Packaging Materials Dealers in Patan

We are the eminent manufactures, suppliers and exporters of biomass pellets. This product is specially designed for boilers, huge centralized kitchens as fuel. We are engaged in offering biomass pellet to our clients. It is a non conventional source.

FotonVR – Virtual Reality Based Education for Pre-Schools FotonVR is a pioneer in bringing immersive Virtual Reality (VR) technology into the field of education, specially designed to make learning fun, interactive, and effective for pre-school children. At an early age, children are curious, imaginative, and eager to explore the world around them. FotonVR helps schools and educators channel this curiosity into meaningful learning experiences by providing VR-based educational content that introduces young learners to fundamental concepts in the most engaging way possible. Our VR solutions for pre-schools transform traditional classrooms into interactive environments where children can see, hear, and experience the topics they learn about. Instead of merely looking at pictures in a book or watching videos on a screen, VR allows children to step inside a 360-degree digital world, interact with objects, and visualize stories, numbers, animals, colors, and nature in a more realistic way. This hands-on learning approach helps children understand concepts faster and retain knowledge longer. Why Choose FotonVR for Pre-School Education? Interactive & Fun Learning – VR makes abstract concepts easy to understand by allowing kids to experience them in a playful manner. Better Engagement – Young learners stay focused and attentive as VR naturally grabs their attention with visuals, sounds, and activities. Safe Virtual Exploration – Children can explore oceans, jungles, outer space, or even basic science experiments without leaving the classroom. Skill Development – Enhances creativity, problem-solving, and critical thinking at an early age. Multisensory Learning – Combines visuals, audio, and interaction to create an immersive environment that matches children’s learning styles. Applications in Pre-School Curriculum FotonVR’s pre-school VR content is designed to align with early childhood learning needs. It includes engaging modules on: Alphabet and number recognition Colors, shapes, and sizes Animals and their habitats Seasons and weather changes Daily activities and moral stories Basic science experiments and nature exploration By using VR, teachers can make storytelling more lively, math more visual, and science more exciting for little learners. Benefits for Schools and Parents For Schools: Adding VR to the pre-school curriculum helps institutions stand out as modern and technology-driven. It also improves teaching effectiveness and attracts parents who seek innovative learning methods for their children. For Parents: VR-based learning ensures that their child not only enjoys education but also develops curiosity and imagination from the very beginning. Why FotonVR? FotonVR is committed to reshaping education with the power of immersive technology. Our VR kits and content are easy to use, safe for children, and tailored to the learning levels of pre-schoolers. With years of expertise in creating VR educational modules, we ensure quality, reliability, and impactful results.   By integrating FotonVR into pre-schools, educators can move beyond conventional teaching methods and offer children a future-ready education system that blends fun with knowledge. We believe that when learning becomes an adventure, children grow smarter, more confident, and more creative.

