Basundi Mix

Process Blending
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
Allergens Milk protein