JAGGERY

JAGGERY

Jaggery is famous by all over the India and has been used for years all around the world because of its therapeutic and nutritional health benefits. It is prepared using fresh sugarcane juice, date or palm juice which may vary in colors from dark to golden brown.

The juice is extracted from fresh sugarcane. Then it is filtered and boiled in wide, shallow iron pans with continuous stirring and, simultaneously soda is added in required quantity. While boiling, brownish foams come at the top which are continuously removed to get golden yellow colour of jaggery.  

 

The consistency of the juice becomes thick and then it is poured into the small to medium sized iron or aluminum cans where blocks of jaggery are formed after cooling. Size of the blocks can vary from 1 kg. to 12 kgs. Finally, these blocks are packed in gunny bags. From 100 kgs. of sugarcane, 10 kgs. of jaggery is made.

It contains sugar in the form of sucrose. Mix products of the jaggery are prepared using peanuts, coconut, chana dal, milk,sesame seeds, white sugar and etc.

BENEFITS

Jaggery clears the blood and cleans the metabolism.

Women who have pain during periods jaggery is quite beneficial for them. This will reduce the pain.

Jaggery is the main source of iron. So it is very beneficial for patients with anemia. The intake is very important especially for women.

Jaggery removes bad toxins from the blood and skin becomes fabulous and there is no problem of acne.

Jaggery is hot so its intake gives relief in cold and cough.

Stress and weakness decrease and energy level increases by taking jaggery. Jaggery digested quickly so sugar level does not increase.

Jaggery controls the temperature of the body. It has anti-allergic ingredients so it is quite beneficial for asthma patients.

Relief in joint pain: Take a piece of ginger with jaggery. It will cure the problem of arthritis in the winter.

Throat and voice problem can be solved by eating jaggery with cooked rice.

If cold is frozen then melt the jaggery and feed its crust.

Ear pain will cured by eating jaggery and ghee.

Take 5 grams of dry ginger with 10 grams of jaggery during jaundice. You will get relief.

Memory increase by eating jaggery.

Take 5 grams of jaggery with mustard oil, will get relief in respiratory disease.

Mixed jaggery in millet porridge helps to vision increases.

Sour burp can be removed by taking jaggery and rock salt.

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HOLLOW BLOCKS

HOLLOW BLOCKS

Hollow and dense cement concrete blocks are known as hollow blocks. These have been developed as an alternative to bricks. The products are widely used in construction activity. The hollow blocks are made of cement, stone chips, stone dust and sand are not only cheaper than bricks but have other specialties as well. These blocks have more tensile strength, the walls constructed from these blocks act as thermal insulators because of their hollowness.

Firstly cement, stone chips, sand, etc are mixed in the ratio of 1:6 or 1:12. This mixture is put in vibrator machine. A ratio of 1:3:6 (cement : sand : stone chips) confers higher strength, while a ratio of 1:5:6 can be employed for normal load bearing construction. The water to cement ratio is usually 0:4:1.

This is then poured into the desired size mould. After 24 hours of drying, the blocks are put in water tank for curing. The process of curing continues for two to three weeks to give the blocks compression strength. The blocks are used in construction process after drying.

Cement concrete blocks can be solid (dense) or hollow. Besides different sizes and designs can be given to the blocks. The blocks are made in the sizes of 12x8x4"; 12x8x3"; 12x8x6", etc.

Advantages of Hollow Blocks

Hollow blocks are more durable

It has high fire resistance

It has insulation and sound absorption property

Economical in construction

Rapid construction more wall is laid per man hour than in other types

Hollow units are relatively large in size. Hence minimum joints results in savings in mortar

It can be used for both load bearing and non load bearing walls.

It has an attractive appearance, and adaptable to any style of architecture.

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PALM SUGAR

PALM SUGAR

Palm sugar is a natural sweetener made by boiling the sap from sugar or palymyra palm flowers until it is reduced to sugar crystals. palm sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it's completely natural and unrefined. In some instances the tree itself is tapped rather than the flowering spikes, but this is an isolated production method.

Palmyra palm sugar is very rich in essential vitamins, minerals and amino acids. It has 24 natural nutrients. Palmyra palm sugar contains 20 mcg of vitamin B12 per 100gms.

It is an essential part of many ayurvedic medicines. Palm sugar is good for problems relating to breathe, like asthma, cold, cough, anemia, leprosy, typhoid and high blood pressure.Palm sugar supports growth of young children, decreases  pancreas heat, strengthens heart, bone and teeth, help prevent diabetes, arthritis, rheumatic pains and respiratory ailments.

Palm sugar is alkaline food, as such they are healthier than acidic food.  It contains approximately 86% sweetness as compared to white sugar.

