Presentation on theme: "A new approach to food and cuisine Health and Taste in every pinch of sugar."— Presentation transcript:
A new approach to food and cuisine Health and Taste in every pinch of sugar
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 sweetener 100% natural, 100% organic sweetener that can be used in food, beverages and confectionery industries.
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.
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.
Low Temperature Process Less Fuel - Ecofriendly Less Inversion - Retains Vitamins, Minerals, Polyphenols, Flavanoids & Sucrose Intact Low Glycemic Index Best Hygenic Condition
Vacuum Evaporators Require Less Heat Evaporation is Faster, Uniform & Hygienic Closed SS Evaporators are used by us Highlights: No Contamination Temperature Below 80 o Celsius No Inversion
Crushed juice – collected in open vessels Clarification 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 Traditional methods Vacuum Evaporation
Direct uncontrolled heating is leading the temperature up to 120° Celsius Excess heat – inverts Sucrose into Glucose and Fructose - increases GI. High temperature caramelizes the sugar to dark brown color - requires bleaching agents Needs additional fuel Closed- vacuum evaporators - process temperature below 80° Celsius Low temperature – Sucrose, vitamins & minerals are retained - reduced GI. Controlled temperature prevents Caramalisation. 40% Bagasse is saved – process is eco friendly Traditional methods Vacuum Evaporation
Direct heating adds to pollution and higher carbon footprint Unhygienic environment, open cooling system Jaggery in lumps, about 20 % moisture, low shelf life Unethical and unhygienic practices are followed Efficient boilers, low pollution, low carbon footprint Hygienic environment Natural sugar crystals are formed, low moisture content, longer shelf life Ethical and hygienic practices are followed Traditional methods Vacuum Evaporation
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.
Easy to dispense Easily soluble High shelf life Can be used in both hot and cold beverages Can be flavored with additional ingredients
Nutritional benefits Highest ORAC value [Oxygen Radical Absorbing Capacity] Low Glycemic Index Has a positive effect in anaemic conditions Helps resolve iron deficiency Increases immunity Pro-biotic
Health benefits [Prevention & Protective] Free Radicals Scavenger [Anti Oxidant] Protects against Respiratory infection, UV Radiation, Ozone, Cigarette smoke etc Prevents oxidative stress induced by diseases like cardio-vascular complications, diabetes, ulcer & cancer Cytoprotective capabilities (prevents cancer) Health benefits: curative support during…. Cough, bronchitis, diarrhea, gastritis and Jaundice
Drinks and Desserts made using Cane-a-Panela Click on the image below to go to the Recipes section
Address: SHRI CANE FRESH BEVERAGES PRIVATE LIMITED Regd Off: Flat No L-12, No. 10, Surveyor Street, Basavangudi, Bangalore, Karnataka - 560 004, INDIA Mobile (Swaroop Soumya): +91 93792 40248 Mobile (Girish Ramanathan): +91 99801 47591 Web: www.shricanefresh.comwww.shricanefresh.com Email id: firstname.lastname@example.org@ymail.com CONTACT US
Ingredients Cane-a-Panela granules - 100 gms Ginger- 10 gms Pepper pwd- 2 tsp Lemon juice- 4 to 5 tsp Salt – a pinch Method Add Cane-a-Panela granules to 4 cups of water Stir continuously to dissolve Add crushed ginger, pepper, lemon juice & salt Filter Refrigerate for a while, and enjoy
Ingredients Cane-a-Panela granules - 250 gms Gelatin - 3 tsp Egg whites - 2 Cashewnuts – 50 gms Vanilla- 1 tsp Method Dissolve gelatin in 2 tbsp hot water and keep aside Dissolve Cane-a-Panela granules in water & boil Strain & add the gelatin into the water Beat egg whites till they are frothy and add it to the water Add vanilla to the mixture and allow it to cool Refrigerate using the deep-freeze Once the pudding has set, garnish with cashewnuts The pudding is ready to eat
Ingredients Left over chapattis/ tortillas – 8 or 10 nos Cane-a-Panela granules – 75 to 100 gms Powdered cardamom – 1 tsp Method Tear the chapattis or Tortillas into tiny pieces Add the Cane-a-Panela granules and powdered cardamom and mix well Add grated dry fruits to the mixture Roll the mixture into small balls, and it is ready to eat!
