Technology

Pin MILL TECHNOLOGY – THE ADVANTAGE

The conventional technologies employed for grounding spices have certain inherent disadvantages vis-à-vis the end product. 

1. The most conventional method, the Hammer method employ a technology wherein the spices are beaten by hammers to powder them.  In this process the force of hammering results in the volatile oil content being lost due to the force.

In the pin mill method as no major force is used, the volatile oil content is retained to a larger extent.  It is the volatile oil content in the spices that gives it the exotic aroma.

2. The PIN MILL with pneumatic conveying system helps to retain more volatile oil in the powders because of less heat being generated during the process.

curry powders and spices give more natural flavour and aroma.

The Hi-Tech facilities at Global Spices (p) ltd. employ

         Pre-cleaning machine like De-stoner and Sifter to remove stones, husks and

lighter particles and other foreign matter from the raw  material.

          For curry masala powders the Raw material is first roasted at 65⁰ temperature for the right taste and aroma.

 The integrated conveying system produces quality spices powders, untouched by hand.  Thus all microbial contaminations are eliminated.

The moisture content is maintained at a specified level.

DEFINING QUALITY PARAMETERS.

A sophisticated quality control laboratory approved by the Spices Board of India and situated in the factory premises tests the raw material and the finished products for conformation to quality standards

The quality parameters of range adhere to accepted international standards like ESA (European Standard) etc. Strict quality checks for ingredients and contents ensure that quality standards are not compromised. Some of the high points are

Salmonella        - Absent in 25 gms

Aflatoxin          - 20 ppb ( Maximum)

TPC                - 1 * 10⁵ /g ( Std. Value)

E.Coli              - 1*  10² /g ( Std. Value)

Yeast & Mould  – 10⁵ /g ( Std. Value)

In turmeric powders the cur cumin content can be provided up to 6 %

Along with quality checks, the lab also engages in R&D to develop quality enhancement process and indigenous mixes in order to produce value added products.