- Reduce oil content.
- Reduce Moeing time in process.
- Uniform distribution of oil in Fafda.
- Crispiness property of Fafda gets increased for long time.
- Crispiness of Fafda increases.
- Avoid hard texture in product.
- Cost reduction in vegetable ghee.
- Natural & Digestive.
Modified Process with Roti Plus:
- Take basen & add oil with other
- During adding oil they required
time to mix uniform in Basen (Moeing).
- Add water & make dough.
- Finally give shape as per
- Frying in oil.
- Take basen & require quantity of
- Mix water, oil & Roti plus with
(Roti Plus procedure here)
- Roti plus emulsify the oil in
water, Roti Plus has HLB 8-11/20.
Due to this small small oil droplets
are formed and uniformly dispersed
in to water.
- Add this emulsion with stirring
in to basen & make dough.
- Finally, Shaping & frying in oil.
• Other basen based products.