Institutional - Corporate Brochure

Hamara Mix
Daale Aapki Recipe Mein
Naya Twist
VEGIT ALOO MASH INDIA'S LARGEST SELLING
POTATO FLAKES
1Kg
>
6 Kgs Fresh
Raw Potatoes
NUTRITION FACTS
Per 100g
Energy Kcal
365.00
Total Fat
0.85
Saturated Fat g
0.42
Cholesterol mg
0.0
Trans Fat g
0.0
Total Carbohydrate g
79.0
Protein g
10.4
Dietary Fibre g
12.9
Sugar g
0.0
Sodium mg
62.0
Vitamin A mg
160.0
Vitamin C mg
30.8
Iron mg
2.5
FUNCTIONS AND BENEFITS
RESTAURANTS
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Prepared mashed potatoes can be squeezed from pastry tubes
to decorate casseroles and improve food presentation.
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Extender
Flakes can be added to burgers or patties before cooking,
thus requiring less meat per burger.
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Flavour Enhancer
Flakes can be used to produce potato-flavoured snacks and baked goods. When
used in bakery products at inclusion levels of at least 10%, they impart a potato
flavour and soft mouth feel to the product. Snack foods generally use
a much higher level of inclusion.
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Humectant/
Shelf Life Extender
At low inclusion levels of less than 5%, dehydrated potatoes serve as an anti-staling
or crumb softening agent in bakery applications, with no alteration of the taste
profile. Because of their moisture retention abilities it slows the
drying affect associated with staling.
Texture Enhancer
At inclusion levels of around 10% dehydrated potatoes will produce
end-products with a unique potato flavour and soft eating
characteristics. For instance, the addition of potato flakes to recipes
will create a moist texture for cakes, doughnuts, breads, rolls and
pastry items. Added to snacks, they create a light and crispy texture.
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Thickening Agent
Add potato flakes directly from the package to broths, gravies,
sauces and stews to thicken.
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Uniformity
Dehydrated potato flakes can be used in salty snacks such as
fabricated chips to create a more uniform shape.
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Colour Enhancer
In baked goods such as bread, cakes and cookies the addition of dehydrated
potatoes can enhance crust colour, producing a thicker and darker crust.
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FUNCTION
BENEFIT
Binder
The free starch present in dehydrated potato flakes holds meat together.
Yield
Improvement
The weight of added potatoes and the resulting absorption of
moisture may increase dough yield for baked goods.
Breading
Use potato flakes alone or combined with flour, cornmeal or crushed corn
flakes to create breading for fish, meat or vegetables. For fried foods,
the use of dehydrated potatoes can provide for a crispy texture sometimes
associated with other breading materials.
Decoration
SPECIFICATIONS
BAKERIES
CATERERS/
INSTITUTIONS
GENERAL FOOD
MANUFACTURER
SNACK
MANUFACTURER
Apart from its usage as a substitute of mashed potatos, dehydrated potato flakes can be used as a nutritional base and a neutral product that
complements a variety of ingredients. They can stand alone or be used as an ingredient in baked goods, frozen foods, ready to eat meals, soups,
sauces and snack foods.
