Project report on Bakery And Confectionery - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-category/formulae/bakery-and-confectionery/ We Create Industrialist Fri, 31 May 2019 04:52:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://projectreports.eiriindia.org/wp-content/uploads/2018/12/cropped-logo-1-32x32.jpg Project report on Bakery And Confectionery - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-category/formulae/bakery-and-confectionery/ 32 32 Start Your Own Confectionery And Chocolate Products With Manufacturing And Formulations Hand Book https://projectreports.eiriindia.org/product/start-confectionery-chocolate-products-manufacturing-formulations-hand-book/ Thu, 01 Feb 2018 12:13:51 +0000 http://projectreports.eiriindia.org/?post_type=product&p=11227 The book covers Confectionery and Chocolate Products, Chocolate Manufacture, Confectionery Processes, Boiled Sweets, Hard Candy, Properties of Boiled Sugar Confections, Nougat, Soft Nougat (Montelimart, Nougatine) Formulation and Processes, Pressure Cooked Starch Jellies, Project Profile of Chocolate Making, Project Profile of Confectionery Manufacture (Toffee, Candy, Chewing Gum, Chocolate etc.), Project Profile of Nutricandy, Project Profile of Tutty Fruity (Papaya Candy).

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]]> START YOUR OWN CONFECTIONERY AND CHOCOLATE PRODUCTS WITH MANUFACTURING AND FORMULATIONS HAND BOOK 
CONFECTIONERY AND CHOCOLATE PRODUCTS 
  • Sugar Based Confectionery
  • Major Candy Types
  • Raw Materials Used
  • Sucrose
  • Gross Compositions of Common Food Ingredients Used in Confectionery  Manufacture
  • Invert Sugar
  • Boiling Points of Sucrose Water Syrups of Different Concentrations
  • Corn Syrups and Other Sweeteners
  • Sugar substitutes
  • Few Additional Ingredients (Raw Materials)
  • Chocolate and Cocoa Products
  • Cacao Beans
  • Cocoa Bean Processing
  • Chocolate Liquor
  • Flow sheet of cocoa and chocolate manufacturing plant
  • Cocoa Butter
  • Cocoa
  • Chocolate
  • Five roll chocolate refiner
  • Diagram of a chocolate conche machine showing roller within curved tank
  • Limitation Chocolate
  • Confectionery Manufacturing Process
  • Extruding plastic candy centers which will be subsequently covered with chocolate
  • Starch molding machine
CHOCOLATE MANUFACTURE
  • Ingredients
  • Cocoa Nibs, Cocoa Liquor
  • Sugar and Other Sweeteners
  • Cocoa Butter
  • Milk Products
  • Emulsifiers
  • Other Fats
  • Flavor
  • Chocolate Processes
  • Preparation of ingredients
  • Mixing
  • Refining
  • Buhler Automatic Hopper System
  • Mixing and Double Refining System
  • Milk Chocolate Processes
  • Diagram of Modern Refiner System Switzerland
  • Groen Crumb System Pilot Plant
  • Couching
  • The conche
  • Diagram of Conche Pot
  • Rotary Conches
  • Rotary Conche Method of operation
  • Frises Double Overthrow Conche
CONFECTIONERY PROCESSES
  • Summary of confectionery processes
  • Rolling and Cutting
  • Casting or Depositing
  • Hand Candy
  • Conbar Sheeting and Cutting System
  • Fondants, Jelles, Marshmallows
  • Die Forming
  • Extrusion and Bar Forming
  • Rollers and Orifices for Extruded Products
  • Wemer Candy Extruder side view
  • Panning
BOILED SWEETS, HARD CANDY 
  • Process and Recipe for Sugar Boilings
  • Large Scale Production
  • Syrup Dissolving and Cooking
  • Continuous Dissolver
  • Hard Candy Production Line
  • Uniplast Sweet Former
  • Vacuum Boiling Pan
  • Vacuum Cooking
  • Continuous Vacuum Boiling System
  • Pulled sugar, soft center bonbons, aerated boilings, fourres
  • Continuous candy molding plant
  • Sugar Pulling Machin
  • Mintoe Type Hand Candy
  • Soft Center Bonbons
  • True Bonbons, Fourres
PROPERTIES OF BOILED SUGAR CONFECTIONS
  • Microstructure
  • Water Activity (ERH)
  • Composition
  • Color
NOUGAT, SOFT NOUGAT (MONTELIMART, NOUGATINE) FORMULATION AND PROCESS
  • Egg Syrups
  • Cocoa Powder, Milk Powder, Spice Flavours
  • Fats
  • Examples of Formulation and Processes
  • Soft Nougat
  • Hard Chewy Nougat
  • Preswhip Air Pressure Whisk
  • Continuous Nougat Manufacture
  • Fruit Chew
  • Base Syrup
  • Gelatin Solution
  • Chewing sweets composition
  • Jellies, Gums, Pastilles, Turkish Delight
  • Solution of the Gelling Agent
  • Gelling agents origin and uses
  • Syneresis, pH, Gel Breakdown
  • Gums
  • Starch Jellies
  • Continuous Starch Jelly Production
PRESSURE COOKED STARCH JELLIES
  • Formula A-(Chemetator principle) using thin boiling starch
  • Formula B-(Jet cooker) using high amylose starch
  • Agar and Gelatin Jellies
  • Gelatin Jelly (Acid Jelly)
PROJECT PROFILE OF CHOCOLATE MAKING
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Turn Over/Annum
PROJECT PROFILE OF CONFECTIONERY MANUFACTURE (TOFFEE, CANDY, CHEWING GUM, CHOCOLATE ETC)
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Turn Over/Annum
PROJECT PROFILE OF NUTRICANDY
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Turn Over/Annum
PROJECT PROFILE OF TUTTY FRUITY (PAPAYA CANDY)
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Turn Over/Annum

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]]> TECHNOLOGY OF BISCUITS, RUSKS, CRACKERS & COOKIES WITH FORMULATIONS (Wafer Biscuits, Cream Sandwich Biscuits, Ot Cereal Biscuits, Low Sugar Biscuits, High Fibre Biscuits, herbal Biscuits, dog biscuits and Other biscuits) https://projectreports.eiriindia.org/product/technology-of-biscuits-rusks-crackers-cookies-with-formulations-wafer-biscuits-cream-sandwich-biscuits-ot-cereal-biscuits-low-sugar-biscuits-high-fibre-biscuits-herbal-biscuits-dog-biscuit/ Fri, 09 Oct 2015 12:15:00 +0000 http://projectreports.eiriindia.org/?post_type=product&p=5789 The book covers Manufacturing of Ingredients used in Biscuits Making, Types of Dough, Types of Dough Mixer, Mixing of Dough to Produce biscuits, Handling of Dough,Sheeting, Gauging and Cutting Method, Dough Piece Decoration to Produce End products, Laminating, Rotary Moulding, Extruding and Wire Cutting, Types of Oven and baking bands, How baking Oven Works,  Post baking Operations, Introduction to Wafers, The Wafer Oven or Wafer baker, Wafer Sheet Production, Batter Mixing , Sheet handling, Creaming and Cuttng, Cream Sandwiching , Chocolate and Chocolate Flavoured Coatings, Icing of Biscuits, Application of Jam, Marshmallow and Caramel Toffee, Manufacture of biscuit, Ready to Eat Oat Cereal Biscuit, Low Fat Low Sugar Soft Dough biscuits with Formulae, High Fibre Biscuit Manufacture and Composition, Method for Making Biscuits of Uniform Size and Quality,  Honey based Biscuits, Formulation for the Administration of Medicinal Substances, Herbal Biscuits for Lactating Mothers, Manufacture of Dog biscuits, Project Profile on biscuits Making, Almond Biscuits, Apple Strudle Bars, Buttermilk Biscuits, Preparation of Rusks, Homemade Rusk Recipes,  Process for the Manufacture of Dry Baked products, crackers Manufacture, Preparation of Cookies, Method for Preparing a Cup shaped Cookie, Cookies Containing Psyllium,  reduced Sucrose Cookie Dough, Biscuits Making Machines, Plant Economics of bakery & Biscuit Equipment Fabrication, Plant Economics of Biscuit (Assorted) Automatic Plant, Plant Economics of Bakery Industry, Plant Economics of bakery, Namkeen and Confectioneries, Plant Economics of bakery Unit (Plastries, bread, Buns and Cake, etc.), Plant Economics of Biscuit Unit (Pineapple) Automatic Pineapple biscuit Making Plant, Plant Economics of Cookies Making (Bakery Industry).

 

The post TECHNOLOGY OF BISCUITS, RUSKS, CRACKERS & COOKIES WITH FORMULATIONS (Wafer Biscuits, Cream Sandwich Biscuits, Ot Cereal Biscuits, Low Sugar Biscuits, High Fibre Biscuits, herbal Biscuits, dog biscuits and Other biscuits) appeared first on EIRI - eBooks and Project Reports.

