Raj Foods http://www.rajfoods.net Happiness Through Taste Sat, 26 Feb 2011 08:32:33 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Lonex-M9 http://www.rajfoods.net/lonex-m9.html http://www.rajfoods.net/lonex-m9.html#comments Sat, 26 Feb 2011 07:14:08 +0000 admin http://www.rajfoods.net/?p=401 General Description
Lonex-M9 is a natural product, which gives long expiry and softness to the cake.

Color: Colorless

Appearance: Homogenous Liquid-Clear

Organoleptic: Taste and smell

Application & Recommended Dosages

To be tried on general food application especially industrial cakes.

Usage: From 2% to 3% on the total weight of the batch

Analytical Data

Refractive Index n20 D 1.4205-1.4225
pH 7.4-7.9
Solubility Soluble in oil

Microbiological Data

Aerobic Plate Count Max. 10,000/g
E.coli (5g) Absent by test
Staphyloccus Aureus Absent by test
Salmonella (25 g) Absent by test
Yeasts & Moulds Max. 500/g

Legislation

This product contains food ingredients approved for use in the EC (according to the EU flavoring directive 88/388/EEC)

  • List of flavoring categories: Nature-identical flavoring substances
  • List of other ingredients: natural Ghee
  • List of limited ingredients: None

Storage & Handling

Packing: 25 kilograms plastic jerkins .

Storage: Under cool and dry conditions away from direct sunlight.

Shelf Life: 12 months from the date of production.

]]> http://www.rajfoods.net/lonex-m9.html/feed 0 Cake Gel Layer Cake http://www.rajfoods.net/cake-gel-layer-cake.html http://www.rajfoods.net/cake-gel-layer-cake.html#comments Sun, 28 Feb 2010 11:42:19 +0000 admin http://www.rajfoods.net/?p=240 Definition
Concentrated cake improver in gel form used for sponge layer cakes. To be used for fully automatic lines and semi-automatic lines for layer cake, pound cake and swiss roll.

Benefits

It contains emulsifiers to obtain excellent final product in low cost

Percentage of use

1.5% to 2% on total weight of batch

Ingredients

Emulsifier E471 monoglycerides, propylene glycol, potassium sty rate, E475 & Water

Physical Form

Paste

Expiry Date

One Year From Date Of Production

Storage

In a cool dry place, away from direct sunlight

Packing

  • 10 kilos in a polyethylene bag, in a corrugated carton
  • 15 Kgs plastic jerkin








]]> http://www.rajfoods.net/cake-gel-layer-cake.html/feed 0 Cold http://www.rajfoods.net/glazing-jelly-cold.html http://www.rajfoods.net/glazing-jelly-cold.html#comments Tue, 23 Feb 2010 08:51:30 +0000 admin http://localhost/raj/?p=120 This page is under construction.. Please check again soon.

]]> http://www.rajfoods.net/glazing-jelly-cold.html/feed 0 Hot http://www.rajfoods.net/glazing-jelly-hot.html http://www.rajfoods.net/glazing-jelly-hot.html#comments Mon, 22 Feb 2010 11:41:13 +0000 admin http://localhost/raj/?p=80 This page is under construction.. Please check again soon.

]]> http://www.rajfoods.net/glazing-jelly-hot.html/feed 0 Enzymax http://www.rajfoods.net/bread-improvers-enzymax.html http://www.rajfoods.net/bread-improvers-enzymax.html#comments Mon, 22 Feb 2010 11:40:56 +0000 admin http://localhost/raj/?p=78 Definition
Concentrate bread improver for several kinds of breads and baked goods.

Benefits

It contains enzymes and emulsifiers to obtain excellent final product in low cost.

Percentage of use

20 gm. Per 50 kg flour.

Recipe

Suggested Recipe Sandwich Toast Baguette Hamburger Milk Toast
Flour 50 kilos 50 kilos 50 kilos 50 kilos 50 kilos
Bread Improver Concentrate 20 Gm. 15 Gm. 20 Gm. 15 Gm. 20 Gm.

