Presentation on theme: "Fun and Health in every bite"— Presentation transcript:
1Fun and Health in every bite Cane Fresh Beverages Pvt Ltdin association withD B Agro Industrieslaunches
2Cane-a-PanelaVacuum EvaporatedOrganicWhole Cane Juice
3ORGANIC CANE SWEETENER A new approach to food and cuisineHealth and Taste in every pinch of sugar
4Cane-a-Panela Vacuum Evaporated Whole Cane Juice Cane-a-Panela is different from white sugar and brown sugar not only in its physical appearance but also in its chemical composition.In addition to sucrose, glucose and fructose, it contains various polyphenols,flavenoids,minerals and vitamins making it the most nutritional form of sweetener100% natural, 100% organic sweetener that can be used in food, beverages and confectionery industries.Anti – AnemicAnti – OxidantAnti – CholesterolAnti – AgeingAnti – Cancer[Cytoprotective]
5Cane-a-Panela Vacuum Evaporated Whole Cane Juice There is an increasing demand for safer foods accompanied by cleaner production process.We have developed a technology based on Vacuum Evaporation of Whole Cane Juice, for sweetening food and beverages in a healthy and eco friendly way.No more refined sugar, or synthetic sugar, which have adverse effects on the human body.
6Natural and Organic Products We are a company dedicated to produce and commercialize, natural and organic products made from Sugarcane.Cane-a-Panela products are made from organic sugarcane juice that is concentrated by vacuum evaporation up to 85 brix.No chemicals or preservatives are added for clarification or refining, making it the purest form of unrefined sweetener.Incomparable to common WHITE SUGAR or synthetic sweeteners
7Evaporated Cane Sugar Vs Jaggery Jaggery Production is traditionally a very uncontrolled process (on several fronts) which deprives Jaggery of its beneficial ingredients.With the help of advanced technology and proper control measures the whole production process is streamlined to produce a chemical free vacuum evaporated cane juice sugar that is high in nutritional values and eco friendly with a low carbon foot print.
9Advantages of Vacuum Evaporation Vacuum EvaporatorsRequire Less HeatEvaporation is Faster, Uniform & HygienicClosed SS Evaporators are used by usHighlights:No ContaminationTemperature Below 80o CelsiusNo Inversion
10Advantages of Vacuum Evaporation Traditional methodsVacuum EvaporationCrushed juice – collected in open vesselsClarification of Jaggery is done in open pan, with direct heating at an uncontrolled high temperature in MS vessel.Excessive heating in thin, open MS pans dissolves harmful chemicals into the juice and exposed to dust, fumes etc.Crushed juice - collected in closed, stainless steel vessel.Clarification is done in SS vessel with indirect heating at a controlled low temperature.Advanced multi-effect vacuum evaporation technique is used to heat the juice in closed SS containers under vacuum
11Advantages of Vacuum Evaporation Traditional methodsVacuum EvaporationDirect uncontrolled heating is leading the temperature up to 120° CelsiusExcess heat – inverts Sucrose into Glucose and Fructose - increases GI.High temperature caramelizes the sugar to dark brown color - requires bleaching agentsNeeds additional fuelClosed- vacuum evaporators - process temperature below 80° CelsiusLow temperature – Sucrose, vitamins & minerals are retained - reduced GI.Controlled temperature prevents Caramalisation.40% Bagasse is saved – process is eco friendly
12Advantages of Vacuum Evaporation Traditional methodsVacuum EvaporationDirect heating adds to pollution and higher carbon footprintUnhygienic environment, open cooling systemJaggery in lumps, about 20 % moisture, low shelf lifeUnethical and unhygienic practices are followedEfficient boilers, low pollution, low carbon footprintHygienic environmentNatural sugar crystals are formed, low moisture content, longer shelf lifeEthical and hygienic practices are followed
13Cane-a-Panela Spoonable Whole Cane Juice sugar Cane-a-Panela looks different from other sweeteners but is the healthiest and most nutritious variety.Cane-a-Panela has a low Glycemic Index which is why its highly recommended for those who avoid sweets or sweetened food due to health concerns.
