Published on November 22nd, 2016 | By Admin
The art of making sweets has been prevalent since times immemorial. Sweets have been a part of the Indian palate ever since the Vedic years. Be it the ceremonial kheer or the royal sweets savoured on by the kings and princely entities, India has been the ultimate pivotal point for every individual with a sweet tooth. However, with the passage of technological intrusion made sure of the fact that the old conventional ways of making sweets back at home were replaced by easy preparation in machineries like a baked rasagolla making machine and several others.
While we talk of sweets, one of the most common forms of sweets that we come across is khoa. Khoa forms a very important part of part of a number of sweets that are manufactured and consumed. The preparation of khoa is often considered to be a way of using up and making proper utilization of the surplus ilk that is made available. The conventional form of khoa can basically be divided into 3 distinct types – thepindi, dhap and danedar. The recent times have seen a replacement of the famous karchi with that of a khoa mawa making machine to reduce human labour and bring about bulk production at the same time.
The khoa mawa making machine
A number of machinery manufacturers in the recent years have been churning out the best of khoa making machines to help sweet lovers as well as the sweet industry as a whole to grow. These are machineries that help you prepare the delicacy with ease and in a hassle free manner, while keeping the taste and quality of the same intact. The volume of khoa produced depends on the capacity of the machine used that can vary from anywhere between 25 to 1000 litres. What adds on to the popularity of the machine is the massive amount of time that you get to save.
The basic features of a khoa making machine
Some of the most notable features of a khoa making machine have been enlisted below:
- These machines are absolutely non- toxic in nature, and thus ensures that the edible produced, is completely safe for consumption.
- The condensate water that is present in most khoa machines is reusable in nature. Thus a manufacturer can make repeated usage of the water.
- The machines are temperature resistant and most of them are bestowed with the facility that prevents the release of heat.
- The operative functions of most of these machines are quite simple. This enables sweet manufacturing companies to go about with it without much waste of time.
Machineries like a mawa and a khoa making machine has been setting high standards of their own in the market of sweet making. Not just of their own kind, but they are efficiently being used to produce and manufacture other sweets and savouries as well. There are wide range of government standards that have been set to ensure that the final product let out in the market is of the best quality.