania) powder, cumin (jeera), mustard (rai), fenugreek (methi), sesame (til), cardamom,
- Grinding the spices, cryogenic grinding technology, advantages, carbon di-oxide, cryogenic grinding technology, formulation of spices (masala powder) indian kitchen spices product mix, food safety & quality, hygiene and health requirements, food hygiene training, packaging and labelling of foods, quality control, vacuum, spoilage factors, moisture content, loss of aroma...
- Physical and chemical contamination, transportation, analysis of foods spices and condiments, uv detection, fluorescence detection, flavour and calorific value, manufacturing process, sample spices production plant layout, suppliers of whole spices, photographs of machinery with supplier’s contact details,
- Book on chaat masala, chana masala, sambar masala, pav bhaji masala, garam masala, goda masala, pani puri masala, kitchen king masala, thandai masala powder, meat masala, rasam powder, kesari milk masala, punjabi chole masala, shahi biryani masala, tea masala powder, jaljeera masala, tandoori masala, fish curry masala, chicken masala, pickle masala, curry masala. this b...
- Chilli (mirchi), turmeric (haldi), coriander (dhania), cumin (jeera), mustard (rai), fenugreek (methi), sesame (til), cardamon, peppercorns (kali mirchi), clove, fennel (saunf), nutmeg and mace etc
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