Casein By Baba Casein International

BABA Ghee


Baba Ghee offers
consumer packing as well as bulk packing. Packages are
available from 5Lt to 1 Litre pouches. Ghee packing is done with highly
advanced packing equipments to maintain quality and flaour. Tins are
lacquer coated to give extra shelf life and to prevent rust formation.
Also aluminium foil sealing is made in to prevent leakages.We presently hold
the capacity to produce 450 tones to pure ghee.Baba Ghee in
comprise two varities in different pocketsPrue cow ghee
granulatedPure liquid cow
ghee sweet purpose


Properties

Milk Fat - 99.7 min.

RM Vale - Not less than 28

Polensky Value - 1.0 to 2.0

Moisture - Not more than0.3%

Taste and Flavour - Clean and Pleasant

BR Reading at - 40-43

Free Falty Acid - Not more than 1.4%



Composition

Milk Fat 99.7%

Moisture 0.3%



Calorific Value

90 kcal. 100g



Production and Marketing set up



Infrastructure

The Baba group boasts of 2 factories in the industrial estate of
Bajwa,. Vadodara to process Ghee and Case in both the manufacturing
plants are efficient and maintain the highest quality standard and
possess all the latest equipments for manufacturing packaging and
testing of our products.



Quality and Service

The secret of Baba group's success is maintaining consistency in
manufacturing quality ghee and case in thereby and delivering
unparallel service to the customer.

For the Ghee division quality control measures are followed right from
raw material butter to the final product packed pure quality ghee



A. Pre production ghee quality check

Ghee quality check is done at every stage of processing. The raw butter
is procured from known and trusted vendors thereby ensuring quality.
The butter purchased is checked in the microbiological lab for
bacterial and fungal presence. Only if it has passed through the
microbiological tests. The stock are be taken for production. The raw
material butter is preserved in the temperature controlled cold storage.



B. Post production ghee quality check

After the ghee is manufactured the processed ghee goes through
stringent AGMARK tests conducted by the state AGMARK grading
laboratory. Each batch of production goes through the AGMARK test
procedure for quality before ghee is sent to the market.



C. Packaging

Baba ghee is packed in airtight containers and foil sealed to meet
international standards. Baba ghee comes in AGMARK packaging right from
200 ml contains to 1 Kg for exports the packing is carries out
according to the country specific contract requirements.

Strict quality control measures are applied for casein and casenate
production packaging and storage also.



Marketing and Distribution

Been in the market for over a decade Baba group has established
themselves comprehensively and presently enjoys a good will in the
market through its consistent quality and through it s commitments with
their existing and potential business clients. With an efficient
distribution channel the company's products are available widely in
both the domestic and global market.



A Glimpse of our products usage

Ghee the Devine food

Ghee is a clarified butter without any solid milk particles or water.
Ghee is used in India and throughout the South Asia in daily cooking. A
good quality ghee adds a great aroma, flavor and taste to the food



Ghee can be great assets for people who are on low fat diest since even
a lower quality of ghee can add lot of flavor to the food than any
other oil or fat products. According to the ancient Ayurveda a moderate
amount of ghee is the best cooking oil A rich source of Vitamin A, D, E
and K.



It is the most precious substance provided by the most sacred beast on
earth the cow. In hindu my thology. Prajapati Lord of creatures created
ghee by rubbing or chuming his hands together and than poured it into
fire to engender his progeny whenever the vedic ritual was performed of
pouring ghee is the best cooling oil A rich source of Vitamin A, D, E
and E.



It is the most precious substance provided by the most sacred esat on
earth, the cow. In hindu my thology Prajapthi Lord of creatures created
ghee by rubbing or chuming his hand together and then poured it into
fire to engender his progeny whenever the Vedic ritual was performed of
pouring ghee into fire it was a re-enactment of creation.



Statues of Vishnu and Krishna are ritually anoited with two intensely
sacred mixture of five substances, one called panchannitra milk curds,
ghee, honey and sugar and the other ghee urine and dung. Both of theses
can be temporarily polluting offenses, offenses or as antidotes to
poison and diseases.



The lamps that light the holiest places in Hindu temples are wicks
burning in ghee as are the lamps swanung in circular motions before the
images of varous deities or lit at the great Festival of lights in
honor of Lakshmi and Rama.



Case in the Protein rich ingredient

Case in is the main protein found in milk and contains 21 amino acids.
Acids case in is produced by controlled acid precipitation from skined
milk. Being extremely high in protein content it is utilized in


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