Deshi ghee is one of the most traditional and the richest source of fat made from fresh milk cream.
Ghee is the pure butterfat left over after the milk solids and water are removed from butter. It's used widely in Indian cooking. Ghee is better for high-heat cooking than butter since it has a smoke point of between 450°F and 475°F, as compared with about 350°F for ordinary butter.
Another advantage of ghee is that it has a longer shelf life than ordinary butter and, when stored in an airtight container, can be kept at room temperature.
SNMPPL provide Pure Ghee has rich taste aroma and granulation and contains essential nutrients pure forms.
CERTIFICATION : Agamrk Special Grade Ghee
BRANDS : Madhav, Rasoi Ratna
AVAILABLE : Cika Pack in 100ml, 200ml, 500ml & 1 litre, Poly Pack in 500ml and 1 litre, Poly Jars - 200ml, 500ml, 1 Litre , 2 Litre & 5 Litre, Tin containers – 15 kg
| SPECIFICATION FOR WHITE BUTTER | ||
|---|---|---|
| S.N. | TEST | RESULT |
| A | PHYSICAL TESTING | |
| 1 | Colour | Uniform, Creamy/light yellow |
| 2 | Taste & flavour | Clean, fresh, no rancid |
| 3 | Texture | Smooth |
| B | CHEMICAL TESTING | |
| 1 | Moisture (% by mass) | Max. 16.0 |
| 2 | Milk Fat (% by mass) | Min. 82.0 |
| 3 | Curd % | Max. 2.0 |
| 4 | pH (10 % Solution) | Max. 6.0-6.8 |
| 5 | Free Fatty acids % | Max .0.5 |
| C | MICROBIOLOGICAL TESTING | |
| 1 | Standard Plate Count per gm | Max 5000 |
| 2 | Coliform per .01 g | < 10 |
| 3 | Yeast & Mold per gm | Max. 50 |
| 4 | Staphylococcus aureus Per gm | Absent |
| 6 | Salmonella Per 25 gm | Absent |
| 7 | Listeria Per 25 gm | Absent |
| D | Packing Size | 20/25 kg in cartoon with inner poly linner |
| E | Storage Condition: | Store below -10°C |
| F | Shelf Life: | One year from the Date of Packing |