A small scale industry located at Nizamabad, Telangana, is manufacturing Ready to eat Gulab Jamuns for Supplying to hotels, Restaurants, Supermarkets, Kirana stores, and for party orders. Company was engaged in manufacturing of gulab jamuns for more than 30 years. The present management is second generation involved in manufacturing of gulab jamuns.
The Gulab Jamun manufactured by the above company will have a minimum shelf life of 1 week, but they have recently noticed the growth of fungus within 4 days of preparation. They are sure that they have not changed any process of manufacturing.
NRPL has taken up the project made a site visit, successfully investigated & noticed the problem. The concentration of sucrose solution previously was 66.6 W/V, But now the concentration is below 66.6 W/V, which is the sole reason. Sucrose Solution 66.6 W/V will act as self preservative. Presence of free water in sucrose solution supports microbial growth. We have suggested to take weight as part of the SOP (Standard Operating Procedure), instead of utensils / vessels as standard to measure the quantities.
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