]]> The book covers Manufacturing of Ingredients used in Biscuits Making, Types of Dough, Types of Dough Mixer, Mixing of Dough to Produce biscuits, Handling of Dough,Sheeting, Gauging and Cutting Method, Dough Piece Decoration to Produce End products, Laminating, Rotary Moulding, Extruding and Wire Cutting, Types of Oven and baking bands, How baking Oven Works,  Post baking Operations, Introduction to Wafers, The Wafer Oven or Wafer baker, Wafer Sheet Production, Batter Mixing , Sheet handling, Creaming and Cuttng, Cream Sandwiching , Chocolate and Chocolate Flavoured Coatings, Icing of Biscuits, Application of Jam, Marshmallow and Caramel Toffee, Manufacture of biscuit, Ready to Eat Oat Cereal Biscuit, Low Fat Low Sugar Soft Dough biscuits with Formulae, High Fibre Biscuit Manufacture and Composition, Method for Making Biscuits of Uniform Size and Quality,  Honey based Biscuits, Formulation for the Administration of Medicinal Substances, Herbal Biscuits for Lactating Mothers, Manufacture of Dog biscuits, Project Profile on biscuits Making, Almond Biscuits, Apple Strudle Bars, Buttermilk Biscuits, Preparation of Rusks, Homemade Rusk Recipes,  Process for the Manufacture of Dry Baked products, crackers Manufacture, Preparation of Cookies, Method for Preparing a Cup shaped Cookie, Cookies Containing Psyllium,  reduced Sucrose Cookie Dough, Biscuits Making Machines, Plant Economics of bakery & Biscuit Equipment Fabrication, Plant Economics of Biscuit (Assorted) Automatic Plant, Plant Economics of Bakery Industry, Plant Economics of bakery, Namkeen and Confectioneries, Plant Economics of bakery Unit (Plastries, bread, Buns and Cake, etc.), Plant Economics of Biscuit Unit (Pineapple) Automatic Pineapple biscuit Making Plant, Plant Economics of Cookies Making (Bakery Industry).

TECHNOLOGY OF BISCUITS, RUSKS, CRACKERS & COOKIES WITH FORMULATIONS

(Wafer Biscuits, Cream Sandwich Biscuits, Ot Cereal Biscuits, Low Sugar Biscuits, High Fibre Biscuits, herbal Biscuits, dog biscuits and Other biscuits)

MANUFACTURING OF INGREDIENTS USED IN BISCUITS MAKING 

  • Ingredients that should be dispersed before mixing commences
  • Premixes
  • Metering to the mixer
  • Introduction
  • Handling ingredients
  • Manual weighing
  • Bulk handling of dry materials
  • Dedicated metering by weighing in
  • Central metering by weighing in
  • Loss in weight metering (weighing out)
  • Blk handling of liquid materials
  • Weighing the mixer
  • Metering of small ingredients
  • Continuous metering

TYPES OF DOUGH

  • Introduction
  • Developed doughs
  • Short doughs and batters

TYPES OF DOUGH MIXER

  • Batch mixers
  • Verticle spindle general purpose mixer
  • High speed angled wing dough mixer
  • High speed parallel bar hard dough mixer
  • Vertical, detachable bowl, mixers,
  • Advantages
  • High speed general purpose mixer
  • High speed general purpose mixer with sprag (rotor and stator pronciple)
  • Disadvantages
  • Horizontal high speed mixers
  • Advantages
  • Typical single shaft high speed mixers
  • Typical Z blade twin bladed horizontal high speed mixer
  • Disadvantages
  • Size of batch mixers
  • Continous Mixers
  • Automatic small batch mixers
  • Advantages
  • Disadvantages

MIXING OF DOUGH TO PRODUCE BISCUITS

  • Dough consistency
  • Hard doughs
  • Puff doughs
  • Short doughs
  • Soft doughs and sponge batters

HANDLING OF DOUGH

  • Removal from the mixer
  • Standing the dough
  • Semisweef dough
  • Fermented cracker dough (Cream crackers and Soda crackers)
  • Enzyme modified cracker doughs
  • Short doughs
  • Removal of dough from the tub

SHEETING, GAUGING AND CUTTING METHOD

  • Overview
  • General arrangement of a hard dough plant
  • sheeting and gauging
  • Dough feeding systems
  • Pre-sheeter and dough feed arrangement
  • Sheeters
  • Three roll sheeter with pocket for scrap sough
  • Gauging
  • Three roll sheeter with roll to aid the metering of cutter scrap dough
  • Optimum dogh path through a gauge roll
  • Dough piece cutting
  • Dough relaxation arrangements
  • Typical arrangement of dough feed conveyors between the final gauge roll and the cutter
  • Cutting
  • Typical rotary cutter arrangement
  • Typical rotary cutter arrangement (single anvil roll)
  • Typical rotary cutter arrangement (double avil roll)
  • Control of dough piece weight and shape
  • Cutter scrap dough handling
  • Transfers of dough pieces

DOUGH PIECE DECORATION TO PRODCE END PRODUCTS 

  • Decoration with salt, sugar, nuts etc.
  • Printing
  • Lye bath treatment

LAMINATING 

  • Principles and techniques of laminating
  • Generalised  Cracker Plant
  • Types of Laminator
  • Vertical Laminator with two sheeters and a continuous lapper
  • Process control during laminating

ROTARY MOULDING 

  • Typical Rtary Moulding Plant
  • The rotary moulding machine
  • Cross section throgh a typical rotary moulder
  • The formation of a dough piece
  • Dough feeding to a rotary moulder

EXTRUDING AND WIRE CUTTING

  • Principles and techniques of extrusion and depositing
  • General description of dough extrusion machines
  • General arrangement of wire cut machine
  • The formation of dough pieces by wire cuttng, rout press and coextrusion
  • General arrangement of filled bar forming machine
  • The formation of dough and batter pieces by depositing
  • Dough piece weight control from extrusion machines

TYPES OF OVEN AND BAKING BANDS

  • Introduction
  • Direct fired ovens
  • Indirect fired ovens
  • Hybrid ovens
  • Types of baking Bands
  • Illustrationof various types of oven conveyor and conveyor joint
  • Types of oven band

HOW BAKING OVEN WORKS

  • Development of biscuit structure and thickness
  • Changes to the dough piece during baking
  • Changes during baking
  • Reduction of moisture content
  • Expansion with temperature of dry air and air saturated with water vapour
  • Colour changes
  • Oven temperatures and heat transfer
  • Baking of laminated crackers
  • Baking of semisweet and non laminated cracker biscuits
  • Baking of short dough biscuits

POST BAKING OPERATIONS

  • The runout of the oven band and stripping biscuits from the band
  • Detail of reject system before oven stripper conveyor
  • Biscuit cutting
  • Electronic, dieelectric drying
  • Oil spraying

INTRODUCTION TO WAFERS

THE  WAFER OVEN OR WAFER BAKER

  • Examples of water reeding patters
  • Examples of deep reeding patters

WAFER SHEET PRODUCTIO 

BATTER MIXING

  • Batter handling
  • wafer Baking
  • Plate gap setting
  • Volume of batter
  • Batter Viscosit
  • Plate closure speed
  • Steam venting
  • Baking speed

SHEET HANDLING, CREAMING AND CUTTING

  • Dry sheet handling
  • Cream sandwiching
  • Contact creaming of wafer sheet
  • Film creaming of wafer sheet
  • Wafer creaming
  • Book building
  • Cooling
  • Cutting

CREAM SANDWICHING

  • Types of creamed products
  • Methods of cream application
  • sequence for forming a creame sandwich by stencilling
  • Sequence for forming a cream sandwich by depositing and capping
  • Sequence for forming a cream sandwich by extrusion and wire cutting
  • Mixing and handling of creams
  • process control considerations
  • Creamed biscuit cooling

CHOCOLATE  AND CHOCOLATE FLAVOURED COATINGS 

  • Handling of chocolate and coatings
  • Tempering of chocolate
  • General arrangement of an enrober
  • Enrobing biscuits
  • Gamishing and decorating
  • Moulding biscuits in chocolate
  • Conditioning of biscuits and wafers before enrobing or molding
  • Cooling of chocolate
  • handling and storage of chocolate biscuits

ICING OF BISCUITS

  • Methods of apply icing
  • Composition of the icing
  • Drying of the icing

APPLICATION OF JAM, MARSHMALLOW AND CARAMEL TOFFEE 

  • Water activity, Aw
  • Jam and jelly
  • Caramel
  • Marshmallow

MANUFACTUE OF BISCUIT

  • Methods

READY TO EAT OAT CEREAL BISCUIT

  • Methods

LOW FAT LOW SUGAR SOFT DOUGH BISCUITS WITH FORMULAE 

  • Method
  • Flow chart
  • Physical characteristics of biscuits

HIGH FIBRE BISCUIT MANUFACTURE AND COMPOSITION

  • Method
  • Flow chart
  • Evaluation of biscuits

METHOD FOR MAKING BISCUITS OF UNIFORM SIZE AND QUALITY

  • Top plan view of he biscuit mold of the present method showing the multiple hexagon cutter placed therein
  • Cross sectional view
  • Cross sectional view showing the dough being cut into separate biscit shapes
  • Top plan view of an alternate embodiment of the method
  • Top plan view of the alternate embondiment for a cutter
  • Cross sectional view showing the cutter within the mold

HONEY BASED BISCUITS 

  • Unbaked biscuits

FORMLATION FOR THE ADMINISTRATION OF MEDICINAL SUBSTANCES 

  • Semi sweet biscuit enriched with calcium carbonate
  • Digestive biscuit enriched with calcium carbonate
  • Semi sweet biscuit containing an ion exchange resin
  • Cream filling was prepared using a cream
  • Low salt snack cracker
  • Cream cheese filling containing gamma guanidinobutyramide
  • Low salt snack cracker
  • Semi sweet biscuits
  • Medicated biscuit
  • Nutritional composition of each cream biscuit

HERBAL BISCUITS FOR LACTATING MOTHERS

  • Nutritive flours of Soyabean, Buckwheat, Moong, Wheat, Bazra, Bengal gram along with Carrot) Juice in combination with many plants.
  • Advantages

