Khoa pan

RPM KHOA PANS

RPM ENGINEERS (INDIA) LIMITED manufactures khoa pans of different types by its usage and operation. Currently the following khoa pans type are available and being manufactured by RPM:

INTRODUCTION TO KHOA

Khoa is a partially dehydrated heat coagulated whole milk product and constitutes the base material for preparing a large number of milk based sweets. Nearly 7% of the total milk production is estimated to be utilized for it. The composition of KHOA varies over a wide range, commercially three types of Khoa have been recognized known as Pindi, Dhap and Danedar in the trade and have the following average analyses.

According to FSSR 2011, Khoya by whatever variety of names it is sold such as Pindi, Danedar, Dhap, Mawa or Kava means the product obtained from cow or buffalo or goat or sheep milk or milk solids or a combination thereof by rapid drying. The milk fat content shall not be less than 30% on dry weight basis of finished product. It may contain citric acid not more than 0.1% by weight. It shall be free from added starch, added sugar and coloring matter. 

CHARACTERISTICS

PINDI

DANEDAR

DHAP

Total solids % by mass (Minimum)

65.0

60.0

55.0

Min. fat % by mass (On dry matter basis)

37.0

37.0

37.0

Total ash (% on dry matter basis)

6.0

6.0

6.0

Titrable acidity % (Maximum)

0.8

0.9

0.6

Coliform count/ g (Maximum)

90

90

90

Yeast and mold count/g (Maximum)

50

50

50

Final product

· Burfi

· peda

· Kalakand

· Milk cake

· Gulabjamoon

· Kalajamoon

· Pantooa

· Carrot halwa

While Pindi and Dhap types of Khoa have a smooth uniform texture, the Danedar variety has a coarse granual texture and is made from milk of high acidity. Buffalo milk is preferred to cow milk for making Khoa. The composition, texture and yield of KHOA depend on the quality, species from which (buffalo or cow) milk is derived and conditions under which dehydration is achieved.

INDUSTRIAL PROCESS OF KHOA

The method of KHOA making consists in taking milk in small lots to the extent of 50% capacity of the KHOA-PAN. Keeping milk boiling with continuous stirring till it reaches a pasty consistency. The milk is boiled at a maximum pressure of 1.5 kg/cm².having a temperature of 120°C to 125°C. As soon as the dehydrated mass starts gathering together further heating is stopped and the contents in the pan worked to the stage of pat formation.

Area required: 3.5 m Length x 2 m Width x 3 m Height.

Steam required: 60 kg/hr

See all type of khoa pans below:

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