SHOOLPANI FOOD PROCESSING INDIA PVT.LTD.

ACTIVE U15100HP2018PTC006882 Est. 2018

SHOOLPANI FOOD PROCESSING INDIA PVT.LTD. is a HIMACHAL PRADESH based PRIVATE LIMITED company registered on 28-FEB-2018 at the Ministry of Corporate Affairs (MCA). The Corporate Identification Number (CIN) is U15100HP2018PTC006882 and registration number is 006882.

It is classified as COMPANY LIMITED BY SHARES and registered under the Registrar of Companies HIMACHAL PRADESH, India. Authorised share capital is ₹100000 and paid-up capital is ₹100000. It operates in MANUFACTURE OF FOOD PRODUCTS AND BEVERAGES activities.

Its last AGM was held on and the balance sheet was last filed on . SHOOLPANI FOOD PROCESSING INDIA PVT.LTD. has 1 director(s): ;

Company Basic Details
Company Name
SHOOLPANI FOOD PROCESSING INDIA PVT.LTD.
CIN
U15100HP2018PTC006882
Registration No.
006882
Company Status
ACTIVE
RoC
HIMACHAL PRADESH
Company Activity
MANUFACTURE OF FOOD PRODUCTS AND BEVERAGES
Category
COMPANY LIMITED BY SHARES
Sub Category
NON-GOVT COMPANY
Company Class
PRIVATE
Registration Date
28-FEB-2018
Authorised Capital
₹ 100000
Paid-Up Capital
₹ 100000
Last AGM Date
Last Balance Sheet
Contact Details
PIN Code
176082
Country
India
Address
JANGAL, ALAMPUR TEHSIL- JAISINGHPUR, DISTRICT KANGRA PALAMPUR , KANGRA UNCLASSIFIED HP 176082
Email
gogu6962@gmail.com
Director Details
DIN Director Name Designation Appointment Date
No director records found.
Details Updated by Company
Contact Person
Business Email
Business Address
Brand / Short Name
Frequently Asked Questions — SHOOLPANI FOOD PROCESSING INDIA PVT.LTD.

The Corporate Identification Number (CIN) of SHOOLPANI FOOD PROCESSING INDIA PVT.LTD. is U15100HP2018PTC006882.

SHOOLPANI FOOD PROCESSING INDIA PVT.LTD. was incorporated on 28-FEB-2018 in HIMACHAL PRADESH.

The current status of SHOOLPANI FOOD PROCESSING INDIA PVT.LTD. is ACTIVE.

The registered office address of SHOOLPANI FOOD PROCESSING INDIA PVT.LTD. is JANGAL, ALAMPUR TEHSIL- JAISINGHPUR, DISTRICT KANGRA PALAMPUR , KANGRA UNCLASSIFIED HP 176082.