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  • Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (6th Revised Edition)
  • Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (6th Revised Edition)
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Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (6th Revised Edition) ( New Arrival ) ( ) ( ) ( ) ( )
Author Ajay Kumar Gupta ISBN 9788195577569
Code NI337 Format Paperback
Price: Rs 1995   1995 US$ 53   53
Pages: 360 Published 2022
Publisher NIIR PROJECT CONSULTANCY SERVICES
Usually Ships within 5
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Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (6th Revised Edition)

(Chaat 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 Powder)

Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen. The secret ingredient that makes Indian food truly Indian is the generous use of signature spices. From ancient times of the maharaja’s, spices have added unforgettable flavours and life to Indian cuisine. Indian spices offer significant health benefits and contribute towards an individual's healthy life. There are a large number of various spices, used along with food such as 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.
In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods. As the demand for Indian spices is increasing day by day, Indian manufacturers are producing spices of high quality.
The book presents the fundamental concepts of Spices (Masala Powder) Indian Kitchen Spices product mix in a manner that new entrepreneurs can understand easily. It covers Formulation for spices i.e., 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 book contains manufacturing process, Packaging and Labelling of Spices. The highlighting segments of this book are 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. It also covers Good manufacturing practices in Food Industry, Case Study for Everest and MDH Masala and Top Spice Brands of India.
This book is aimed for those who are interested in Spices business, can find the complete information about Manufacture of Indian Kitchen Spices (Masala Powder). It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.

 

Table of Contents

1. How to Start Spice Business                                  1

         Introduction

         Licenses and Marketing Strategies

         Wholesale Resources and Pricing

         Places to Sell and Business Account

         Basic Business Requirements

         How to Increase Revenue as a Spice Entrepreneur

         (i)   Expand Product Line

         (ii)  Internet Marketing

         (iii) PR & Thought Leadership

         Successful Business Plans for Spices Businesses

         (i)   Check Out the Competition

         (ii)  Finding a Non-Competitive Business Mentor

         (iii) Acquisitions vs. Startups

         (iv) Consider Franchising

         List of Subsidy and Schemes

         (i)   Subsidy for Sending Spices Samples Abroad

         (ii)  Subsidy for Printing Promotional Literature/Video/ Brochures

         (iii) Subsidy for Promotion of Indian Spice Brand Abroad

         (iv) Subsidy for Spices Processing in North-Eastern Region

         (v)  Subsidy for Participating in International Trade Fairs and Meetings

         Home Based Spice Business – Manufacturing Process

         (i)   Market Opportunity

         (ii)  Different Products

         (iii) Registration & License

   2.   Spices                                                                      11

         Introduction

         Basic Uses for Spices

         List of Major Indian Spices

         Uses & Application of Spices

         Masala

         Spice Blends

         Adherence to High Spice Quality Standards

         Properties of Spices

         Major Compounds in Spices

   3.   Whole Spices                                                        24

         Chilli (Mirch) Powder

         Turmeric (Haldi) Powder

         Coriander (Dhania) Powder

         Cumin (Jeera)

         Mustard (Rai)

         Fenugreek (Methi)

         Sesame (Til)

         Cardamom

         Peppercorns (Kali Mirchi)

         Clove

         Fennel (Saunf)

         Nutmeg and Mace

   4.   Nutritional Value of Different Spices      39

         Anise Seed

         Allspice

         Bay leaf (Laurus Nobilis)

         Black Pepper

         Capparis Spinosa

         Caraway Seed

         Cardamom

         Cayenne Peppers (Capsicum Annuum var. Annuum)

         Cinnamon Spice (Cinnamonum Verum)

         Cloves (Sygizium Aromaticum), Ground

         Coriander Seeds (Coriander Sativum)

         Cumin Seeds (Cuminum Cyminum)

         Fennel Seed (Foeniculum Vulgare)

         Fenugreeks (Trigonella Foenum-Graecum)

         Benefits of Including Spices in Our Diet

         Culinary Uses of Spices

   5.   Spice Qualities and Specifications              62

         Specification of Spice-Exporting Nations

         (i)   The Indian Standards Institution

         (ii)  Directorate of Marketing and Inspection, Administering Quality Control and Preshipment Inspection

