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### Nationality: Indian Location: Ahmadabad ### Application Expertise beverages ### Experience Production Planning and Execution, Factory Administration. Quality management and, Product Development work of new Food Products. Process Development and Standardization work of Food Products. Worked with GAIC Ltd and with “ Amul ” — Anand plants (for about 10 years each Organization) Key area: Identification of Project on Food Processing based on need of Investor/s Selection of Process / Products and Selection of Food Processing Machinery New Product Development Preparation of Project Report / DPR. ### Education B.Sc. (Chem.), B.Sc. (Tech) Food Technology From University Department of Chemical Technology (UDCT now called ICT) Mumbai — India ### Area of Expertise confectionary beverages Visit sourcegoodfood.com for more information and products

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Follow us to keep up to date on the latest happenings in the food industry

### Nationality: Indian Location: Chennai ### Application Expertise Ice Cream ### Experience Over 40 years of bakery experience. 32 years experience in AB Mauri as Product Development Manager. Consultant for 1 year each in Kerry Ingredients India & IFFCO Dubai ### Education Food Technology with specialization of flavour technology ### Area of Expertise Bread Improvers, Bread Mixes, Cake Mixes, Cake gel, Waffle Mixes, etc. [View LinkedIn Profile](https://www.linkedin.com/in/satish-tonapi-3b7a1946/ “Satish Tonapi’s linkedin profile”) Visit sourcegoodfood.com for more information and products

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Follow us to keep up to date on the latest happenings in the food industry

If you are starting your own peanut butter business, here is a simple step by step process to help you get going.

Raw Materials

1. Peanuts: Dry blanched peanuts is roasted at 121°C for 60 minutes with mixing every 15 min for uniform roasting in oven. The peanuts are then de- skinned and sorted for damage or discoloration. The sorted peanuts are further roasted at 121°C for 30 minutes.

2. Refined Sugar

3. Stabilizer: Distilled monoglyceride (E471 or INS 471) at a level of 2.0% w/w of peanut butter

4. Fortification: Micro encapsulated Vitamin A palmitate

If you are starting your own peanut butter business, here is a simple step by step process to help you get going.

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Follow us to keep up to date on the latest happenings in the food industry

With consumers turning to vegan and egg free cakes, the only way that one can make fluffy tasty cake is to use the right combination emulsifiers. This ensure that the cake sponge remains soft and tasty, while keeping your recipe egg free. Reference Articles 1. [Effect of emulsifiers on eggless cakes](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5156632/ “The effect of different emulsifiers on the eggless cake properties containing WPC”) 2. [Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes](https://link.springer.com/article/10.1007/s002170100391 “Total Egg Replacement Study”) 3. Patent: Whole Novel Egg Replacing Visit sourcegoodfood.com for more information and products

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