(01) Curd Incubation Chamber
- We are leading manufacture and exporter of Curd Incubation Chamber.
- Are you finding the procedure to produce best quality curd
- In our indian culture, 'dahi' (Gujrati, Marathi, Nepali, Punjabi, Urdu), 'dohi'
(Oriya), Mosou (Kannada) or thayir (Tamil) is the yogurt of India, know for its
characteristic, sweet tart test semi sold consistency. It is also Religiously as well as
Scientifically proven good for health.
But
- We cant retain its test and quality equal due to variations in indian weather
conditions and slight deviations in procedure so as a solution of that Ice Make provides
you
exact methodology with appropriate temperature conditions on base of our wide experience
and
some expert's advice.
- Stage No.4 and 5 in above method is most important.
- ICE MAKE offers your exact solution for stage No. 4 and 5 and of couse for stage No
6 also.
- We offers you Incubation room with hot unit (as shown in photograph above) which can
maintain 42oC with 1oC deviation for stage No 4.
- For stage No 5 our Blast Chiller is useful to chill the culture upto 20oC with in 1
hour At last, for stage No 6 you can use our regular cold room.
- If you will prepare curd according to above procedure, you will get curd with same
test & quality in every season which can maintain its quality for long time and you can
prepare delicious Indian Items like Lassi, Raita, Shrikhand, Kari etc. which will have best
quality.
