Fun and Health in every bite

Cane Fresh Beverages Pvt Ltd in association with D B Agro Industries

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Cane-a-Panela Vacuum Evaporated

Organic Whole Cane Juice

ORGANIC CANE SWEETENER• A new approach to food and cuisine

• Health and Taste in every pinch of sugar

Cane-a-Panela Vacuum Evaporated Whole Cane Juice

Cane-a-Panela is different from white sugar and brown sugar not only in its physical appearance but also in its chemical composition.

In addition to sucrose, glucose and fructose, it contains various polyphenols,flavenoids,minerals and vitamins making it the most nutritional form of sweetener

100% natural, 100% organic sweetener that can be used in food, beverages and confectionery industries.

Anti – Anemic

Anti – Oxidant

Anti – Cholesterol

Anti – Ageing

Anti – Cancer [Cytoprotective]

There is an increasing demand for safer foods accompanied by cleaner production process.

We have developed a technology based on Vacuum Evaporation of Whole Cane Juice, for sweetening food and beverages in a healthy and eco friendly way.

No more refined sugar, or synthetic sugar, which have adverse effects on the human body.

Cane-a-Panela Vacuum Evaporated Whole Cane Juice

We are a company dedicated to produce and commercialize, natural and organic products made from Sugarcane.

Cane-a-Panela products are made from organic sugarcane juice that is concentrated by vacuum evaporation up to 85 brix.

No chemicals or preservatives are added for clarification or refining, making it the purest form of unrefined sweetener.

Incomparable to common WHITE SUGAR or synthetic sweeteners

Natural and Organic Products

Evaporated Cane Sugar Vs Jaggery

Jaggery Production is traditionally a very uncontrolled process (on several fronts) which deprives Jaggery of its beneficial ingredients.

With the help of advanced technology and proper control measures the whole production process is streamlined to produce a chemical free vacuum evaporated cane juice sugar that is high in nutritional values and eco friendly with a low carbon foot print.

Low Temperature Process

Less Fuel - Ecofriendly

Less Inversion - Retains Vitamins, Minerals, Polyphenols , Flavanoids & Sucrose Intact

Low Glycemic Index

Best Hygenic Condition

Advantages of Vacuum Evaporation

Vacuum Evaporators Require Less Heat

Evaporation is Faster, Uniform & Hygienic

Closed SS Evaporators are used by us

Highlights: No Contamination

Temperature Below 80o Celsius

No Inversion

Advantages of Vacuum Evaporation

Advantages of Vacuum Evaporation

Crushed juice – collected in open vessels

Clarification of Jaggery is done in open pan, with direct heating at an uncontrolled high temperature in MS vessel.

Excessive heating in thin, open MS pans dissolves harmful chemicals into the juice and exposed to dust, fumes etc.

Crushed juice - collected in closed, stainless steel vessel.

Clarification is done in SS vessel with indirect heating at a controlled low temperature.

Advanced multi-effect vacuum evaporation technique is used to heat the juice in closed SS containers under vacuum

Traditional methods Vacuum Evaporation

Advantages of Vacuum Evaporation

Direct uncontrolled heating is leading the temperature up to 120° Celsius

Excess heat – inverts Sucrose into Glucose and Fructose - increases GI.

High temperature caramelizes the sugar to dark brown color - requires bleaching agents

Needs additional fuel

Closed- vacuum evaporators - process temperature below 80° Celsius

Low temperature – Sucrose, vitamins & minerals are retained - reduced GI.

Controlled temperature prevents Caramalisation.

40% Bagasse is saved – process is eco friendly

Traditional methods Vacuum Evaporation

Advantages of Vacuum Evaporation

Direct heating adds to pollution and higher carbon footprint

Unhygienic environment, open cooling system

Jaggery in lumps, about 20 % moisture, low shelf life

Unethical and unhygienic practices are followed

Efficient boilers, low pollution, low carbon footprint

Hygienic environment

Natural sugar crystals are formed, low moisture content, longer shelf life

Ethical and hygienic practices are followed

Traditional methods Vacuum Evaporation

Cane-a-Panela Spoonable Whole Cane Juice sugar

Cane-a-Panela looks different from other sweeteners but is the healthiest and most nutritious variety.

Cane-a-Panela has a low Glycemic Index which is why its highly recommended for those who avoid sweets or sweetened food due to health concerns.

