Post on 16-Mar-2018
Vol. II
D’liteful recipesenjoy
Kamani Oil Industries Pvt. Ltd. is one of the
leading manufacturing organizations in the
field of specialty oils and fat products in India.
We are FSSC 22000 certified. The company is
dedicated to providing highest quality oils and
fats to the customers and has a wide range of
products fo r spec ia l ized
applications to the Food,
P h a r m a , C o s m e t i c a n d
Nutraceutical industry. The
company has a state-of-the-
art production facility which
ensures production flexibility.
Our product range includes whole range of
specialty vegetable oi ls, Hydrogenated
v e g e t a b l e f a t s , Va n a s p a t i , B a k e r y
Shor ten ings , Marga r ines , Da i r y Fa t
Replacers, Confectionery fats and Exotic
butters.
Kamani Oil Industries Pvt. Ltd.Chandivali Estate, Saki Vihar Road, Andheri (E), Mumbai - 400 072 022 - 39970100 / 167 l Fax : 022 - 28478805E-mail : sales@kamani.com l Website : www.kamani.comConnect with us on : /kamanioils /kamanioilindustriespltd. /http://i.instagram.com/kamanioils/ /https://goo.gl/ZIHtKh
ce-creams and Frozen desserts- though a seasonal
Iproduct have a huge market potential in India as it
is one of the fastest growing food categories. In
recent years the consumption of ice-cream and other
frozen products in winters have been on the rise
though in summers the demand is at its peak. India's
current ice cream market is estimated at Rs.4000 crore
which includes organized and unorganized sectors
and frozen desserts contribute 40-45% of the market
share. The ice-cream industry is growing at the rate of
20-25%. This growth has been driven by improvement
in per capita consumption, which in turn is attributable
to rising income levels and living standards. 35 -45 %
of the Indian population is young and will be the main
drivers of growth for this industry as they have a strong
liking for frozen products. The per capita consumption
of ice-cream in India is still low at 300-350 ml as
against world average of 2.3 litres. This is because
unlike the west, in India we have lots of other
traditional sweet options, but slowly and steadily ice-
cream is also increasing its share.
Ice-creams are manufactured using dairy fat which
provides the appropriate texture, setting property and
flavour release. Dairy fat or Milk fat is an expensive
ingredient in many developing countries and
vegetable fats provide an inexpensive high quality
alternative. The use of vegetable fats results in lower
Editorial
costs and higher production output. It
also makes it possible to give the
frozen dessert a better nutritional
profile. The FSSAI defines Frozen
dessert as – “a product obtained by
freezing a pasteurized mix with milk fat
and/or edible vegetable oils and fats
having a melting point of not more
than 37° C.
We at Kamani Oil Industries Pvt Ltd
manufac ture a wide range of
vegetable fats specifically designed
for frozen desserts ( Koolex
T r a n s f a t f r e e
Vanaspati). We also
manufacture a wide
r a n g e o f h i g h
quality trans fat
free oils and fats
f o r v a r i e d
applications i.e. for
coating, enrobing etc
therefore providing our
customers with a healthier
and inexpensive alternative to
dairy fat without compromising the
taste. Some of the specialty oils like
Cocosilver Krisp & find application in
the manufacture of chocolate coating
also called ice-cream covertures which
have excellent taste profile and shelf
life.
The frozen desserts market in India will
witness a steady growth and will also
be open to innovation primarily
focussing on health and nutrition for
e.g Frozen desserts fortified with
omega3 oils, vitamins, probiotics,
calcium, artificial sweeteners etc. With
modern retail facilities, changing
consumer perceptions, regional
variations leading to wide product
range, innovations etc the future
prospects of India's ice-cream and
frozen dessert market looks to be very
promising.
It has been our constant
endeavour to work with
our valued customers
and to serve you
better we have come
out with a recipe
booklet where we
h a v e s h a r e d f e w
i n n o v a t i v e a n d
healthier recipes using
our trans free fats. Do try out
these recipes and gives us your
feedback. We have a strong technical
team who can support in your product
development.
Delivering Taste & Health -
that’s our Mantra (at Kamani)
Kamani
vegetable oils & fats
are cholesterol free and
trans fat free which make it a
healthier choice as compared to
dairy fat which contains both trans
as well as cholesterol. They are
specifically formulated to with-
stand high climatic temperatures
in the frozen state therefore
slow melting of the final
product during
consumption.