MANUFACTURE OF DOG BISCUITS 

  • Percentages ingredients Specific Ranges

PROJECT PROFILE ON ISCUITS MAKING 

  • Product and its applications
  • Market potential
  • Basis and presumptions
  • Implementation Schedule
  • Technical aspects
  • Location
  • Process of Manufacture
  • Quality Control and Standards
  • Pollution Control
  • Energy Conservation
  • Production Capacity
  • Utilities
  • Financial Aspects
  • Fixed Capital
  • Land & Building Amount
  • Machinery and Equipment
  • Pre operative Expenses
  • Total Fixed Capital
  • Recurring expenses per annum
  • Personnel
  • Raw Material including packaging materials
  • Working capital
  • Financial Analysis
  • Sale Proceeds/Annual turnover
  • Net Profit per year
  • net Profit Ratio
  • Rate of Return on Investment
  • Annal Fixed Cost
  • Break Even Point

ALMOND BISCUITS

  • Ingredients
  • Preparation

APPLE STRUDLE BARS

  • Ingredients
  • Preparation

BUTTERMLK BISCUITS

  • Ingredients
  • Preparation

PREPARATION OF RUSKS

  • Food preparation method
  • Schematic diagram showing the steps of the method
  • Schematic side view of the resting conveyor
  • Schematic plan view of the cutting machine
  • Part sectional plan view of the rollers of the cuttng machine
  • Sectional view of one end of the rollers
  • respective perspective end views of the dough strips cut from the dough sheet
  • Respective perspective end views of the dogh strips cut from the dough sheet
  • Respective perspective and end views of the final rusk products

HOMEMADE RUSK RECIPES

  • Method
  • Contains egg
  • Cake Rusk

PROCESS FOR THE MANUFACTURE OF DRY BAKED PRODUCTS 

  • Crispbread Products
  • Sandwich Product (filled product) Prepared of bands
  • Coated Product prepared of Bands
  • Seasoned Product Prepared of Bands (seasoning mix applied by coating)
  • Other Applications
  • High fibre coated product
  • High Fibre filled Product
  • High Fibre, Seasoned Snack product
  • Coated Thin Cripbread with Milk Chocolate Coating Containing Salatrim Light Fat
  • Ingredients
  • Flled Thin Crispbread (Sandwich product) with Cheddar Filling with Salatrim Light Fat and Polydextrose
  • Seasoned Thin Crispbread

CRACKERS MANUFACTURE 

  • Process for Making Filled  Crackers
  • Based on 100 ponds of wheat flour, the ingredients
  • Cracker Recipes
  • Cheddar commeal Crackers
  • Banana Crackers
  • Coffee Crackers

PREPARATION OF COOKIES 

  • Process for preparing cookies

METHOD FOR PREPARING A CUP SHAPED COOKIE

  • A cup shaped cookie having a configuration in accordance with the present method
  • An additional cookie configuration which is slightly elongated from the spherical shape
  • Top view of the cookie configuration
  • Upper and lower molds utilized to prepare cup shaped cookies in accordance with the present inventive method
  • Cross section taken along the lines
  • Alternate embodiment of upper and lower baking molds with cooked batter there between

COOKIES CONTAIING PSYLLIUM

  • Method of making
  • Method of treatment
  • Peanut butter  cookie
  • Peanut butter cookie

REDUCED SUCROSE COOKIE DOUGH

  • Sugar free chocolate chip cookie Dough Maltitol Polydextrose
  • Process
  • Sugar Free Chocolate Chip Cookie Dough Maltitol Slubilized Maltitol
  • Process
  • Sugar Free Oatmeal Cookie Dough Lactitol: Sorbitol: Polydextrose
  • Process
  • Sugar Free Peanut Butter Cookie Dough Maltitol Sorbitol Polydextrose
  • Process
  • Sugar Cookie Recipes
  • Buttersocotch Cookies
  • Ingredients
  • Method
  • Almond Crescent Cookies
  • Ingredients
  • Method

BISCUITS MAKING MACHINES

  • Dough Mixer
  • Rotary Moulder (Hard Dough)
  • Rotary Cutter/Laminator (Soft Dough)
  • Biscuit baking Oven
  • Cooling Conveyor & Stacking Machine
  • Biscuit Packaging Machines

PLANT ECONOMICS OF BAKERY & BISCUIT EQUIPMENT FABRICATION

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

PLANT ECONOMICS OF BISCUIT (ASSORTED) AUTOMATIC PLANT 

  • Plant Economics of Biscit (Assorted) Automatic Plant
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF BAKERY INDUSTRY

  • Retail bakery boom
  • Bakery as your career
  • Plant Economics of Bakery Industry
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF BAKERY, NAMKEEN AND CONFECTIONERIES

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF BAKERY UNIT (PASTRIES, BREAD, BUNS AND CAKE, ETC)

  • How to Start a bakery
  • What type of bakery do you want to start
  • Learn more about them
  • What supplies Do 1 need
  • Taking your bakery online
  • final Things to Consider when starting a bakery
  • Plant Economics of Bakery Unit (Pastries, Bread, Burns and Cake, etc)
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Day
  • Total Capital Investment
  • Turn Over/Day

PLANT ECONOMICS OF BISCUIT UNIT (PINEAPPLE) AUTOMATIC PINEAPPLE BISCUIT MAKING PLANT 

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF COOKIES MAKING (BAKERY INDUSTRY)

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

The post TECHNOLOGY OF BISCUITS, RUSKS, CRACKERS & COOKIES WITH FORMULATIONS (Wafer Biscuits, Cream Sandwich Biscuits, Ot Cereal Biscuits, Low Sugar Biscuits, High Fibre Biscuits, herbal Biscuits, dog biscuits and Other biscuits) appeared first on EIRI - eBooks and Project Reports.

]]> MODERN BAKERY TECHNOLOGY & FERMENTED CEREAL PRODUCTS WITH FORMULAE https://projectreports.eiriindia.org/product/modern-bakery-technology-fermented-cereal-products-formulae/ Wed, 19 Feb 2014 13:12:54 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1271 The book covers Bakery Ingredients, Planning of  Bakery Unit, Bakery Premixes, Chapatis and Cookies Made from Wheat Flour,  Characteristics of Soybean and Its utilization of Preparation of bread and biscuits, Health Breads, Ingredients of Production of Bread, Manufacturing Process of Bread, Bread, External and Internal Bread Faults,  Fermented Products, Cake  Ingredients, Fermulations of Cake, Processing of Cake, Cookies, Crackers, Manufacture Manufacturing of Pastry, Manufacturing of ioing and Decoration, Machinery Used in Bakery Unit, Oven, Packaging of Bakery, Formulae of Fermented Products, Production of Puff Pastry, Manufacturing of Caks, Fermented Cereal Products, Macaronic Products.

The post MODERN BAKERY TECHNOLOGY & FERMENTED CEREAL PRODUCTS WITH FORMULAE appeared first on EIRI - eBooks and Project Reports.

]]>  

MODERN BAKERY TECHNOLOGY & FERMENTED CEREAL PRODUCTS WITH FORMULAE

BAKERY INGREDIENTS

Classification of Ingredients
Flavours
Flour (Atta)
Hard Wheat
Soft Wheat
Colour
Strength
Tolerance
Water Absorption
Uniformity
pH
Composition
Sugar
Uses of Sugar
Different Types of Sugars
Available Sugars
Medium Granulated Sugar
Sanding Sugar
Extra Fine Granulated Sugar
Icing Sugar
Brown or Soft Sugar
Shortening
Uses of Shortening
Properties of Shortening
Butter
Lard
Leavening Agents
Yeast
Characters of Yeast
Baking Soda
Baking Powder
Fast Acting
Slow Acting
Double Acting
Tartrates (Mono Potassium Salt of Tartaric Acid)
Phosphates
Monocalcium Phosphate
Sulphates
Ammonium Carbonate or Biocarbonate
Eggs
Egg White
Egg Yolk
Functions of Water  in Baking
Salt
Functions of Salt
Milk and Milk Dervatives
Minor Ingredients
Malt Products
Non diastic Malt
Diastic Mail
Flavourings
Cocoa products
Dough Improver
Oxidizing Agents
Yeast Foods
Spices

PLANNING OF BAKERY UNIT

Introduction
Planning and its performance
Planning is important for the following reasons
The Major benefits of planning
Steps in planning
Unit Location
Hints for Site Selection
Planning and Lay-out
Space requirement
Plant Design
Selection of Equipment and Machinery
Managing Finances
Electricity
Project Report
Project Report on Medium Scale Bakery Unit
Introduction
Conclusion

BAKERY PREMIXES

Advantages of Using Pre-Mixes
Product Categories
Limitations of Using Pre-Mixes
Major Ingredients used in Premixes
Flour
Characteristics desirable for certain uses
Leavening Agents
Desired Leavening rates for baking
Shortening
Sugars
Emulsifiers
Processing Aids
Maintenance of Proper Dry Mix Absorption
Formation of Mixes
Total Dry Ingredient Per Cent
Baker’s Per Cent
Biscuit Mix
Pancake Mix
Use of Whey  Protein
Concentrate (WPC) in Premixes
Advantage of using WPCs
Salient Features/Benefits
Extent  of replacement of SMP-WMP with whey powder
Efficient and Economic Bakery Mix Preparation
Status in India

CHAPATIS AND COOKIES MADE FROM WHEAT FLOUR

Materials  and Methods
Preparation of Chapati
Preparation of Cookies
Results and Discussion

CHARACTERISTICS OF SOYBEAN AND ITS UTILIZATION OF PREPARATION OF BREAD AND BISCUITS

Introduction
Materials and Methods
Chemical Analysis
Product Development and Evaluation
Results and Discussion
Chemical Characteristics of wheat Flour and Soybean Flour
Water Absorption and Dough Handling Property of Composite Flours
Bread Making Characteristics of Composite Flour
Organopletic Evalution of Bread
Biscuit Making Characteristics of Composite Flours
Organoleptic Evaluation of Biscuits

HEALTH BREADS

Gluten Free Bread
Reduced Fat bread
Butter Stability
No Cholesterol Bread
Sugar Free  Bread
Low Sodium Bread
Reduced Calorie bread
High Fiber Bread
High Protein Bread

INGREDIENTS OF BREAD

Introduction
Flour
Strength
Tolerance
Water Absorption Power
Uniformity
Diastetic Activity
Effect of Low and High Diastetic Activity on Bread
Preventive Measures

PRODUCTION OF BREAD

Introduction
Selection of Ingredients
Mixing/Kneading
Process
Importance
Machine Mixing
Slow Speed Mixing
High Speed Mixing
Spiral Mixing
Physical and Chemical  Changes During Mixing
Physico-Chemical Reaction
Under or Over Ferment Dough
Rounding
Intermediate Proofing
Moulding
Hand Moulding
Machine Moulding
While Moulding we should remember
Panning
Tempering the Pan
Greasing/Glazing the Pan
Bread Pan
Proofing
Factor Affecting the  Final Proof
Physico Chemical Changes
Camelization
Maillard Reaction
Depanning
Cooling
Slicing
Packaging or Wrapping of Breads

MANUFACTURING PROCESS OF BREAD

Brief
Traditional Methods
Straight Dough Method
Sponge and Dough Method
Salt Delayed Method
No Dough Time Method
Ferment and Dough Process
Mechanical Dough Method

BREAD

Breadmaking
Manufacturing process
Bulk Fermentation Processes
The Chorteywood Bread Process
Dough Rheology and Dough Development
Rheological Test Methods
Descriptive Rheological  Measurements
Farinograph and Mixograph
Extenesional Instruments
Alveograph
Fundamental Rheological Tests
Dynamic Oscillation Measurements
Relationship of Dynamic Oscillation Tests to baking Performance
Creep and Stress Relaxation
Extensional Technique
Biaxial Extension and Bubble Inflation
Biaxial Extension Rheology and baking Performance
Strain Hardening and the stability of Bubble Expansion
Wheat Proteins and the Origin of Dough Rheology and Dough Development
Wheat Gluten : A unique Protein
Glutenin Structure  and Bread Dough Rheology
Dough Mixing
Dough Development and Energy Input
Energy Requirement of Different Mixer Designs
Critical Mixing Speed and Unmixing
Aeration during Mxing
Measurement of the Vold Fraction of Air in Dough
Measurement of Bubble Size Distributions  in Doughs
Aeration Processes during Mixing the Air Content of Doughs and Why Mixing under Partial Vacuum Gives  a Finer Baked Loaf
Proving
Qualitative  Description of Proving
The Aqueous Phase
The Model Process of Structure  of Structure  Transformation
Molecular Mechanisms of Bubble Stabilization in Doughs
Bubble/Foam Stabilization Fundamentals
The Function of Surface Active Materials in Bread Doughs
Foam Stabilization by a Combination of Surface Active Components (Mixed Films)
Surface Properties Versus Bulk Rheological properties
Bubble Stabilization Strategies
Modeling Bubble Growth during Proving
Baking of Bread
Qualitative Description of Baking
Physical and Chemical Changes Caused by the Temperature  increase during baking
Bakery Fat
Physical and Chemical Requirements for Breadmaking Performance
Commercial Benefits of Understanding Bubble Behaviour in Breadmaking

EXTERNAL AND INTERNAL BREAD FAULTS

Introduction
External Faults
Faults in Volume
Faults in Crust
Internal Faults
Damp. Clamy & Closed Crumb
Dryness and Rapid Staling
Crumbliness of the Crumb
Defects in Taste and Aroma

FERMENTED PRODUCTS

Introduction
Bun Goods
Raw Material
Pitza Base/Crust
Processing
Doughnut

CAKE INGREDIENTS

Brief Details
Classification
Flour
Sugar
Shortening
Egg
Milk
Water
Salt
Flavour
Leavening

FORMULATIONS OF CAKE

Product Details
According to Fat Quantity
According to Sugar Quantity
Balancing

PROCESSING OF CAKE

Brief Details
Mixing
Sugar Batter Method
Flour Batter Method
Merits and Demerits
Merits
Demerits
Blending Method
Boiled Method
Sugar Water Method
All in One Process/Single Stage Method
Continous  Process
Panning of Cake Batter
Baking
Richer the Formula, Lower the Temperature
Leaner the Formula higher the temperature
Cakes baked as large units
When oven is not filled to the capacity
Covering the cakes in the oven with moist brown paper
Temperature

COOKIES

Brief Details
Classification
According to Mixing Method
According to Basic Forming Machine Used for Production
Ingredients
Flour
Sugar
Shortening
Egg
Milk Solid
Chemical Leaveners
Mixing
Single Stage Method
Creaming Method
Blending Method
Useful Suggestions in Processing
Baking
Cookie Spread

CRACKERS MANUFACTURE

Introduction
Graham Crackers
Cream Crackers
Soda Crackers

MANUFACTURING OF PASTRY

Introduction
Short Crust Pastry
Ingredients
Formula
Mixing
Puff Pastry
Ingredients
Method
Scotch Method
Three Quarter Method
Formula
Cutting
Choux Pastry
Faults and Causes

MANUFACTURING ICING & DECORATION

Introduction
Types
Fat Icing
Aerated Icing
Ingredients
Preparations
Merigngue Butter Cream
Fondant Butter Cream

MACHINERY USED IN BAKERY UNIT

Introduction
Ingredient Handling Equipments
Dough Processing Machines
Liquid Ferment Equipment
Dough Divider
Rounder
Intermediate Proover
Moulder
Final Proover
Oven
Real Oven
Travelling Tray Oven
Tunnel Oven
Conveyerized Oven
Race Oven
Product Handling Machine
Bread Coolar
Slicer
Packing Machine

OVEN

Introduction
Size of the Oven
Construction of Oven
Material Requirement
Handling of Oven

PACKAGING OF BAKERY

Introduction
Function
Packaging Medium
Packaging Style

FORMULAE OF FERMENTED PRODUCTS

General Procedure
Simple Bread
Round Bread
Tiger Skin Bread
Tiger Skin Paste
Seasoned Bread
Malteser Bread
French Bread
Rich Bread
Cinnamon Sugar Bread
Other Bread
Potato Barm Bread
Bread (Sponge & Dough Method)
Toast /Rusk
Rusk
Bun/Roll
Soup Stick
Seli Bun
Basic Sweet Dough
Butterfly Bun
Nutty Rolls
Jam Filled Buns
Cheese Cake
Hot Cross Bun
Dutch Bread
Geman Coffee Cake
German Coffee Cake Coconut
Yeast Raised Fruit  Cake
Doughnut
Cake Doughnut
Combination
Fruit Finger Doughnut
Jam Ball Doughnut Masala Doughnut
Pitza
Vegetable Pitza
Gravy Pitza
Chanau Pitza
Surti Butter
Stuffed Products
Sanwich
Stuffed Rolls
Danish Pastry
Danish Comb
Cinnamon Roll
Croissant
Pinwheel

PRODUCTION OF PUFF PASTRY

Khari
Masala Khari
Cheese Khari
Fenugreek Khari Garlic Khari
Puff Pastry
Puff
Sweet Puff
Vol-au-Vent

MANUFACTURING METHODS OF COOKIES

Creaming Method
Nankhatai
Chocolate Nankhatai
Crunchy Nankhatai
Surti Nankhatai
Besan Nankhatai
Falahari Nankhatai
Melting Moment Almond Cookie, Groundnut Cokie
Crunchy Cookie
Corn Flake Cookie Honey Cookie
Coffee Buns, Jam Buns
Coffee Buns
Jam Buns
Coconut Macroon Cherry Coconut Macron Peanut Macroon Cashewnut Macron
Coconut Macroon
Cherry Coconut Macroon
Peanut Macroon
Cashewnut Macroon
Chocowal Cokkie chocochip Cookie

MANUFACTURE OF BISCUITS (ASSORTED)

Plain Biscuit
Variety Biscuit
Orange Biscuit, Pineapple Biscuit Mango Biscuit, Lemon Biscuit
Balanced Biscutt, Bajara Biscuit, Atta Biscuit
Masala Biscuit, Sweet & Salty Biscuit
Cherry Short Biscuit  Cinnamon Crescent Biscuit
Coconut  Biscuit Coconut Burfi Biscuit
Falahari Biscuit, Gauri Vrat Biscuit, Ekadashi Biscuit
Health Biscuit
Tri Colour Biscuit Lemon Cream Biscuit  Choco Mint Biscuit
Tri Colour Biscuit
Lemon Cream Biscuit
Choco Mint Biscuit
Vanilla Cream Finger Viennese Finger Chocolate Eclairs
Vanilla Button
Colour Pastry, Check Biscuit
Colour Pastry
Check Biscuit
Nut Square
Cherry IBC
Fancy Chocolate Biscuit
Choco Strip
Choco Half
Choco Half
Choco Round
Choco Check
Choco Spring
Choco Ring
Cherry Knob
Nutty Pretzels
Nut Ring
Fruit Rock Biscuit  Coconut Rock Biscuit
Rock Buns

MANUFACTURING  OF CAKES

Cup Cake
Cherry Buns
Almond/Cashewnut  Cup Cake
Choco Chip Cup Cake
Butter cup Cake
Mawa Cup Cake/Mawa Cake
Muffins
Orange Muffins
Mango Muffins
Banana Muffins
Coconut Muffins
Welse Cheese Cake
Queen Cake, Medelins Coconut Castle
Medelins
Coconut Castle
Orange Cake, Mango  Cake & Banana Cake
Orange Marmalade Cake
Banana Walnut Cake
Dry Fruit Cake, Dessert Cake, Christmas Cake, Rich Plun Cake
Boiled Fruit Cake
Sultan Cake, Mexican Cake, Luxury Cake
Cherry Cake  Pinespple, Cherry Upside Down  Cake
Cherry Cake
Pineapple Cherry Upside Down Cake
Date Cake, Data & Walnut  Cake, Date & Ginger Cake
Chocolate Cake, Mocha Cake
Choco Fruit Cake, Sacher Cake
Choco Fruit Cake
Sacher  Cake
Maderia Cake Brown Cake
Maderia Cake
Brown Cake
Check Cake Ribbon Cake, Marble Cake
Check Cake
Ribbon Cake
Marble Cake
Black Forest Cake
Pound Cake, Sponge Cake  Swiss-Roll Yule-Log Cake
Eggless Cup Cake Egg Less Cake  Condensded Milk Cake
Egg Less Cup Cake
Egg Less cake
Condensed Milk Cake
Egg Less Cake II
Egg Less Choco Cake
Cake Pastry

FERMENTED CEREAL PRODUCTS

Introduction
Major Types of Cereal Fermented Products
Microbiology of Cereal, Fermentations
Different Fermented Cereal Products
Bread
Classification of Bread Types
Bread Making
Method of Bread Production
Flavour Development
Dough Maturing
Bread like Products
Sour Dough Bread
Rye Bread
Crakers
Dough nuts
Pretzis
Warries
Microflora associated with warri fermentation
Biochemical changes accompanying warri fermentation
Idli
Microflora associated with idli fermentation
Biochemical changes accompanying idli fermentation
Microflora associated with dosa fermentation
Biochemical changes accompanying dosa fermentation
Other Cereal Products
Bhatura
Jalebie
Kulcha
Nan
Future Outlook

MACARONI PRODUCTS

Method of Manufacture Noodles
Method of Preparation
Different Types of Noodles
Alternative Raw Materials for Macroni Products

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The post MODERN BAKERY TECHNOLOGY & FERMENTED CEREAL PRODUCTS WITH FORMULAE appeared first on EIRI - eBooks and Project Reports.

]]> Technology of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gum, Lollipop and Jelly Products with Formulations https://projectreports.eiriindia.org/product/technology-confectionery-chocolates-toffee-candy-chewing-bubble-gum-lollipop-jelly-products-formulations-e-book/ Mon, 17 Feb 2014 07:05:34 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1210 Contents-cum-Index for E-Book

Chapter 1
Confectionery Products

  • Sugar confectionery
  • Nutritional significance
  • Principles of sugar confectionery production
  • A range of sweets for sale
  • Degree of inversion
  • Time and temperature of boiling
  • Boiling point of sucrose solutions
  • Moisture content
  • Added ingredients
  • Types of sweets
  • Fondants and creams
  • Gelatin sweets
  • Toffee and caramels
  • Hard-boiled sweets
  • Processing
  • Boiling
  • Cooling
  • Equipment required
  • Beating
  • Forming/setting
  • Packaging
  • Suitability for small-scale production
  • Multi-coloured aerated confectionery products
  • Method of Preparation
  • Confectionery product and preparation
  • Coolant Compositions
  • Flavour Compositions
  • Coolant and Flavour Release Profiles
  • Manufacturing Methods
  • Confectionery compositions with magnolia bark extract
  • Confectionery Formulations
  • Pressed Tablet Formulations
  • Fruit and nut-containing confectionery candy
  • Reduced Sweetness Confectionary Compositions
  • Reduced Sweetness Confectionery Coatings/Fillings
  • Cereal Bars and Other Cereal Products
  • Baked Products and Other Products
  • Processes For Associating Confectionery Coating Compositions With Food Items

Chapter 2
Manufacture of Toffee

  • Biodegradable toffee gum
  • Manufacturing of Polymers
  • Polymer No. 101
  • Polymer No. 102
  • Polymer No. 103
  • Polymer No. 104
  • Polymer No. 105
  • Polymer No. 106
  • Preparation of Toffee Gums

Chapter 3
Gum and Jelly Products

  • Production Of Gum and Jelly Products
  • Cooking process
  • Batch production
  • Continuous production
  • Depositing process
  • Recipes
  • Manufacturing
  • Jelly fruits with Pectin Classic AS 501
  • Manufacturing
  • Jelly fruits with Pectin Classic CS 501
  • Manufacturing
  • Jelly fruit with low acidic taste with Pectin Amid CS 005
  • Manufacturing
  • Pectin bears with Pectin Classic AS 507
  • Manufacturing
  • Pectin pastilles with Pectin Classic CS 502
  • Manufacturing
  • Jelly fruit containing fruit pulp with Pectin Classic AS 502
  • Manufacturing
  • Fruit gums: Combination Pectin Classic AS 502 / gelatine
  • Manufacturing of the semifinished product
  • Manufacturing of the final product
  • Jelly fruit layer for biscuits with chocolate cover using Pectin Classic AS 501
  • Manufacturing
  • Zefir with Pectin Classic AS 401
  • Process for preparing caramel
  • Multi-layered fondant containing chewing gum
  • Flavour
  • Sensate
  • Taste
  • Functional Agents
  • Sweeteners
  • Sensate Ingredients
  • Breath Freshening Ingredients
  • Dental Care Ingredients
  • Active Ingredients
  • Effervescing System Ingredients
  • Appetite Suppressor Ingredients
  • Potentiator Ingredients
  • Food Acid Ingredients
  • Micronutrient Ingredients
  • Mouth Moistening Ingredients
  • Throat Care Ingredients
  • Preparation of a Three-Layered Gum
  • Dry mouth lozenge
  • Analysis of confectionary products
  • Ingredients
  • Sugar (Sucrose)
  • Corn Syrup
  • Syrup
  • Chocolate and Chocolate Coatings
  • Cocoa
  • Fats
  • Starch
  • Milk Products
  • Aerating Agents
  • Egg albumen
  • Vegetable albumens
  • Gelatin
  • Stabilizers, Gel formers and Gums
  • Acids
  • Additives
  • Emulsifiers, stabilizers, and
  • thickeners: mono- and diglycerides, polyoxyethylene(POE)
  • and sorbitan esters, and alginates Bloom retartants:
  • POE esters
  • Flavouring agents
  • Humectants
  • Colours
  • Antioxidants and synergists
  • Glazes and polishes
  • Preservatives
  • Antifoaming agents (syrups, jellies)
  • Methods of Manufacture
  • Basic fondant
  • Caramels and toffees
  • Fudges
  • Marshmallows
  • Nougat
  • Starch jellies
  • Methods of Analysis
  • Sugars
  • Procedure
  • Lane-Eynon Procedure
  • Fat-free chocolate and chocolate liquor
  • Acidity
  • Procedure
  • Proteins
  • Chocolate fineness
  • Procedure
  • Candy Test

Chapter 4
Manufacturing Chocolate

  • Step #1: Roasting and Winnowing the Cocoa
  • A diagram showing the manufacturing process
  • Step #2: Grinding the Cocoa Nibs
  • Step #3: Blending Cocoa liquor and molding Chocolate
  • Milk Chocolate
  • White Chocolate
  • Plain Dark Chocolate
  • How chocolate is made Blending
  • Refining and Conching
  • Tempering
  • Chocolate plant
  • Chocolate Powder
  • Low calorie chocolate
  • Method 1A
  • Method 1B
  • Method 2A
  • Method 2B
  • Method 3
  • Method 4
  • Method 5
  • Method 6
  • Organoleptic Test
  • Improvement in softness and pleasantness by use of emulsifying agent
  • Improvement in softness and pleasantness by use of liquid oil and fat
  • Milk chocolate containing water
  • Method 1
  • Method 2
  • Heat-resistant chocolate composition
  • Method 1
  • Method 2
  • Method 3
  • Method 4
  • Method 5
  • Method 6
  • Method 7
  • Method 8
  • Sugar free chocolate coating
  • Hypoallergenic chocolate
  • Method I
  • Method II
  • Chocolate candy

Chapter 5
Soy-containing Chocolate Products

  • Chocolate Recipes with Whole Soybean Powder
  • Process for Making a Soy-Enriched Chocolate Product
  • Analysis of Chocolate Products
  • Fat blends for chocolate compositions
  • Continuous tempering process
  • Batch tempering process

Chapter 6
Coffee Flavoured Chocolate Bar

Chapter 7
Chocolate-flavored Beverage

  • Method No. 1
  • Method No. 2
  • Method No. 3
  • Method No. 4
  • Method No. 5
  • Recipes of Chocolates
  • Apple and Quince Chocolates
  • Ingredients
  • Preparation
  • Apricot Almond Bark

Chapter 8
Hard Boiled Candy and Chewing Gum

  • Co-deposited twocomponent hard candy
  • Chocolate flavoured hard candy
  • Method I
  • Method II
  • Method III
  • Method IV
  • Method V
  • Method of continuously producing hard-candy masses
  • How this device operates will now be described
  • Hard candy composition
  • Sugar-free hard boiled candy
  • Method 1: Sugar-free sweets with a high water content
  • Method 2: Hypocaloric sugar-free sweets with a high water content
  • Sugar Free Chewing gum
  • Colouring, flavouring and/or natural and artificial sweetening
  • agents can also be included either as part of the hardboiled candy composition
  • or the chewing gum composition
  • Method 1
  • Method 2
  • Improved Chewing gum
  • Method I
  • Method II
  • Method III
  • Method IV
  • A non-adhesive Chewing gum
  • Ingredient Formulation
  • Effervescent chewing gum
  • Experimental
  • General Process
  • Conditions
  • Method I
  • Method II
  • Method III
  • Method IV
  • Method V
  • Method VI
  • Method VII
  • Method VIII
  • Method IX
  • Method X: pH of Gum
  • Method XI: pH of Gum
  • Industrial Applicability
  • Coldproof chewing gum
  • Method 1: (Comparison of compositions of gum bases for plate type chewing gums)
  • Organoleptic And Physical Tests Organoleptic Aspect Physical Aspect
  • Method 2: (Comparison of compositions of gum bases for bubble chewing gums)
  • Method 3: (Combination with ice cream)

Chapter 9
Pharmaceutical Chewing Gum

  • Aspirin Gum
  • Caffeine Gum
  • Acetaminophen Gum

Chapter 10
Bubble Gum

  • Polyvinylacetate bubble gum base composition
  • Non-stick bubble gum base composition
  • Bubble Gum
  • Sugarless Bubble Gum
  • Sugarless Center-Filled Bubble Gum
  • Method X: Center-Filled Bubble Gum
  • Dual gum base bubble gum
  • Chewing Gum Products
  • Preparation of Chewing Gum Product
  • Production Plant Procedure
  • Method 1-3

Chapter 11
Lollipop

  • Raw Materials
  • The Manufacturing Process
  • Quality Control
  • Byproducts/Waste
  • The Future
  • Lollipop and method of making same
  • Lollipop-type confection and packaged in an elastic mold
  • Method

Chapter 12
Candy Manufacturing Technology and Candy Manufacturing Techniques

  • A Good Manufacturing
  • Dry Ginger Cold Cough Diabetes
  • Dry Ginger Cold Cough Diabetes Medicine Nausea
  • Usage
  • Culinary uses
  • Pickled ginger
  • Regional uses
  • Medical uses
  • Diarrhea
  • Nausea
  • Folk medicinal uses
  • Local uses
  • Hazmola Candy
  • Contains

Chapter 13
Process of Chocolate Bar Making

  • From Bean To Liquid
  • To Chocolate Bar
  • Coffee Flavored
  • Chocolate Bar
  • Chocolate and wafer bar
  • Toffee-soft Caramel
  • Toffee Gum Comprising Chocolate
  • Preparation of Toffee Gums
  • Evaluation of Resistance of Toffee Gum Substance Towards Chocolate
  • Evaluation of Small Chocolate-Coated Toffee Gum Pieces
  • Evaluation of Resistance of Emulsifier-Containing
  • Toffee Gum Substance
  • Towards Chocolate
  • Evaluation of Miscibility Between Toffee Gum
  • Substance and Cocoa Butter and Resistance of Toffee Gum Substance Towards Fats
  • Comparison of Toffee Gum and Chewing Gum by Rheometric Measurements
  • Dry mouth lozenge
  • Therapeutic herbal lozenge composition
  • Antimicrobial lozenges
  • Cationic Antimicrobial
  • Nonionic Lubricants
  • Lozenge Vehicle
  • Optional Components
  • Method Of Manufacture
  • Composition Use
  • Pharmaceutical lozenges
  • Method of Manufacture

Chapter 14
Lozenge Cutter Apparatus

Chapter 15
Packaging Confectionery Product

Chapter 16
Confectionery Package

 

Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well. The word candy (North America), sweets (UK and Ireland) and lollies (Australia and New Zealand) are also used for the extensive variety of confectionery.

Generally speaking, confections are somewhat low in micronutrients but rich in calories. Specially formulated chocolate has been manufactured in the past for military use as a high density food energy source. Confectionery items include sweets, lollipops, candy bars, chocolate, candy floss, and other sweet items of snack food. The term does not generally apply to cakes, biscuits, or puddings which require cutlery to consume, although exceptions such as petit fours or meringues exist. Speakers of American English do not refer to these items as "candy".

The book is covering 16 chapters on confectionery processes and formulations of Toffees, Chocolates, Multiple Confectionery Bars, Project Profiles, Details of packaging used in confectionery items, i.e. Confectionery Products, Manufacture of Toffee, Gum and Jelly Products, Manufacturing Chocolate, Soy-containing Chocolate Products, Coffee Flavoured Chocolate Bar, Preparing a Chocolate-flavored Beverage, Hard Boiled Candy and Chewing Gum, Pharmaceutical Chewing Gum, Bubble Gum, Lollipop, Candy Manufacturing Technology and Candy Manufacturing Techniques, Process of Chocolate Bar Making, Lozenge Cutter Apparatus, Packaging Confectionery Product, Confectionary Package.

The post Technology of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gum, Lollipop and Jelly Products with Formulations appeared first on EIRI - eBooks and Project Reports.

]]> The post Technology of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gum, Lollipop and Jelly Products with Formulations appeared first on EIRI - eBooks and Project Reports.

]]> Technology of Sweets (Mithai), Namkeen and Snacks Food with Formulae https://projectreports.eiriindia.org/product/technology-sweets-mithai-namkeen-snacks-food-formulae-e-book/ Mon, 17 Feb 2014 06:54:18 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1206
Details of Raw Materials used for Sweets Manufacture

  • Sweeteners: gur (jaggery), khandsari, bura, and chini
  • Gur (jaggery)
  • Regulatory Status  Technology
  • Khandsari (Khand)
  • Regulatory Status  Technology
  • Bura
  • Regulatory Status
  • Technology
  • Chini (Refined Sugar)  Technology
  • Storage
  • Packaging
  • Grains: Chawal (Rice),
  • Maida, Suji, Rava
  • Rice (Chawal)
  • Quality Characteristics
  • Packaging
  • Maida and Suji or Rava
  • (Wheat Flours)
  • Maida (Refined Wheat Flour)
  • Characteristics
  • Microscopic appearance
  • Grades
  • Packaging
  • Suji or Rava (Semolina)
  • Characteristics
  • Microscopic Appearance .
  • Grading
  • Large Particle Grade .
  • Small Particle Grade .
  • Packaging
  • Storage.
  • Dry Fruits And Other Nuts:
  • Badam, Kaju, Copra,
  • Pista, Khaskhas,
  • Akhrot, Kishmish
  • Almonds (Badam)
  • Description
  • Quality Characteristics
  • Shelf Life
  • Nutritive Value
  • Applications .
  • Almond Oil
  • Kaju (Cashew)
  • Quality Characteristics
  • Preservation
  • Packaging and Storage
  • Copra (Dried Coconut Kernel)
  • Description .
  • Quality Characteristics .
  • Microbiological Quality .
  • Grades
  • Packaging and Storage
  • Pistachio (Pista)
  • Processing .
  • Regulatory status
  • Shelf Life
  • Nutritive Value
  • Application
  • Khaskhas (Poppy Seeds)
  • Application
  • Akhrot (Walnuts)
  • Quality characteristics
  • Inshell Walnuts
  • Shelled Walnuts
  • Applications
  • Kishmish (Raisins)
  • Processing .
  • Sulphur Fumigation
  • Drying and Postdrying
  • processes
  • Packaging and Storage
  • Flavourings And Colourings:
  • Chhoti Elaichi
  • (Cardamom), Gulab
  • Jal (Rose Essence),
  • Kesar (Saffron), Cocoa
  • Chhoti Elaichi (Cardamom)
  • Characteristics
  • Grading
  • Packaging
  • Gulab Jal (Rose Essence)
  • Chemical Composition
  • Imitation Rose Flavours
  • Application
  • Kesar (Saffron)
  • Packaging
  • Grading
  • Flavour
  • Freedom from moulds,
  • insects etc.
  • Saffron in Filament
  • Saffron in Cut Filaments
  • Yellow Filaments
  • Floral Waste
  • Extraneous Matter
  • Saffron Powder
  • Chemical Requirements
  • Cocoa (Cocoa, Cocoa
  • Powder & Coatings)
  • Cocoa Coatings .
  • Characteristics
  • Packaging and Storage
  • Miscellaneous
  • Makhana (Gorgon Fruit)
  • Harvesting and Processing
  • Roasting and Popping
  • Polishing, Grading and
  • Packaging
  • Uses
  • Sabudana (Sago)
  • Characteristics .
  • Gelatinization
  • Applications .
  • Packaging
  • Water

Making of Milkbased Sweets

  • Khoa/Mawa
  • Product Description Technology
  • Process Mechanization
  • Innovations
  • Continuous Khoa Machine
  • Packaging of Khoa
  • Packaging Study
  • Recommended Packaging
  • Physico-chemical Aspects
  • Water Activity of Khoa
  • Rheology of Khoa
  • Microbiological Quality
  • Preservation of Khoa
  • Nutritive Value of Khoa
  • Khoa Powder
  • Reverse Osmosis (RO)
  • Tray Drying at Atmospheric
  • Pressure
  • Spray Drying Process
  • Fluidized Bed Drying
  • Roller Drying Process
  • Gulabjamun
  • Product Description
  • Technology
  • Composition
  • Rheological Properties
  • Potential Process
  • Modifications
  • Shelf Life
  • Dry Gulabjamun Mix
  • Skim Milk Powder-based
  • Gulabjamun Mix
  • Whole Milk Powder-based
  • Gulabjamun Mix
  • Kalajamun .
  • Technology
  • Pantua
  • Product description
  • Technology
  • Physico-chemical aspects
  • Lalmohan
  • Technology
  • Burfi .
  • Technology
  • Industrial manufacture
  • Quality factors
  • Fat content .
  • Stage of sugar addition
  • Effect of additives
  • Corn syrup addition
  • Desiccation temperature
  • Physico-chemical
  • characteristics
  • Flavour
  • Colour
  • Body
  • Texture .
  • Equilibrium relative
  • humidity (ERH) of burfi
  • Free fatty acids
  • Hydroxy methyl furfural
  • (HMF) content .
  • Microbiological quality
  • Shelf-life
  • Rancidity
  • Acid development
  • Browning
  • Packaging
  • Kalakand
  • Product description
  • Size of industry
  • Technology
  • Sensory quality
  • Fat
  • Sugar
  • Strength and type of coagulant
  • Microbiological quality
  • Biochemical quality
  • Sensory quality .
  • Packaging and storage.
  • Milk cake .
  • Technology
  • Peda
  • Product description
  • Technology
  • Current status
  • Quality factors
  • Packaging
  • Shelf-life .
  • Dharwad peda
  • Size of industry
  • Technology .
  • Thirattupal .
  • Technology
  • Prospects of mechanization
  • Rabri
  • Product description
  • Technology
  • Physico-chemical
  • aspects
  • Current status
  • Khurchan
  • Product description .
  • Technology
  • Basundi .
  • Product description
  • Size of industry
  • Technology
  • Physico-chemical
  • aspects
  • Innovations
  • Kulfi and frozen desserts
  • Product description
  • Technology
  • Innovations
  • Formulation of kulfi
  • Sweet fresh cream and
  • fresh milk .
  • Frozen cream
  • Fluid whole and skim
  • milk
  • Plain condensed skim
  • milk .
  • Plain condensed whole
  • milk
  • Super-heated condensed
  • skim or whole milk
  • Sweetened condensed
  • whole or skim milk
  • Packaging
  • Physico-chemical
  • aspects
  • Shelf-life
  • Malai-ka-baraf
  • Falooda
  • Product description
  • Technology
  • Innovations.
  • Kunda.
  • Product description .
  • Technology
  • Physico-chemical aspects
  • Shelf-life
  • Bal mithai .
  • Product description
  • Technology .

Manufacture of Bengali Sweets

 

  • Rasogolla
  • Product description
  • Size of industry
  • Technology
  • Sugar syrup
  • Mechanized production
  • Use of milk powder
  • Dried rasogolla mix
  • Yield
  • Packaging
  • Rasomalai
  • Product description
  • Technology
  • Rajbhog
  • Technology
  • Khirmohan.
  • Sandesh
  • Product description
  • Technology
  • Physico-chemical aspects
  • Chhana-murki .
  • Product description
  • Technology
  • Prospects for
  • mechanization
  • Cham-cham
  • Technology
  • Prospects for
  • mechanization
  • Chhana podo
  • Surti paneer
  • Technology
  • Bandel cheese
  • Product description
  • Technology
  • Regional products
  • Ksheer sagar .
  • Sita bhog
  • Chhana gaja
  • Chhana jhele
  • Chhana kheer
  • Chhana pakora
  • Rasaballi
  • Shosim
  • Kalari

Shrikhand Manufacture

  • Product description
  • Technology
  • Traditional method
  • Innovations
  • Preparation of curd
  • Preparation of chakka
  • Preparation of shrikhand from chakka
  • Starter cultures
  • Separation of whey from curd
  • Mixing of chakka with cream and sugar
  • Packaging of shrikhand Shelf-life .
  • Physico-chemical aspects .

Chakka Powder

Shrikhand Wadi

  • Approximate composition
  • Lassi
  • Manufacturing process
  • Innovations
  • Physico-chemical aspects

Kheer Manufacture

  • Rice kheer
  • Product description
  • Mango coconut rice kheer
  • Size of industry
  • Technology
  • Process upgradation .
  • Selection of rice
  • Cooking characteristics of rice
  • Long-life kheer
  • Physico-chemical characteristics
  • Shelf-life

Dried Kheer Mix Manufacture

 

  • Nutritional properties of kheer
  • Advantages
  • Process
  • Manufacturing method
  • Physico-chemical characteristics
  • Shelf-life
  • Plant parameters
  • Manpower
  • Raw material
  • Utilities
  • Plant & machinery

Payasam Manufacture

 

  • Product description
  • Classification
  • Pulse-based payasams
  • Cereal-based payasams
  • Vermicelli payasams .
  • Rice suji-based payasam .
  • Wheat suji-based
  • payasam
  • Avalakki (beaten ricebased) payasam
  • Ada-based payasam
  • Tuber crop-based payasams
  • Fruit-based payasams
  • Seed-based payasams
  • Physico-chemical characteristics

Phirni Manufacture

 

  • Ingredients
  • Technology

Sevian Manufacture

Product description
Technology

Sohan Halwa

Product description
Technology

Gajar-ka-Halwa

Product description
Technology
Innovations
Quality factors
Packaging

Kaju Burfi Manufacture

Product description
Technology

Ghevar Preparation

Product description
Technology
Lauki halwa
Padusha (makkhan bada)
South indian sweet .
Technology
Mohandas

Rasogolla, Kheer and Pal Payasam

Preparation of Lassi

Introduction
Composition
Method of preparation .
Materials required
Preparation of sugar syrup
Preparation of lassi
Microflora of lassi

Shrikhand Preparation

Introduction
Material required
Method of preparation
Traditional method
Industrial method

Technology of Khoa Manufacture and Storage

Introduction
Definition
Varieties and grades
of khoa
Chemical composition
of khoa
Microbiological quality
of khoa
Methods of
manufacture
Small scale preparation of khoa
Equipment
Quality of milk
Traditional process
Improved batch method for khoa preparation
Packaging and storage of khoa

Peda

Introduction
Composition
Method of manufacture of peda

Khoa-based Sweet - Kalakand

Introduction
Chemical composition
Method of manufacture of kalakand

Khoa-based Sweet - Gulab Jamun
Introduction
Composition of gulab jamun
Method of preparation

Milk-based Sweet - Burfi

Introduction
Composition of burfi
Method of preparation of burfi
Microbiological standards

Chhana-based Sweet -Rasogolla

Introduction
Composition of rasogolla
Method of rasogolla preparation .
Microbiological standards

Preparation of Kulfi

Introduction
Materials required
Procedure

Yoghurt

Definition
History
Types of yoghurt
Method of manufacture
Traditional method of yoghurt making
Industrial method of yoghurt making
Therapeutic value of yoghurt
Examination of yoghurt
Defects of yoghurt

Production of Sandesh

Introduction
Traditional method of sandesh preparation
Production of sandesh.
Mechanisation of sandesh preparation
Optimisation of processing parameters for mechanised production
Vented extruder for the continuous cooking of chhana sugar mixture
Testing of vented extruder
Evaluation of sandesh

Manufacture of Shrikhand by Ultrafiltration Process

Introduction .
Materials and methods
Ultrafiltration (UF) unit
Basket centrifuge .
Shrikhand making
Sensory evaluation .
results and discussion .

Preparation of Traditional Sweets

Karah (halwa)
Instant mix for halwa
Shelf stable halwa .
Choorma/panjiri
Pinnis

Gulab Jamun/Rasogullas

Gulab jamun/rasogullas
Chaamp, kaleji, keema
Rice products
Marunda
Phirni
Kheer
Gur wale chawal
Bhelpuri
Chirva
Mrumura/kheel
Pulav
Khichri
Phulwarian

Winter Products

Marunda
Gacchak
Reorian
Summer drinks
Sattu (bary water)
Ganne ka ras (cane juice)
Kanki

Some Selected Recipes of Traditional Foods

Mathi
Ingredients
Method
Matri
Ingredients
Method
Sevian
Ingredients
Method
Suji halwa
Ingredients
Method
Pinnis
Ingredients
Method
Mall pura
Ingredient
Method
Gulab jamun .
Ingredients
Method
Poories
Ingredients
Method
Jalebi
Ingredients
Method
Samosa
Ingredients
Method
Dalia (broken wheat porridge)
Ingredients
Method
Phulvarian
Ingredients
Method .
Rice khichri
Ingredients
Method ..
Sweet rice .
Ingredients .
Method
Sugarcane juice kheer
Ingredients
Method
Phirni .
Ingredients
Method .
Puffed rice laddoo.
Ingredients .
Marunda .
Ingredients
Method
Black gram (urad) papads .
Ingredients
Method
Vadian
Ingredients
Method
Besan poora .
Ingredients
Method
Besan laddoos
Ingredients
Method
Pakoras
Ingredients .
Method
Bhuga
Ingredients .
Method
Sesame gachak .
Ingredients.
Method
Chikki
Ingredients
Method
Gulgulas
Ingredients
Method

Dessert Powders & Puddings

Gelatin dessert powders
Gelatin dessert powder
Flavours for gelatin desserts
Strawberry
Cherry
Pineapple
Lemon
Orange
Lime
Pudding powders
Chocolate flavour:
formula no. 1
Vanillin flavour
Formula no. 1
Formula no. 2
Formula no. 3
Cocoanut flavour pudding .
Maple-flavor powdered
pudding
Custard pudding
Custard cream (french
style)
Custard filling for pies
Custard pie—rich and nonwatering
Dry vanilla cream powders

Extruded Snacks

Terminology
Extrusion process
Preconditioning configuration
Extruder configuration
Die configuration
Expanded snacks
Fried collettes
Product description
Process description
Formulation
Baked collettes or shapes
Product description
Process description
Formulations
Third generation snacks
Quality control
considerations .
Product description .
Process description
Formulations .
Pre-cooked masala snacks
Product description
Process description
pre-cooked masa snacks
Coextruded snacks .
Product description .
Process description
Die design
Flatbread 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 pellet extrusion
Potato chip manufacture .
Similar products using a basis other than potatoes
Flaked cereals
Puffed cereals

Snacks and Namkeen Recipes

Aloo bhujia
Ingredients
Method
Other recipe
Ingredients
Preparation
Masala khakra:a tasty
Indian snack
Ingrediants for masala khakra
Directions to make masala khakra
Khakra gujarathi dish
Ingredients required for this gujarathi dish

Method to make khakra – gujarathi dish
Recipe of ganthia
Ganthia (chickpea snack)
Ingredients
Method
Ingredients ..
Method
Dhokla .
Ingredients
Preparation
Condiments
Dhokla recipe from Gujarat
Ingredients (serves 4):
Seasoning
Method
Sandwich dhokla.
Ingredients .
For yellow dhokla
For white dhoklas
For green chutney
Method
Bhel puri
Ingredients
Ingredients for tamarind
chutney
Ingredients for mint
chutney
Method
Method for bhel puri
Bhel puri recipe
Ingredients
Method

Snack Food Preservation & Packaging

Conventional snacks
Packaging materials for maintaining product integrity
Factors responsible for loss of quality in snack foods
Barrier properties of plastic films
Metallized films
Cosmetic improvements
Cost savings Bags  Machinery
Form-fill-seal (ffs) machines
Bagging and cartoning machinery
Computer application in snacks

Details of Plant, Machinery and Equipments for Snacks Food

Comminution and particle size control
Comminution of lowmoisture snackfoods or snack food ingredients
Impact milling or hammer milling
Comminution to produce suspensions and emulsions
Lamination
Sizing and shaping
Coating
Enrobing
Liquid spray coating
Dusting
Immersion
Panning
Decorating of snacks
Dewatering and removal
of liquid fat .
Heat transfer
Mechanical and
engineering facts of
organoleptic quality
control of snacks
Ambience
Mechanical and weight
and/or volume control
of snack
Moisture control
Hygiene control
Composition control
Contaminant and foreign
body control
Specific gravity
Magnels .
X-ray examination

Namkeen and Sweets

Manufacturing process of namkeen
Dalmoth
Chanachur
Bhujia
Dal moth
Chanachur
Bhujia
Flavour and essences
Lemon flavour essence
Orange flavour oil
Universal flavour
essence
Wheat flour grades
Straight flour.
Patent flour
Cut straight flour
Clear flour
Plant economics
Land and building
Plant and machinery
Fixed capital .
Raw materials
Total working capital/month
Total capital investment
Turn over/annum.
Preparations of sweets
Moong dal ladoos
Process
Besan ladoos
Process
Mysore pak
Process
Moong dal halwa
Process
Rash bara (badar dipped in jaggery syrup)
Process
Boondi ladoo
Process
Manufacture of petha.
Sone papadi
Process of manufacturing
Raw material
Manufacturing process
Formulation II for 1 kg Elaichi Laddu
Formulation - III for 1 kg Cashewnut Laddu
Formulation IV -Pistachio Laddu
Formulation - V (Baisin Laddu 1 kg)
Formulation - VI
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Processed Products from Potato

Classification of processed products
Fried products
Potato chips
French fries
Dehydrated products
Dehydrated potato chips,
dices and waris.
Potato flakes and granules
Potato starch
Potato flour
Potato custard powder .
Soup or gravy thickener
Potato biscuits
Canned potatoes

Pappad and Bariyan Plant

Manufacturing process of bariyan
Packaging of pappad
Automatic pappad plant and machinery
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Potato Chips/Waffers

Process of manufacture
Details of machinery
Operation
Potao wafer mchine
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Potato Chips (Automatic Plant) with Imported Machinery

Packaging requirements for fried potato chips
Physico-chemical changes during storage
Transparent and opaque package
Packaging materials
Packaging and storage studies
Manufacturing process
Sorting, cleaning and washing
Slicing and washing
Drying of slices
Treating with chemicals
Chip frying
Batch frying method .
Method of batch processing
Packaging
Working of imported
continuous potato
producing unit .
Imported plant and machinery
Description machineries
Optional equipment available
Processing section
Investment
Potato chips (imported plant)

Rice Puff

Raw materials
Manufacturing process
Puffed rice
General considerations
Details of process
Oven puffed process
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Rice Flakes, Corn flakes and Wheat flakes (integrated unit)

Raw materials
Corn
Nutritive value
Composition of grains
Manufacturing process
Manufacturing process of wheat flakes
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Snack Food

Manufacturing process
Humidification
Puffing
Cutting
Roasting
Seasoning (by rotary seasoning machine)
Finishing and drying
Packaging
Protein snack
Process
Process details
Details of snacks food plant
Plant economics
Land and building
Fixed capital
Total working capital/month
Total capital investment
Turn over/annum

Packaging of Snack Foods

Íntroduction
The product group
Packaging materials
for snack foods
Packaging system
Gas flushing
Compensated vacuum.

PREFACE

Sweets are part of any Indian celebration or festivity of any kind. They are prepared in Indian households not only for special feasts and occasions, but also for simple celebrations like birthdays, anniversaries, graduations or even any other concocted reason. Every event big or small, calls for the sharing sweets with the whole neighborhood even simply because he/she is the proud owner of a new car. There are several categories of Indian sweets like its varieties.
They can be classified as: Kheer And Payasams, Laddu Or Ladoos, Halwas, Burfis, Kulfis, Sugar Syrup Based Sweets etc. Snacks, namkins and pappads are popular food items in Indian diet. Pappad is essentially a thin wafer-like product, circular in shape, rolled from dough made from flour of pulses with salt, chilli and spices added to it. It is easy to digest and nutritious as well. There are many farsan items popular throughout the country and minor changes are made in some ingredients to suit the local tastes and preferences. Items like masala puffed rice, chevda, fried peas, dal-muth, roasted masala peanuts etc. fall under the category of farsan. Papad is eaten along with the main course as taste enricher, while farsan is a snack. Quality standards specified by BIS are available. Certification under PFA Act is compulsory. Indians seem to be snacking on ethnic foods with a vengeance. This is good news for the corporate sector, given that the past few years have seen a perceptible shift towards the branded sector at the cost of the unbranded segment. Product is the most important part of the marketing mix. It signifies what you are going to sell to the consumer. A comprehensive analysis of the Industry and Our Market Survey has given us a platform on which our product can be built. Our product will be built for the masses, and expansion shall be gradual, to cater to the entire country’s needs. Namkeen is a product, which needs three important things:
1. Taste,
2. Quality and
3. Variation.
In the same order of significance we need to provide all three to our consumers. Ours is a Company whose Product shall stand for something every Indian craves for. We are entering a market already dominated by a number of branded and unbranded players. Customers are extremely loyal to the namkeen they consume. So we thought about what would make these customers come to us? Initially housewives in India used to make Namkeen at home, but with changing times this is gradually fading away and people have started thinking that it is easier to buy Namkeen than make it at home.
The book “Technology of Sweets (Mithai), Namkeen and Snacks Food with Formulae” contains following chapters: Details of Raw Materials used for Sweets Manufacture, Making of Milkbased Sweets, Manufacture of Bengali Sweets, Shrikhand
Manufacture, Chakka Powder, Shrikhand Wadi, Kheer Manufacture, Dried Kheer Mix Manufacture, Payasam Manufacture, Phirni Manufacture, Sevian Manufacture, Sohan Halwa, Gajar-ka-Halwa, Kaju Burfi Manufacture, Ghevar Preparation, Rasogolla, Kheer and Pal Payasam, Preparation of Lassi, Shrikhand Preparation, Technology of Khoa Manufacture and Storage, Peda, Khoa-based Sweet - Kalakand, Khoa-based Sweet - Gulab Jamun, Milk-based Sweet - Burfi, Chhana-based Sweet - Rasogolla, Preparation of Kulfi, Yoghurt, Production of Sandesh, Manufacture of Shrikhand by Ultrafiltration Process, Preparation of Traditional Sweets, Gulab Jamun/Rasogullas, Winter Products, Some Selected Recipes of Traditional Foods, Dessert Powders & Puddings, Extruded Snacks, Potato-based Textured Snacks, Snacks and Namkeen Recipies, Snack Food Preservation & Packaging, Details of Plant, Machinery and Equipments for Snacks Food, Namkeen and Sweets, Processed Products from Potato, Pappad and Bariyan Plant, Potato Chips/Waffers, Potato Chips (Automatic Plant) with Imported Machinery, Rice Puff, Rice Flakes, Corn flakes and Wheat flakes (integrated unit), Snack Food, and Packaging of Snack Foods.

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