|Food safety characteristics||Moisture content|
|Ingredients||Milk solids, sugar, cardamom powder, E466, E461, E330|
|Composition||Taste & Flavour- free from objectionable flavor, Texture& Appearance- Free flowing Free from extraneous matter Fat Content- 6.5 – 7.2% Moisture- Max 2.5 % Ash- Max 5% Protein- Min 13.5% Bulk Density- 0.80-0.90g/ml|
|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- 125gm|
|Packaging – Initial||Primary Packaging : For poly pouch – Laminated LDPE 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 12 months from packaging when stored at cool and dry place.|
|Customer preparation & intended use||Add basundi mix in govind milk. Blend well brings to a boil stirring continuously. Simmer for 10 min or till desired consistency.
Misuse – If not used as per instructions on label, Tampering of product, use of product after shelf life.
|Sensitive population||Having allergy to milk protein|
|Applicable legal requirements||FSSAI , The Legal Metrology (Packaged Commodities) Rules, 2011|