The Food Safety Standards Act of India
(FSSAI Rules), defines
“Frozen Dessert/Frozen Confection” means the
product obtained by freezing a pasteurised mix prepared with milk fat and /or
edible vegetable oils and fat having a melting point of not more than 37 degree C in
combination and milk protein alone or in combination / or vegetable protein
products singly or in combination with the addition of nutritive sweetening agents
e.g. sugar , dextrose, fructose, liquid glucose, dried liquid glucose, maltodextrin,
high maltose corn syrup, honey, fruit and fruit products, eggs and egg products,
coffee, cocoa, chocolate, condiments, spices, ginger and nuts. The said product,
may also contain bakery products such as cake or cookies as a separate layer/ or
coating, it may be frozen hard or frozen to a soft consistency. It shall have pleasant
taste and flavour free from off flavour and rancidity and may contain food
additives permitted in Appendix A. It shall conform to the microbiological
requirements prescribed in Appendix B.
It shall conform to the following requirement:-
Frozen Dessert / Frozen Confection
Definition
Requirement Frozen Dessert / Frozen Confection
Medium Fat Frozen Dessert / Frozen Confection
Low Fat Frozen Dessert / Frozen Confection
Total Solid Not less than 36% Not less than 30% Not less than 26%
Wt /Vol. (gms/l) Not less than 525 Not less than 475 Not less than 475
Total Fat Not less than 10% More than 2.5%but less than 10 % Not more than 2.5%
Total Protein (Nx6.25) Not less than 3.5% Not less than 3.5% Not less than 3.0%
Kamani Range of Products for
Frozen Dessert Application
Products Features Applications
Koolex Easy to mix with all ingredients Sundae
Vanaspati Better temperature stability than dairy fat ConesSKU : 15 Kg Absolutely bland in taste Cups & family packTin & Carton Ideal replacer for dairy fat in FD Candy Convenient to store at room temperature Falooda 100% Vegetable Fat Squeeze pack Trans Fat Free Milk shakes Easy air incorporation Koolfi (FD) Better economy Cassata
Krisp Good melt profile Chocodip
Refined Palm Better mouth feelKernel Oil Easy coating Clear & bland taste Longer shelf life Better shine
Cocosilver Good melt profile Chocodip
Refind Coconut Better mouth feelOil Premium quality coating Clear & bland with excellent shine Desirable melt off Longer shelf life
FREE
TRANS FAT
Standard Frozen Dessert Mix
Procedure:-0 Mix SMP in water at 40 C in the pasteurizer.
0Hee½eje³epejceW 40 C Hej SMP keÀes Heeveer ceW efcekeÌme keÀjW.
Mix stabiliser & emulsifier with sugar then add the mixture in the pasteurizer at 0050 C. / mì@yeeruee³epej Deewj F&ceumeerHeÀe³ej keÀes ef®eveer ceW efceueeS Deewj Fme efceÞeCe keÀes Hee½eje³epejceW 50 C Hej [eues.
0 Melt Koolex (Trans Fat Free) at 50 C and add in the pasteurizer.050 C Hej ketÀueskeÌme (ì^evme He@Àì ÖeÀer) keÀes efHeIeueekeÀj Gmes Hee½eje³epejceW [eueW.
0 Mix thoroughly and continue heating till temperature reaches 72 C.
Hold the mixture it in the pasteurization machine for 30 mins.0leeHeceeve 72 C Hej peeves lekeÀ Fme efceÞeCe keÀes De®íer lejnmes efceueeles jns.
30 efce. lekeÀ Gmeer Hee½eje³epej ceMeerve ceW Gmes jnves os.
Homogenize the mixture @ 2000-2500 psi. / 2000 - 2500 psi Hej nesceespeveeF&pe keÀjW.
0 Keep homogenized mix @ 4 C for 4 to 24 hrs for ageing.0Fme nesceespeveeF&p[ efcekeÌme keÀes 4 C Hej 4 mes 24 Iebìes lekeÀ SpeeRie kesÀ efueS jKeW.
