At FFCE, we come with a wealth of experience to provide you with F&B Consulting services for the manufacturing of superior quality ghee used in most recipes due to its tasty, healthy quarters, and high heat characteristics. Every process in the preparation of ghee involves proper preparation from the selection of the right type of butter to the end product that has to be pure, possesses rich fragrance, and has the capability to sustain on shelves. We offer you comprehensive support from the time your ghee product is in production up to the time it is ready for the market you are fully assured of top-notch quality and purity.
Our Food Industry Services, including Recipe Formulation and Sensory evaluation, enable you to create ghee products that will meet the diverse consumer demand. It may comprise normal ghee, organic ghee, or any kind of ghee with added flavors including ghee, and so on. We provide Technological Support that may include elements like butter clarification, moisture elimination, and filtration you must to produce Ghee of great quality. Through our Process Improvement services, we pay particular attention to the heating, separation and cooling process to ensure product consistency and avoid burning to produce a ghee that lasts longer and has the right taste.
Our Regulatory Compliance & Documentation services include Permitting Assistance in Documentation Preparation and Management and Import and Export Compliance. This is important as it then guarantees that your ghee products are safe for consumption, have the right fat content, pure hence healthy, and well labeled. Finally, the Audits & Training services assist in a continuous high standard in your production units so that each ghee produced meets the quality standards in any country.
What is Ghee Processing?
Ghee making means the creation of clarified butter, in which all the milk solids and water are taken out, leaving this golden grease which is known for its full, pleasantly upgrade flavor, as well as a high smoke point. Ghee is applied to different ways of cooking most especially in Indian and Middle Eastern countries. It also has a very long shelf life and is excellent for our health because it contains necessary fatty acids and fat-soluble vitamins.
The procedure of establishing a facility to process ghee consists of several important stages, the main of which is choosing the quality butter. It refers to the melting of butter to make it easy to split the milk solids and water from the fat. This process, called a clarification, needs to be regulated so that the ghee; does not stick and burn at the bottom of the kettle while developing the right flavor and fragrance. After the clarification process, the Manitoba Clear ghee undergoes filtration to separate any remaining solid particles making the product to be clear. The ghee is cooled and placed in airtight containers so as to maintain the quality of the produced ghee and for its shelf storage.
The principal equipment utilized is precision heaters for controlling temperature subsequent to clarification, filtration equipment for filtering out volatile constituents in ghee, and sophisticated packaging equipment in order to prevent recontamination of ghee and retain its freshness. It is very important to ensure that there is zero tolerance to contaminants in order to ensure that the final product is of acceptable quality.
The Ghee Production Process
- Objective: To get high-quality butter for the production of ghee.
- Process: The fresh quality butter may be produced from cream or even from raw milk.
- Equipment: The butter churn, or continuous butter-making machines.
Melting and Simmering
- Objective: Used to divide both milk solids and water from butterfat when making butter or(nonfat) dry milk.
- Process: Butter melts and is heated with low heat to allow water part of butter to evaporate and leave behind milk solids also known as forne.
- Equipment: Melting kettles or vats.
- Temperature: 100-120°C (212-248°F).
Clarification
- Objective: To make the butter fat-free from milk solids and any foreign material that could be present in the butter.
- Process: Milking off the top foam and sifting it with a cloth to get clear ‘butterfat.’
- Equipment: used whose or clarifiers or filtration systems.
Cooling
- Objective: To set the ghee for packing.
- Process: Bathing the clarified butterfat in cold butter or using air coolers which cool the butterfat to room temperature or change it to a solid form by refrigeration.
- Temperature: Cooled to below 25°C (77°F).
Packaging solutions for Ghee
- Objective: As a necessity to ensure the product quality is retained and the shelf -life is also extended so as to avoid contamination.
- Process: Pouring the cooled ghee into sterile and tight containers.
- Equipment: Packaging machines.
Summary of Ghee Processing
- Butter Selection and Preparation: They include quality coloured butter, butter churns or continuous butter-making machines.
- Melting and Simmering: Bottom heating kettles or vats, 100-120°C.
- Clarification: Such as clarifiers , filtration systems.
- Cooling: Cooled to below 25°C.
- Packaging: Sterile, airtight containers.
Different Types of Ghee
- Cow Ghee: Also known for its unique taste and nutritional value it is derived from cow’s milk.
- Buffalo Ghee: The homemade ghee is prepared using buffalo milk it is richer and creamier than cow ghee.
- Desi Ghee: ‘Nati originating from cultured butter or curd which is commonly referred to as traditional ghee.
- Organic Ghee: Organic milk sourced, no pesticides and hormones in them.
- A2 Ghee: Produced from A2 milk that is said to be better for your health and more easily digestible than regular milk.