Ingredients Finely chopped jackfruit sections- 15 to 20 nos Rice flour- 1/2 cup Cane-a-Panela granules - 3 cups Powdered cardamom – 1 tsp Coconut milk -2 cups Method Dissolve Cane-a-Panela granules in 4 cups of water Add the chopped jackfruit and rice flour & cook till the rice flour is cooked and the fruit softened Remove from the stove, and add coconut milk and cardamom powder Serve warm or cold
Ingredients Cane-a-Panela granules - 2 cups Freshly grated coconut - 2 cups Milk - ¼ cup Butter/Ghee - ½ cup Cardamom powder - 1 tsp Cashewnuts, chopped - 2 tsp Almonds, chopped - 2 tsp Method Heat ghee & fry the cashewnuts and almonds in it till they turn golden brown in color. Keep aside Put 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 ghee Keep cooking till the mixture thickens Add nuts to this mixture and continue to stir Take out the mixture and spread it onto a greased tray Allow it to cool When cooled, cut the mixture into squares and serve
Ingredients Sesame seeds - 2 cups Cane-a- Panela granules – 2 ½ cups Maida - 1 cup Wheat flour - 1 cup Oil/ghee - as needed Salt – a pinch Method Roast 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.
Ingredients Rice -200 gms Cane-a-Panela granules - 500 gms Mustard Oil - 300 ml for deep-frying Method Make 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.
Ingredients Wheat Flour- 100 gms Cane-a-Panela granules -200 gms Fennel seeds - 5 gms Mustard Oil - 200 ml Sweet Spice powder- ¼ tsp Method Dissolve 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.
Ingredients Wheat flour - 2 cups Rice flour - ¼ cup Cane-a-Panela granules - 1 cup Half a coconut, grated Powdered cardamom: 1 tsp Ghee – as required Method Mix 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.
Ingredients Rice - 2 cups Moong Dal, lightly roasted - ½ cup Cane-a-Panela granules - 5 cups Ghee- ½ cup Powdered cardamom – 1 tsp Cashewnuts & raisins, roasted – 15 Method Pressure 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.
Ingredients Rice flour- 2 cups Cane-a-Panela granules - ½ cup White sesame seeds - 1 tsp Ghee - 2 tsp Coconut pieces - 1 tbsp Oil – for deep frying Method Make a thick syrup of cane-a- panela in boiling water Add sesame seeds, coconut pieces, and ghee and keep aside to cool When cool, add rice flour and mix to make a thick dough Make small balls from the dough & deep-fry
Ingredients Wheat flour - 6 cups Ghee - 1 ½ cups Cane-a-Panela granules - 3 cups Cardamoms powdered - 10 Fried sesame seeds - ½ cup Ghee - 1 tbsp Method Sauté 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
Ingredients Chana dal- 2 cups Cane-a-Panela granules - 2 cups Fried dry coconut pieces -1 cup Ghee - 4 tsps Oil - ¾ cup Cashew nuts - ¼ cup Cardamom – 10 nos Method Sauté 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 cardamom Drain 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!
Ingredients Grated fresh coconut - 1 cup Cane-a-Panela granules - ½ cup Cardamom - 4 nos Khuskus - 2 tsp Badam pieces - 2 spoons Wheat flour - 4 cups Oil for deep frying Salt – a pinch Method Mix 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.
Ingredients Grated fresh coconut - 1 cup Cane-a-Panela granules - ½ cup Cardamom - 4 nos Khuskus - 2 tsp Badam pieces - 2 tsp Rice flour - 4 cups Oil - 2 tsp Salt – a pinch Ghee – 2 tsps, for dressing Method Add 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.
Ingredients Broken wheat granules - 1 cup Cane-a-Panela granules - ¾ cup Powdered cardamom - ½ tsp Cashew and Badam pieces – 2 tsp Ghee - 4 tsp Method Roast 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.
Ingredients Wheat Noodle - 2 cups Cane-a-Panela granules - 1 cup Powdered cardamom - ½ tsp Cashew and Badam pieces – 2 tsp Ghee - 4 tsp Method Roast 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.
Ingredients Tulsi leaves - ½ cup Citronella leaves - 1 tsp Cumin seeds (jeera) powder - ¼ tsp Fennel seeds – ½ tsp Dry ginger powder – a pinch Cane-a-Panela granules - ½ cup Method Take 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.
Ingredients Cane-a-Panela granules - 1 cup Fresh ginger - 2 half-an-inch pieces Black peppercorns – 10 nos, crushed Ajwain - ¼ tsp Cloves - 4 nos Cinnamon powder – 2 pinches Cumin seed (jeera) powder - one pinch Salt – one pinch Method Take 4 cups of water and add all the ingredients and boil for 10 minutes in a covered vessel. Filter and serve hot with honey
Ingredients ¼ litre milk 2 ripe large bananas, peeled and cut into chunks ¼ teaspoon vanilla/chocolate extract 1 cup Cane-a-Panela granules 1 pinch of cinnamon powder ¼ cup crushed ice Method Put all the ingredients in a blender and blend to a smooth shake Serve immediately