Cane-a-Panela : A Spoonable Sweetener

Easy to dispense

Easily soluble

High shelf life

Can be used in both hot and cold beverages

Can be flavored with additional ingredients

Nutritional benefits

Highest ORAC value

[Oxygen Radical Absorbing Capacity]

Low Glycemic Index

Has a positive effect in anaemic conditions

Helps resolve iron deficiency

Increases immunity

Pro-biotic

Cane-a-Panela : Nutritional & Health Benefits

Cane-a-Panela : Nutritional & Health Benefits

Health benefits [Prevention & Protective]

Free Radicals Scavenger [Anti Oxidant]

Protects against Respiratory infection, UV Radiation,

Ozone, Cigarette smoke etc

Prevents oxidative stress induced by diseases like

cardio-vascular complications, diabetes, ulcer & cancer

Cytoprotective capabilities (prevents cancer)

Health benefits: curative support during….

Cough, bronchitis, diarrhea, gastritis and Jaundice

Drinks and Desserts made using Cane-a-Panela

Click on the image below to go to the Recipes section

Cane-a-Panela : Recipes

Address: SHRI CANE FRESH BEVERAGES PRIVATE LIMITED

Regd Off: Flat No L-12,

No. 10, Surveyor Street,

Basavangudi, Bangalore,

Karnataka - 560 004, INDIA

Mobile (Swaroop Soumya): +91 93792 40248

Mobile (Girish Ramanathan): +91 99801 47591

Web: www.shricanefresh.com

Email id: shricanefresh@ymail.com

CONTACT US

Cane-a-Panela Recipes

Drinks and Desserts made using Cane-a-Panela

Ingredients

Cane-a-Panela granules - 100 gms

Ginger- 10 gms Pepper pwd- 2 tsp Lemon juice- 4 to 5

tsp Salt – a pinch

Method Add Cane-a-Panela granules to 4 cups

of water Stir continuously to dissolve Add crushed ginger, pepper, lemon

juice & salt Filter Refrigerate for a while, and enjoy

Lemonade

Pudding- I

Ingredients

Cane-a-Panela granules - 250 gms

Gelatin - 3 tsp Egg whites - 2 Cashewnuts – 50

gms Vanilla- 1 tsp

Method Dissolve gelatin in 2 tbsp hot water and

keep aside Dissolve Cane-a-Panela granules in water &

boil Strain & add the gelatin into the water Beat egg whites till they are frothy and add

it to the water Add vanilla to the mixture and allow it to

cool Refrigerate using the deep-freeze Once the pudding has set, garnish with

cashewnuts The pudding is ready to eat

Pudding- II

Ingredients

Left over chapattis/ tortillas – 8 or 10 nos

Cane-a-Panela granules – 75 to 100 gms

Powdered cardamom – 1 tsp

Method Tear the chapattis or Tortillas into tiny

pieces Add the Cane-a-Panela granules and

powdered cardamom and mix well Add grated dry fruits to the mixture Roll the mixture into small balls, and it

is ready to eat!

Kheer

Ingredients Finely chopped

jackfruit sections- 15 to 20 nos

Rice flour- 1/2 cup Cane-a-Panela

granules - 3 cups Powdered cardamom

– 1 tsp Coconut milk -2 cups

Method Dissolve Cane-a-Panela granules

in 4 cups of water Add the chopped jackfruit and rice

flour & cook till the rice flour is cooked and the fruit softened

Remove from the stove, and add coconut milk and cardamom powder

Serve warm or cold

Coconut Barfi

Ingredients

Cane-a-Panela granules - 2 cups

Freshly grated coconut - 2 cups

Milk - ¼ cup Butter/Ghee - ½

cup Cardamom

powder - 1 tsp Cashewnuts,

chopped - 2 tsp Almonds,

chopped - 2 tsp

Method Heat ghee & fry the cashewnuts and

almonds in it till they turn golden brown in color. Keep aside

Put Cane-a-Panela granules and coconut in a pan.

Add milk to the mixture and cook over medium heat. Stir periodically.

Add cardamom powder and ghee Keep cooking till the mixture thickens Add nuts to this mixture and continue to

stir Take out the mixture and spread it onto

a greased tray Allow it to cool When cooled, cut the mixture into

squares and serve

Telchi (Sesame Roti)

Ingredients

Sesame seeds - 2 cups

Cane-a-Panela granules – 2 ½ cups

Maida - 1 cup

Wheat flour - 1 cup

Oil/ghee - as needed

Salt – a pinch

Method Roast the sesame seeds lightly and grind them.

