M.N. Group is a professionally managed company, having a team of well qualified technical and experienced professionals. The company represents some of the finest food chemical manufacturers in India & abroad catering to the exacting needs of the flour improver users fraternity.
The well technical trained team and experienced storage management team is a treasured corporate asset., Our technical and marketing teams are always ready to improve the quality of your product. A fully integrated and controlled storage facility ensures prompt deliveries and dispatches.
Introduction
Milling and Baking industry is the largest organized food industry of the country. The production as well as demand for the milled as well as bakery products are increasing because of the ever increasing demand for ready to eat convenient products.
The quality of either whole wheat flour of wheat flour depends on several factors like quality of the wheat used for milling. The quality requirements of wheat flour of whole wheat flour varies for different products. For example, the quality requirements of flour for bread, biscuit and cake are different. Bread requires a strong flour while biscuit and cake require a soft flour.
There are many varieties of wheat and each variety has its own characteristics which can vary from one year to the next.
Where the variety of wheat is cultivated and subsequent storage conditions can also effect the wheat’s characteristics.
Flour is complicated biological matrix produced from different wheat varieties.
Quality Control
Quality Statement “We assured our esteemed customers for GOOD QUALITY, RELIABILTY AND CONSISTANCY by satisfying the customer’s implicit and explicit needs”
Quality Policy Ingredients and additives: By keeping study of area wise wheat, we use standard imported Ingredients and additives like Enzymes, Emulsifiers, Oxidants, Gluten and Reducing agents etc.
Scientific storage management: The well technical trained team and experienced storage management team is a treasured corporate asset., Our technical and marketing teams are always ready to improve the quality of your product. A fully integrated and controlled storage facility ensures prompt deliveries and dispatches.
Quality Testing: Most mills are well equipped and their laboratory is the soul of the plant. MNFC does not contest this, but we do feel that it is necessary to carry out analysis from time to time, whereby one sample is treated locally and a second sample sent to MNFC for complete analysis.
Process Guidelines: Products sold by MNFC to be added to the flour at the mill before it is bagged are design to increase the characteristics of flour according to its intended final use.
In the nutshell, MNFC purpose to increase the quality of your product.
We invite you to interact with us to help value-add to our product range and services and look forward to a long-term business association with assurance of GOOD QUALITY, RELIABILITY AND CONSISTENCY.
M. N. Group Priorities
Products sold by M N Group to be added to the flour at the mill before it is bagged are design to increase the characteristics of a flour according to its intended final use. Most mills are well equipped and their laboratory is the soul of the plant. MNFC does not contest this, but we do feel that it is necessary to carry out analysis from time to time,whereby one sample is treated locally and a second sample sent to MNFC for complete analysis. M N Group purpose to increase the quality of your product.
Technological Auxiliaries & Additives
The main difference between additives and technological auxiliaries is that additives are present in the finished product, whereas technological auxiliaries are not present at the end of the baking process, or only trace elements.
Use Of Additives
Additives can improve the functional characteristics of flours thereby improving the quality of the products. Most of the additives have specific function and hence improve particular aspect of the quality of flour or products made therefrom.For example, bleaching agents can improve the colour while the maturing agents can improve the loaf characteristics. However, some additives can bring in changes in both the above characteristics.
Several new additives are being developed with improved functional characteristics like enzymes and surfactant.
Enzymes that are used to improve the quality of the products are amylase, proteases, ascorbic acid oxidase, glucose oxidase. These enzymes help in strengthening of the dough, delay staling and improve machnability of the dough.
The surfactants have been found to function as an emulsifiers as well as dough, strengthening agents. Their dough strengthening property is because of their ability to complex with protein and carbohydrate fractions. Several gums like guar gum and gum arabic are being used for improving the water absorption capacity of dough and also to retain the freshness of the product for a longer period.
Vision & Goals 2010-12
M N Grouo has an ambition to produce & introduce SOYA based nutritious products for a healthier future. M.N. Group very soon will implement it's Food Processing plans by launching Enery Drinks, Soya Biscuits & Soya Based Products etc. in the market.
Sudarshan Organics Private Limited Manufacturer and supplier of food emulsifier which includes sudasol food emulsifier, agro industry chemical, dispet food emulsifier, laboratory food emulsifier and formulated food emulsifier.
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