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Standard Particle Size 500µ - 2812µ
Bulk Density
PHYSICAL CHEMICAL
200 – 300 gm/lt
% Retained in 2812µ
40±20%
Product
Potato Flakes (Normal)
% Retained in 1405µ
30±15%
Moisture
8% (max)
% Retained in 500µ
15±10%
% Pass through 500µ
5±5%
Reducing Sugar
2.5% (max)
Sulphur Di oxide
250ppm (max)
Bulk Density
200-300gm/lt
Higher density material or smaller particle size
material can also be made on order
Illustration:
MICROBIOLOGICAL SPECIFICATION
Total Plate Count
40,000cfu/gm(max)
e.g. (particle size of 150µ – 500µ)
Bulk Density 550 to 600g/lt
Coliforms
10cfu/gm(max)
Yeast and Moulds
100cfu/gm(max)
% Retained in 500µ
10±05%
Nil
% Retained in 250µ
54±05%
E. Coli
Salmonella
VEGIT INSTANT SNACK MIXES
Negative in 25gm
Particle Size Distribution
% Retained in 150µ
22±05%
% pass through 150µ
15±05%
AMAZING VALUE
SHAMMI KEBAB
INSTANT SNACK MIX
ALOO TIKKI
INSTANT SNACK MIX
ALOO TIKKI INSTANT SNACK MIX
SHAMMI KEBAB INSTANT SNACK MIX
Pack Size
Recommended
Water Level
Batter Mix
Recommended
Bread Crumbs
Total Yield
(1kg Snack
Mix + Water)
1kg
1.5kg
0
0
2.5kg
Weight (g)
Per Piece
(Approximately)
No. of Pieces
(Approximately)
Pack Size
138
1kg
18-20g
approx
2.0kg
Batter Mix
Recommended
Bread Crumbs
Total Yield
(1kg Snack
Mix + Water)
Weight (g)
Per Piece
(Approximately)
No. of Pieces
(Approximately)
0
0
3kg
30g
100
METHOD OF PREPARATION
METHOD OF PREPARATION
1
Recommended
Water Level
2
3
1
NUTRITION FACTS
2
3
NUTRITION FACTS
PER 100g
PER 100g
Energy Kcal
412.96
Energy Kcal
399.1
Protein g
11.87
Protein g
11.66
Total Carbohydrate g
65.18
Total Carbohydrate g
66.92
Dietary Fibre g
23.12
Dietary Fibre g
11.68
Sugar g
0.00
2. Make small balls and flatten them.
Total Fat g
11.64
Saturated Fat g
1.49
3. Deep fry in hot oil and serve hot with tomato sauce or green chutney.
Unsaturated Fatty Acid g
10.15
Trans Fat g
0.00
1. Add 150 ml warm water to 100 g of Shammi Kebab Mix. Mix well and leave for 10 minutes.
Cholesterol mg
Ingredients: Potato flakes (44.1%), Black gram (30.6%), Veg. oil (10%), Onion bits (6%), Common
salt (3%), Cinnamon, Spices & Condiments.
• Store under cool & dry condition.
1010.7
Vitamin C IU
5.91
Calcium mg
83.1
Iron mg
4.0
Add warm water to 100 gm of Vegit Shammi Kebab mix. Keep aside for 10 mins. Divide it into 4 equal portions. Spread 1 portion of the
2. Make small balls and flatten them.
3. Shallow fry in oil on tawa till golden brown and crispy. Serve hot with tomato sauce or green
chutney.
0.00
Sodium mg
SHAMMI KEBAB KI EK AUR TWIST RECIPE*
(QUESADILLAS )
1. Add 150 ml warm water to 100 g of Aloo Tikki Mix. Mix well and leave for 10 minutes.
Ingredients: Potato flakes (72.7%), Potato starch (10.5%), Edible vegetable fat (8%), Cheese powder
(3.5%), Common salt, Maltodextrin, Mixed spices, Oleoresin.
• Store under cool & dry condition.
Sugar g
2.39
Total Fat g
9.42
Saturated Fat g
5.23
Unsaturated Fatty Acid g
2.18
Trans Fat g
1. 75
Cholesterol mg
0.00
Sodium g
1.2
Vitamin C mg
8.5
Calcium mg
55.42
Iron mg
1.32
ALOO TIKKI KI EK AUR TWIST RECIPE
(NAMKEEN DOUGHNUTS)
Add warm water to the Vegit Aloo Tikki Mix. Stir well and keep aside for 10 mins. Dissolve yeast in 100 ml water and sugar. Keep aside
for 10-15 mins. Sieve maida, add ajwain, dissolved yeast, Aloo Tikki Mix and knead well. Add 50 ml milk and knead into soft dough.
mix on 1 half of the roti. Sprinkle 2 tbsp of mozzarella cheese on it. Fold to make a semi-circle. Cook on a tawa using ½ tsp of oil till both
sides are golden brown. Cut into halves. Serve hot.
