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Process

Our Processes

Raw Material Procurement

Raw Material Procurement

We procure our input material only from certified vendors, who follow our stringent quality norms and submit to our routine inspection of their facilities.

Cryogenic Grinding Process

Cryogenic Grinding Process

Due to the friction that takes place during the processing of farm output, food often gets heated up. This leads to a loss of nutritional value. Cryogenic process ensures that the colour, aroma and nutritional value of the food remain intact and that the end consumer gets nothing but carefully-packed fresh, hygienic and nutritious food supplies from Farm King.

Sterilization is another controlled heating process used to completely eliminate all living micro-organisms from the food, including thermo resistant spores in milk or other food items with limited shelf life that can spoil. Sterilization at Farm King is achieved with moist heat, dry heat, filtration, irradiation, or with other trusted and tested chemical methods.

In-house Laboratory Testing

In-house Laboratory Testing

HAACP (Hazard Analysis and Critical Control Point) is a preventive system designed to ensure that all our food production processes adhere to the Codex Alimentarius International Food Standards. We rigorously subject our material to following tests to maintain optimum food quality:

Analytical chemistry testing
Food allergen testing
Food microbiology testing
Sensory testing
Micro Lab

Micro Lab

A well-equipped Micro Lab is indispensable to any world-class food processing company, anywhere in the world. This is the place where all mandated lab tests are carried out in order to maintain strictest quality in food items. At Farm King, we boast of one of the best-in-class Micro Lab in the whole industry.

EtO Process

EtO Process

At Farm King, we use Ethylene oxide gas (EtO) to sterilize materials and products that are susceptible to damage through heat, moisture or radiation. EtO keeps the growth of microbes in check. EtO sterilization is based on a process that involves careful control of temperature, humidity, time and gas concentration that we follow at our plant. The food packaged with this ultra-modern technology has a much longer shelf life; stays fresh and remains free from staleness over a longer duration of time.