Lab Practices & Product development

19 Sept 2025

Trial on Protein bar with Aditya Joshi for solving binding issue by using ragi flour (उकड काढून) & fermented wheat starch and Ghee (mohan)

17 oct 2025

Protein ball trial

Less FOS & jaggery with roasting the ground flour.

Anarasa Pith production

Shankar Pali production

19 OCT 2025

H2 S kit preparation in Soil Lab for completing order of 1500 bottles

Total bottles on 19 OCT = 900

24 OCT 2025

Preparation for Dudhi Halwa premix Trial

Washed & grated the bottle gourds.

Weight of sorted & waste material taken.

25 OCT 2025

Dudhi Halwa Trial 1st

Trial carried out with 1:1 and 1:1.5 proportion of Grated bottle & Milk.

Material

A) Proportion 1:1

500 gm grated bottle gourd ( water is squashed with hands)

Half ltr milk

20 gm ghee

0.5 gm cardamom powder

B) proportion 1:1.5

1 kg grated bottle gourd ( water is squashed with hands)

1.5 ltr milk

40 gm ghee

1 gm cardamom powder

procedure.

step 1= Add a ghee in pan melt it and then add grated bottle gourd and cook until the dudhi get cooked properly.

step 2= Then add milk and cook until the semi viscose mixture is obtain and milk get absorbed properly with stirring continuously.

step 3= Turn of the gas and keep the mixture for cooling for a while and after 5 mins add cardamom powder and mix properly.

step 4= Take the weight of mixture after cooling.

Step 5= Grease the drying tray with ghee ( don’t apply too much ghee) and spread the halwa mixture on tray evenly ( spread thin layer)

Step 6 = put for drying in electric tray dryer.

•Temperature= 48° C

• Bottle gourd was properly riped and some often started seed hardning.

A) wt after cooking 471 gm

B) wt after cooking 1001 gm

*Millets Flakes machine

Jowar flakes trial with Sujay Desai

27 OCT 2025

*Removed the dried dudhi halwa from dryer

Taken the weight

A) wt after drying =108 gm

LOD = 461-108/461 × 100 = 76.57 %

B) wt after drying = 282 gm

LOD = 1001 – 282 /1001 x 100= 71.82 %

*Methi bhaji premix , palak bhaji premix , aluchi bhaji premix

Dehydration of various Bhaji for making its premix.

Moringa Leaves Drying for making chutney and powder

28 OCT 2025

Moringa Leaves Chuterny

Ingredients:

Dried moringa Leaves

Coriander seeds

sesame seeds

Groundnut seeds

Cumin seeds, Ajawain

Red chilli Powder

Garlic powder

Salt , Turmeric

Chat masala

Procedure

Dry roast the all seeds in a pan on medium flame.
Then add turmeric powder, garlic powder, chilli powder, chat masala and turn off the flame.
Remove the mixture in mixer jar cool it and grind it finely then crush the dried moringa leaves and add it in mixer jar add salt as per taste grind again at pulse mode.
Moringa Chutney is ready, spread the chutney on plate ,cool it at room temperature and fill in air tight container or pouches

29 OCT 2025

Dudhi Halwa bulk production for Tushar Kukreja sir.

SOP

SOP for instant Dudhi Halwa premix

Ingredients:Dudhi (bottle gourd), grated,Ghee,Milk ,Cardamom powder Preparation.

Steps:

Dudhi Preparation:Wash, peel, and grate the dudhi.Manually squeeze the grated dudhi to remove excess water.

Cooking Dudhi:Heat ghee in a pan until melted.Add the grated dudhi and cook on medium heat until it is properly cooked and softened, stirring often. This removes raw flavor and moisture.

Adding Milk:Add milk (or reconstituted milk if using milk powder) to the cooked dudhi.Cook the mixture further, stirring frequently, until the milk is absorbed and the mixture thickens.

Adding Cardamom:Add cardamom powder during the final stages of cooking for flavor.

Drying :To make a premix, spread the cooked dudhi-milk mixture thinly and dehydrate until dry. Temperature 48°C.

Weight After cooking = 6,302 kg

30 OCT 2025

Removed the dried premix from Dryer

Weight taken and packaging done.

Wt after cooking =6.302 kg

Wt after drying = 1.520 kg

LOD = 6.302- 1.520/ 6.302 x 100= 75.88 %

2 NOV 2025

Bhaji premix packaging for Kulkarni sir

viz: Mataki bhaji premix, methi bhaji premix, Moringa Chutney premix , Aluchi bhaji premix.

Wheat khir & shira premix packaging

Wheat khir premix = 1.5 kg

shira premix = 300 gm

4 NOV 2025

Dehydrated Products Handover to Kulkarni Sir.

Total weight – 3290 gm

Kavath jam Production from DBRT students.

6 NOV 2025

IBT vocational training to Gujrat Teachers Team.

Products Cover in training are कवठ jam, Nankatai, Khari, Moringa Chikki, Peanut chikki, Apple Jam,etc

H2S kit and water testing training.

10 NOV 2025

Medicinal plant part arrived at Food lab for Drying.

Weight taken of Herbs.

Total 8 Herbs are as below :

Amarkand- 9790 gm
Safed kuda- 6300 gm
Kala kuda- 20100 gm
Shatavari- 6 kg
Safed Shatavari- 8500 gm
Gulvel- 5124 gm
Bibla Saal- 28 kg
Jangali Adrak- 5116 gm

12 NOV 2025

कवठ jam Production from DBRT students

Ingredients

Kavath pulp-1760 gm
Jaggery- 700 gm
Ghee- 52.8 gm

Wt after cooking = 2.1 kg

Procedure-

Add a ghee in a pan melt it and then add chopped jaggery and melt it properly note that no lumps should remained.
Then add kavath pulp in syrup and mix it well by stirring continuously.
Cook on low flame with stirring turn off the gas when mixture get thicken and starts to leave the sides and bottom of pan.
Cool it down and then pack in air tight container.

*LOD of Amarkand, kala kuda,safed kuda,shatavari, safed Shatavari is done are as below: