• Origin
• Distribution of production
• Climate
• Altitude
• Temperature
• Rainfall
• Humidity
• Soil
• Varieties
• Selection of Seeds
• Improved varieties under different tobacco types
• Nursery Raising
• Location of nursery bed
• Preparation of bed
• Seed and Sowing
• Irrigation
• Care and protection
• Preparation of Field
• Summer tillage
• Kharif tillage
• Fertilizer Application
• Transplanting
• Time of transplanting
• Methods of planting
• Spacing
• Irrigation
• Topping and Desuckering
• Weed Control
• Diseases
• Damping off
• Control
• Black shank
• Control
• Powdery mildew
• Control
• Anthrecnose
• Control
• Leaf ourl
• Control
• Tobacco mosaic
• Control
• Root knot
• Control
• Insect Pests
• Nursery pests
• Tobacco caterpillar
• Control
• Looper
• Control
• Stem borer
• Control
• Field pests
• Ground beeties
• Control
• Green peach aphid
• Control
• Tobacco capsule borer
• Control
• Storage pest
• Cigarette beetle
• Control
• Harvesting
• Priming
• Stalk cut method
• Crop Rotation
• Curing
• Flue curing
• Yellowing
• Fixing colour
• Drying
• Air curing
• Fire curing
• Sun curing

• Flue Cured Virginia Tobacco
• Harvesting the crop
• Green leaf grading
• Typing the leaves
• Loading the bam
• Curing practice
• Curing prinople
• Yellowing
• Fixing colour
• Leaf drying
• Midrib drying
• Unloading the bam
• Bulking the cured leaf
• Grading
• Grading for Flue cured Virginia Tobacco in Northern Light Soils and Karnataka Light Soils
• Grade specifications for the 10 farm grades for black soil tobacco
• Air Curing
• Burley Tobacco
• Pre sale grading
• Grade Designation and definition of quality of unmanufactured flue cured virginia tobacco  grown in Northern Light Soils of Andhra Pradesh and Karnataka state
• List of grades in plant position grading system being followed in Northern light soil
• Lanka tobacco
• Harvesting
• Shade curing
• Pit Curing
• Bulking
• Grading
• Cigar Winapper Tobacco
• Harvesting and curing
• Grading
• Sun curing
• Chewing and hookah tobacco
• Harvesting and curing
• Grading
• Packing
• Cigar filler tobacco
• Harvesting and curing
• Grading
• Jati and Motihari tobaccos
• Harvesting and curing
• Grades
• HDBRG Tobacco
• Harvesting
• Curing and Bulking
• Grading
• Natu tobacco
• Maturity and Harvest
• Curing and bulking
• Grading
• Fire-curing (Smoke curing)
• Bidi tobacco
• Harvesting and curing
• Grading

• Common Names
• Product constituents
• How used
• Who uses
• Processing/manufacturing
• characteristics
• Usage
• Gutka (asian pan masala) its use and side effects
• Gutkha
• Most harmfull ingredient in gutkha
• Betel Nut research
• Side effects of gutka
• Carcinogenic effect
• Psychological effect
• Cardiovascular effect
• Gastrointestinal effect
• Other effect
• Toxic materials in gutka
• Most popular product in karachi
• Guttka as an inexpensive product
• Latest researches on gutka
• Adverse impact on health
• Quitting Smokeless
• Deoide to Quit
• Motivate Yourself
• Set a Quit Date
• Counteract your Withdrawl Symptoms with in Oral Substitute
• Use of Trasdemal Nicotine Patches

• Common names
• Product constituents
• How Used
• Who Uses
• Processing/Manufacturing

• Khaini
• Zarda
• Gutka

• Common Names
• Product Constituents
• How Used
• Who Uses
• Processing/Manufacturing

• Common Names
• Product constituents
• How used
• Who uses
• Processing/manufacturing

• Common Names
• Geographic location of use
• Product Constituents
• How used
• Who uses
• Processing/Manufacturing

• Example
• Claim

• The smokeless tobacco products
• Types of smokeless tobacco & different ways of consumption
• Gul
• Khaini
• Pan Maala (betel quid)
• Zarda
• Harmful effects of the use of smokeless tobacco
• Zarda and Gul Common brand names & production set up
• Smokeless Tobacco Products
• Obyectives of the study
• Supply chain of Zarda and Gul marketing
• Zarda Factory
• Steps of smokeless tobacco production (zarda & gul)
• Steps for marking gul

• Smokeless tobacco products
• Products chewed and sucked
• Products used as dentifrice
• Product used for sipping
• Products used for inhalation inhalation
• Common ingredients present in various SLT products/preparations
• Carcinogenic compounds in SLT
• Chewing tobacco products
• Biomarkers of tobacco exposure
• Genetic damage caused by SLT products
• Mutagenicity of SLT products
• Micronucleus formation
• Cytogenetic atterations
• Carcinogenicity of SLT
• Oral administration
• Genetic determinants of oral cancer risk associated with smokeless tobacco use

• Manufacturing Hookah (Waterpipe) Tobacco
• Introduction
• Parts of a Hookah
• Base
• Pipe
• Hose
• Bowl
• Coal tray
• Tongs
• Rubber or plastic collars
• Wind cover
• Disposable mouth pieces
• Shisha tobacco
• Coals
• Process
• Tobacco used in hookah
• Shisha Tablet Making Machine Line
• Complete Shisha CharcoalTablet Making Machine Line
• Shisha Charcoal Machine
• Shisha Charcoal Machine
• What is shisha charcoal
• How to make shisha charcoal tablets?

• Introduction
• Betel Nuts
• Catechu and lime
• Sweetness materials
• Use of milk products
• Flavours and freshness for tobacco products
• Spices and other materials

• Introduction
• Main species and their uses
• Tobacco leaves
• Tobacco grown in West Bengal and Bihar
• Virginia tobacco
• Nicotania tobacco
• Other species of tobacco

• Introduction
• Investment of plant and production
• Raw materials
• Crushing and reformation of betel nuts
• Preparation of catechu
• Formula 1 for gutka manufacture
• Formula 2 Economical formula of gutka
• Formulation for spices used in gutka manufacture
• Formula 3 for sices gutka manufacture
• Coating of mixture on betel nuts
• Formula 4 for gutka manufacture
• Formula 5 for gutka manufacture
• Preparation of different ingredients used in gutka
• Kutch
• Lime
• Betel nut
• Cardamom
• Manufacturing process of gutka

• Introduction
• Plant set up
• Required raw materials
• Raw materials for pan masala
• Investment and profit
• Formula 1 for good quality pan masala
• Formula 2 for quality pan masala
• Formula 3 for quality pan Masala
• Formula 4 for perfume used in pan masala
• Formula 5 for good quality pan masala
• Formula 6 for saada (plain) pan masala
• Formula 7 for tambul bahar type pan masala
• Procedure
• Formula 8 for pan masala in paste form (Tambulamrit type)
• Procedure
• Formula 9 for pan masala in powder form
• Procedure
• Formula 10 for pan masala in general type
• Formula 11 for pan masala, zarda/gutka manufacture
• Formula 12 for pan masala zarda/gutka manufacture
• Formula 13 for perfumes for pan masala
• Formula 14 for perfumes for pan masala
• Process of manufacture
• Various ingredients preparation
• Lime
• Catechu
• Betel nuts
• Cardamom
• Perfumes and Attar
• Manufacturing process on sweet and plain pan masala
• Manufacturing process of zarda and pan masala
• Making Granules and Their Drying
• Tobacco extract preparation
• Coating of spices
• Perfuming and packing

• Introduction
• Materials used for sugar solvent
• Way of decreasing cost of production
• Shade setting
• Use of glyerine
• Manufacturing process of solvent
• Process of mixing of materials for taste and essence
• Some best formulae for chatni
• Formula for summer sweet chatni manufacture
• Manufacturing process
• Formula for winter sweet chatni
• Process of manufacture
• Formula for flavoured chatni
• Manufacturing process
• Formula for other flavoured chatni
• Process of manufacture
• Formula for better taste chatni
• Process of manufacture
• Formula for flavoured tasty chatni
• Process of manufacture
• Formula for spicy taste flavoured chatni
• Process of Manufacture
• Packaging techniques

• Introduction
• Strong black tobacco
• Process of extract coating
• Process of khaini manufacture and procurement of tobacco
• Mixture preparation and coating
• Tips for special taste
• For sweet taste
• Sharp taste khaini
• Sour taste khaini
• Salty taste khaini

• Mainpuri Tobacco
• Introduction
• Required raw materials
• Procurement of tobacco
• Betal nut cutting
• Acidity control
• Formula for best quality
• mainpuri tobacco manufacture
• Formula for basic Mainpuri tobacco manufacture
• Process of Manufacture
• Packing
• Desi Khaini
• Introduction
• Manufacturing process
• Formula for desi Khaini Manufacture
• Standard formula for desi khaini manufacture
• Process of manufacture
• Packing
• Sadi Patti
• Introduction
• Required raw materials
• Popular formula for sadi patti manufacture
• Formula for best quality sadi patti manufacture
• Manufacturing process of sadi patti

• Introduction
• Formula for zarda manufacture /(Ordinary Type)
• Pocedure
• Formula for zarda (Ordinary Type)
• Perfume formulation for zarda manufacture
• Formula No. AA for No. 160 Type Zarda Manufacture
• Perfume formulation for No. 160 type zarda manufacture
• Formula No. 5A for No. 160 Type tobacco manufacture
• Perfume formulation for No. 160 type tobacco manufacture formula No. 58
• Formula No. 6A for No. 240 Type Tobacco Manufacture
• Perfume formulation for No. 240 type tobacco manufacture Formula No. 68
• Formula No. 7 for No. 300 type zarda manufacture
• Formula for Kimam manufacture
• Formula for cigarette flavouring extract
• Procedure
• Formula for chewing tobacco with perfume
• Procedure
• formula for chewing tobacco manufacture
• Formula for acetic acid essence No. 1
• Formula for camphor essence
• Formula for diacetyl essence
• Formula for tobacco flavour manufacture
• Formula for honey flavour tobacco mix
• Procedure for honey flavour tobacco mix
• Formula for maple flavour manufacture
• Procedure for maple flavour manufacture
• Formula for angelica tincture manufacture
• Formula for coffee tincture manufacture
• Formula for fenugreek tincture manufacture
• Formula for peach flavour manufacture
• Formula for flavour manufacture
• Procudure
• Manufacturing process of surti
• Process Flow Sheet for Manufacture of Surti
• Manufacturing process of zarda
• Manufacturing process of kimam
• Process flow sheet for Manufacture of Zarda
• Process flow sheet for Manufacture of Kimam
• List of Machines
• List of raw materials

• Introduction
• Pruning and nerves removing
• Drying and colouring
• Cutting and crushing
• Odour removing and essence mixing
• Manufacture of different grades of zarda
• Method of preparation
• Formula for granule making and drying No. 1
• Procedure
• Preparation of tobacco extract
• Spices used in coating
• Formula No. 1 for spices used in coating of zarda
• Procedure

• Introduction
• Preparation method and colouring
• Polishing
• Essence mixing
• Process of manufacture
• Packing of zafarani zarda

• Introduction
• Odour Removing
• The builders
• Process of manufacture of kimam
• Formula for popular kimam manufacture
• Process of Manufacture
• Formula for good quality kimam manufacture
• Formula for super quality kimam manufacture
• Process
• Manufacture of high quality kimam
• Formula for spices mixed in kimam manufacture
• Procedure
• Perfume formulation for kimam
• Procedure
• Perfume formulation for kimam
• Process of manufacture
• Packing of kimams

• Introduction
• Production of kimam flakes
• Production of kimam cakes
• Production of piles
• Manufacturing process of muskdana
• Formula for manufacture of muskdana
• Process of Manufacture
• Formula for muskdana manufacture
• Formula for muskdana manufacture
• Process of Manufacture

• Introduction
• Raw material requirement
• Snuff manufacture
• Process of moisturing
• Method-1
• Method-II
• Grinding and baking process
• Formula for snuff in powder form
• Formula for snuff in paste
• Snuffs in paste form
• Market survey

• Introduction
• Raw material
• The filter
• Process of cigarette manufacture
• Process flow sheet diagram Cigarette Manufacture
• Packing
• Marketing
• Other facts of cigarette industry

• Introduction
• Useful tobacco
• Process of manufacture

• Introduction
• Market aspects
• Formula for Herbal Medicated Cigarette
• Manufacture of Herbal Medicated Cigarettes

• Introduction
• Raw material for bidi production
• Cutting and cleaning of tobacco leaves
• Manufacturing process of bidi
• Packing and Marketing

• Introduction
• Raw materials for tobacco of Hubble Bubble
• Formula for sweet taste tobacco manufacture
• Formula for commonly used tobacco
• Procedure
• Preparation of Syrup
• Method 1
• Method 2
• Manufacturing Process

• Introduction
• Formula for taste garam masala essence
• Formula for special fragrance for smoke products
• Process of manufacture
• Formula for commonly used essence
• Process of Manufacture
• Formula for best quality virginia essence
• Process of manufacture
• Formula for compound flower essence
• Process of manufacture
• Formula for compound essence of spices for Hubble Bubble
• Process of manufacture
• Formula for compound essence of flowers and spices
• Process of manufacture
• Formula for special essence for snuff and bidi
• Process of manufacture
• Formula for Superior quality compound flowers essence
• Process of manufacture

• Introduction
• Synthetic eatable food colours
• Essence of flowers
• Spices essence
• Saffrom essence
• Jasmine and other flowers essences
• Estable red colours
• Estable yellow colours
• Estable yellow colours based on tessu flower and turmeric
• Eatable green and blue colour
• Eatable fast red colour
• Process-1
• Process-2

• Introduction
• Formula for preparation of cinnamon and clove essence
• Formula for taste and essence of cardamom
• Process of manufacture
• Formula for taste and essence of clove
• Formula for garam masala fragrance
• Formula for taste and essence of garam masala
• Formula for strong essence of flowers (Common rose essence)
• Formula for special rose essence
• Formula for strong rose essence
• Formula for vitavert essence
• Formula for strong kewera essence
• Formula for strong jasmine essence
• Formula for strong compound essences of quality musk essence
• Formula for strong compound essence of saffron musk
• Formula for quality compound essence of flower
• Formula for compound flower essence
• Formula for flavoured compound essence
• Formula for compound essence -high class taste
• Process of manufacture

• Introduction
• Powder filling machine
• Bottom sealing machine
• Polybag sealing equipments
• Pouch Packing
• Homogenizers
• Tube filling and sealing
• Label gumming machine
• Cap sealing machine
• Capsol sealing machine

• Introduction
• Licence of tobacco farming (L-1)
• Licence of Table (L-2)
• Industrial licence of tobacco (L-3)
• Process of application
• E B-3 Register
• Value of warming
• Chewing of tobacco is injurious to health
• Research centres for tobacco

• Process flow Diagram
• Plant economics of beedi (bidi) making by machine
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

• Process of manufacture
• Chewing Tobacco Composition
• Method 1
• Table
• Formulations of chewing tobacco (khaine kuber type)
• Plant economics of chewing tobacco (khaine kuber type
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

• Manufacturing Process
• Marketing and Packing
• Plant Economics of Cigarette Manufacturing Unit
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

• Herbal Cigarettes
• The ingredients
• Plant economics of herbal cigarettes
• Plant and Machinery
• Process Flow Sheet of Herbal Cigarettes
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

• Manufacturing Process of Katha and Cutch
• Plant economics of katha and cutch
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

• Process of Manufacture
• Large scale production
• Plant Economics of Katha Manufacturing
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

• Plant Economics of Khaine (Filter)
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

• Chemical Composition
• Manufacturing Process
• Plant Economics of Nicotine Sulphate from Tobacco Waste
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

• Manufacturing Process of Pan Masala
• Formulations
• Formulation of Pan Masala (Sada)
• Formulation of Pan Masala (Meetha)
• Formulation of Gutkha
• Detailed Manufacturing Process of Zarda
• Plant Economics of Pan Masala (Meetha, Zarda, Saada Guthkha etc.)
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

• Chewing Tobacco Composition
• Plant economics of pan masala and chewing tobacco
• Manufacturing process of Pan masala
• Plant and Machinery
• Perfume for pan masala (sweet)
• Pan masala formulation
• Flow sheet Chewing Tobacco (Kuber Type) (Khaine)
• Fixed Capital
• Raw Materials
• Total Working capital Month
• Total capital investment
• Turn Over/Annum

• Formulation of Scented Sweet Supari
• Process of manufacturing
• Plant Economics of scerited sweet supari and chikni supari
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

• Plant and Machinery
• Manufacturing process Diagram
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Total Capital Investment
• Turn Over/Annum

• Manufacturing of Zarda
• Selection of tobacco leaves
• Manufacture of Flake Zafrani
• Plant Economics of Zarda and Kimam
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum

The post The Complete Technology Hand Book Of Tobacco, Zarda, Kimam, Gutka, Pan Masala, Mouth Freshner, Supari, Khaini, Nicotine, Cigarette, Cigar, Beedi, Saunf, Katha/Snuff, Hookah, And Pan Chatni With Manufacturing Processes And Formulations appeared first on EIRI - eBooks and Project Reports.

PEPPERMINT OIL

• Standards
• Extraction of peppermint oil
• Chemical constituents
• Evaluation
• Spectroscopic study of Mentha oils
• Quantitative determination of Pulegone by Gas Liquid Chromatography
• Uses
• Hot flushes in women
• Irritable Bowel Syndrowm
• Antimicrobial and antiplasmid activities
• Postoperative Nausea
• Against herpes simplex virus
• Larvicidal and mosquito repellent action
• Treatment of Nervous Disorders and Mental Fatigue
• Indigestion
• Other Uses
• Aidehydes and sesquiterpenes also play a role
• Genotoxicity
• Side effects
• Vascular permeability
• Contraindications
• Precautions

CORIANDER (DHANIA)

• Common Indian names
• Composition and uses
• The essential and fatty oils of the fruits
• Medical uses
• Antioxidant Activity
• Antidiabetic Activity
• Anti-microbial Activity
• Anti Mutagenic Activity
• Anthelmintic Activity
• Sedative Hypnotic Activity
• Anticonvulsant activity
• diuretric
• Cholesterol lowering Activity
• Protective role against Lead Toxicity
• Antifungal activity and potential synergism with Amphotericin B
• Aroma characterization of Coriander
• Antifeedant Activity
• Anti Cancer
• Anti Anxiety Activity
• Hepatoprotective Activity
• Anti Protoxoal Activity
• Gastric Mucosal Protective Activity
• Post Coital Antifertility Activity
• Heavy Metal Detoxification
• Use of the fruits as a spice
• Use of the green herb as a spice and vegetable
• Use of the essential oil of the fruits
• Use of the fatty oil of the fruits
• Supercritical CO2 Extraction of Essential Oil from Corander Fruits
• Experimental
• Results and discussions
• Conclusions

VANILLA

• Growing Vanilla
• Processing Vanilla
• Vanilla Industry
• Chemistry
• Volatiles
• Medicinal properties
• Antimicrobial property
• Antioxidant property
• Antigenotoxic effect

CINNAMON AND CASSIA 

• Botany and uses
• Method of cultivation of cinnamon
• Climatic Requirements
• Soil Requirements
• Propagation
• Raising of Seedlings
• Cultivation of Cinnamon Trees
• Fertilizer Schedule
• Irrigation
• Coppicing
• Harvesting
• Post harvest management
• Peeling of the inner bark
• Drying the Peels
• Grading of Cinnamon Rolls
• Preparation
• Chemistry
• Medicinal and Pharmacological uses
• Cinnamon
• Antioxidant activity
• Anti inflammatory activity
• Antidiabetic activity
• Antipyretic and analgesic effects
• Immunological effects
• Antibacterial activity
• Antimicrobial activities
• Insecticiidal activity
• Nematicidal activity
• Cassia
• Anti-ulcerogenic activity
• Pesticidal activity
• C.tamala
• Antifungal activity
• Antidermatophytic activity

AJOWAN

• Botany and Uses
• Botany
• Chemistry
• Mineral nutrition and oil composition
• Medicinal and Pharmacological Properties
• Antibacterial activity
• Antioxidant activity
• Phytomedicine

SAFFRON (KESAR)

• Etymology
• Species
• Description
• Cultivation
• Spice
• Chemistry
• Grades
• Varieties
• Trade and use
• Analysis of volatile components in saffron
• Experimental Chemicals and materials
• Extraction procedure
• GCMS analysis
• Statistical treatment of essential oil
• Results and Discussion
• Comparison of extraction solvent
• Growing of Saffron
• Soil and location
• Soil preparation
• Setting out the saffron bed
• Precautions
• Precautions against predators
• Avoiding diseases

DILL (SATAPUSHPI)

• Cultivation
• Properties
• Medicianl use
• Dosage
• Remedies
• Aromatheraphy
• Blends
• Flower Essence
• Ritual Use
• Cosmetic Uses
• Other uses
• Toxicity
• Culinary Uses

ANISEED (SAUNF)

• Botany and Uses
• General Composition
• Chemistry
• Volatiles
• Non volatiles
• Phenolic acids
• Flavonoids
• Medicinal and Pharmacological Properties
• Antispasmodic
• Anti Inflammatory
• Anti Ulcer effect
• Antifungal activity
• Insecticidal activity
• Antibacterial activity

ASAFOETIDA (HEENG)

• Different names and etymology of the condiment
• Different Names
• Distribution
• Ferula narthex
• Ferula galbaniflua (Galbanum)
• Various methods of extraction Asafoetida from Ferula sp. in different countries
• Cultivation
• Chemical composition
• Essential oil
• Chemistry and Phamacology
• Pharmacological chemical and anti bacterial properties
• Test for Asafoetida
• Genuine Asafoetida in India
• Discussion and Conclusion

GARCINIA (KOKUM)

• Traditional processing of the fruit
• Uses
• Chemistry
• Volatiles
• Non-volatiles
• Hydroxycitric acid ((-)-HCA)
• Regulation of fatty acid synthesis through (-)-HCA
• Xanthone
• Medicinal and Pharmacological Uses
• Antioxidant
• Anti-inflammatory agent
• Analgesic
• Astringent
• Hepatotic tonic
• Cancer suppressant
• Anti-HIV agent
• Antibacterial agent
• Antiobesity factor
• Vetennary medicine
• Other medicinal uses
• Conclusion

NUTMEG AND MACE (JAYAPHALA)

• Chemistry
• Fixed Oil
• Mace oil
• Leaf oil
• Flower oil
• Pericarp oil
• Non-volatiles
• Lignans
• Medicinal and Pharmacological
• Uses
• Antimicrobial activity
• Insecticidal activity
• Hypolipidaemic effect
• Antioxidant activity
• Antiamoebic activity
• Nematicidal activity
• Antibacterial activity
• Anticancer activity
• Antifungal activity
• Anticariogenic activity
• Antimicrobial activity
• Neurotoxicity

BLACK CUMIN (NIGELLA SATIVA) (KALA jEERA)

• Common names
• Characteristics
• The Health Benefits of Black Seed (Nigella sativa)
• For Cough and Asthma
• Cystic fibrosis
• Diabetes
• Diarrhea
• Dry Cough
• Eye diseqase & imparied vision
• Facial paralysis & tetanus
• Flu & nasal congestion
• Gall stones & kidney stones
• Remember
• Asthma, Bronchial & Respiratory problems
• Backache & other kinds of rheumatism
• Beard growth
• Breast feeding (increase the flow of breast milk)
• Common cold symptoms and nasal congestion
• For Hypertension
• For Heart complaints & Constriction of Veins
• Inflammation of the Nose and throat
• For Headache and Ear ache
• For Loss of Hair & premature Graying
• For Eye infection, Pain and Weak sight
• For Backache and Rheumatic pain
• For Vomiting
• For toothache

POPPYSEEDS (KHUS KHUS)

• Indian Names
• Nutural history
• Use in food and cooking
• Intact seeds
• Paste
• Use by cuisine
• European cuisine
• Jewish cuisine
• Indian cuisine
• Medicinal uses of Opium (Poppy Seeds)
• About Opium or Poppy Seeds
• Common and Botanical Names
• Primary Medicinal Uses
• Nerve Disorders
• Diarrhea
• Sleeplessness
• Effective Coolant
• Good Cholesterol levels
• Body Resistance
• Kidney Stones
• Rich Source of Nutrients
• Pain Reliever
• Additional Uses
• Poppy Seed Oil
• Cooking
• Asthma
• Black circles
• Itching
• Omamental Plant
• Drugs
• Precautions
• False poitive drug tests
• International Travellers

CELERY (AJAMODA)

• Etymology
• Taxonomy
• Cultivation
• Harvesting and storage
• Uses
• Medicine
• Nutrition
• Celery, raw
• Allergies
• Chemistry
• Volatiles
• Non-volatiles
• Medicinal and Pharmacological Uses
• Treatment for rheumatism
• Treatment for urinary disorders
• Digestive remedy
• Cure for nervous disorders
• Antimicrobial activity
• Other medicinal uses
• Cultural depictions

SEASAME OIL

• Composition
• Sesame oil Specifications
• Manufacture of sesame oil
• Manufacturing process
• Varieties
• Uses
• Cooking
• Traditional uses in India
• Industrial uses
• Alternative medicine
• Vitamins and minerals
• Blood pressure
• Oil pulling
• General claims
• Adverse effects
• Dehulled and Roasted Seasame Oil Processing Unit
• Raw Material Availability
• Market Opoortunities
• Project description
• Applications
• Capacity of the Project
• Manufacturing process
• Seasame Processing for Dehulled Seasame seed & Oil
• Plant and Machinery

CURRYLEAF

• Botany
• Composition
• Chemistry
• Volatile oils
• Carbazole alkaloids
• Lipids
• Medicinal and Pharmacological Uses
• Antioxidant
• Antimicrobial
• Anti inflammatory
• Antidiabetic
• Pesticidal properties
• Other uses
• Industrial uses
• Plant growth inhibitors
• Effect on female sex hormones

BAY LEAF (BAY PATTI)

• Botany
• Chemistry
• Extraction of  volatiles
• Constituents of essential oil
• Seasonal variation
• Medicinal and Pharmacological Uses
• Antimicrobial activity
• Inhibitors of nitric oxide
• Inhibitors of nitric oxide production
• Antifungal activity
• Anticonvulsant
• Insecticidal

SEASONING OF SPICES (FORMULAE)

• The technology of flavours
• New flavour technologies
• Modern Flavour Treatment Techniques
• Drying
• Partial drying at low pressure by steam and lyophilisation
• Partial drying at low pressure by steam
• Lyophilisation
• Grinding (Conching)
• Conching of nuts and seeds
• Concentration
• Cold concentrate
• Confit
• Cold confits
• Extraction
• Historical perspective and complexity
• Types of aromatic substances
• Types of natural extractions
• Essential oils
• Oleoresins
• CO2 Extracts
• Absolutes
• Aromas in haute cuisine
• Value Addition and New Product Development
• Pharmacological aspects
• Chemopreventive and anticancerous

MASALA FORMULAE FOR VARIOUS CUISINES

• Chaat masala
• Fruit chaat masala
• Chaat Masala
• Rajma Masala
• Sambar powder recipe
• South Indian Sambar Powder
• Directions
• Nutritional Facts
• Biryani Pulao Masala
• Chai Tea Masala
• Dessert Masala
• Basic Curry Powder
• 15-Spice Curry Powder
• Goan Curry Powder
• Gujarati Curry Powder with Coriannder and Cumin
• Marathi Curry Powder with Coconut and Seasame Seeds
• Kashmiri Curry Powder with Fennel Seeds and Ginger
• Kashmiri Ratia Masala
• Home made Channa Masala Powder
• Chicken/Meat Masala Powder
• Meat Masala (South Indian Garam Masala)
• Meat Masala with Cumin and peanuts

KURKURE TYPE SNACKS

• Ingredient
• Flavoured Kurkure
• Ingredient
• Corn and tortilla chips popcorn and crackers
• Cheese seasonings for extruded snacks
• Procedure

CO-EXTRUDED SNACKS FORMULATIONS

• Savory Snack
• Ingredient
• Filling
• Sweet Snack
• Ingredient
• Filling

POTAO CHIPS SPICES AND OTHER SPICE FORMULAE

• Dehydrated Potato chips
• Pickle Flavoured Uncle Chips
• Pudina Flavoured Kashmiri Garam Masala
• Punjabi garam masala
• Kashmiri Garam Masala
• Method
• Tomato Flavoured Garam Masala Powder
• Ingredients
• Method

SEASONING  SPICES FORMULATION

(Pasta, Kurkure, Tomato, Pundina, Tango Tomato, etc)

• Formulations of Spices (Masala
• Formulation of Pasta Masala
• formulation of Pundina Masala
• Formulation of Tomato Masala
• Formulation of Tongy Tomato Masala
• Formulatin of Kurkure Magic Masala
• Manufacturing process of spices (masala)
• Process flow diagram for spice (masala)

FORMULAE AND PROCESS OF MANUFACTURE OF OTHER SPICES

• Kachhi biryani
• south Indian Curri
• Fish Masala
• Fish Kabab Masala
• Fish Pulav Masala
• Potato Meat Puri Masala
• Masala for Rice of Fish
• Disintegrating and powdering
• Pickle masala (mango)
• Some more formula for curi powder
• Jaljira

FORMULATIONS OF CURRY POWDERS

• Curry powders
• Madras Curry Powder
• Sambar Powder
• Garam Masala

SOME OTHER FORMULATIONS OF MASALAS (SPICES)

• Chat Masala
• Jal Jira
• Sambhar
• Meat Masala
• Tandoori Chicken Powder
• Punjabi Chola Ka Masala
• Cutiry Powder
• Garam Masala
• Tandai Masala
• Pickle Masala (Mango)

The post Technology of Spices and Seasoning of Spices with Formulae appeared first on EIRI - eBooks and Project Reports.

Chapter 2
Soy Protein and Juice Beverage

Chapter 3
Formulae of Gulab Jamun/Khoya Jamun

Makes 25-30 jamuns
Ingredients
How I Made It

Chapter 4
Soynut Butter

Chapter 5
Soy Paneer
How to prepare Soya paneer
Soya Paneer Kurma
Formulations

Chapter 6
Soya Halwa

Chapter 7
Soybean Jam
Comparative Example 1
Comparative Example 2

Chapter 8
Soy Cheese Manufacture

Chapter 9
Soy Bean Oil Diols Technology

Chapter 10
Water-soluble Beanbased Extracts

Chapter 11
Soy-based Rice
Substitute

Chapter 12
Soy Protein/Casein Coffee Whitener Composition

Chapter 13
Soy Hydrolysate

Production of Soy Hydrolysate
Field Tests to Demonstrate the Activity of Soy Hydrolysate

Chapter 14
Soy Protein

Processing And Products
Desolventizing
Toasting
Grinding
Lecithinated, Refatted Flour
Soy Protein Concentrate
Soy Protein Isolates
Whipping Proteins
Bagging
Specifications
Chemical and Physical
Microbiological
Health Benefits
Health Claim
Protein Quality
Applications
White Bread And Rolls
Specialty Breads
Flat Breads
Cakes
Cake Donuts
Yeast-raised donuts
Sweet Goods
Cookies (Biscuits)
Pasta
Practical Testing
General Considerations
Yield Increase
Process Parameters
Product Characteristics
Test Results
A baking test laboratory
Pan bread
Flour mill bake test
laboratory
Arabic bread, flat bread, soft buns
Arabic bread
Soft buns

Chapter 15
Food Raw Materials
Containing Wheat Gluten, Soy Grits and Soy Flour

Chapter 16
Gluten Replacement in Food Products

Polymers with Gas- Retaining Properties
Polymers with Setting Properties
Chewing Gum Base and Corn Zein
Viscosity
Hydrocolloids
Hydrocolloid Treatment
Hydrocolloids and Hydrophobic
Ingredients
Chewing Gum Base,
Corn Zein and Hydrocolloids
Starches
Tapioca Starch and Zein or High Amylose Starch
RVA and Rheology Analysis of Gluten
Free Doughs Containing Chewing
Gum Base, Corn Zein, and a Starch
Texture Profile Analysis
Another Texture Profile Analysis
Water Solubility
Total Water Insolubles
Further Modifications
Other Polymers
Polyethylene Oxide
Natural Chewing Gum Base
Natural Chicle Chewing Gum Base
Aqueous Zein
Another Aqueous Zein
Yeast-Leavened Products
Yeast-Leavened Dough X-Ray Analysis of Gluten- Free Bread
Microscopic Analysis of Gluten-Free Bread

Chapter 17
Soy Ink-based Art Media

Soy Oil Comparison Example

Chapter 18
Soy Milk Formulations

Soy Milk Recipe
How to make creamier (thicker) soy milk
Duplicate the taste and texture of commercial soy milk
Soy milk recipe – tastes like Edensoy
Rice Milk
Rice milk recipe #1
Rice milk recipe #2
Rice & sesame milk recipe
Almond Milk
Milk recipes from other nuts and seeds
Dick’s Okara Molasses Wheat Bread
Directions
Make Soy Yogurt from soy milk
Starter
Soy Yogurt Recipe
Ingredients
Methods
Branka’s Soy Yogurt
Soy milk Banana Shake
Okara Burger
Okara Bread
Okara Mochi
Okara Almond Cookies
Mary’s “Chicken” Strips
Orange Soy Milk Smoothie
TJS’ soy milk Sugar Free Egg Nog
Black Bean Okara Burgers
Great Okara
Soya milk
Mini Soya Dosa
Soya Curds
Apple Cinnamon Soya Shake
Soya Mango Falooda
Mango Ice-cream
Blanched Tofu In Soya Milk
Papaya~orange~grape Juice
Mexican-style spicy hot chocolate (Veg)
Sticky chocolate cake (Veg)
Dairy-free rice pudding (Veg)
Mango and lemongrass rice pudding (Veg)
Mango rice pudding (Veg)
Chocolate fudge icing (Veg)
Chocolate brownies (Veg)
Broad bean, lemon and sage dip (Veg)
Red Thai chicken curry with jasmine rice
Onion tarte (Veg)
Top recipe tip
Featured Recipe for Tofu Sabji
Featured Recipe for Grilled Tofu
Featured Recipe for Tofu Mushroom Sauce
Deep Fried Tofu Mushroom Sauce
Pudina pakoda
Recipe for Paneer Butter Masala
Soya Paneer Curry
Soya Paneer Kurma Recipe

Chapter 19
WowButter Formulae

WOWBUTTER Crunch Cookies
WOWBUTTER & Fudge Swirl Pie
WOWBUTTER-Banana Pie
Brownies & Squares
No-Bake WOWBUTTER Squares
Candy & Other Treats
WOWBUTTER Brittle
Frozen WOWBUTTER
Creamy Caramel- WOWBUTTER Dip
Roasted Ginger Salmon With Ginger Soy Butter Sauce
Ginger Soy Butter Sauce

Chapter 20
Healthy Soy Nut Butter Muddy Buddies Formulae

Namkeen Lassi Recipe
Meethi Lassi Recipe
Lemon Lassi
Mango Lassi
Homemade Soy Chips
Homemade Soy Pasta
What Are Soy Crisps?
Soy
Baked
Sodium
Flavors
Brands
Chocolate Chip Soybean Cookies Recipe
Soya Crisps (Microwave Recipe)
Extruded thin soybean – Recipes

Chapter 21
Soy Desserts Formulations

Chocolate Chip Bars
Creamy Coconut Pie
Chocolate Brownies
Creamy Cheesecake
Soynut Butter Bon Bons
Cranberry Apple Bars
Sweet Chilli Sauce
Sweet and Sour Apple Sauce
Pasta with Tofu Sauce
Soya Halwa
Soya bean halwa
Vegetarian Keema-Soy Chunks
Soybean Ladoo Recipe
Flour from soybeans
Basic preparation of soy flour or grits – dry heat method
Chef Meg’s Nutty Noodles
Soybean Chapati (Bajra Roti Style) Recipe for highprotein diets
Quick Soya Dosas
Soya Paratha
Soya Dahi Vada
Soybean Oil for Soap Making
Infused Soybean Oil Recepis
Orange Soybean Oil Vinaigrette
Linguine with Soybeans and Garlic-Red Pepper Oil
Soybean Dal (Cholay style)
Recipe for high protein diets
Soya Seekh Kebab
Healthy Soya Sandwich
Soya Chana Dal Kababs
Khajur Imli ki Chutney
Soya Tur Dal Roti
Soya Toovar Dal Roti
( Weight Loss After Pregnancy )
Soya Upma
Spicy Red Lentil Dal With Pita Wedges

Chapter 22
Health Benefits of Soybean

Soybean and cardiovascular disease
Soybean and Cancer
Breast Cancer
Prostate Cancer
Colon Cancer
Soybean and menopause
Soybean and osteoporosis
Soybean and diabetes
Soybean and obesity

The post Technology of SOYBEAN Products with Formulae appeared first on EIRI - eBooks and Project Reports.

Extruded Snacks

• Terminology
• Extrusion Process
• Extruder Configuration
• Extruder Components
• Extruder Configuration
• Design
• Die Configuration
• Expanded Snaks
• Fried Collettes
• Product Description
• Process Description
• Formulation
• Baked Collettes or Shapes
• Product Description
• Process Description
• Formulations
• Typical Second
• Generation Snack
• Formulaes
• Specifications for Most
• Commonly Used Degermed Yellow Corn Meal
• Quality Control Considerations
• Typical Cheese Coating Formulation
• Third Generation Snacks
• Product Description
• Process Description
• Typical Flow for Extrusion Cooking of Third Generation Snacks
• Formulations
• Typical Formulation for Third Generation Snacks
• Pre-Cooked Masa Snacks
• Product Description
• Process Description
• Typical Flow for Extrusion
• Cooking of Pre-Cooked Masa Snacks
• Co-Extruded Snacks
• Product Description
• Process Description
• Die Design
• General Layout for Extrusion of Co-Extruded Tubes
• Typical Filled Tube Die
• Flat Bread and Cracker Snacks
• Product Description
• Process Description
• Formulation
• Further Possibilities
• High Moisture
• Dough Snacks
• Product Description
• Process Description
• Formulation
• Concluding Comments

Potato based textured snacks

• Raw Materials
• Potato Granules
• Potato Flakes
• Potato Starch
• Potato Flour
• Methods of Manufacture
• Forming and Frying of Wet Dough
• High Shear Dry Extrusion
• Low Shear Pallet Extrusion
• Potato Chip Manufacture
• Similar Products Using a Basis Other than Potatoes
• Flaked Cereals
• Puffed Cereals

Health Food Snacks

• Shelf Life
• Short Shelf Life Snacks
• Savory Snacks
• Stages in the Process of Converting Soya Beans to Tofu
• Sweet Snacks
• Long Shelf Life Snacks
• Granola Bars
• Crunchy Bars
• Chewy Bars
• Carob Based Snacks
• Confectionery Bars
• Carob Couverture
• Fruit Bars
• Gluten Free Snacks
• Low Calorie Snacks
• Diabetic Products
• Miscellaneous

Snack Food Preservation and Packaging

• Packaging Materials for Maintaining Product Integrity
• Factors Responsible for Loss of Quality in Snack Food
• Barrier Properties of Plastic Films
• Metallized Films
• Bags
• Machinery
• Computer Applications in Snack Packaging

Details of Plant, Machinery & Equipments for Snacks Food

• Comminution & Particle Size Control
• Comminution of Low Moisture Snack Foods or Snack Food Ingredients
• Impact Milling or Hammer Milling
• Comminution to Produce Suspensions & Emulsions
• Lamination
• Sizing & Shaping
• Coating
• Decorating of Snacks
• Dewatering & Removal of Liquid Fat
• heat Transfer
• Mechanical  & Engineering Facets or Organoleptic Quality Control of Snacks
• Ambience
• Weight and/or Volume Control of Snack Foods
• Moisture Control
• Hygiene Control
• Composition Control
• Contaminant & Foreign Body Control

Instant Noodles

• Ingredients
• Mixing
• Rolling and Noodle Formation
• Steaming
• Molding
• Frying
• Packing
• Keeping Quality
• Processing of Instant Noodles
• Future Prospects
• Anti Oxidants
• Investment

Namkeen Industry (Dalmoth, Chnachur & Bhujia)

• Manufacturing Process
• Flavour & Essences
• Wheat Flour Grades
• Process Flow
• Chart for Namkeen
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital
• Total Capital Investment
• Turn Over/Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

Namkeen and Sweets

• Manufacturing Process of Namkeen
• Flavour & Essences
• Process Flow Chart for Namkeen -Dal
• Wheat Flour Grades
• Preparations of Sweets
• Moong Dal Ladoos
• Besan Ladoos
• Mysore Park
• Moong Dal Halwa
• Rash Bara
• Boondi Ladoos
• Manufacture of Petha
• Sone Papadi
• Process of Manufacturing
• Raw Materials
• Manufacturing Process with Formulations of Various kinds of Ladoos
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital
• Total Capital Investment
• Turn Over/Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

Processed Products from Potato

• Classification of Processed Products
• Fried Products
• Potato Chips
• French Fries
• Dehydrated Products
• Dehydrated Potato Chips, Dices & Waris
• Potato Flakes & Granules
• Potato Starch
• Potato Flour
• Potato Custard Powder
• Preparation
• Soup or Gravy Thickener
• Preparation
• Potato Biscuits
• Canned Potatoes

Pappad & Barian Plant

• Process of Manufacture of Pappad
• Formula
• Manufacturing Process of Bariyan
• Packaging of Pappad
• Automatic Pappad Plant & Machinery
• Picture of Pappad Making Machine
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital
• Total Capital Investment
• Turn Over/Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

Potato Chips/Waffers

• Steps in the Process of Manufacture
• Process of Manufacture
• Details of Machinery
• Pictures of Machinery used to Produce Potato Chips
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital
• Total Capital Investment
• Turn Over/Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

Potato Chips (Automatic Plant)with Imported Machinery

• Packaging Requirements for Fried Potato Chips
• Packaging Materials
• Packaging & Storage Studies
• Manufacturing Process
• Chip Frying
• Working of Imported Continuous Potato
• Producing Unit
• Process Flow Chart for Potato Chip Line
• Imported Plant & Machinery
• Description of Machinery
• Potato Chip Line
• Investment

Ready to Eat Processed Cooked Food

• Ready Suji Halwa Mix
• Ready Vegetable Pulav Mix
• ready Khichdi Mix
• Ready Upma Mix
• Instant Curried Dal Mix
• Requirements for Ready to Eat Food
• Requirements for Ready Upma Mix
• Requirements for Ready Khichdi Mix
• Requirements for Instant Curried Dal Mix
• Process of Manufacture of Ready Suji Halwa Mix
• Manufacturing Process for Ready Vegetables Pulav Mix
• Manufacturing Process for Ready Upma Mix
• Process of Manufacture of Ready Khichdi Mix
• Process of Manufacture of Instant Curried Dal Mix
• Preparation of Vegetables for Canning
• Out Line of the Canning Process
• Details of Canning Ready to Eat Vegetables
• Formulation of Curry Powder
• Manufacturing Process of Ready to Eat Vegetables
• Preparation of Gravy & Curry
• Process Flow Sheet for Ready to Eat Curried Vegetables
• Process Steps Ma Ki Dal
• Packaging Operation of Ready to Eat Curry
• Analysis of Norms Packing & Marking of Ready Mix Food
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital
• Total Capital Investment
• Turn Over/Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

Ready to Eat Moong Halwa, Panjeeri etc.

• Requirements for Ready to Eat Moong Dal Halwa
• Raw Materials
• Process of Manufacture of Ready Moong Halwa
• Formulation of Moong Dal Halwa
• Details of Process
• Manufacturing Process
• Panjeeri
• Manufacturing Process
• Packaging of  Radiation
• Stabilized Foods
• Paper or Kulhar Packaging Material
• Packaging Operation of Ready to East Food
• Packing & Marking of Ready Food
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital
• Total Capital Investment
• Turn Over/Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

Rice Puff

• Raw Materials
• Manufacturing Process
• Puffed Rice
• Details of Process
• Oven Puffed Process
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital
• Total Capital Investment
• Turn Over/Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

Rice Flakes, Corn Flakes & Wheat Flakes

• Raw Materials
• Composition of Grains
• Manufacturing Process
• Process Flow Sheet for Corn Flakes
• Manufacturing Process of Wheat Flakes
• Process Flow Diagram of Wheat Flakes
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital
• Total Capital Investment
• Turn Over/Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

Snack Food

• Manufacturing Process
• Puffing
• Cutting
• Roasting
• Seasoning
• Finishing & Drying
• Packaging
• Protein Snack
• Process
• Protein Crackers
• Process
• Process Details
• Process Flow Chart for Namkeen Snacks
• Details of Snacks Food Plant
• Details of Plant & Machineries
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital
• Total Capital Investment
• Turn Over/Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

Packaging of Snack Foods

• Introduction
• The Product Group
• Packaging Materials for Snack Foods
• Permeability of Coextruded Opp Films to Water Vapour
• Permeability of Coextruded Opp Films to Oxygen
• Optical Densities of Some Coextruded Opp Films
• Typical Water Vapour Transmission Rates & Oxygen Transmission Rates of Some Biaxially Oriented Polypropylene Films Used for Snacks
• Packaging Systems

Cereal & Legume Based Foods-Raw Material, Preparation, Packaging

• Introduction
• Wheat Products
• Northern Hill Zone
• Northern Western
• Plains Zone
• Northern Eastern Plains Zone
• Central Zone
• Peninsular Zone
• Southern Hills Zone
• Chapaties (Roties)
• Packaged Chapaties for General Marketing
• Puff & Serve Chapaties
• Pooris
• Parathas
• Spiced Potato Parathas
• Flat/Pita Bread
• Makki Di Roti Te Sarson Da Sag
• Manns (Sweet Roti)
• Dalia (Porridge)
• Karah (Halwa)
• Instant Mix for Halwa
• Shelf Stable Halwa
• Choorma/Panjiri
• Pinnis
• Joles (Sevian)
• Roasted Wheat/Maize
• Fried Products
• Golgappas (Pani Puri)
• Mathis
• Mattar
• Gulabjamun/Rasgullas
• Chaamp, Kaleji, Keema
• Rice Products
• Expanded Extruded
• Snacks
• Popcorns
• Winter Products
• Summer Drinks
• Some Selected Recipes of Traditional Foods
• Mathi
• Matri
• Sevian
• Suji Halwa
• Pinnis
• Mall Pura
• Gulab Jamun
• Poories
• Jalebi
• Method
• Samosa
• Method
• Dalia
• Method
• Phulavarian
• Method
• Rice Khichri
• Method
• Sweet Rice
• Method
• Sugarcane Juice Kheer
• Method
• Phirni
• Method
• Puffed Rice Ladoo
• Method
• Marunda
• Method
• Black Gram (Urad) Pappads
• Method
• Vadian
• Besan Poora
• Method
• Besan Ladoos
• Method
• Pakoras
• Method
• Bhuga
• Method
• Seasame Gachak
• Method
• Chikki
• Method
• Chikki
• Method
• Gulgulas
• Method

Present Manufacturers of Snack Food

Present Manufacturers of Potato Chips/Waffers & Namkeens

Present Manufacturers of Pappads

Manufacturers/Suppliers of Plant& Machineries of Potato Chips/Waffers

Manufacturers/Suppliers of Plant & Machineries of Snacks Food

Manufacturers/Suppliers of Plant & Machineries of Pappad Plant

Manufacturers/Suppliers of Plant & Machineries of Namkeen

Manufacturers/Suppliers of Packaging Machineries

Manufacturers/Suppliers of Raw Materials

Manufacturers/Suppliers of Packaging Materials

Few Pages of Sample Chapter

Ch1. Extruded Snacks
Consumers today are demanding an ever broadening selection of snack foods. Extrusion has provided a means
of manufacturing new and novel products and has revolutionized many conventional snack manufacturing
processes. Extrusion equipment offers many basic design advantages that result in minimizing time, energy, and
cost while at the same time introducing a degree of versatility and flexibility that was not previously available.
Many common snack foods such as fried or baked collettes (corncurls) are corn based and produced on rather
simple single-screw high pressure extrusion cookers.
Others snack products (for, example half products or third & generation products) may require more sophisticated
twin screw extrusion equipment. Snack producers today are faced with an increasing number of extrusion equipment styles and suppliers. In one respect this will complicate the snack producers choice of equipment but on the other hand will lead to a wider use of extrusion and increased availability in terms of lower cost.
The influx of the so-called “new technology” twin screw extruder in recent years will require the snack food manufacturer to acquire a better understanding of the mechanism of single and twin-screw extruders. This will increase ones ability to apply and use each of the processes for the applications in which they perform most efficiently. No individual extruder type whether single-or twin-screw, will be compatible with all specific processes and/or raw materials.

Food or snack extruders are generally divided into two major categories (1) single screw and (2) twin screw. Single
screw extruders may be divided into four subcategories low shear forming, low shear cooking, medium shear
cooking and high-shear cooking. Twin screw-extruders may be divided into several subcategories co-rotating
intermeshing; co-rotating non-intermeshing counterrotating intermeshing counter-rotating non-intermeshing
and conical intermeshing. In the past, the most popular and successful extruders in the snack food production plant
have been the single screw extruders; and there are many applications today where these extruders are ideal from
an economic point of view. However, in recent years the twin screw extruder has begun to challenge the dominance
of the single screw extruder for snack food production.
The food extruder must exercise a number of functions in a short time under controlled, continuous or steady
state operating conditions. These functions may include heating cooling, conveying, feeding, compressing, reacting,
mixing, melting, cooking, texturing and shaping. Energy sources to provide heat for cooking texturing or
melting may include.
Conversion: Mechanical energy is dissipated into the extruder in the form of heat caused by shearing or friction
generated by pumping or conveying inefficiencies. For high shear extruders it is possible that 100% of the heat may
be generated through shear. This type is referred to as an adiabatic extruder.
Conduction: Heat is transferred through the barrel of the extruder from a thermal fluid or other external source.
Convection: Heat is transferred to the extrudate by direct contact such as steam injection.
Each energy source has its advantages and disadvantages.

Ch2. Potato based Textured Snacks

The last decade has seen the continuing growth of a sector of the food industry that supplies nibble type products
sold under the general description of “savory snacks”. Manufactured for eating as alternatives to patoto chips or
nuts these snacks are made by a variety of methods. As the market expands and the consumer becomes more selective the manufacturer has to invest increasingly more time and money in product and process technology. Corn in various forms is traditionally a mainstream raw material for the production of savory snacks, but a major proportion of these tonnages is accounted for by products made from potatoes, either alone or in admixture with other root crops or cereals.

The commercial success of snack products relies very heavily upon novelty or uniqueness. The technologist seeks
to otbain this by combinations of shape and texture that are usually related. The functionality of the substrate is a
major contributor to the texture of the product and is often the primary reason for selection. In recent years the
nutritional contribution the snack may make to the total diet has started to feature and this has led to the use of a
wide range of starch, containing vegetables and legumes together with fiber from tuber and cereal sources and
vegetable protein.
In this chapter, the use of potato and other vegetables as the main structure forming materials is considered
together with the most commonly used methods for processing them into ready to eat fabricated snacks.
RAW MATERIALS
Although the processing of potato and other starch based ingredients to form textured snacks has been
carried out for many decades, difficulties are still encountered in reproducing, within a narrow range, product
textures and expansion ratios that ensure consistent quality and permit profitable manufacture of these items.
Chemical, biochemical and physical characteristics of the raw materials used, together with the process
variables, have to be considered and controlled where possible or appropriate.

The post Manufacture Of Snacks Food, Namkeen, Pappad And Potato Products appeared first on EIRI - eBooks and Project Reports.

Spice Plant Components
Uses of Spices

AJOWAN OR BISHOPS WEED

Bot Name
Family
Indian Names
Description & Distribution
Composition
Uses

AMCHUR

Bot Name
Family
Indian Names
Description & Distribution
Composition
Uses

ANISEED

Bot, Name
Family
Indian Names
Description & Distribution
Composition
Distillation of Oil
Uses

ASAFOETIDA

Bot Name
Family
Indian Names
Description & Distribution
Types/Varieties of Asafoetida
Composition
Uses

CAPSICUMS OR CHILLIES

Bot Name
Bird Chilli
Tobasco Chilli
Family
Indian Names
Description & Distribution
Varieties
Uses
Medicinal Properties

CARAWAY

Bot Name
Family
Indian Names
Description & Distribution
Composition
Uses

CARDAMOM (GREATER CARDAMOM & LESSER CARDAMOM

Small Cardamoms
Large Cardamoms
Large Cardamom Species
Composition
Uses

GREATER CARDAMOM

Bot name
Indian Names
Discription & Distribution
Uses
Round Cardamom
Bot Name
Description & Distribution
Uses
Cambodian Cardamom
Greater Indian Cardamom or Nepal Cardamom
Bot Name
Indian Names
Description & Distribution
Composition
Volatile oil
Uses

CASSIA

ISO Classification of Important Cassia Species
Jangli-Dalchini
Bot Name
Family
Description & Distribution
Uses
Tejpat (Indian Cassia Lignea)
Bot Name
Family
Indian Names
Description & Distribution
Leaf Oil
Bark Oil
Uses
Tezpat
Bot. Name
Family
Indian Names
Description & Distribution
Uses
Cassia or Cassia China
Bot Name
Family
Description & Distribution
Preparation/Curing of Cassia Bark
Composition
Cassia Oil
Adulteration in Cassia Oil

CELERY SEED

Bot. Name
Family
Indian Names
Description & Distribution
Composition
Volatile Oil
Uses

CINNAMON

Bot Name
Family
Indian Names
Description & Distribution
Composition
Uses

CLOVE

Bot Name
Family
Indian Names
Description & Distribution
Preparation of Cloves
Composition
Uses

CORIANDER

Bot Name
Family
Indian Names
Description & Distribution
Composition
Uses

CUMIN SEED

Bot Name
Family
Indian Names
Description & Distribution
Composition
Volatile Oil
Uses

CUMIN BLACK

Bot. Name
Family
Indian Names
Description & Distribution
Composition
Volatile Oil
Essential Oil
Uses

FENNEL

Bot. Name
Family
Indian Names
Description & Distribution
Varieties
Composition
Volatile Oil
Uses

FENUGREEK

Bot. Name
Family
Indian Names
Description & Distribution
Composition
Volatile Oil
Uses
In Medicine

GARLIC

Bot. Name
Family
Indian Names
Description & Distribution
Two Garlic Crops a year
Varieties
Composition
Garlic Powder
Uses
Garlic as Condiment
Garlic Oil as an Insecticide an Antilritoic

GINGER

Bot. Name
Family
Indian Names
Description & Distribution
Composition
Volatile Oil
Ginger Oleoresin
Uses
Recovery of Starch & Soft Drinks from Spent Ginger
Alcoholic Beverages
Use of Ginger Oil

NUTMEG

Bot Name
Family
Indian Names
Description & Distribution
Composition
Quality Grades
Whole, Sound Nutmegs
Nutmeg Butter
Leaves
Uses

PEPPER -BLACK, WHITE & GREEN

Bot. Name
Family
Indian Names
Description & Distribution
Types/Varieties
Yield/Revery of Dried Pepper
Composition
Uses

TAMARIND

Bot. Name
Family
Indian Names
Description & Distribution
Composition Tamarind Pulp
Tamarind Juice Concentrate
Uses

TURMERIC

Bot. Name
Family
Indian Names
Description & Distribution
Harvesting & Processing  (Curing) of Turmeric
Varieties
Composition
Uses

AJOWAN EXTRACTION FROM AJOWAN SEEDS

Process of Manufacturing
Steam Distillation at Reduced Pressure
Distillation at High Pressure
Superheated Steam Distillation
Equipment
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return
Break Even Point

ASAFOETIDA (HING)

Uses & Application
Process of Manufacture
Description & Distribution
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return
Break Even Point

BLACK PEPPER

Uses & Application
Analysis of Trade Grades & By Products of Pepper
Black Pepper Cultivation
Preparation of Land
Propagation
Planting
Post Planting Operations
Diseases & Pests
Harvesting & Yield
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Gross Profit

CHILLI   POWDER

Uses & Application
Process of Manufacture
Grinding
Principles of Operations
Packing
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return

DRYING OF RED CHILLIES, HALDI, DHANIA, PEA & GREEN PEAS

Uses & Application
Red Chilli Haldi (Turmeric)
Dhania
Peas
Green Peas
Manufacturing Process
Selection & Grading
Washing
Peeling
Drying
Grinding
Packing & Storage
Dehydration of the Product
Lal Mirch
Turmeric (Haldi)
Coriander
Peas
Green Peas
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return
Break Even Point

DRY GINGER FROM GREEN GINGER

Uses & Application
Process of Manufacture
Ginger Not Divested of Cork
Ginger Clivested of Cork
Grinding
Process Flow Sheet
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return
Break Even Point

DEHYDRATED ONIONS & ONION POWDER

Uses of Dehydrated Onions
Process of Manufacture
Dehydration Method & Dehydrator
Methods
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return
Break Even Point

GARLIC POWDER

Uses & Application
Manufacturing Process
Washing
Peeling
Sulphitation
Dehydration
Packaging
Storage
Safety Precautions & Other Cares in Garlic Dehydration
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return
Break Even Point

MUSTARD POWDER

Uses & Application
Manufacturing Process
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return
Break Even Point

 OLEORESINS FROM  CHILLI & GINGER  (EXTRACTION)

Uses & Application
Role in Human Physiology
Paprika as  Colourant & Flavourant
Production of Spice Oleoresin (Capsicum)
Conditions of Extraction
Solvent Stripping from Miscella
Location of Oleoresin Plant
Process of Manufacture
Drying
Grinding
Solventization
Recovery of Solvent
Cake Grinding
Process Flow Chart
Ginger Oil & Oleoresin
Manufacturing Process
Preparation of Raw Material
Cleaning
Milling
Soaking
Loading or Charging
Bleaching of Ginger
Manufacturing Process
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return
Break Even Point

TURMERIC POWDER

Uses & Application
Process of Manufacture
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return
Break Even Point

TAMARIND SEED POWDER

Uses & Application
Manufacturing Process
First Method
Washing of the Tamarind Seeds
Fumigation
Cleaning
Roasting
Cooling
Decortication (Hull Removal & Kernel Collection)
Grading of Kernels
Washing of Properly  Parched Kernels in Cold Water
Plant Economic
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital
Total Capital Investment
Turnover
Profit Sales Ratio
Rate of Return
Break Even Point

PROCESS OF MANUFACTURE & FORMULAES

Curry Powder
Kachhi Biryani
South Indian Curry
Fish Masala
Fish Kabab Masala
Fish Pulao
Potato Meat Puri Masala
Masala for Rice of Fish
Pickle Masala (Mango)
Thandai-Powder
Chat Masala
Fish Masala
Jal Jeera
Curry Powder
Tandoori Chicken Powder
Sambhar Powder
Garam Masala
Mutton Biryani Masala
Pickle Masala (Mango)
Curry Powder
Formulae for Spices
Raita Masala
Jal-Jira
Madras Curry Powder
Sambhar Powder
Garam Masala
Chaat Masala
Jal-Jira
Sambhar
Meat Masala
Tandoori Chicken Powder
Punjabi Chola Ka Masala
Curry Powder
Kachhi Biryani
South Indian Curry
Fish Masala
Fish Pulao Masala
Potato Meat Puri Masala
Masala for Rice of Fish
Disintegrating & Powdering
Principles of Operations
Drying
Grinding
Principles of Operations
Mixing
Packing

PACKAGING OF SPICES/MASALA

Packaging of Ground Spices
Probable Shell of Ground Spices in Different
Flexible Pouches
Bulk Packaging & Storage  of Whole Spices

METHOD OF TEST FOR SPICES & CONDIMENTS

Scope
Extraneous Matter
Grinding of Sample for Chemical Analysis
Principle
Total Ash
Apparatus
Determination
Water Insoluble Ash
Acid Insoluble Ash
Procedure
Moisture Content
Tempinology for Spices & Condiments
List of Spices & Condiments

AGMARK-SYMBOL OF QUALITY & PURITY

What is Agmark ?
Why Agmark ?
How Agmark Certification is Done ?
Affixing the Agmark label Involves four Stages
While Buying Agmark Products Please Ensure
Consumer Satisfaction

PRESENT MANUFACTURERS/SUPPLIERS OF PLANT  & EQUIPMENTS FOR SPICES

Pulveriser/Grinder
Mixer
Disintegrater
Packaging Machines

PLANT & MACHINERY USED

Pulveriser/Grinder
Outstanding Featurers
Standard Equipment
Space Requirement
Packing Machines
FFS Machines for Packaging of Food Products
Requirements of Packaging Machinery

NATIONAL STANDARDS ON PACKAGING CODE FOR SPICES & CONDIMENTS

Spices & Condiments
Whole Spices
Black Pepper, Whole
Miscellaneous Ginger
Ginger, Ground
Curry Powder
Chillies
Saffron
Tamarind Concentrate
Cloves

IMPORTERS OF SPICES

EXPORTERS OF SPICES

PRESENT MANUFACTURERS OF SPICES

SPICES BOARD

SPICES RESEARCH CENTRES IN INDIA

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