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Every Amrud snack is made at our manufacturing facility at Tighra, Vapi, Gujarat. We combine time-tested recipes with modern machinery and careful hygiene, so that every pack tastes the same – fresh, crunchy and full of flavour. Our two ranges, Classic Fried Namkeens and the Healthy Roasted Range, follow the same careful process and differ only in how they are cooked.
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We buy grains, millets, pulses, makhana, edible oil, spices and packaging from approved suppliers. Every lot is checked on arrival for quality, freshness and moisture before it enters our store.
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Ingredients are sieved, cleaned and sorted, and then weighed exactly to the recipe for each product.
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Flours, grits and spices are blended into a dough or mix in our dough-making machines.
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Depending on the snack, the dough is extruded into puffs, rings, sticks and chips, pressed into sev and gathia, or cut to shape.
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Classic Fried Namkeens are fried in batch fryers at a controlled temperature. Our Healthy Roasted Range is slow-roasted in drum roasters instead of being fried – lighter, with the same crunch.
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Snacks are tumbled in coating pans with our own seasoning blends so that every piece is evenly coated.
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Each batch is cooled and checked for taste, crunch, colour and moisture, and passed through a metal detector.
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Snacks are weighed and sealed on automatic packing machines. Every pack carries a batch number, manufacturing date and best-before date.
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Packed goods are cartoned and stored in a clean, dry finished-goods area.
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Step 10 / 10
Our snacks reach distributors, retailers and business customers in our own delivery vehicles and through trusted transporters.
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Plant & standards
New Survey No. 818 (Old Survey No. 191/1, 2, 192/2), Factory Shed No. 230, At Tighra, Via Vapi, near Bhagwada Toll Naka, Taluka Pardi, District Valsad, Gujarat – 396185
The Vapi Facility has dedicated lines for fried namkeens and farsan, extruded snacks and chips, and the roasted range — combining modern machinery with careful process control. The facility is licensed under the Food Safety and Standards Act, 2006.
Food safety comes first. We follow FSSAI hygiene and sanitation requirements at every stage — from checking incoming raw materials to sealing each pack.
Every pack can be traced back to its production batch.