         (iii) Grade Specifications for Sarawak Pepper in Malaysia

         (iv) Grading of Nutmeg in Grenada and Indonesia

         (v)  Specification of Paprika in Hungary and Spain

         (vi) Specifications of Other Exporting Nations

         Spice Quality

         A.   Insect Infestation

         (i)   Harmful Insects

         (ii)  Fumigation for Insects

         (iii) Other Ways of Exterminating Insects

         B.   Microorganisms

         (i)   Types of Microbes

         (ii)  Molds and Aflatoxin

         C.   Sterilizing or Pasteurizing Methods

         (i)   Ethylene Oxide Gas Method

         (ii)  Irradiation

         (iii) Steam Sterilization

         D.   Chemical Properties

         (i)   Pungency Standards

         (ii)  Flavor/Aroma

         (iii) Color

   6.   Manufacturing Process of Blend
Spices                                                                      78

         Cleaning

         Drying

         Grading

         Roasting

         Pulverizing

         For Grinding the Spices Following Machines are Used

         List of Machinery Required

         Process Flow Diagram

   7.   Cryogenic Grinding Technology                  88

         Introduction

         Market Opportunities

         Advantages

         Role of Carbon Di-oxide in Spice Processing Industry

         Fine Grinding Using Cryogenic Grinding Technology

         Fine Powders With a Big Impact

   8.   Formulation of Spices (Masala Powder)
Indian Kitchen Spices Product Mix              99

         Manufacture of Indian Kitchen Spices Product Mix

         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

   9.   Food Safety & Quality                                     146

         General Principles of Food Safety

         (i)   General Principles to be Followed in Administration of Act

         (ii)  Hygiene and Health Requirements

         (iii) Communicable Diseases and Injuries        

         (iv) General Food Hygiene Training

         (v)  Safety during Packaging and Labelling of Foods

         Restrictions of Advertisement and Prohibition
as to Unfair Trade Practices

10.   Quality Control                                                154

         Quality Assurance in Raw Material Supply

         Quality Assurance and Control in the Processing Plant

         (i)   Appearance and Presence of Contaminants

         (ii)  Odour and Flavour

         (iii) Moisture Content

         (iv) Control of Processing

         (i)   Washing

         (ii)  Other Cleaning Methods

         (iii) Drying

         (iv) Grinding

         (v)  Packaging and Storage of Finished Products

         1.   Acidity Measurement

         2.   Chlorine Measurement

         3.   Fill-Weight Measurement

         4.   Glass Container Measurement

         5.   Weight of Containers

         6.   Capacity of Containers

         7.   Headspace

         8.   Vacuum

         9.   Dimensions of Containers

         10. Faults in Glass

         11. Label Measurement and Quality Checks

         12. Label Faults may be Divided into Major and Minor Faults

         13. Loaf Volume Measurement

         14. Moisture Content Measurement

         15. Moisture Content Measurement: Spices

         16. Solids Content Measurement

         17. Packaging Film Measurement

         18. pH Measurement

         19. Plastic Container Measurement

         20. Salt Measurement

         21. Sieving Tests (Flours and Spices)

         22. Filth Test

         23. Sodium Benzoate Measurement

         24. Sodium Metabisulphite Measurement

         25. Starch Gelatinization Measurement (Modified ‘Falling Number’ Method)

11.   Packaging and Labelling of Spices            175

         Spoilage Factors

         (i)   Moisture Content

         (ii)  Loss of Aroma/Flavour

         Discolouration

         (i)   Insect Infestation

         (ii)  Microbial Contamination

         (iii) Spices Packaging Requirement

         Packaging Material Requirement

         Packaging Method and Materials for Spices

         Types of Packing

         (i)   Bulk Packaging

         (ii)  Institutional Packages

         (iii) Consumer Packages

         (iv) Composite Containers and Plastic Pouches for Whole Spices & Powders

         (v)  Spices Packed in Pouch-in-Carton

         Marking of Masala Packets

         Special Conditions for Grant of Certificate of Authorisation

12.   Bis Specifications                                            189

13.   Top 10 Spice Brands of India                         191

         Everest

         MDH

         Catch

         Mothers Recipe

         Cookme

         Priya

         Pushp

         Ramdev

         Nilon’s

14.   Market of Spices                                              198

         The Indian Spices Industry

         Adherence to High Spice Quality Standards

         India’s Spice Parks

         Product Range in Indian Market

15.   Case Study for Everest Masala                  203

         History

         Product

         Brand

         Achievements

         Market

16.   Case Study for MDH Masala                          209

         History

         Products

         (i)   Ground Single Spices

         (ii)  Blended Spices

         Market

17.   Good Manufacturing Practices in
Food Industry                                                    214

         Food Industry Standards

         GMP Practices for Food

         (i)   Design and Facilities

         (ii)  Premises and Rooms

         (iii) Internal Structures & Fittings

         (iv) Equipment

         (v)  Containers for Waste and Inedible Substances

         Facilities

         (i)    Water Supply

         (ii)   Drainage and Waste Disposal

         (iii)  Cleaning

         (iv)   Personnel Hygiene Facilities and Toilets

         (v)    Temperature Control

         (vi)   Air Quality and Ventilation

         (vii)  Lighting

         (viii) Power Back up

         (ix)   Storage

         Control of Operation   

         (i)   Time and Temperature Control

         (ii)  Control of Other Specific Process Steps

         (iii) Specifications

         Microbiological Cross Contamination

         Physical and Chemical Contamination

         Incoming Materials Requirements

         Packaging

         Water

         (i)   Water, Ice and Steam in Contact with Food

         (ii)  Water, Ice and Steam not in Contact with Food

         (iii) Water pipes & Storage Tanks

         (iv) Management and Supervision

         Documentation and Records

         Product Recall & Traceability

         Storage

         Maintenance and Sanitation

         (i)   Pest Control

         (ii)  Waste Management

         (iii) Personal Hygiene

         Quality Control 

         Transportation

         Product Information and Consumer Awareness

         Competence & Training

         Temporary/Mobile Premises, Vending Machines

18.   Analysis of Foods Spices and
Condiments                                                         233

         Determination of Moisture (Karl Fischer Method)

         Principle

         Apparatus

         Direct Titration Method

         Back Titration

         Black Pepper

         Determination of Bulk Density (Mass /litre)

         Procedure

         Determination of Light Berries

         Reagents

         Determination of Piperine Content

         Principle

         Apparatus and Reagents

         Apparatus and Reagents

         An Alternative Method for Determination of Piperine Content by GC Method

         Reagents

         Gas Chromatography

         The GC Analysis

         Program Conditions

         Saffron (Filaments and Powder)

         Identification Test

         Determination of Extraneous Matter

         Apparatus

         Procedure

         Calculation

         Determination of Picrocrocine, Safranal and Crocine

         Apparatus

         Procedure

         Expression of Results

         Determination of Total Nitrogen

         Microscopic Examination of Spices

         Procedure

         Detection of Argemone Seeds in Mustard

         Procedure

         Detection of Mineral Oil in Black Pepper

         Procedure

         Detection of Papaya seeds in Black Pepper

         Principle

         Procedure

         Detection of Turmeric in Chillies and Coriander

         Principle

         Reagents

         Procedure

         Method for Capsaicin Content in Chilli Powder

         Capsaicinoids in Capsicums and Their Extractives by Liquid Chromatographic Method (AOAC 995.03)

         Principle

         Apparatus

         Reagents

         Extraction

         LC Determination

         Calculation

         a) UV Detection

         (b) Fluorescence Detection

         Method for Measuring Color Value in Chillies

         Apparatus and Reagents

         Determination

         Calculations

19.   Flavour and Calorific Value of

         Spices                                                                    251

         Important Flavour Compounds in Spices

         Important Flavour Compounds in a Few Culinary Herbal Spices

         Calorific Value of Spices

         Spices in Health-Giving and Anti-Disease Role

20.   Sample Spices Production Plant
Layout                                                                   258

         Need of Plant Layout

         Workplace Types

21.   Suppliers of Whole Spices                            264

22.   Photographs of Machinery with Supplier’s Contact Details   268

         Destoner Machine

         Spice Pulverizer Machines

         Sieves

         Horizontal centrifugal sieve

         Heat Sealing Machine

         Compressor

         Roaster

         Spice Roaster

         Rotary Roaster

         Electronic Weighing Machine

         Hammer Mill

         Spices distillation equipments

         Automatic Masala Plant

         Chilly Cleaning System

         Masala Packing Machine

         Automatic Powder Packing Machine

         Destoner Machine

         Spice Roaster

         Spices Drying Machine

         Spice Pulverizer

         Spice Grinding Mill

         Grinding Machine

         Spice Processing Machine

         Chilly Grinding Plant

         Micro Pulverizer

         Pin Mill Machine

         Black Cardamom Dryer Machine

         Pepper Drying Machine

23.   Spice Glossary                                                  303

24.   Spice Producing Areas                                   306

25.   Export of Spices                                               309

         Why Spice Export Business in India?

         How do I Start a Spice Export Business in India?