Keep aside for 15 mins. With hand mix the margarine, pepper powder and salt. Place the dough on it. Knead well till the margarine
gets fully absorbed. Divide into 8 equal portions. Shape each portion into a ball. Flatten it into a tikki. Cut the middle portion to make it
HARA BHARA KEBAB
INSTANT SNACK MIX
CHEESE BALLS
INSTANT SNACK MIX
CHEESE BALLS INSTANT SNACK MIX
HARA BHARA KEBAB INSTANT SNACK MIX
Pack Size
Recommended
Water Level
Batter Mix
Recommended
Bread Crumbs
Total Yield
(1kg Snack
Mix + Water)
Weight (g)
Per Piece
(Approximately)
No. of Pieces
(Approximately)
Pack Size
Recommended
Water Level
Batter Mix
Recommended
Bread Crumbs
Total Yield
(1kg Snack
Mixes + Water)
Weight (g)
Per Piece
(Approximately)
No. of Pieces
(Approximately)
1kg
1.5kg
0
200g
2.5kg
8.0g
312
1kg
2kg
0
0
3kg
15g
200
METHOD OF PREPARATION
1
METHOD OF PREPARATION
2
3
1
NUTRITION FACTS
2
3
NUTRITION FACTS
PER 100g
1. Add 150 ml warm water to 100 g of Cheese Balls Mix. Mix well and leave for 5 minutes.
2. Make small balls and roll them in bread crumbs*.
3. Deep fry in oil and serve hot with accompaniments like tomato sauce or mayonnaise.
Ingredients: Potato flakes (53.89%), Cheese powder (15%), SMP (6%), Potato starch (5.5%),
Maltodextrin (5%), Onion bits(5%), Vegetable fat (4%), Common salt (2.8%), Spices Cheese flavour.
• Store under cool & dry condition.
Additional Requirements: Bread Crumbs*
PER 100g
Energy Kcal
351.1
Energy Kcal
Protein g
9.34
Protein g
12.23
Total Carbohydrate g
74.15
Total Carbohydrate g
69.67
Dietary Fibre g
12.87
Dietary Fibre g
6.16
Sugar g
17.33
Total Fat g
3.96
Saturated Fat g
2.36
Unsaturated Fatty Acid g
1.6
1. Add 200 ml warm water to 100 g of Hara Bhara Kebab Mix. Mix well and leave for 5 minutes.
Sugar g
6.49
2. Make small balls and flatten them.
Total Fat g
6.73
Saturated Fat g
0.70
3. Deep fry in oil and serve hot with accompaniments like tomato sauce or green chutney.
Unsaturated Fatty Acid g
5.55
Trans Fat g
<0.2
Trans Fat g
<2.0
Cholesterol mg
0.00
Cholesterol mg
0.00
Sodium mg
1704
Sodium g
1.4
Vitamin C mg
6.05
Vitamin C mg
12.1
Calcium mg
145.4
Calcium g
Iron mg
215.33
4.6
Ingredients: Potato flakes (56.2%), Dehydrated green peas (11%), Potato starch (9%), Dehydrated
spinach (4.55%), Vegetable oil (6%), Onion bits (5%), Common salt (3%), Kasuri methi, Mixes
spices & Oleoresin.
Iron mg
CHEESE BALLS KI EK AUR TWIST RECIPE
(TANDOORI CHEESE BALLS STICK)
HARA BHARA KEBAB KI EK AUR TWIST RECIPE
(WONTON/DESI DUMPLINGS)
Make cheese balls from the mix. Arrange red capsicum, cheese ball, onion, green capsicum and yellow capsicum on wooden sticks
Add warm water to the packet of Vegit Hara Bhara Kebab Mix. Keep aside for 5 mins. Meanwhile, heat 2 tbsp oil in a wok. Add onions
and keep aside. Make a marinade mixing tandoori masala, curd, ginger garlic paste and salt. Coat the sticks with the marinade. Grill in
and garlic, and sauté till light brown. Pour this over the Vegit Hara Bhara Kebab Mix. Mix well. Add the mozzarella cheese. Mix again.
