Kamani Oil Industries Pvt. Ltd. is one of the. II D’liteful recipes enjoy Kamani Oil Industries Pvt. Ltd. is one of the leading manufacturing organizations in the field of specialty

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 : [email protected] 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 (ìêvme 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 (ìêvme 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.


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.


®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 mìê@yesjer kesÀ ìgkeÀ[eW keÀes

De®íer lejn mes efceueeSB.



0 Store it @ -18 to -20 c.


0-18 to -20 C

®eerpeyesjer SHeÀ [er

Ingredients Unit


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 efcekeÌ½ej 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 Store it @ -18 to -20 c.


0-18 to -20 C

keÀeskeÀesveì yeeTbìer SHeÀ [er

Ingredients Unit


Coconut flavour (AKRAS) 17.5 ml

BOUNTY chocolate bar 1500 g

Chocolate sauce as per the requirement


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 Store it @ -18 to -20 c.


0-18 to -20 C

Ingredients Unit


Milk caramel flavour (Kerry) 20 ml

SNICKERS bar chocolate 1000 g


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 efcekeÌ½ej ceW efcekeÌme keÀjW.

Batch freeze the mixture.yew®e efÖeÀpeeRie kesÀ efueS jKeW.



0 Store it @ -18 to -20 c.


0-18 to -20 C

Ingredients Unit


Green tea (Tetley) sachet 25

Green tea flavour (Lux flavours) 12 ml


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 Store it @ -18 to -20 c.


Ingredients Unit


Guava pulp 1000 ml

Red rose color (food grade) as per the requirement

Guava flavour (AKRAS) 30 ml

Red chilly powder 5 g


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 Store it @ -18 to -20 c.


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


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& efcekeÌ½ej 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 Store it @ -18 to -20 c.


0-18 to -20 C

jesmìs[ keÀe@HeÀer Sve yeye&ve SHeÀ [er

Ingredients Unit


Nescafe coffee powder 50 g

Roasted coffee flavour

(Givaudan-I126242 10 ml

BOURBON biscuits 1000 g


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 Store it @ -18 to -20 c.


Ingredients Unit


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


0-18 to -20 C

Documents

Kamani Oil Industries Pvt. Ltd. is one of the. II D’liteful recipes enjoy Kamani Oil Industries Pvt. Ltd. is one of the leading manufacturing organizations in the field of specialty