14Cane-a-Panela : A Spoonable Sweetener Easy to dispenseEasily solubleHigh shelf lifeCan be used in both hot and cold beveragesCan be flavored with additional ingredients
15Cane-a-Panela : Nutritional & Health Benefits Nutritional benefits Highest ORAC value[Oxygen Radical Absorbing Capacity]Low Glycemic IndexHas a positive effect in anaemic conditionsHelps resolve iron deficiencyIncreases immunityPro-biotic
16Cane-a-Panela : Nutritional & Health Benefits Health benefits [Prevention & Protective]Free Radicals Scavenger [Anti Oxidant]Protects against Respiratory infection, UV Radiation, Ozone, Cigarette smoke etcPrevents oxidative stress induced by diseases like cardio-vascular complications, diabetes, ulcer & cancerCytoprotective capabilities (prevents cancer)Health benefits: curative support during….Cough, bronchitis, diarrhea, gastritis and Jaundice
17Cane-a-Panela : Recipes Drinks and Desserts made using Cane-a-PanelaClick on the image below to go to the Recipes section
18CONTACT USAddress: SHRI CANE FRESH BEVERAGES PRIVATE LIMITED Regd Off: Flat No L-12, No. 10, Surveyor Street, Basavangudi, Bangalore, Karnataka , INDIA Mobile (Swaroop Soumya): Mobile (Girish Ramanathan): Web: id:
19Cane-a-Panela Recipes Drinks and Desserts made using Cane-a-Panela
20Lemonade Ingredients Cane-a-Panela granules - 100 gms Ginger- 10 gms Pepper pwd- 2 tspLemon juice- 4 to 5 tspSalt – a pinchMethodAdd Cane-a-Panela granules to 4 cups of waterStir continuously to dissolveAdd crushed ginger, pepper, lemon juice & saltFilterRefrigerate for a while, and enjoy
21Pudding- I Ingredients Cane-a-Panela granules - 250 gms Gelatin - 3 tspEgg whites - 2Cashewnuts – 50 gmsVanilla- 1 tspMethodDissolve gelatin in 2 tbsp hot water and keep asideDissolve Cane-a-Panela granules in water & boilStrain & add the gelatin into the waterBeat egg whites till they are frothy and add it to the waterAdd vanilla to the mixture and allow it to cool Refrigerate using the deep-freezeOnce the pudding has set, garnish with cashewnutsThe pudding is ready to eat
22Pudding- II Ingredients Left over chapattis/ tortillas – 8 or 10 nos Cane-a-Panela granules – 75 to 100 gmsPowdered cardamom – 1 tspMethodTear the chapattis or Tortillas into tiny piecesAdd the Cane-a-Panela granules and powdered cardamom and mix wellAdd grated dry fruits to the mixtureRoll the mixture into small balls, and it is ready to eat!
23Kheer Ingredients Finely chopped jackfruit sections- 15 to 20 nos Rice flour- 1/2 cupCane-a-Panela granules - 3 cupsPowdered cardamom – 1 tspCoconut milk -2 cupsMethodDissolve Cane-a-Panela granules in 4 cups of waterAdd the chopped jackfruit and rice flour & cook till the rice flour is cooked and the fruit softenedRemove from the stove, and add coconut milk and cardamom powderServe warm or cold
24Coconut Barfi Ingredients Cane-a-Panela granules - 2 cups Freshly grated coconut - 2 cupsMilk - ¼ cupButter/Ghee - ½ cupCardamom powder - 1 tspCashewnuts, chopped - 2 tspAlmonds, chopped - 2 tspMethodHeat ghee & fry the cashewnuts and almonds in it till they turn golden brown in color. Keep asidePut Cane-a-Panela granules and coconut in a pan.Add milk to the mixture and cook over medium heat. Stir periodically.Add cardamom powder and gheeKeep cooking till the mixture thickensAdd nuts to this mixture and continue to stirTake out the mixture and spread it onto a greased trayAllow it to coolWhen cooled, cut the mixture into squares and serve
25Telchi (Sesame Roti) Ingredients Sesame seeds - 2 cups Cane-a-Panela granules – 2 ½ cupsMaida - 1 cupWheat flour - 1 cupOil/ghee - as neededSalt – a pinchMethodRoast the sesame seeds lightly and grind them. Mix this with cane-a-panela granules, and a little ghee. Keep aside.Mix maida, wheat flour, salt, 2 tsp oil. Add water, knead the dough and leave aside.Make small and even-sized balls of the dough, and roll them into a small roti, using a rolling pin.Fill 3 tsp of the sesame and Cane-a-Panela mixture in the rolled out dough. Close it from all sides to form a ball.Roll this stuffed ball into a roti of a bigger size than before.Heat a griddle (Tawa) and put the roti on it. After a minute, flip it, and roast both sides, and serve hot with ghee.