Mix this with cane-a-panela granules, and a little ghee. Keep aside.

Mix maida, wheat flour, salt, 2 tsp oil. Add water, knead the dough and leave aside.

Make small and even-sized balls of the dough, and roll them into a small roti, using a rolling pin.

Fill 3 tsp of the sesame and Cane-a-Panela mixture in the rolled out dough. Close it from all sides to form a ball.

Roll this stuffed ball into a roti of a bigger size than before.

Heat a griddle (Tawa) and put the roti on it. After a minute, flip it, and roast both sides, and serve hot with ghee.

Arsa (a sweet cooked during marriages)

Ingredients

Rice -200 gms Cane-a-Panela

granules - 500 gms

Mustard Oil - 300 ml for deep-frying

Method Make thick syrup of Cane-a-Panela

granules in water. Grind rice into a fine powder, mix Cane-

a-Panela syrup to the rice powder and mix well.

Heat oil in a pan. Make balls out of the mixture, roll

them into a small, flat roti and deep-fry them in hot oil.

Gulgula (a sweet from Garhwal region of Uttar Pradesh)

Ingredients

Wheat Flour- 100 gms

Cane-a-Panela granules -200 gms

Fennel seeds - 5 gms

Mustard Oil - 200 ml

Sweet Spice powder- ¼ tsp

Method Dissolve Cane-a-Panela granules in

hot water and cool. Add wheat flour to the syrup and

make a paste. Add fennel seeds and sweet spice

powder and mix well. Heat oil in a pan. Make balls out of the mixture, roll

them into a small, flat roti and deep-fry them in hot oil.

Vella Dosai (sweet Dosa)

Ingredients

Wheat flour - 2 cups Rice flour - ¼ cup Cane-a-Panela granules

- 1 cup Half a coconut, grated Powdered cardamom: 1

tsp Ghee – as required

Method Mix Cane-a-Panela granules

with 2 cups of water. Add wheat flour, rice flour,

coconut and cardamom powder, and mix well to make a thick batter.

Pour some batter on a hot tawa and roast with ghee. Serve hot.

Chakkara Pongal (sweetened rice)

Ingredients

Rice - 2 cups Moong Dal, lightly roasted -

½ cup Cane-a-Panela granules - 5

cups Ghee- ½ cup Powdered cardamom – 1

tsp Cashewnuts & raisins,

roasted – 15

Method Pressure cook rice and

moong dal together. In a heavy pan add ghee,

the cooked rice and dal and fry.

Add Cane-a-Panela granules and cook for some time.

Add the dry fruits and cardamom. Serve hot.

Vella Cheedai (sweetened Rice Flour Balls)

Ingredients

Rice flour- 2 cups Cane-a-Panela granules

- ½ cup White sesame seeds - 1

tsp Ghee - 2 tsp Coconut pieces - 1 tbsp Oil – for deep frying

Method Make a thick syrup of cane-a-

panela in boiling water Add sesame seeds, coconut pieces, and ghee and keep aside to cool

When cool, add rice flour and mix to make a thick dough

Make small balls from the dough & deep-fry

Gulpapadi

Ingredients

Wheat flour - 6 cups Ghee - 1 ½ cups Cane-a-Panela granules -

3 cups Cardamoms powdered -

10 Fried sesame seeds - ½

cup Ghee - 1 tbsp

Method Sauté wheat flour with ghee to

a light brown color. Prepare syrup of Cane-a-

Panela, add cardamom and sautéed flour to it.

Make round balls of the mixture (laddoos) when the mixture is fairly hot

Okkarai (a sweetdish that has a long shelf- life of about 2 weeks)Ingredients Chana dal- 2

cups Cane-a-Panela

granules - 2 cups Fried dry coconut

pieces -1 cup Ghee - 4 tsps Oil - ¾ cup Cashew nuts - ¼

cup Cardamom – 10

nos

Method Sauté the chana dal evenly in a pan without

oil, till it turns golden brown. Soak in hot water for an hour. Powder the Cane-a-Panela granules and

cardamom Drain the chana dal and grind it to a fine

paste. Add Cane-a-Panela granules and grind the

mixture. In a deep frying pan, heat oil, add the

ground paste and cook over medium flame. After about 20 minutes the paste loses its

moisture and starts forming non-sticky and free flowing granules. Add fried coconut & cashew nuts.