         Spice Export Business in India

         Find a Business Name

         Different Ways to Start Spice Export Businesses in India

         Selection of Location/Warehouse

         Selection of Spices

         Chilli

         Mint Products

         Licenses/Registration for Spice Export Business?

         Company/Firm Registration

         Fssai Central License

         Import Export Code

         GST Registration

         Spice Board Registration

         ISO Certification

         Following are the Required Formalities to Start a Spice Export Business

         • IEC Registration

         Benefits of IEC Registration

         Phytosanitary Certificate

         Authorized Dealer (Ad) Code

         • Income Tax Return Filing

         For What Reason do Need to Document Income Tax Returns?

         Information Required for E-Filing Income Tax Returns

         Income Tax E-filing Process: A Step-By-Step Guide

         • Upload Form 16

         Documents Needed to Start a Spice Export Business in India

26.   Spice Quality Testing and Analysis           325

         Introduction

         Spice Quality Testing

         Spices are Marketable Quality

         Quality Assurance in the Spice Industry

         Importance of Spice Quality Testing and Analysis

         Types of Spice Evaluation, Analysis, and Testing Services Available

         • Botanical Evaluation

         • Microbiological Evaluation

         • Organoleptic Analysis

         • Chemical Analysis

         • Physical Analysis

 

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Market Study and Assessment
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Production Schedule
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Other Fixed Assets
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Working Capital Requirement Per Month
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Overheads Required Per Month And Per Annum
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Salary and Wages
Turnover Per Annum
Share Capital
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Annexure 1:: Cost of Project and Means of Finance
Annexure 2:: Profitability and Net Cash Accruals
  • Revenue/Income/Realisation
  • Expenses/Cost of Products/Services/Items
  • Gross Profit
  • Financial Charges
  • Total Cost of Sales
  • Net Profit After Taxes
  • Net Cash Accruals
Annexure 3 :: Assessment of Working Capital requirements
  • Current Assets
  • Gross Working. Capital
  • Current Liabilities
  • Net Working Capital
  • Working Note for Calculation of Work-in-process
Annexure 4 :: Sources and Disposition of Funds
Annexure 5 :: Projected Balance Sheets
  • ROI (Average of Fixed Assets)
  • RONW (Average of Share Capital)
  • ROI (Average of Total Assets)
Annexure 6 :: Profitability ratios
  • D.S.C.R
  • Earnings Per Share (EPS)
  • Debt Equity Ratio
Annexure 7 :: Break-Even Analysis
  • Variable Cost & Expenses
  • Semi-Var./Semi-Fixed Exp.
  • Profit Volume Ratio (PVR)
  • Fixed Expenses / Cost
  • B.E.P
Annexure 8 to 11:: Sensitivity Analysis-Price/Volume
  • Resultant N.P.B.T
  • Resultant D.S.C.R
  • Resultant PV Ratio
  • Resultant DER
  • Resultant ROI
  • Resultant BEP
Annexure 12 :: Shareholding Pattern and Stake Status
  • Equity Capital
  • Preference Share Capital
Annexure 13 :: Quantitative Details-Output/Sales/Stocks
  • Determined Capacity P.A of Products/Services
  • Achievable Efficiency/Yield % of Products/Services/Items
  • Net Usable Load/Capacity of Products/Services/Items
  • Expected Sales/ Revenue/ Income of Products/ Services/ Items
Annexure 14 :: Product wise domestic Sales Realisation
Annexure 15 :: Total Raw Material Cost
Annexure 16 :: Raw Material Cost per unit
Annexure 17 :: Total Lab & ETP Chemical Cost
Annexure 18 :: Consumables, Store etc.,
Annexure 19 :: Packing Material Cost
Annexure 20 :: Packing Material Cost Per Unit
Annexure 21 :: Employees Expenses
Annexure 22 :: Fuel Expenses
Annexure 23 :: Power/Electricity Expenses
Annexure 24 :: Royalty & Other Charges
Annexure 25 :: Repairs & Maintenance Exp.
Annexure 26 :: Other Mfg. Expenses
Annexure 27 :: Administration Expenses
Annexure 28 :: Selling Expenses
Annexure 29 :: Depreciation Charges – as per Books (Total)
Annexure 30 :: Depreciation Charges – as per Books (P & M)
Annexure 31 :: Depreciation Charges - As per IT Act WDV (Total)
Annexure 32 :: Depreciation Charges - As per IT Act WDV (P & M)
Annexure 33 :: Interest and Repayment - Term Loans
Annexure 34 :: Tax on Profits
Annexure 35 ::Projected Pay-Back Period And IRR