26Arsa (a sweet cooked during marriages) IngredientsRice -200 gmsCane-a-Panela granules gmsMustard Oil ml for deep-fryingMethodMake thick syrup of Cane-a-Panela granules in water.Grind rice into a fine powder, mix Cane-a-Panela syrup to the rice powder and mix well.Heat oil in a pan.Make balls out of the mixture, roll them into a small, flat roti and deep-fry them in hot oil.
27Gulgula (a sweet from Garhwal region of Uttar Pradesh) IngredientsWheat Flour- 100 gmsCane-a-Panela granules gmsFennel seeds - 5 gmsMustard Oil mlSweet Spice powder- ¼ tspMethodDissolve Cane-a-Panela granules in hot water and cool.Add wheat flour to the syrup and make a paste.Add fennel seeds and sweet spice powder and mix well.Heat oil in a pan.Make balls out of the mixture, roll them into a small, flat roti and deep-fry them in hot oil.
28Vella Dosai (sweet Dosa) IngredientsWheat flour - 2 cupsRice flour - ¼ cupCane-a-Panela granules - 1 cupHalf a coconut, gratedPowdered cardamom: 1 tspGhee – as requiredMethodMix Cane-a-Panela granules with 2 cups of water.Add wheat flour, rice flour, coconut and cardamom powder, and mix well to make a thick batter.Pour some batter on a hot tawa and roast with ghee. Serve hot.
29Chakkara Pongal (sweetened rice) IngredientsRice - 2 cupsMoong Dal, lightly roasted - ½ cupCane-a-Panela granules - 5 cupsGhee- ½ cupPowdered cardamom – 1 tspCashewnuts & raisins, roasted – 15MethodPressure cook rice and moong dal together.In a heavy pan add ghee, the cooked rice and dal and fry.Add Cane-a-Panela granules and cook for some time.Add the dry fruits and cardamom. Serve hot.
30Vella Cheedai (sweetened Rice Flour Balls) IngredientsRice flour- 2 cupsCane-a-Panela granules - ½ cupWhite sesame seeds - 1 tspGhee - 2 tspCoconut pieces - 1 tbspOil – for deep fryingMethodMake a thick syrup of cane-a-panela in boiling water Add sesame seeds, coconut pieces, and ghee and keep aside to coolWhen cool, add rice flour and mix to make a thick doughMake small balls from the dough & deep-fry
31Gulpapadi Ingredients Wheat flour - 6 cups Ghee - 1 ½ cups Cane-a-Panela granules - 3 cupsCardamoms powdered - 10Fried sesame seeds - ½ cupGhee - 1 tbspMethodSauté wheat flour with ghee to a light brown color.Prepare syrup of Cane-a-Panela, add cardamom and sautéed flour to it.Make round balls of the mixture (laddoos) when the mixture is fairly hot
32Okkarai (a sweetdish that has a long shelf- life of about 2 weeks) IngredientsChana dal- 2 cupsCane-a-Panela granules - 2 cupsFried dry coconut pieces -1 cupGhee - 4 tspsOil - ¾ cupCashew nuts - ¼ cupCardamom – 10 nosMethodSauté the chana dal evenly in a pan without oil, till it turns golden brown.Soak in hot water for an hour.Powder the Cane-a-Panela granules and cardamomDrain the chana dal and grind it to a fine paste.Add Cane-a-Panela granules and grind the mixture.In a deep frying pan, heat oil, add the ground paste and cook over medium flame.After about 20 minutes the paste loses its moisture and starts forming non-sticky and free flowing granules. Add fried coconut & cashew nuts.Okkarai is ready!
