How to produce custard

HOW TO PRODUCE CUSTARD By Vester Royal For Entrepreneurship Training

We are Entrepreneurs. For the past fifteen (15) years now we have been training and raising entrepreneurs particularly in the area of manufacturing. We now have decided to empower more people by going on the net, particularly for those who may not be able to come to our production training center. Please all our materials (e-books)on production are simplified and absolutely practical. You will understand them even without coming to our training center. The brand names show cased in this write up are of international standard. As well the formula we are selling also is of international standard. You are advised to brand name yours with your own name to avoid being harassed by law enforcement agents.

 For Details on how to get the formula Call: 08036721009, 08076075205, 07088788710. E-mail : bizideas@vestersms.com.  OUR LESSON ON CUSTARD  PRODUCTION is (in percentage) Ingredients Quantity 1) Corn starch --% total mixture 2) Cassava starch  --% 3)  etc.   PRODUCTION 1 (in actual measurement).

 I HAVE ALREADY DONE THE CONVERSION. YOU CAN ALSO ORDER FOR THE e-BOOK ON CALCULATION Ingredients Quantity 1) Corn starch -- total mixture 2)   Egg yellow or deep red colour -g –g of the total mixture. 4) Flavour -g – g of total mixture. 5)  Weigh out the quantity of corn starch and pour into a rotary mixer OR JUST STIR with a whisk. 2) Weigh our cassava starch and add into the same mixer and start mixing. 3) After about - minutes of continuous mixing add the remaining materials ( i.e. flavour, colourant, preservative, salt, sugar e.t.c) and let the mixing continue for another - minutes. 4) Sieve the product and pack into containers.

CUSTARD PRODUCTION 2.This is nice.Try it out. Ingredient Quantity (1) Corn flour / corn, starch   etc. The total mixture. (4) Preservative (Sodium Benzoate) -% - % of the total mixture. FOR 1000g of custard use this below: NO cassava starch. (1) Corn flour / corn, starch 1000g( total mixture) (2) Egg yellow colour /Deep red colour -g – g of the total mixture. (3) Flavour e.g. banana, milk or VANILLA etc. g – g of the total mixture. (4) Preservative (Sodium Benzoate) -g –-g of the total mixture. Procedure: 1)Weigh out the quantity of corn starch and pour into a rotary mixer OR JUST STIR . 2)After about 10 minutes of continuous mixing add the remaining materials ( i.e flavour, colourant, preservative, e.t.c) and let the mixing continue for another - minutes. 3)Sieve the product and pack into containers. A wonderful custard formulation below ( both wt% and -g of actual measurement are given) ingredients ranges 1 corn starch -%(total mixture) (-g ) 2 egg yellow colour -% of the total mixture--- (-g) 3 vanilla flavour  % --% ( -g ---g ) 4 sugar -% - % (-g-  g) 5 milk powder -%---% (-g—-g) 6 milk flavour -%---% (-g--g ) 7 vitamin c -% - -%(--g—g) 8 preservatives (sodium benzoate) --%- %( ---g --- g.(within these ranges you are still correct) 9 salt -%-% (-g--g)
-%( total mixture) (2)

Our E- Book / Formula is five thousand five hundred naira (N5,500) while simplified formula is ten thousand five hundred naira (N10,500) payable into our company's account. After payment send text message to: 08036721009, 08076075205, 07088788710. Stating Custard formula, Your e-mail address, Amount you paid in, Bank you paid into, Date of payment and Teller No. or e-mail us at: bizideas@vestersms.com. Stating all of the above.  We are here to serve you better. 

*SPECIAL/PRIVATE ON THE SPOT TRAINING IS  NOW AVAILABLE ON REQUEST#

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2	ECO-BANK	4392017160
3	FIRST BANK	2031464097

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