JAGGERY POWDER
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Jaggery Powder
We provide EPC jaggery powder projects Range 500 TCD to 25000 TCD
Vaibhav Industries has installed highest capacity jaggery powder projects India and first to install them with cogeneration facility and high pressure boilers which are added benefit to clients.
Jaggery Powder is a type of confectionery that is characterized by its light to dark brown color and its distinct caramel-like flavor. It is made from either sugar cane or sugar beet juice, much like white sugar, but contains more molasses, which gives it its characteristic color and taste.
Jaggery Powder is a type of confectionery that is characterized by its light to dark brown color and its distinct caramel-like flavor. It is made from either sugar cane or sugar beet juice, much like white sugar, but contains more molasses, which gives it its characteristic color and taste.
The production of Jaggery Powder involves the following steps:
- Extraction of Juice: The juice is extracted from either sugar cane or sugar beets by crushing them to release the juice.
- Clarification: The extracted juice is clarified to remove impurities and solid particles. This process involves heating the juice and using lime (calcium hydroxide) to neutralize any acids and precipitate the impurities.
- Evaporation: The clarified juice is then concentrated by heating to evaporate excess water, leading to a thicker syrup.
- Molasses: Jaggery is identified by its contents of molasses, During the production of Jaggery Powder, molasses is not removed like sugar and remains in the product. Only a small amount is removed based on the quality requirement by client. The amount of molasses remains in jaggery powder determines the darkness of it. Light Jaggery Powder contains a smaller amount of molasses, while dark Jaggery Powder has a higher molasses content.
- Centrifugation: The syrup and molasses mixture is subjected to centrifugation. Centrifugation is a process that uses a rapidly rotating machine to separate the solid jaggery powder crystals from the remaining syrup. The centrifugal force causes the crystals to separate and settle at the bottom, while the liquid syrup is removed.
- Packing: Packaging is done after centrifugation.
Jaggery Powder is commonly used in baking, as well as in a variety of sweet and savory dishes. Its moist texture and rich flavor make it ideal for use in cookies, cakes, muffins, and sauces.
There are two main types of Jaggery Powder:
- Light Jaggery Powder: Light Jaggery Powder has a milder flavor and lighter color than dark Jaggery Powder. It contains a lower percentage of molasses.
- Dark Jaggery Powder: Dark Jaggery Powder has a stronger, more intense flavor and a darker color due to its higher molasses content. Jaggery Powder is popular in various cuisines around the world and is prized for its distinctive taste and versatility in cooking and baking. Some people also prefer Jaggery Powder over white sugar because it retains some of the natural molasses and nutrients present in the sugar cane or sugar beet juice, making it a somewhat less refined option. However, like all sugars, it is essential to consume Jaggery Powder in moderation as part of a balanced diet.