At FFCE, we offer one-stop shopping to the clients to maufacture and produce traditional Indian as well as tasty and healthy snack items. Services offered in the recipe formulation and process optimization areas include the development of Indian snack items such as samosas, mathris, chakli, sev and many others. The purpose here is to try to be as much in tune with the preservation of the real tastes and consistencies as is practically feasible and at the same time reduce as many of the procedures involved in the making as is practically possible.

We also provide ingredient sourcing and quality control services to assist you in getting the right quality of spices, flours, and oils needed in the preparation of traditional Indian snacks. We also assist in research and development services in the production of new and improved products, which are likely to succeed in the markets. We also offer services the Snack shelf life as well as the concept and formulation of snacking recipes including baked/snack without Gluten options. Regulatory Compliance Consulting services include a guarantee that all the products consumed by human beings are safe and labeled to meet the right standards. As a result, our vision of packaging solutions is to preserve the freshness of the product, extend shelf life, delivering easy opening.

What are Traditional Indian Snacks?

Traditional Indian snacks are typically fresh, consumed immediately, and not meant for storage. In contrast, modern snack products are processed, packaged, and designed for display on supermarket shelves. While these new snacks retain the essence of traditional recipes, they undergo industrial processing to meet the demands of convenience. Advanced packaging and processing techniques help preserve their freshness and maintain their original taste and quality over an extended shelf life.

For making snack production traditional to India some particular machines are mixers and dough kneaders for batter and dough preparation and frying or roasting machines for preparing the snack are compulsory. Seasoner machines are employed, in the process of putting the right quantity of spices on the snacks while cooling conveyors ensure that snacks cool before they are packed. Meat and portion controllers help in the regulation of product portions while filling and sealing equipment place the snacks in air-tight containers/packs that retain crispness. Filtration systems help in maintaining the consistency of make-up fry oil used in deep fat frying therefore the quality of subsequent batches of food.

Types of packed and processed Traditional Indian snacks

  • Samosa Chips: Samosa like tasting chip snack, that is ready to fry.
  • Murukku: A cylindrical savory munchie, in cheesy form, made from rice flour and lentils, mainly for supermarkets.
  • Mathri: An Indian savory biscuit in the form of crisp and layers flavored with Indian spices and new packs for long shelf life.
  • Roasted Chana: The baked and spiced chickpeas are made available as snack food to be used in nutraceuticals.
  • Farsan: A specialty snack that is fried items, lentils, spices and was particularly used for tea.

Packed and Processed Traditional Indian Snacks: Technological Perspective

  1. Ingredient Preparation
  • Flour and Spice Mixing: Similar to chips sev bwajia murukku rice flour gram and spices are blended to prepare different doughs. Large numbers however are blended smoothly by various mixers on the other hand spices are blended in a fixed proportion in order to maintain the quality.
  • Flavor Prepping: Cumin, coriander, chili powder, turmeric are spices which are blended together following the Indian traditional ways of producing spices for food products. 
  1. Shaping and Extruding
  • Dough Extrusion: In snacks such as sev and bhujia noodle shaped thin strands /required shapes are made by forcing them through the specific shapes and sizes. In fact for preparing the murukku special spiral molds are used to make it in the general shape of the murukku and then fry it.
  • Automated Shaping: Large scale production facilities use automated snack shaping machines for example for mathris and for other snacks as well so that they are of the same size having the same thickness so that they cook properly.
  1. Frying, Roasting, and Baking
  • Frying: Bhujia, sev and other snacks are cooked fried in Industrial fryers with a standard temperature of 170 – 190-degree Celsius. The fryers, as are fitted with filters for managing the condition of the oil together with conveyors that move the snacks in the fryer for an equal bake.
  • Roasting: When preparing healthier foods such as baked chana or murmura – puffed rice, industrial roasters are used. These snacks achieves crispiness when tendered to Roasting process, Secondly, no oil is used as in roasting makes roasted snack better than fried one.
  • Baking: Mathri and other baked snacking products are baked in tunnel oven they are made in tunnel ovens which are heated at any particular temperature in order to get the crispy texture.
  1. Flavoring and Seasoning
  • Spice Coating: After frying snacks pass through seasoning drums and enable placing of spices and other derivatives on snacks. They also minimize wastage as seasoning is done evenly, no formation of lumps on top of the pieces which are being seasoned. Some snacks are also made just to be oil-sprayed so that spices will adhere to it properly.
  • Flavor Control: The requirements of the constant taste will also be useful in maintaining the image of the company’s brand. Automatic spice feeds help San Francisco to quantify and qualitatively determine the correct amount and type of spices to be added to it so as to ensure that the resultant batches taste the same.
  1. Cooling and Packaging
  • Cooling Systems: After frying or baking the snacks are cooled to room temperature by the use of cooling conveyors or tunnels. This avoids the formation of moisture on the product and the chocking of the texture of the foodstuff. Snacks needs to be cooled before packing since the packing process causes moisture hence making the foods soggy.
  • Packaging Automation: These snacks are then shrink-wrapped using portion control packaging machines, and then put into moisture-proof air-tight bags or tins.It is referred to as Modified Atmosphere Packaging (MAP) whereby the packing medium is first packed with inert gases that reduce the effect of oxygen and thereby reducing spoilation and oxidation development and process optimization services include the development of a variety of Indian snack items like samosas, mathris, chakli, sev, and many more. Our goal is to pay as much attention to maintaining the true flavors and textures as possible while streamlining the processes used in the production.

Packaging for Packed and Processed Traditional Indian Snacks

  1. Moisture-Resistant Pouches
  • Objective: This helps to check moisture and air from influences on the snacks to increase the shelf life of the snacks.
  • Materials: High-parameter plastic films that contain properties such as moisture and oxygen barrier coexistence.
  • Benefits: Remediates the effects of time of denying the snacks a chance to overstay before they become stale. The packaging also makes it possible to have durability in transportation and even during storage.
  1. Modified Atmosphere Packaging
  • Objective: Extend its shelf life even more by altering the environment inside the packaging.
  • Materials: Multi-layered copolymeric plastic films with high barrier properties with respect to oxygen and designed for housing and preserving the contents.
  • Benefits: An antioxidant that assists to counteract oxidation in the snacks that make them turn rancid and assists in regulation of the taste and texture of the snacks. Especially useful when it comes to keeping snacks that are quickly ruined by moisture or exposed to air.
  1. Eco-Friendly Packaging
  • Objective: Provide packaging products that will assist in reducing certain risks within the environment.
  • Materials: Polymeric films, comprising of papers, and oxidization, or biodegradably certified pouches.
  • Benefits: Reduces the cost of packaging by satisfying consumers’ need for environment-friendly materials as well as the overall quality of the product. Sustainable packaging minimizes wastage while also maintaining the required quality of the snacks.