This is crucial for deciding which end product needs heating and which heating regime to be followed for each of them. For example the degree and duration of heating are different for Rasogolla and Sandesh.
This zone is symbolic to the mother’s womb, where Banglar Chana base Mistanna is conceived, to be born later as wonderful delicacies. It is all in the hands of the Artisan, who maneuvers with a tiny tool called Dabu by constant observation, and converts milk into chana for specific future use having its desired textural property. He also looks after the significant process of heating and cooling in previous and later stages, which ensures the preparation of the final product.
Time and temperature is the dominant feature in this crucial area. Manual management is the only available method, due to the gentleness the process demands. Chana within bundles are initially made manageable, which then is put in the centrifuge basket for further de-watering followed by periodic inspection of the moisture retention. However, in all these stages repeated manual scrubbing play an important role in making evenly textured Chana.