KOOLUP ESSENCE

TRUSTED NAME IN BEVERAGE INDUSTRIES

Fresh Flavours Firm Approved by.

OSMANABAD,(Dharashiv)

MAHARASHTRA.

CONTACT: 79 77 16 25 45 / 95 29 35 42 51

PRODUCTION COST & PROFIT MARGIN FOR 100ml POUCH:-

100 ML POUCH COST = 0.95 PAISE
FLAVOUR COST = 0.40 PAISE
SUGAR COST = 0.50 PAISE
ELECTRICITY COST = 0.05 PAISE
LABOUR COST = 0.10 PAISE
TOTAL COST = 5 RUPEES
WHOLESALE SELLING PRICE = 3.50 RUPEES
MANUFACTURER’S PROFIT = 1.50 RUPEES
MATKET COST = 5 RUPEES
SHOPKEEPER’S PROFIT = 1.50 RUPEES
GHATT MANGO:-
READY TO DRINK:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF MANGO POWDER POUCH.
3. ADD 44L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF MANGO ESSENCE AND MIX IT.
6. 50L OF MANGO JUICE IS READY TO SERVE.

SYRUP RECIPE:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF MANGO POWDER POUCH.
3. ADD 5L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF MANGO ESSENCE AND MIX IT.
6. 10L OF MANGO SYRUP IS READY.
7. 1 PART OF MANGO SYRUP IS MIXED IN 3-4 PART OF WATER TO OBTAIN MANGO JUICE.

(THE RATIO OF WATER DEPENDS UPON THE TASTE REQUIRED)

GHATT ORANGE:-
READY TO DRINK:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF ORANGE POWDER POUCH.
3. ADD 44L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF ORANGE ESSENCE AND MIX IT.
6. 50L OF ORANGE JUICE IS READY TO SERVE.

SYRUP RECIPE:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF ORANGE POWDER POUCH.
 3. ADD 5L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF ORANGE ESSENCE AND MIX IT.
6. 10L OF ORANGE SYRUP IS READY.
7. 1 PART OF ORANGE SYRUP IS MIXED IN 3-4 PART OF WATER TO OBTAIN ORANGE JUICE.
(THE RATIO OF WATER DEPENDS UPON THE TASTE REQUIRED)

GHATT LITCHI:-
READY TO DRINK:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF LITCHI POWDER POUCH.
3. ADD 44L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF LITCHI ESSENCE AND MIX IT.
6. 50L OF LITCHI JUICE IS READY TO SERVE.

SYRUP RECIPE:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF LITCHI POWDER POUCH.
3. ADD 5L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF LITCHI ESSENCE AND MIX IT.
6. 10L OF LITCHI SYRUP IS READY.
7. 1 PART OF LITCHI SYRUP IS MIXED IN 3-4 PART OF WATER TO OBTAIN LITCHI JUICE.
(THE RATIO OF WATER DEPENDS UPON THE TASTE REQUIRED)

GHATT PINEAPPLE:-
READY TO DRINK:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF PINEAPPLE POWDER POUCH.
3. ADD 44L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF PINEAPPLE ESSENCE AND MIX IT.
6. 50L OF PINEAPPLE JUICE IS READY TO SERVE.

SYRUP RECIPE:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF PINEAPPLE POWDER POUCH.
 3. ADD 5L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF PINEAPPLE ESSENCE AND MIX IT.
6. 10L OF PINEAPPLE SYRUP IS READY.
7. 1 PART OF PINEAPPLE SYRUP IS MIXED IN 3-4 PART OF WATER TO OBTAIN PINEAPPLE JUICE.
(THE RATIO OF WATER DEPENDS UPON THE TASTE REQUIRED)

GHATT GUAVA:-
READY TO DRINK:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF GUAVA POWDER POUCH.
3. ADD 44L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF GUAVA ESSENCE AND MIX IT.
6. 50L OF GUAVA JUICE IS READY TO SERVE.