Divide the mix into equal portions. Place one wonton wrapper on a clean dry surface. Put one portion of the stuffing into one wonton
a 200ºC pre-heated oven for 12-15 mins. Serve hot.
370.8
wrapper and fold it together. Use maida and water for sticking. Deep fry till it is golden brown. Serve hot with condiments.
5.3
BURGER PATTY
INSTANT SNACK MIX
SOYA ROLL
INSTANT SNACK MIX
BURGER PATTY INSTANT SNACK MIX
Pack Size
1kg
Batter Mix
Recommended
Water Level
Recommended
Bread Crumbs
Total Yield
(1kg Snack
Mix + Water)
Weight (g)
Per Piece
(Approximately)
No. of Pieces
(Approximately)
Pack Size
Recommended
Water Level
Batter Mix
Recommended
Bread Crumbs
Total Yield
(1kg Snack
Mix + Water)
Weight (g)
Per Piece
(Approximately)
No. of Pieces
(Approximately)
300g
2.75kg
55g
50
1kg
1.5kg
0
0
2.5kg
20g
125
1:1 (Corn flour+
Maida -150g each)
+600ml water
1.75kg
SOYA ROLL INSTANT SNACK MIX
METHOD OF PREPARATION
1
METHOD OF PREPARATION
2
3
1
NUTRITION FACTS
2
3
NUTRITION FACTS
PER 100g
PER 100g
Energy Kcal
404.3
Energy Kcal
Protein g
8.71
Protein g
408.12
20.23
Total Carbohydrate g
72.52
Total Carbohydrate g
54.98
Dietary Fibre g
14.53
Dietary Fibre g
6.37
Sugar g
16.68
2. Make small patty balls (40 g each) of the mixture and flatten them in the shape of a patty.
Dip the patty in liquid batter mix* and roll in bread crumbs.**
Total Fat g
8.82
Saturated Fat g
4.97
3. Deep fry the patty in oil and serve hot with burger and chutney/sauce.
Unsaturated Fatty Acid g
3.85
Trans Fat g
Ingredients: Potato flakes (58.75%), Veg fat (8%), Maltodextrin (5%), Dehydrated vegetables
Cholesterol mg
(Green peas, Carrots, Capsicum, French beans, Onion bits), Cheese powder (4%), Common salt
Sodium g
1.34
Sodium mg
1066.4
Vitamin C IU
10.79
Calcium mg
154.2
Iron mg
10.0
1. Add 175 ml warm water to 100 g of Burger Patty Mix. Mix well and leave for 5 minutes.
(2.2%), SMP, Tomato powder, Red chilli flakes, Spices & Oleoresin.
Vitamin C IU
1. Add 150 ml warm water to 100 g of Soya Roll Mix. Mix well and leave for 5 minutes.
Sugar g
0.00
2. Make small balls from the dough and give them cylindrical shape.
Total Fat g
11.92
Saturated Fat g
1.58
3. Deep fry the rolls and serve hot with accompaniments like tomato sauce or mayonnaise.
Unsaturated Fatty Acid g
10.34
0.65
Trans Fat g
0.00
2.44
Cholesterol mg
166.40
Calcium g
0.19
Iron mg
17.18
Ingredients: Potato flakes (36.4%), Soya granules (28%), Veg. oil (8%), Onion bits (5%), Potato starch
(5%), Cheese powder (5%), Capsicum bits (2.5%), Carrot bits (2.5%), Common salt (2%), Tomato
powder (2%), Green chilli powder, Spices & Condiments.
