Caramel Handling System
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Product Overview
Key Features
Caramelisation is done by melting sugar at high temperatures followed by boiling which converts sugar into glucose and fructose. Normally the temperature at which caramelisation takes place is between 110 deg.C to 180 deg.C depending on the type of sugar.and these Caramel Handling System are offered by our industry at most economical rate and these Caramel Handling System are offered by our industry at most economical prices.
Company Details
Business Type
Exporter, Manufacturer, Supplier
Employee Count
45
Establishment
2000
Working Days
Monday To Sunday
GST NO
27AACCM7620F1ZM
Certification
ISO 9001 : 2000, ISO 9001 : 2008
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Seller Details
GST - 27AACCM7620F1ZM
Navi Mumbai, Maharashtra
Director
Mr. Joel A. Miranda
Members since
18 Years
Address
Plot No. R-632, M.I.D.C., T.T.C. Industrial Area, Rabale Village, Thane-Belapur Road, Navi Mumbai, Maharashtra, 400701, India
confectionery equipment in Navi Mumbai
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