Jaggery (Gur)

Sucrose % by mass( Min):  80
Reducing Sugars% by mass (max):  10
Moisture % by mass ( max ):  5 
Water Solubility % by mass (max):  1.5 
Sulphited Ash % (max) 3.5 
Ash Insoluble in dilute HCL % by mass (max) 0.3
Sulphur Dioxide In PPM:  5

Packing: 10kg/PE; 50kg/carton

PAYMENT

Currency: US Dollars
Method of payment to be arranged by mutual agreement from the following options:

Preferable:
+ TT 100% in advance, TT 30% deposit / 70% after receiving fax / copy of Bill.
+ L/C at sight 100%

Any questions please contact:

Our Comany :

Jaggery (Gur)

Manufacturing of Jaggery is from sugar cane followed by clarification and concentration process. It is Uncentrifuged sugar (i.e Without separation of molasses) with minimum sucrose 70 to 80% by mass. It is also called as Gur.,

Main steps in jaggery making process:

Extraction of Juice

Clarification of juice

Concentration of juice

Jaggery graded

Jaggery graded in the market according to basis of colour, taste, hardness and crystalinity which is judged by visual appearance. While in practically graded of jaggery should be consider sucrose %, reducing sugar, moisture and colour.

Storage of jaggery:

Jaggery is consumed throughout the year in daily regular practice. The jaggery detoriates faster in monsoon season when relative humidity is more than 70%. During this season gur absorbs moisture from the atmosphere and becomes viscous and dark colour. Hence jaggery blocks packed in gunny bags along with water proof sheet.

Supply Ability :

1000 Kilogram/Kilograms per Month

Packaging & Delivery :

Packaging Details :hermetic psckage
Port: CAT LAI 
Lead Time :7-15days