To undertake specific food processing, some of the value added products being produced at Rama are as follows : Ricol - 150 - Natural Gelling Agent For Toothpaste Yields 6000-7000 cps cold viscosity in 1% solution. It’s solution is gel like that improves the stability and flow properties. It acts as a water retention aid and finds uses in cosmetic and personal care industries. Toothpaste is a vital product for everyone’s personal hygiene. Whether the toothpaste is the clear gel or the paste type, it gets its body and texture from Hygel – 150, which also keeps its consistency uniform to the last drop. It is also used in shampoos in a similar way. Ricol Rg - 250, Fine Mesh Whiter Colour Gum Yields 5000cps minimum viscosity in 1% solution after 2 hours and is recommended for food applications where colour is of paramount importance. The product is recommended for use in fine and instant foods like jellies, cakes, noodles, soups, sauces, mayonnaise and tomato ketch-ups. Ricol - 245 - Medium Coarse Mesh Gum Yields 4500 – 5000 cps viscosity in 1% solution, disperses easily and hydrates quickly. Due to its unique water retention properties, it is highly recommended for meat processing. Ricol 4060 Coarse Mesh Yields insant, high terminal cold and hot viscosity as high as 4500 - 5000 cps in 1% concentration. Although the product is a very coarse mesh powder about 30 or 40 mesh yet it hydrates quickly in the cold and hot water system without settling down just within a few minutes of use. The solution so prepared looks like a jelly when mixed at a higher concentration. Ricol Dp - 100 - Dierary Fibre Yields viscosity as low as 50 – 100 cps in 1% concentration. It is a thermically de-graded product, produced without chemical means. Its 3% concentration yields about 5000 – 5500cps viscosity. The product is available as fine and coarse mesh, almost sterilized, nearly odourless, white in colour and is predominantly used for fibre enrichment of food. It acts as a calorie reduced bulking agent, texturizer, stabiliser and fat extender that hydrates rapidly in cold and hot water system. Helps to formulate healthy, fibre enriched foods without compromising on texture, taste and appearance. The product finds uses in baby food, fruit juices, chocolate drinks, etc. Ricol - 250 - A 100% Dispersible Gum Fast hydrating 100% dispersible food grade guar gum powder that yields high terminal viscosity In 10 Minits .minimum 5000cps in 1% concentration. Ricol - Dod 250 - Odourless Gum Fine mesh, nearly odourless that yields 4000 – 5000 cps viscosity in 1 % solution containing very low insoluble residues and ash. It helps in preventing undesirable smell in food articles and prevents whey-off during storage by controlling the viscosity and flow properties. The use of odourless and tasteless guar gum powder substantially improves the mouthfeel of food products. Ricol Dp 300 - Slow Hydrating Gum Product yields about 300 – 400 cps viscosity in 1% concentration after 15 minutes hydration. It is a denser product produced from the highest purified guar endosperm. It hydrates so slowly that the viscosity reaches about 1500 – 2000 cps after two hours. However, after 24 hours it yields highest terminal viscosity of about 3500 cps and is recommended for food application where ease of dispersion and slow swelling is needed. Ricolgel 75 - Low Ph Compatible Gum Yields cold viscosity in 1% concentration as high as 5000 cps even if the pH is lower in the range 2.5 – 3.0. However, the actual value depends on the type of product and acid or salt involved. In soft cheese products, it speeds coagulation, increases curd yield and makes curd separation easier. It enhances the resilient body and texture desired in the finished cheese. The product also finds uses in acidified dairy products like yoghurts to prevent serum separation. Vhv Guar - Fast Hydrating, High Viscosity Gum It is a fast hydrating fine mesh guar gum that yields very high viscosity of above 7000 cps in 1% concentration after two hours. Its use is recommended for food and industrial applications where fast hydration and high terminal viscosity in a shorter period is needed. Refined Tamarind Gum - Food Grade Tamarind Gum is predominantly polysaccharide of the seed of the tamarind tree 'tamarindus indica' indigenous to South India. Washed tamarind polysaccharides are subjected to mechanical processing at a certain temperature to obtain a dispersible and exceedingly high pure microbiological product i.e. maximum APC 1000/g. Food applications of tamarind gums include use in confections, jams and jellies and a stabiliser in ice cream and mayonnaise. Product is available in coarse and fine mesh which yields 600 to 700 cps viscosity in 2% hot water concentration. Cyamostab - An Ice Cream Stabiliser Stabilisers and hydrocolloids are gums with a high molecular weight whose principal property is to bind water that regulate food consistency. This hydrophilic capacity, together with a high viscosifying and texturing ability, ensures that the product preserves its integrity and stability during storage. Their properties, either individually, or in synergy, are put to good use in ice cream and related products for the following purposes: to improve storage stability; to improve body and texture; to increase mix viscosity; to give the finished product a fine and creamy texture with good melting properties; to promote the formation of ice nuclei whilst slowing down ice crystal growth; to improve air incorporation and air cell distribution and retain air in the mix during deep freezing; Cyamostab guar gum based natural ice-cream stabiliser produced in combination with other natural hydrocolloids to undertake the specific processing requirements in ice-cream. Ice-cream is a unique food product comprised of three phases; liquid, air and solid. The combination of these three phases makes ice cream and the related frozen confections both appealing to the consumer and also difficult for the manufacturer to obtain the desired shelf life. Control of ice crystal formation is a major concern of ice cream manufacturers. The quantity of CYAMOSTAB to be used varies, depending upon fat and M.s.n.f. contents. The application of only one stabiliser, irrespective of type, will have both advantages and disadvantages, depending on these interactions with milk components. The influence on the properties of the end product, i.e., body, texture, melt-down or storage stability, varies with the different types of stabilisers. It is therefore possible by combining stabilisers to benefit from the positive effects of the individual stabilisers and at the same time avoid the undesirable effects. Furthermore, the use of blends makes it possible to obtain an enhanced effect due to synergism between the different stabiliser types. The composition, taste and appearance of ice-cream differ from one part of the world to another, but we consider the four ice cream recipes listed below as typical:

the husk of psyllium is the actual coating of mucilage around the seed. It is considered pure dietary fiber and is the only part of the plant used in manufacturing psyllium products. its nutritional value consists mainly of glycosides, proteins, polysaccharides, vitamin b1, and choline. Fiber content of over 80% compared to less than 15% for oat bran and 10% for wheat bran. The husk is composed mostly of a fiber called hemicellulose which is a complex carbohydrate found in whole grains, fruits and vegetables. Hemicellulose is indigestible however, it is partially broken down in the colon and feeds the friendly intestinal flora. psyllium husk is separated from the seeds by a mechanical process where no chemicals are used. Psyllium husk is available mostly in four grade of purity i.e. 99% pure, 98% pure, 95% pure and 85% pure. 

HF cow of milking capacity between 20-22 liters per day and age between 24 to 36 months for sale at a very cheap price....We can supply everywhere in india and out of india