Home ✦ Manufacturing
✦ Bhubaneswar ·FSSAI Certified Facility ✦
Tradition in
Every Step
A transparent look into how Uzano Foods makes its papads — five steps, zero
shortcuts, the same process as it has always been.
Why Process Matters
A Machine Can Roll a Papad.
Only Sun Can Cure It.
The difference between a factory papad and a Uzano papad is not an ingredient — it's time. Three days of Odisha
sunlight does what no oven or dryer can replicate: it concentrates flavour, toughens the structure, and creates a
crispiness that survives months of storage without a single preservative.
Sourcing · Odisha Farms
01
Sourcing
Premium Dal, Straight from Odisha Fields
Every batch of Uzano papads begins at source. We work directly with farmers in Odisha and neighbouring Chhattisgarh and Jharkhand to procure urad dal, moong dal, and rice of the specific grade and protein content our recipe requires.
- Grade-A urad dal — minimum 22% protein content
- Sourced without broker middlemen — direct farmer partnerships
- Each batch lab-tested for moisture, purity and contamination
- Local sourcing means shorter supply chain and fresher raw materials
02
Preparation
Soaking, Grinding & Spice Blending
The dal is soaked for a precise number of hours — varying by variety — then wet-ground to a smooth batter in traditional stone grinders. Our proprietary spice blend is then hand-measured and folded in at this stage. No pre-mixed masala. No synthetic flavourings.
- Dal soaked 4–6 hours depending on variety
- Stone-ground batter — preserves natural starch structure
- 11-spice proprietary Odia masala blend, measured by hand
- Salt added at natural sea salt grade only
Blending · Stone-Ground
Hand Rolling · Traditional
03
Hand Rolling
No Machine Touches Our Papads at This Stage
Our trained rollers — many trained by papad-making families from Cuttack — roll each papad by hand to the exact right thinness. This is the step that machines cannot replicate: the slight variation in pressure that gives each papad its unique texture, the way the edges feather and crisp differently than the centre.
- Each papad hand-rolled to 2–3mm thickness
- Rollers trained to traditional Odia papad-making standards
- Round shape achieved by consistent hand pressure — not a cutter
- Hygienic food-safe work environment, fully gloved
04
Sun Drying
Three Days Under Odisha's Open Sky
This is the Uzano difference. Freshly rolled papads are laid on food-grade mesh racks and placed under Odisha’s sun for a minimum of three days — turned twice daily. The slow solar drying removes moisture evenly, concentrates flavour compounds, and creates the distinctive crispiness that chemical drying simply cannot achieve.
- Minimum 72 hours of sun exposure — no exceptions
- Food-grade stainless mesh racks — no direct ground contact
- Turned every 12 hours for even drying on both sides
- Weather-monitored: overcast days add to the count, not replace
- Final moisture content tested before moving to packing
3-Day Sun Drying · Bhubaneswar
3-Day Sun Drying · Bhubaneswar
Packing · Hygienic Facility
05
Packing & Dispatch
Sealed for Freshness, Labelled for Honesty
Sun-dried papads pass a visual quality inspection before entering our fully enclosed packing room. They are batch-weighed and sealed in food-grade laminated packaging with nitrogen flushing to extend shelf life without preservatives. Every pack carries full FSSAI details, ingredients, nutritional info and manufacturing date.
- Nitrogen-flushed packaging — no artificial preservatives needed
- Full FSSAI labelling — every ingredient listed, no hidden additives
- Batch coding for traceability from farm to shelf
- 12-month shelf life at room temperature — tested
- Dispatched within 24 hours of packing for retail freshness
Quality & Certifications
Certified, Tested & Trusted
FSSAI Licensed
Food Safety & Standards Authority of India certified facility. Lic. No. XXXXXXXXXXXXXXX
Zero Preservatives
No BHA, BHT, sodium benzoate or any artificial preservative. Extended shelf life through sun-drying and nitrogen packaging only
Batch Lab Testing
Every raw material batch tested at NABL-accredited labs for moisture, protein content, microbial load and heavy metals
Hygienic Facility
Fully enclosed packing room. Food-safe equipment throughout. Workers trained in FSSAI hygiene protocols
Traceable Sourcing
Every batch traceable from farm to shelf via our batch coding system. Full supply chain visibility on request