Additional Requirements: Bread Crumbs**, Batter Mix* (cornflour 50%, maida 50%)
BURGER PATTY KI EK AUR TWIST RECIPE
(CRISPY CANAPÉS)
SOYA ROLL KI EK AUR TWIST RECIPE
(SWEET AND SOUR SOYA ROLL)
Add 150 ml warm water to the Vegit Burger Patty Mix. Stir well and keep aside for 5 mins. Add grated cheese, mozzarella cheese and 50
Add 150ml warm water to the Vegit Soya Roll Mix. Stir well and keep aside for 5 mins. Divide into 10 equal portions shaped like
ml water. Mix well. Divide it into 8 equal portions. Lightly toast the bread slices. Apply 1portion of the mix on each slice and spread
nuggets. Deep fry till it is golden brown. Drain and keep aside. Heat 2 tbsp oil in a saucepan; add onions and garlic, sauté for 4-5 mins
on medium flame till golden brown. Add the sauces. Mix well over medium flame for half a minute. Add the nuggets and toss gently.
evenly. Toast till the top turns golden. Cut the slices into triangles and serve.
Sprinkle chopped spring onion leaves. Serve hot.
0.00
VEG CUTLET
INSTANT SNACK MIX
ALOO BONDA
INSTANT SNACK MIX
VEG CUTLET INSTANT SNACK MIX
Pack Size
1kg
Batter Mix
Recommended
Water Level
Recommended
Bread Crumbs
Total Yield
(1kg Snack
Mix + Water)
Weight (g)
Per Piece
(Approximately)
No. of Pieces
(Approximately)
Pack Size
Recommended
Water Level
300g
2.5kg
30g
83
1kg
2kg
1:1 (Corn flour+
Maida -150g each)
+800ml water
1.5kg
ALOO BONDA INSTANT SNACK MIX
800g
Besan
+1000ml water
Recommended
Bread Crumbs
Total Yield
(1kg Snack
Mix + Water)
Weight (g)
Per Piece
(Approximately)
No. of Pieces
(Approximately)
0
3kg
40g
75
METHOD OF PREPARATION
METHOD OF PREPARATION
1
Besan Mix
2
3
1
NUTRITION FACTS
2
3
NUTRITION FACTS
PER 100g
1. Add 150 ml warm water to 100 g of Veg Cutlet Mix. Mix well and leave for 5 minutes
2. Make small cutlet balls and flatten them or shape them using moulds. Dip the cutlets in liquid
batter mix*
3. Roll the dipped cutlets in bread crumbs.** Fry the cutlets in oil and serve hot with
accompaniments like tomato sauce or green chutney
Ingredients: Potato flakes (74.9%), Refined vegetable oil (8%), Dehydrated carrot bits (4%),
Common salt (3%), Dehydrated green peas (3%), Dehydrated capsicum bits, Dehydrated french
bean, Mixed spice & Oleoresin.
• Store under cool & dry condition.
Additional Requirements: Bread Crumbs** ,Batter Mix* (cornflour 50%, maida 50%)
PER 100g
Energy Kcal
392.9
Energy Kcal
Protein g
11.13
Protein g
8
Total Carbohydrate g
67.95
Total Carbohydrate g
69
Dietary Fibre g
18.08
Sugar g
3.92
Total Fat g
8.51
Saturated Fat g
1.39
1. Add 200 ml warm water to 100 g of Aloo Bonda Mix. Mix well and leave for 5 minutes.
2. Make oval shaped balls and dip into besan mix.*
3. Deep fry in oil and serve hot with accompaniments like tomato sauce or green chutney..
Dietary Fibre g
13.8
Sugar g
7.8
Total Fat g
11
Saturated Fat g
2.7
Unsaturated Fatty Acid g
6.95
Unsaturated Fatty Acid g
8.2
Trans Fat g
0.00
Trans Fat g
0.00
Cholesterol mg
0.00
Cholesterol mg
0.00
Sodium g
1.6
Sodium g
1.2
Vitamin C mg
7.7
Calcium mg
74
Iron mg
4
Vitamin C mg
13.88
Calcium mg
63.4
Iron mg
6.0
Ingredients: Potato flakes (64.15%), Onion bits (12%), Vegetable oil (10%), Common salt (3%),
Maltodextrin, Amchur powder, Sugar powder, Spices & Oleoresin. Besan mix: Bengal gram flour
(96.5%), Common salt (2%), Raising agent (E500-11) and Dehydrated curry leaves.
