Kheer Mix

Process Blending
Food safety characteristics Moisture content
Ingredients Milk solids, sugar, cardamom powder, rose flavor powder, Raisins, Pista, and Rice.
Composition Taste & Flavour- Pleasant, free from objectionable flavor,
Texture& Appearance- Free flowing
Free from extraneous matter
Fat Content- Max 5 %
Moisture- Max 4 %
Ash- Max 5%
Protein- Max 10%
Bulk Density- 0.90-1 g/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 : met-poly pouch (aluminum foil), 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.
Labelling Labelling -Name of Product, Name 0f company ,address, tel.no.of manufacturer, Best Before date, Batch Number, date of packing , net weight, Nutritional value, veg. symbol, FSSAI logo & license no, storage condition
intended use Human consumption (Age group: Above 1 year) ,
Misuse- If not used as per instructions on label.
Tampering of product.
Use of product after shelf life.
Applicable legal requirements FSSAI , The Legal Metrology (Packaged Commodities) Rules, 2011
Allergens Milk protein, Tree nut.