Our Food Journal

Dont,t forget to add GBM  products to your shopping lists. We happy to share food vlogs which are made from our products. All this collection snacks, sweets , desertss, indian breakfasts whether upma, idli, dosa, rawa, pakodas , laddoos etc .   This all basicly describes eat and drink to understand eating and food sensitives. Our top selling product besan  which is extremely rich in protein .And the item which very kitchen has.  And all of them have various questions like That is rich in protein or corbohydrate? Do we know that acidity beyond a limit can affect the besan’s  shell life?What is the correct quantity to make the same?   Do we have a favourite besan  type ? And the most important thing every product has its unique beauty to define it  which ingrident to add to make it more attractive and tastier. We have gone through every reciepe of it whetehr its laddoo, saudana aur halwa. How it is processed and then all essential ingridents add on to it first refinery all the powder form structures and then making it. Everything available at various places are the same. To make the food vlog the main thhing that we shouls have the essential camera  so that the food which is presenting makes it more delicious and tasty to that the users are also attracted and convinced by the food and thet get easily attracted by the food vlogers.  There basicly two types os techniques which the user uses so that there is more affection first one is bird eye view angle which like to more comprehen the vision angle and second is straight on shot which highlights the texture of the food and shows the colour of the food more attractive types. We preper the same thing that  all the videos, photos, reels which are highlihhts by the user end are prefered that the quality should be more then quantity of the product which is being displayed by the presentor of the food vlogs and all the brand displayed must be highlighted that which produt is used and which brand it particularly targets and it must include different content.