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Sodium Bicarbonate, commonly known as Papad Khar, is an essential white alkaline seasoning predominantly used in the preparation of traditional Indian snacks such as papads and khichu. This finely crafted mixture contains carbonates, bicarbonates, chlorides, and sulfates, ensuring the ideal chemical balance to enhance culinary results. In papad dough, Papad Khar plays a critical role by inducing dough expansion and crispiness when fried, while also extending product shelf life by maintaining texture and freshness. Originating from mined lumps, the product is broken down and dissolved in water before incorporation into the dough, offering manufacturers precise control over the preparation process. Available primarily in bar form, Papad Khar can also be supplied in powder form to meet export requirements, offering versatile solutions to businesses engaged in papad production and snack manufacturing.
Key Features
| Features | Description |
|---|---|
| Composition | Mixture of carbonates, bicarbonates, chlorides, and sulfates |
| Physical Form | Available in bar form and powder form (for export) |
| Application | Used in papad and khichu dough preparation |
| Functionality | Promotes crispiness and expansion of papads during frying |
| Shelf Life Enhancement | Helps papads last longer by maintaining texture |
| Origin | Mined in lumps and processed for use |
| Quality Variation | Quality and composition vary based on origin |
| Usage Method | Dissolved in water before adding to dough |
| Attributes | Description |
|---|---|
| Product Name | Sodium Bicarbonate (Papad Khar) |
| Color | White |
| Chemical Components | Carbonates, Bicarbonates, Chlorides, Sulfates |
| Physical State | Solid (bar or powder) |
| Typical Form for Domestic Market | Bar form |
| Typical Form for Export | Powder form |
| Primary Use | Ingredient in papad and khichu dough |
| Packaged Condition | Clean, hygienic, ready for industrial or large-scale usage |
| Processing Method | Mined, crushed, dissolved before use |
| Shelf Life Impact | Extends papad freshness and crispiness |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Papad Khar acts as an alkaline agent that reacts with the dough during frying to create expansion and crispiness, which are essential qualities of traditional papads. It also helps in extending shelf life by maintaining papad texture.
Papad Khar is primarily available in bar form for domestic use. For exports, it is commonly supplied in powder form to facilitate easier shipping and use by international manufacturers.
Yes, the quality and the exact mix of salts such as carbonates, bicarbonates, chlorides, and sulfates can vary depending on the mining source and processing method, affecting the performance in dough preparation.
Papad Khar lumps are crushed and dissolved in water before being mixed thoroughly into the papad dough to ensure even distribution and optimal reaction during cooking.
Both forms contain the same active chemical components; however, powder form offers better ease of dissolution and uniform mixing, which is preferred for export and large-scale production.
Papad khar is a white, alkaline seasoning used to make papads and khichu:
\Ingredients: A mixture of salts that contains carbonates, bicarbonates, chlorides, and sulfates.
Uses: A key ingredient in papad dough that makes fried papads crispy and expanded, and helps papads last longer.
Preparation: Mined in lumps, broken down, dissolved in water, and added to papad dough.
Quality: The quality and composition of papad khar varies by origin
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Mumbai , India
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