After ageing, add flavour and colour in the mixture then batch freeze it.SpeeRie kesÀ He½eele FmeceW HeÌuesJej leLee keÀuej efceueeSB Deewj ye@®e efÖeÀpe keÀjW.
Harden the FD @ 0
-30 to -35 C for 3 hrs. 0-30 mes -35 C Hej 3 Iebìs lekeÀ
ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
0-18 to -20 C
mìB[[& ÖeÀespeve [sPeì& efcekeÌme
Ingredients Unit %
Water 60.6
Skimmed Milk Powder (SMP) 13
Sugar 14
Koolex (Trans Fat Free) 12
Stabilizer & Emulsifier 0.4
Flavour + Colour 0.1
Standard Choco FD Mix
Procedure:-0 Mix SMP and cocoa powder in water at 40 C in the pasteurizer.
0Hee½eje³epejceW 40 C Hej SMP leLee keÀeskeÀes HeeG[j keÀes Heeveer ceW efcekeÌme keÀjW.
Mix stabiliser & emulsifier with sugar then add the mixture in the pasteurizer at 0050 C. / mì@yeeruee³epej Deewj F&ceumeerHeÀe³ej keÀes ef®eveer kesÀ efceueeS Deewj Fme efceÞeCe keÀes Hee½eje³epejceW 50 C Hej efceueeS.
0 Melt Koolex (Trans Fat Free) at 45 C and add it in the pasteurizer.045 C Hej ketÀueskeÌme (ì^evme He@Àì ÖeÀer) keÀes efHeIeueekeÀj Gmes Hee½eje³epejceW [eueW.
0 Mix thoroughly and continue heating till temperature reaches 72 C.
Hold the mixture it in the pasteurization machine for 30 mins.0leeHeceeve 72 C Hej peeves lekeÀ Fme efceÞeCe keÀes De®íer lejnmes efceueeles jns.
30 efce. lekeÀ Gmeer Hee½eje³epej ceMeerve ceW Gmes jnves os.
Homogenize it @ 2000-2500 psi. / 2000 - 2500 psi lekeÀ nesceespeveeF&pe keÀjW.
0 Keep homogenized mix @ 4 C for 4-24 hrs for ageing.0Fme nesceespeveeF&p[ efcekeÌme keÀes 4 C Hej 4-24 Iebìes lekeÀ SpeeRie kesÀ efueS jKeW.
After ageing, add flavour and colour then batch freeze it.SpeeRie kesÀ He½eele FmeceW HeÌuesJej leLee keÀuej efceueeSB Deewj ye@®e efÖeÀpe keÀjW.
Harden the FD @ 0
-30 to -35 C for 3 hrs. 0-30 mes -35 C Hej 3 Iebìs lekeÀ
ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
mìB[[& ®eeskeÀes ÖeÀespeve [sPeì& efcekeÌme
Ingredients Unit %
Water 57.1
Skimmed Milk Powder (SMP) 12
Sugar 16
Cocoa ALF CP (Morde) 3.5
Fat Koolex (Trans Fat Free) 11
Stabilizer & Emulsifier 0.4
Flavour + Colour 0.10-18 to -20 C
Tangy Ginger FD
Procedure:-
Add Ginger paste, ginger flavour and yellow colour in FD mix*.
SHeÀ[er efcekeÌme ceW DeêkeÀ Hesmì, DeêkeÀ keÀe HeÌuesJej Deewj Heeruee keÀuej efceueeSB.
Mix thoroughly and batch freeze it.Fme efceÞeCe keÀes De®íer lejn mes efcekeÌme keÀjs Deewj ye@®e efÖeÀpe keÀjW.
0 Harden the FD @ -30 to -35 C for 3 hrs.
0-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
®eìHeìe DeêkeÀ SHeÀ [er
Ingredients Unit
Standard FD mix* 10 Ltr.
Ginger paste 130 g
Ginger flavour (AKRAS) 20 ml
Yellow colour (food grade) as per the requirement
* Consider Standard Frozen Dessert Mix recipe for FD Mix0-18 to -20 C
Cheeseberry FD
Procedure :-
Add processed cheese, red rose color in the
frozen dessert mixture and mix it well.ÖeÀespeve [speì& kesÀ efcekeÌme ceW Òeesmesm[ ®eerpe Deewj js[ jespe keÀuej keÀes efceueeSB.
