Pind se
Cane gur
Pressed at the village belna this season. Unbleached, so the colour changes a little from batch to batch.
Where it comes from
Cane is cut in the morning and crushed the same day at the belna. The juice is boiled down in a wide karahi over a cane-trash fire, skimmed by hand, and poured into moulds to set. We do not use chemical clarifiers to make the gur look lighter, which is why our gur is darker and its shade changes with each crush.
Tested for listed parameters
Each batch is sampled and sent to an accredited food lab for the parameters below. The results, the limits and the lab's own PDF go on that batch's page. We publish a batch only after its report is attached.
| Parameter | Unit | Result |
|---|---|---|
| Moisture | % | On batch page |
| Sucrose | % | On batch page |
| Reducing sugars | % | On batch page |
| Sulphur dioxide (from bleaching agents) | mg/kg | On batch page |
| Added synthetic colour | detected / not detected | On batch page |
| Water-insoluble matter | % | On batch page |
The current batch's report appears here and on its Batch Passport once uploaded.
Ingredients
Sugarcane juice. Nothing added.
Shelf life and storage
- Keep in an airtight steel or glass jar.
- Gur takes in moisture and turns sticky in humid weather; in the monsoon keep the sealed jar in the fridge.
- Use a dry spoon or knife every time.
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