| Process |
Blending |
| Food safety characteristics |
Moisture content |
| Ingredients |
Sugar, Ragi Flour, Milk solids, Raisins, Ghee, Cardamom Powder |
| Composition |
Taste & Flavour- Pleasant, free from objectionable flavor, |
| Texture& Appearance- Free flowing |
| Free from extraneous matter |
| Fat Content- Max 6 % |
| Calicum – 283 mg |
| Iron – 2.96 mg |
| Protein- 5.71 % |
| Bacteriological Characteristics |
TPC- Max 10000 cfu/g |
| Yeast & Mold- Max 10 cfu/g |
| Coliform- Ab/0.1g |
| E-coli- Ab/g |
| Salmonella- Ab/25g |
| Listeria Monocytogens- Ab/g |
| Staphylococcus auerus- Ab/0.1g |
| Method of preservation |
Dried ingredients blended hygienically and stored at ambient temperature |
| Storage condition |
At Ambient Temperature |
| Packing size |
Plain pouch- 100gm |
| Packaging – Initial |
Primary Packaging : met-poly pouch (aluminum foil), For secondary packaging – Paper laminated carton |
| Packaging – Transport |
Corrugated paper box |
| Transportation |
Through cleaned, Insulated vehicle. |
| Shelf life, use by or Best before period |
Best before 6 months from packaging when stored at cool and dry place. |
| Labelling |
Labelling -Name of Product, Name 0f company ,address, tel.no.of manufacturer, Best Before date, Batch Number, date of packing , net weight, Nutritional value, veg. symbol, FSSAI logo & license no, storage condition |
| intended use |
Human consumption (Age group: Above 1 year) , |
| Misuse- If not used as per instructions on label. |
| Tampering of product. |
| Use of product after shelf life. |
| Applicable legal requirements |
FSSAI , The Legal Metrology (Packaged Commodities) Rules, 2011 |
| Allergens |
Milk Protein, Tree Nuts |