Add veg bar cake and strawberry pieces in the
mixture during batch freezing.yewle efÖeÀpeeRie kesÀ oewjeve Jnspe yeej kesÀkeÀ Deewj mì^e@yesjer kesÀ ìgkeÀ[eW keÀes
De®íer lejn mes efceueeSB.
0 Harden the FD @ -30 to -35 C for 3 hrs.
0-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
0-18 to -20 C
®eerpeyesjer SHeÀ [er
Ingredients Unit
Standard FD mix* 10 Ltr.
Processed cheese 500g
Red rose color (food grade) as per the requirement
Strawberries 500 g
Veg bar cakes 500 g
* Consider Standard Frozen Dessert Mix recipe for FD Mix
Coconut Bounty FD
Procedure :-
Add coconut flavour in FD mixture and mix it thoroughly.ÖeÀespeve [speì& kesÀ efceke̽ej ceW veeefj³eue HeÌuesJej [euekeÀj De®íer lejn mes efceueeSB.
Add BOUNTY chocolate bar and chocolate sauce during
the batch freezing and mix.ye@®e efÖeÀpeeRie kesÀ mece³e GmeceW yeeTbìer ®eeskeÀesuesì yeej Deewj ®eeskeÀesuesì mee@me efceueeSB.
0 Harden the FD @ -30 to -35 C for 3 hrs.
0-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
0-18 to -20 C
keÀeskeÀesveì yeeTbìer SHeÀ [er
Ingredients Unit
Standard FD mix* 10 Ltr.
Coconut flavour (AKRAS) 17.5 ml
BOUNTY chocolate bar 1500 g
Chocolate sauce as per the requirement
* Consider Standard Frozen Dessert Mix recipe for FD Mix
Snickers FD
mveerkeÀme& SHeÀ [er
Procedure :-
Add milk caramel flavour in frozen dessert mixture.FD efcekeÌme ceW efceukeÀ ke@Àjeceue HeÌuesJej keÀes efceueeSB.
Add SNICKERS bar chocolate in the mixture during the
batch freezing and mix thoroughly.yew®e efÖeÀpeeRie kesÀ mece³e mveerkeÀme& yeej ®eeskeÀesuesì keÀes Gmecesb efcekeÌme keÀjW.
0 Harden the FD @ -30 to -35 C for 3 hrs.
0-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
0-18 to -20 C
Ingredients Unit
Standard FD mix* 10 Ltr.
Milk caramel flavour (Kerry) 20 ml
SNICKERS bar chocolate 1000 g
* Consider Standard Frozen Dessert Mix recipe for FD Mix
Green Tea FD
ûeerve ìer SHeÀ [er
Procedure :-
Add 25 green tea bags in 150 ml hot water,
keep it for 15 mins. and then strain.ûeerve ìer kesÀ 25 ye@ie keÀes 150 efceueer iejce Heeveer ceW 15 efce. kesÀ efueS jKeW Deewj Gmes íeve ueW.
Add the above green tea water and green tea flavour in the
frozen dessert mixture and mix it thoroughly.Fme ûeerve ìer kesÀ Heeveer keÀes Deewj ûeerve ìer HeÌuesJej keÀes FD efceke̽ej ceW efcekeÌme keÀjW.
Batch freeze the mixture.yew®e efÖeÀpeeRie kesÀ efueS jKeW.
0 Harden the FD @ -30 to -35 C for 3 hrs.
0-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
0-18 to -20 C
Ingredients Unit
Standard FD mix* 10 Ltr.
Green tea (Tetley) sachet 25
Green tea flavour (Lux flavours) 12 ml
* Consider Standard Frozen Dessert Mix recipe for FD Mix
Spicy Guava FD
0-18 to -20 C
efce®ee&a Hesª SHeÀ [er
Procedure :-
Mix guava pulp, red rose color and guava flavour with the frozen dessert
mixture and batch freeze it.Hesª keÀe HeuHe, ueeue jbie leLee Hesª kesÀ HeÌuesJej keÀes mìB[[& ÖeÀespeve [speì& ceW efcekeÌme keÀjW Deewj ye@®e efÖeÀpe keÀjW.