• Store under cool & dry condition.
Additional Requirements: Besan Mix*
VEG CUTLET KI EK AUR TWIST RECIPE
(CHEESY CROQUETTE)
ALOO BONDA KI EK AUR TWIST RECIPE
(SPROUT BONDA CHAAT)
Add 1 cup of warm water to the Vegit Cutlet Mix. Stir well and keep aside for 5 mins. Divide into 12 portions.
Add warm water to the Vegit Aloo Bonda Mix. Keep aside for 5 mins. Add oil and 3 tbsp maida to the mixture. Knead well. Divide it
Shape each portion into a croquette. Stuff ¼ tsp of cheese into each croquet. Add ½ cup water to the batter
into 6–8 equal portions. Shape each portion into a flat, round tikki and deep fry till it is golden brown. Keep aside. Mix the besan,
water, onion, chilli powder and salt. Make small pakodas by deep frying the mixture. To serve, place the fried tikkis on individual
mix. Stir well. Dip and coat the croquettes with the batter. Roll them on the bread crumbs. Deep fry. Serve hot.
407
plates, put a couple of pakodas and 2 tbsp of mixed sprouts on each tikki. Top with green chutney, little beaten curds, date
chutney, all the masala powders, sev and salt. Garnish with coriander leaves and serve.
OUR RANGE OF DELICIOUS SNACK MIXES
OUR BUSINESS PARTNERS
Contact us
MARKETING/SALES OFFICE
70, KLJ Complex, 2nd Floor, Moti Nagar, New Delhi-110015
P: 011-45557000, 25107617 F: 011-45557050
E: [email protected]
REGISTERED OFFICE
5, Alexandra Court, 60/1,
Chowringhee Road, Kolkata-700020
P: 033-22901214/1215 F: 033-2287 0314
E: [email protected]
FACTORY OFFICE
Hapur: Village-Achheja, PO-Hapur-245 101
Dist.–Hapur (U.P.)
P: 0122-3082500, 2308601 F: 0122-2306998
E: [email protected]
BRANCH OFFICES
Ahmedabad: P: 079-30075775, 26589511, F: 079-26589511
E: [email protected]
Bengaluru: P: 080-42418000 F: 080-26941447
E: [email protected]
Bhubaneswar: P: 0674-3255594, 2597795 F: 0674-2597795
E: [email protected]
Chennai: P: 044-26691398, 26691045 F: 044-26690601
E: [email protected]
Coimbatore: P: 0422-2542841, 3299752 F: 0422-4366723
E: [email protected]
Hyderabad: P: 040-24801202, 24801203, F: 040-24801103
E: [email protected]
Jaipur: P: 0141-2206159, 3290062 F: 0141-4021067
E: [email protected]
Kochi: P: 0484-2398265, 2397972 F: 0484-2397972
E: [email protected]
Mumbai: P: 022-67991970/71 F: 022-67991973
E: [email protected]
MERINO INDUSTRIES LTD.
70, KLJ Complex, 2nd Floor
Moti Nagar, New Delhi-110015
P 011-45557000/45557072 F 011-45557050
E [email protected]
W www.vegit-merino.com
Nagpur: P: 0712-2436372, 2457123 F: 0712-2420183
E: [email protected]
Pune: P: 020-24273249, 24273265 F: 020-24271408
E: [email protected]
Rohad: P: 01276-221000, 304900 F: 01276-221050
E: [email protected]