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Dum Biryani without compromising taste & quality
Assignment: Client approached food research lab for product formulation and to increase the shelf life
Solution: Food Technologists along with our culinary experts from FRL Lab, had formulated “Handi Biriyani” that can be even stored at ambient temperature. Our technologists undertook varied experiments to develop formulation and process schedule for production of thermally processed shelf stable “Handi Biryani”
Customer Focussed – Ingredient (Enriched Raw material), Nutrients, Nutraceutical Formulation
Evaluation of shelf stability, microbiology, nutrition Analyses, Sensory Testing Rheological properties, and more
customer-commissioned production – delivery in one batch with full shelf life