Okkarai is ready!

Modak (Deep Fried Modak)

Ingredients

Grated fresh coconut - 1 cup

Cane-a-Panela granules - ½ cup

Cardamom - 4 nos Khuskus - 2 tsp Badam pieces - 2

spoons Wheat flour - 4

cups Oil for deep frying Salt – a pinch

Method Mix wheat flour, oil, salt and a little

water to make a thick dough. Prepare small balls and roll them into

small puries. Keep aside. Prepare the filling by mixing fresh coconut, Cane-a-Panela granules, badam, khuskus and cardamom.

Put a tsp of the filling into the centre of puries and mould it into Modak shape.

Heat oil (or ghee) in a thick pan, and deep-fry the modaks till they turn golden brown.

Ukadiche Modak (Steamed Modak)

Ingredients

Grated fresh coconut - 1 cup

Cane-a-Panela granules - ½ cup

Cardamom - 4 nos Khuskus - 2 tsp Badam pieces - 2

tsp Rice flour - 4 cups Oil - 2 tsp Salt – a pinch Ghee – 2 tsps, for

dressing

Method Add rice flour, oil, and salt to boiling water

and prepare the dough. Keep aside to cool.

When cooled, make small balls of the dough and roll them into small puries. Keep aside.

Prepare the filling by mixing raw coconut and Cane-a-Panela, badam, khuskus and cardamom.

Put 1 tsp of this filling into the centre of the puries and mould it into the shape of a Modak.

Steam the modaks in an idli vessel for 15 to 20 minutes.

Remove and serve hot with ghee.

Wheat Lapsi

Ingredients

Broken wheat granules - 1 cup

Cane-a-Panela granules - ¾ cup

Powdered cardamom - ½ tsp

Cashew and Badam pieces – 2 tsp

Ghee - 4 tsp

Method Roast broken wheat with ghee to a light

brown colour. Keep it aside. Take 4 cups of water, add ¾ cup of cane-

a-panela, salt and boil. Add roasted broken wheat and

cardamom powder to the syrup and stir. Continue boiling for 10 minutes with lid

covered, on a low flame. Remove to serving bowls and garnish

with badam, cashew pieces, ghee and serve hot.

Wheat Noodle Payasam

Ingredients

Wheat Noodle - 2 cups

Cane-a-Panela granules - 1 cup

Powdered cardamom - ½ tsp

Cashew and Badam pieces – 2 tsp

Ghee - 4 tsp

Method Roast wheat noodle with ghee to a light

brown colour. Keep it aside. Take 2 cups of water, add 1 cup of cane-a-

panela, a pinch of salt, and boil. Add roasted wheat noodle and

cardamom powder and stir. Continue boiling for 6 minutes with lid

covered, on a low flame. Remove to serving bowls and garnish

with Badam and Cashew pieces, ghee and milk and serve hot or cold.

Herbal Tea

Ingredients

Tulsi leaves - ½ cup Citronella leaves - 1 tsp Cumin seeds (jeera)

powder - ¼ tsp Fennel seeds – ½ tsp Dry ginger powder – a

pinch Cane-a-Panela granules -

½ cup

Method Take 4 cups of water and

boil. Put all the ingredients into

the boiling water and stir. Turn off the gas and cover

the vessel for few minutes. Filter and add milk/honey

to taste, and serve hot.

Herbal Syrup (a popular home-remedy for cough and cold)

Ingredients

Cane-a-Panela granules - 1 cup Fresh ginger - 2 half-an-inch pieces Black peppercorns – 10 nos,

crushed Ajwain - ¼ tsp Cloves - 4 nos Cinnamon powder – 2 pinches Cumin seed (jeera) powder - one

pinch Salt – one pinch

Method Take 4 cups of water

and add all the ingredients and boil for 10 minutes in a covered vessel.

Filter and serve hot with honey

Banana milkshake

Ingredients

¼ litre milk 2 ripe large bananas, peeled and cut

into chunks ¼ teaspoon vanilla/chocolate extract 1 cup Cane-a-Panela granules 1 pinch of cinnamon powder ¼ cup crushed ice

Method

Put all the ingredients in a blender and blend to a smooth shake

Serve immediately