AMAZING BENEFITS:


Nutritional Benefits

Palmyra Palm Sugar is an excellent source of minerals and vitamins such as vitamin B1, vit. B2, vit. B3 vit. B6, vit. B12, zinc, potassium, iron and amino acids. It also comprises of fructose, sucrose and glucose.

Oral Rehydration Solution

Palm sugar is an excellent substitute for making oral rehydration solution, which is used for the maintenance of the electrolyte balance within the body cells. Next time you make a homemade oral drip of salt and sugar, try using palm sugar in place of artificial sugar. Oral rehydration solution is very useful for people suffering from vomiting, diarrhea and those leaving fluid as the drink helps them to regain lost electrolytes and energy.

Low-caloric Content
Although the palm sugar is sugary in taste yet it has a low GI (Glycemic Index) of less than 41. GI level below 55 is generally believed to be a low one.


Culinary Purposes

Palm sugar has a very good taste thus is very useful for enhancing food taste. Its unique taste, flavor and aroma stands it out for usage in flavoring and sweetening assorted meals, dishes, sauces, pastries, cuisines and curries etc. Palm sugar can be used to sweeten herbal tea, muffins, puddings, milk, soya milk, milk shakes, coconut milk, cakes, coffee, tea, ice creams and cookies etc. But it is worthy to note that palm sugar is preferably used in cold or lukewarm drinks as adding it in hot drinks can alter the taste and appearance of the drink.

Ayurvedic Medicines

Palm sugar is therapeutically valuable thus very vital for making herbal medicines. Herbal medicines produced with palm sugar is used for treating typhoid, bad breathe, cold, anemia, cough, high blood pressure, Leprosy and asthma.

Prevention of Diabetes

Due to the low Glycemic Index of palm sugar, it is a healthy substitute for artificial sugar thus helps to prevent the onset of diabetes. Palm sugar consumption has been reported not to cause a sudden spike in the blood sugar levels. 

Kids Development
Studies reveal that the palm sugar is made of high nutritive value that makes it suitable for promoting the development and growth of youngsters.


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POHA

POHA

Poha is made from paddy  (unmilled rice) and is a very popular product throughout the country and is consumed in sizeable quantity throughout the year. It is primarily a snack item which is very easy to make even at a short notice. People of all age groups enjoy preparations made from it and they are easy to digest. It can be fried with spices and chilly to make hot and tasty dish or it can also be mixed with milk and sugar to make sweet preparation. Spicy or sweet preparations are made from it in the category of fast food. Rice is soaked in water and then roasted to make poha and thus the product has longer shelf life.

Nutrition Facts	per 100 g
Energy	460 kj 110 kcal
Protein	2.34 g
Carbohydrate	18.8 g
Sugar	0.5 g
Fat	2.87 g
Saturated Fat	0.344 g
Monounsaturated Fat	1.986 g
Polyunsaturated Fat	0.397 g
Cholesterol	0 mg
Fibre	0.9 g
Sodium	201 mg
Potassium	117 mg

It is conventional and very well standardized. Paddy is cleaned and graded to remove impurities and then it is soaked in hot water for about 45 minutes.

After drying, it is roasted to make flakes. These flakes are passed through sieves to remove unwanted materials and to obtain flakes of fairly even size. Finally, they are packed. During the process, yield of even sized flakes is about 80%, whereas process loss and wastages account for 10%. Balance 10% is bran which also has a potential market.

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RICE HUSK ASH

RICE HUSK ASH

Rice Husk (or hull) is the outermost layer of the paddy grain that is separated from the rice grains during the milling process.  During milling of paddy about 78 % of weight is received as rice, broken rice and bran. Rest 22 % of the weight of paddy is received as husk. This husk is used as fuel in the rice mills to generate steam for the parboiling process.

This husk contains about 75 % organic volatile matter and the balance 25 % of the weight of this husk is converted into ash during the firing process, is  known as rice husk ash ( RHA ). 

This RHA in turn contains around 85 % - 90 % amorphous silica.

TYPICAL COMPOSITION OF RICE HUSK

COMPOSITION	PERCENTAGE
Cellulose	31.12
Hemicellulose	22.48
Lignin	22.34
Mineral Ash	13.87
Water	7.86
Extractives	2.33

   

CHEMICAL ANALYSIS OF MINERAL ASH

SiO2	93.19
K2O	3.84
MgO	0.87
Al2O3	0.78
CaO	0.74
Fe2O3	0.58

USES:

As a fuel in co-generation plant.

As a replacement to silica fume.

As a tundish powder in steel casting industries.

As an admixture in low cost concrete block manufacturing.

Manufacturing  refractory  bricks.

Control of insect pests in stored food stuffs.

In the  water purification.

In the vulcanizing rubber

As a flue gas desulphurization absorbent.

If anybody need please contact the below mail.

We can supply any quantity as per buyer’s needs.

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