SYRUP RECIPE:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF GUAVA POWDER POUCH.
3. ADD 5L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF GUAVA ESSENCE AND MIX IT.
6. 10L OF GUAVA SYRUP IS READY.
7. 1 PART OF GUAVA SYRUP IS MIXED IN 3-4 PART OF WATER TO OBTAIN GUAVA JUICE.
(THE RATIO OF WATER DEPENDS UPON THE TASTE REQUIRED)

GHATT STRAWBERRY:-
READY TO DRINK:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF STRAWBERRY POWDER POUCH.
3. ADD 44L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF STRAWBERRY ESSENCE AND MIX IT.
6. 50L OF STRAWBERRY JUICE IS READY TO SERVE.

SYRUP RECIPE:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF STRAWBERRY POWDER POUCH.
 3. ADD 5L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF STRAWBERRY ESSENCE AND MIX IT.
6. 10L OF STRAWBERRY SYRUP IS READY.
7. 1 PART OF STRAWBERRY SYRUP IS MIXED IN 3-4 PART OF WATER TO OBTAIN JUICE.
(THE RATIO OF WATER DEPENDS UPON THE TASTE REQUIRED)

GHATT MUSK MELON:-

READY TO DRINK:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF MUSK MELON POWDER POUCH.
3. ADD 44L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF MUSK MELON ESSENCE AND MIX IT.
6. 50L OF MUSK MELON JUICE IS READY TO SERVE.

SYRUP RECIPE:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF MUSK MELON POWDER POUCH.
3. ADD 5L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF MUSK MELON ESSENCE AND MIX IT.
6. 10L OF MUSK MELON SYRUP IS READY.
7. 1 PART OF MUSK MELON SYRUP IS MIXED IN 3-4 PART OF WATER TO OBTAIN JUICE.
(THE RATIO OF WATER DEPENDS UPON THE TASTE REQUIRED)

SPECIAL JEERA:-
READY TO DRINK:

1. ADD 6 KG OF SUGAR.
2. ADD 500gm OF JEERA POWDER POUCH.
3. ADD 45.5L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF JEERA ESSENCE AND MIX IT.
6. 50L OF JEERA JUICE IS READY TO SERVE.

SYRUP RECIPE:

1. ADD 6 KG OF SUGAR.
2. ADD 500gm OF JEERA POWDER POUCH.
 3. ADD 7L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF JEERA ESSENCE AND MIX IT.
6. 10L OF JEERA SYRUP IS READY.
7. 1 PART OF JEERA SYRUP IS MIXED IN 3-4 PART OF WATER TO OBTAIN JEERA JUICE.
(THE RATIO OF WATER DEPENDS UPON THE TASTE REQUIRED)

LIME LEMON:-
READY TO DRINK:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF LIME LEMON POWDER POUCH.
3. ADD 44L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF LIME LEMON ESSENCE AND MIX IT.
6. 50L OF LIME LEMON JUICE IS READY TO SERVE.

SYRUP RECIPE:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF LIME LEMON POWDER POUCH.
3. ADD 5L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF LIME LEMON ESSENCE AND MIX IT.
6. 10L OF LIME LEMON SYRUP IS READY.
7. 1 PART OF LIME LEMON SYRUP IS MIXED IN 3-4 PART OF WATER TO OBTAIN LIME LEMON JUICE.
(THE RATIO OF WATER DEPENDS UPON THE TASTE REQUIRED)

APPLE:-
READY TO DRINK:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF APPLE POWDER POUCH.
3. ADD 44L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF APPLE ESSENCE AND MIX IT.
6. 50L OF APPLE JUICE IS READY TO SERVE.

SYRUP RECIPE:

1. ADD 7 KG OF SUGAR.
2. ADD 100gm OF APPLE POWDER POUCH.
3. ADD 5L OF WATER.
4. STIR IT WELL TILL SUGAR AND POWDER GET COMPLETELY DISSOLVED.
5. ADD 500ml OF APPLE ESSENCE AND MIX IT.
6. 10L OF APPLE SYRUP IS READY.
7. 1 PART OF APPLE SYRUP IS MIXED IN 3-4 PART OF WATER TO OBTAIN APPLE JUICE.

(THE RATIO OF WATER DEPENDS UPON THE TASTE REQUIRED)