How to make appalam? How to manufacture appalam in factory?

                               Here,I am going to explain how appalam manufactured in MAHAGANAPATHI FOODS ,a step by step process.

                       Appalam is a thin crispy round snack from south india.It is typically based on a seasoned dough usually made from pealed Black gram flour.It is typically served as an accompainment to meal.It has many names depending upon the geography these are,

                     

                       In tamilnadu it called as appalam, andrapradesh (appadam), kerala(pappadam),karnataka(happala),rest of india(papad)

                       In united states of america(poppadom),ireland(pappadam),southafrica(poppadam),united kingdom(popadum),canada(poppadum),brunei(papadom),singapore(papadom).

APPALAM /PAPAD MANUFACTURING PROCESS:

  

1.RAW MATERIALS:

a)Urad flour-20 kg

b)Rice flour-4 kg

c)Sodium-bi-carbonate-300g

d)Edible oil-required quandity

e)salt-1.2 kg

f)water-15 kg(approx)

 

         

2.MAKE SALT AND SODIUM-BI-CARBONATE WATER:(ss water)

        Mix sodium-bi-carbonate and salt with wter and take it in a separate vessel.

  

                      

3.Mixing:

              Now,put 20 kg of urad flour in a instrumental mixer and add enough ss water. Switch on the mixture and wait for some time to mix it well. 

                     

And this will become,

4.SHEETING PROCESS:

       

                  Sheeting is one of the most important step in appalam manufacturing.It makes the dough soft also makes the appalam expand while deep frying it.Once we send dough through the sheeting machine,the dough  become softer.Now the dough is ready to send through appalam/papad making machine once the dough sheets are ready.Thichness of the dough sheet from sheeting machine is around 1.5 inch(approx).

                                                     Thickness of dough is,

5.APPALAM/PAPAD MACHINE:

                   There are 2 important rollers in this machine,

 

                                 a)Thinning machine

                                 b)Cutting roller

a)Tinning roller:

                  The sheets of dough are coated with oil on both sides.This prevents the dough from sticking to the thinning roller.

                  Once the sheet of dough is sent through thinning roller,the thickness

of the sheet is reduced from 1.5 inch to 0.5 mm.This will be the final thickness of appalam.

                                                This is will become,

b)Cutting roller:

                  This sheet of dough will be send through cutting roller which will cut in a specified dimension(3 inch,3.5 inch.4 inch,4.5 inch,5 inch,5.5 inch and 

6 inch) and shape.

                      The appalam coming out of the roller will be stacked on top of one another.powdered rice flour will be coated between each appalam to avoid stickiness in a stack.

6)FERMENTATION:

                Now the appalams which are cut in shapes are stored in room temperature for 7 hours for fermentation.This plays a major role in expansion of the appalams while it is deep fried.

7)DRYING:

        

          Drying process takes 2 days,

Day 1:

  

          Once the fermentation is done,each appalam is dried under direct sunlight for 30 min in day 1 process,After that collect all half dried appalams and store it in a rakes.

Day 2:

              Which is the final process,here half dried appalams are dried for 15 mins. After that collect it and store.Now we can get our tasty appalam and ready to pack.

Thanks U  

          If you want bulk amount of appalam and papad feel free to contact us. We

are here to give High quality appalam and papad in wholesale price.

Regards,

Mahaganapathi foods,

2/483 D,annai street,Maanthoppu,

vandiyur,

Madurai-625020.

Tamilnadu,India.

contact :+91 97871 93067

             +91 90478 60026

website:www.mahaganapathifoods.com

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