QUALITY AND STEAM STERILIZATION
- STATE OF THE ART CLEANING SYSTEMS
- STATE OF THE ART STEAM STERILISATION SYSTEMS
- STATE OF THE ART GRINDING SYSTEMS AND DEDICATED GRINDING SYSTEMS FOR STEAM STERILISED SPICES
- STATE OF THE ART BLENDING SYSTEMS
- HIGH PERFORMANCE MAGNETS AND METAL DETECTORS
- STATE OF THE ART CONSUMER PACKAGING OPTIONS
- STRICT ALLERGEN POLICY
- STRICT MONITORING AND POSITIVE RELEASE BY QUALITY CONTROL DEPARTMENT
QUALITY CONTROL
Testing is done at 3 stages:
- (1) Raw Material
- (2) In-Process
- (3) Finished Goods
The essential tests are appearance, taste, odour, mesh size, moisture, ash, acid insoluble ash, volatile oils, active principles, aflatoxins, pesticide residue, illegal dyes & microbial parameters like TPC, Salmonella, E.coli, Yeasts & moulds, Staphylococcus & Clostridia.
STEAM STERILIZATION
CONSUMER SAFETY – NEW MARKET TREND
- (1) All sterilization systems have been validated by Eurofins.
- (2) Total Capacity of these systems is 30-35 tons per day.
- (3) We have been supplying Steam Treated products for over 16 years to the World Market.
FOOD SAFETY
- (1) All goods processed in our factories are passed through rare-earth magnets of (min 8000 gauss) and high performance Metal Detectors made in UK / Germany / Japan.
- (2) Before despatch, every bag is passed through a Tunnel Metal Detector.