Ingredients

Enzymes, Datem, Gluten, Ascorbic Acid.

Packing

Available in:

  • Corrugated Box of 10 Kgs

Expiry Date

1 Year from the date of production.

Store

In a dry and cool place away from direct sunlight .

]]> http://www.rajfoods.net/bread-improvers-enzymax.html/feed 0 R100 http://www.rajfoods.net/bread-improvers-r100.html http://www.rajfoods.net/bread-improvers-r100.html#comments Mon, 22 Feb 2010 11:40:41 +0000 admin http://localhost/raj/?p=76 Application & Contents
Raj Bread Improver R100 is a proven bread quality improver. R100 is a combination of Ascorbic acid, Wheat Flour, Enzymes, Emulsifier. R100 does not contain any synthetic coloring matter

Outstanding Properties / Advantages

  • It improves crumb softness in Breads and Rolls.
  • Acts as an anti-staling agent by preventing the migration of moisture from starch to protein, thus the Bread, Buns and Cakes remain fresh and soft for a longer period.
  • Provides distinct improvement in crust color from dull brown to golden brown.
  • Reduces requirement of fat as well as emulsifiers like G.M.S. or Lecithin.
  • Provides extra strength to the Gluten. and a dough development
  • It Functions as a natural Diabetes preventer.
  • Improves quality of bread based on volume, crumb score, crumb elasticity and crumb grain

Directions for Use

Dosage: R100 is recommended for use at 0.5% to 0.7% on flour weight. R100 is dry mixed with the flour required for effective results. The flour may then be processed as usual to make the dough.

Storage & Shelf-life

The shelf-life of this product is a minimum of 12 months from date of production provided it is stored in the tightly closed original packing.

Packing

Available in:
  • 10 Kgs. in a polyethylene bag in Kraft paper bag






]]> http://www.rajfoods.net/bread-improvers-r100.html/feed 0 Cake Gel Pastries http://www.rajfoods.net/cake-improvers-cake-gel-pastries.html http://www.rajfoods.net/cake-improvers-cake-gel-pastries.html#comments Mon, 22 Feb 2010 11:40:26 +0000 admin http://localhost/raj/?p=74 Definition
An ameliorant related to production of all types of sponge and Swiss Roll with easy and quick preparation.

Characteristics

Easy to prepare – excellent final product – good volume and softness – consistent structure – spongy stature – accepting the flavors, colors or cocoa powder.

Use Percentage

From 3% to 3.5% out of total weight of mix.

Main Recipe Sponge Cake Components
Raj Cake Gel 350 grams
Flour 2500 grams
Crystal Sugar 2300 grams
Baking powder 70 grams
Egg 3500 grams
Water 750 grams
Vanilla 5 grams
Flavors On desire

Method Of Preparation

1- Mix all ingredients together whisking them by the electric beater for 2 minutes at the medium speed for 2 – 3 minutes at speed No. 3 (High)
2- Pour at half height of tray.
3- Bake at 180 C°.
4- Time depends on volume of mould, and averages from 35 – 45 minutes.

Components

Glycerin – Sodium stearate – Propylene glycol – Water – Food emulsion – Monoglyceride E471.

Expiry Date

One Year From Date Of Production

Storage

In cold and dry place

Packing

4 kilograms & 15 kilograms in a plastic jerkin









     
]]> http://www.rajfoods.net/cake-improvers-cake-gel-pastries.html/feed 0 R50 http://www.rajfoods.net/cake-improvers-r50.html http://www.rajfoods.net/cake-improvers-r50.html#comments Mon, 22 Feb 2010 11:40:02 +0000 admin http://localhost/raj/?p=72 Definition
Improver in powder form, to produce all types of cakes and muffins, which, contains
different types of oils such as (Soya – sunflower-corn)

Benefits

1. Easy to use. 2. Spongy Strength
3. Perfect final product. 4. Accept Flavors,
5. Coherent structure. 6. Colors or cocoa Powder
7. High volume & soft 8. Texture
9. Accept dried fruits