Add red chilly powder during the batch freezing process
and mix it properly.yew®e efÖeÀpeeRie kesÀ oewjeve ueeue efce®eea HeeG[j efceueeSB.
0 Harden the FD @ -30 to -35 C for 3 hrs.
0-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
Ingredients Unit
Standard FD mix* 10 Ltr.
Guava pulp 1000 ml
Red rose color (food grade) as per the requirement
Guava flavour (AKRAS) 30 ml
Red chilly powder 5 g
* Consider Standard Frozen Dessert Mix recipe for FD Mix
Choco-Butterscotch FD
Procedure :-
Mix standard FD mixture and standard choco FD mixturemìB[[& ÖeÀespeve [speì& efcekeÌme Deewj ®eeskeÀesuesì mìB[[& ÖeÀespeve [speì& efcekeÌme keÀes SkeÀ meeLe efceueeSB.
Add the above mixture in the batch freezer.Fme efceÞeCe keÀes yew®e efÖeÀpeeRie kesÀ efueS jKeW.
During the batch freezing add butterscotch chikki and melted white
chocolate in it.yew®e efÖeÀpeeRie kesÀ oewjeve Gmeces yeìjmkeÀe@®e ef®ekeÌkeÀer leLee efHeIeuee ngDee meHesÀo ®eeskeÀesuesì keÀes efceueeSB.
0 Harden the FD @ -30 to -35 C for 3 hrs.
0-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
0-18 to -20 C
®eeskeÀes-yeìjmkeÀe@®e SHeÀ [er
Ingredients Unit
Standard Choco FD mix* 7 Ltr.
Standard FD mix 3 Ltr.
White chocolate 1000 g
Butterscotch chikki 1000 g
* Consider Standard Frozen Dessert Mix recipe for FD Mix
Roasted Coffee n Bourbon FD
Procedure :-
Add nescafe coffee powder in 100 ml hot water and mix thoroughly.100 efceueer iejce Heeveer ceW vesmeke@ÀHesÀ keÀe@HeÀer HeeG[j keÀes De®íer lejn mes efceueeSB.
Mix the above coffee water and the roasted coffee flavour in the frozen
dessert mixture and batch freeze it.Fme efceÞeCe keÀes jesmìs[ keÀe@HeÀer HeÌuesJej leLee ÖeÀespeve [speì& efceke̽ej ceW [euekeÀj efceueeSB Deewj yew®e efÖeÀpeeRie kesÀ efueS jKeW.
Add BOURBON biscuits in the mixture during the batch freezing.yew®e efÖeÀpeeRie kesÀ oewjeve Gmeces yeye&ve efyemkeÀerì keÀes efceueeSB.
0 Harden the FD @ -30 to -35 C for 3 hrs.
0-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
0-18 to -20 C
jesmìs[ keÀe@HeÀer Sve yeye&ve SHeÀ [er
Ingredients Unit
Standard FD mix* 10 Ltr.
Nescafe coffee powder 50 g
Roasted coffee flavour
(Givaudan-I126242 10 ml
BOURBON biscuits 1000 g
* Consider Standard Frozen Dessert Mix recipe for FD Mix
Gemmy Orange FD
pescceer mebleje SHeÀ [er
Procedure :-
Mix the orange pulp, orange color and orange flavor
in the FD mixture and batch freeze it.mìB[[& ÖeÀespeve [speì& efcekeÌme cesb meblejs keÀe HeuHe, keÀuej Deewj HeÌuesJej keÀes efceueeSB Deewj yew®e efÖeÀpe keÀjW.
Add Cadbury Gems during batch freezing.yew®e efÖeÀeEpeie kesÀ oewjeve Gmeces ke@À[yejer pescme keÀes efceueeSB.
0 Harden the FD @ -30 to -35 C for 3 hrs.
0-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0 Store it @ -18 to -20 c.
0-18 mes -20 C Hej mìesj keÀjW.
Ingredients Unit
Standard FD mix* 10 Ltr.
Orange pulp 1000 ml
Orange flavor4
(Givaudan-sw0025) 12 ml
Orange juicy flavor
(Givaudan-s21-0023001 4 ml
Orange colour (food grade) as per
the requirement
Cadbury Gems 50 g
* Consider Standard Frozen Dessert Mix recipe for FD Mix
0-18 to -20 C