33Modak (Deep Fried Modak) IngredientsGrated fresh coconut - 1 cupCane-a-Panela granules - ½ cupCardamom - 4 nosKhuskus - 2 tspBadam pieces - 2 spoonsWheat flour - 4 cupsOil for deep fryingSalt – a pinchMethodMix wheat flour, oil, salt and a little water to make a thick dough.Prepare small balls and roll them into small puries. Keep aside. Prepare the filling by mixing fresh coconut, Cane-a-Panela granules, badam, khuskus and cardamom.Put a tsp of the filling into the centre of puries and mould it into Modak shape.Heat oil (or ghee) in a thick pan, and deep-fry the modaks till they turn golden brown.
34Ukadiche Modak (Steamed Modak) IngredientsGrated fresh coconut - 1 cupCane-a-Panela granules - ½ cupCardamom - 4 nosKhuskus - 2 tspBadam pieces - 2 tspRice flour - 4 cupsOil - 2 tspSalt – a pinchGhee – 2 tsps, for dressingMethodAdd rice flour, oil, and salt to boiling water and prepare the dough. Keep aside to cool.When cooled, make small balls of the dough and roll them into small puries. Keep aside.Prepare the filling by mixing raw coconut and Cane-a-Panela, badam, khuskus and cardamom.Put 1 tsp of this filling into the centre of the puries and mould it into the shape of a Modak.Steam the modaks in an idli vessel for 15 to 20 minutes.Remove and serve hot with ghee.
35Wheat Lapsi Ingredients Broken wheat granules - 1 cup Cane-a-Panela granules - ¾ cupPowdered cardamom - ½ tspCashew and Badam pieces – 2 tspGhee - 4 tspMethodRoast broken wheat with ghee to a light brown colour. Keep it aside.Take 4 cups of water, add ¾ cup of cane-a-panela, salt and boil.Add roasted broken wheat and cardamom powder to the syrup and stir.Continue boiling for 10 minutes with lid covered, on a low flame.Remove to serving bowls and garnish with badam, cashew pieces, ghee and serve hot.
36Wheat Noodle Payasam Ingredients Wheat Noodle - 2 cups Cane-a-Panela granules - 1 cupPowdered cardamom - ½ tspCashew and Badam pieces – 2 tspGhee - 4 tspMethodRoast wheat noodle with ghee to a light brown colour. Keep it aside.Take 2 cups of water, add 1 cup of cane-a-panela, a pinch of salt, and boil.Add roasted wheat noodle and cardamom powder and stir.Continue boiling for 6 minutes with lid covered, on a low flame.Remove to serving bowls and garnish with Badam and Cashew pieces, ghee and milk and serve hot or cold.
37Herbal Tea Ingredients Tulsi leaves - ½ cup Citronella leaves - 1 tsp Cumin seeds (jeera) powder - ¼ tspFennel seeds – ½ tspDry ginger powder – a pinchCane-a-Panela granules - ½ cupMethodTake 4 cups of water and boil.Put all the ingredients into the boiling water and stir.Turn off the gas and cover the vessel for few minutes.Filter and add milk/honey to taste, and serve hot.
38Herbal Syrup (a popular home-remedy for cough and cold) IngredientsCane-a-Panela granules - 1 cupFresh ginger - 2 half-an-inch piecesBlack peppercorns – 10 nos, crushedAjwain - ¼ tspCloves - 4 nosCinnamon powder – 2 pinchesCumin seed (jeera) powder - one pinchSalt – one pinchMethodTake 4 cups of water and add all the ingredients and boil for 10 minutes in a covered vessel.Filter and serve hot with honey
39Banana milkshake Ingredients ¼ litre milk 2 ripe large bananas, peeled and cut into chunks¼ teaspoon vanilla/chocolate extract1 cup Cane-a-Panela granules1 pinch of cinnamon powder¼ cup crushed iceMethodPut all the ingredients in a blender and blend to a smooth shakeServe immediately