Recipe

Ingredients Quantities
R-50 Improver 740 Gms.
Crystal Sugar 2.420 kilograms
Flour 2.105 Kilograms
Oil 2.105 Kilograms
Egg 2.105 Kilograms
Water or juice 0.525 Grams
Vanilla On desire
Flavors On desire

Method Of Preparation

1- Mix all ingredients at first speed for one min.
2- Mix for 5 min. at 3rd. speed.
3- Pour half of the mould of rectangle or round shape cake.
4- Bake at 180 C°
5- Baking time from 35 to 45 min.
* Dried fruit to be add after the final mixing

Ingredients

Flour, Starch, Dextrose, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Emulsifier, E471 Monoglyceride, Malto-Dextrin.

Packing

10 Kgs. in a polyethylene bag in Kraft paper bag

Expiry Date

One Year From Date Of Production

Storage

In cold and dry place, away from direct sunlight

]]> http://www.rajfoods.net/cake-improvers-r50.html/feed 0 English Cake and Muffin http://www.rajfoods.net/cake-mix-english-cake-and-muffin.html http://www.rajfoods.net/cake-mix-english-cake-and-muffin.html#comments Mon, 22 Feb 2010 11:39:39 +0000 admin http://localhost/raj/?p=70 Definition
Improver in powder form, to produce all types of cakes and muffins, which, contains different types of oils such as (Soya – sunflower-corn)

Benefits

1. Easy to use. 2. Spongy Strength
3. Perfect final product. 4. Accept Flavors,
5. Coherent structure. 6. Colors or cocoa
7. High volume & soft 8. Powder
9. Texture. 10. Accept dried fruits

Recipe

Ingredients Quantities
B-50 improver 350 gms
Crystal Sugar 1150 gms
Flour 1000 gms
Oil 1000 gms
Egg 1000 gms
Water or juice 250 gms
Vanilla 5 gms
Flavors On desire

Method Of Preparation

  1. Mix all ingredients at first speed for one min.
  2. Mix for 5 min. at 3rd. speed.
  3. Pour half of the mould of rectangle or round shape cake.
  4. Bake at 180 C°.
  5. Baking time from 35 to 45 min.

Dried fruit to be add after the final mixing

Ingredients

Flour – Starch – Dextrose – Sodium Acid Pyrophosphate – Sodium Bicarbonate – Emulsifier – E471 Monoglyceride – Malto-Dextrin.

Packing

Available in:
  • 10 Kgs. in a polyethylene bag in Kraft paper bag

Expiry Date

One Year From Date Of Production

Storage

In cold and dry place, away from direct sunlight

]]> http://www.rajfoods.net/cake-mix-english-cake-and-muffin.html/feed 0 Black Forest http://www.rajfoods.net/cake-mix-black-forest.html http://www.rajfoods.net/cake-mix-black-forest.html#comments Mon, 22 Feb 2010 11:39:07 +0000 admin http://localhost/raj/?p=68 Application & Contents
Raj Extra Black Forest Mix is a unique combination of Stabilizers, Emulsifiers, Enzymes & Proteins, especially formulated for achieving superior volume and softness in cakes & pastries.

Properties achieved in the final product

  • Superior volume and well developed cuts.
  • Finely textured and soft crumb.
  • Extended freshness.

Usage Level

Raj Extra Black Forest Mix is to be used in the following ratio:

Ingredients Proportion of Batter
Raj Extra Black Forest Mix 1000 gms
Eggs 600 gms
Water 150-200 gms

Preparation of Batter

Whisk all the ingredients together with a whipping machine at maximum speed until the batter gets white & fluffy. Scale the batter in a well-greased mould. Cover the mould with a lid and place it in a pre-heated oven. Bake at 170-180 C° for 30-40 minutes.

Storage and Shelf-life

The shelf-life of this product is a minimum of 12 months from date of production provided it is stored in the tightly closed original packing.

Packaging

Available in:

  • 10 Kgs. in a polyethylene bag in Kraft paper bag






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