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Biscuit is a low moisture bakery product. Moisture content of biscuit is typically below 4% depending upon its weight, thickness and shape. Biscuit dough can be made from soft wheat flour with a high amount of sugar (25-55%) and shortening (20-60%). They are classified based on the way the dough is placed on the baking band e.g. rotary molded, wire-cut, cutting machine, etc.

The same Biscuit is made up from the word 'BIS' which means twice and 'Cut' means balled suggesting that product should be twice balled. The Biscuit were originally developed to meet the requirement of longer life of the barley products and for this, purpose, the dough were made up and twice balled to make them moisture free to improve their keeping qualities. The Biscuit manufacturing was started a century ago mainly to meet the requirement of European Travelers. The industry was located near the sea port but today we have a large number of factories situated in various parts of the country. Producing best quality biscuits equivalent to international standards.

India at present processes mainly following varieties of Biscuits:

1. Plain Biscuit

2. Slightly Sweet Biscuits

3. Sweet Biscuits,

4. Short Biscuits and a small extent fermented biscuit. The plain type includes cheese milk and water biscuits. These contain little if any sweeting agents and a small proportion of fat. Slightly, Sweet Biscuits such as thin arrowroot, marie and petilpeurre contains 20-25 percent of sugar and 16-18 percent of fat. The sweet type contains a much higher proportion of sugar, these are cream Sandwich, the sugar coated and the Ginger Nut Biscuit. Short biscuits contain a high percentage of fat and sugar.

Biscuits are one of the important bakery items and can be used whole day irrespective of time. It is very common for morning breakfast and also used as snacks.

Biscuits are generally classified into soft biscuits, hard biscuits and crackers. Biscuit dough’s are made mainly from flour, fat, sugar and water with minor amounts of flavor, colors, and aerating agents and possibly eggs and fruits.

Obtained from the milling of wheat by the gradual reduction system. The object of milling process is to separate as cleanly as possible, the endosperm of the grain from the enveloping skins and embryo. The flour for biscuit should be weak and low in protein content; the protein content may be 8.5 per cent of less.

Fat is used in biscuit to remove hardness and to improve the shortness of the biscuits - that is to lower the Millard reaction and polymerization particularly in alkaline conditions and invert sugar is effective in diminishing checking in biscuits. Sugars also affect the heat denaturation of flour protein. Aerating agents commonly used are ammonium bicarbonate by itself and sodium bicarbonate with either sodium pyrophosphate or calcium hydrogen phosphate.

Ammonium bicarbonate has the advantage that it leaves no residue and evolves a greater volume of gas per unit weight than any of the others but, in the absence of phosphate and sodium ions, it leaves a raw taste in the biscuits. Sodium pyrophosphate residues give a burning taste and excess sodium bicarbonate gives a fine granular texture to the biscuit (which is desired) but only at the expense of a burning taste.

The doughs are prepared using above mentioned ingredients and formed to the regulated shape by one of various processers and baked in traveling ovens to moisture content of 1 to 4 percent.

INGREDIENTS

Flour

Soft wheat flour is the main component in most recipes. Wheat flour consists of 65 ? 75% starch and 7- 16% protein. When water is added, during the makeup of dough, starch absorbs a significant amount of water and may act as filler in the continuous protein network with the proteins. During baking, starch granules get gelatinized, which is a major part of the dough. Cookies, crackers flours are normally not treated with additives. For cookies to be premium quality, soft wheat flour containing 8 to 10% protein and less than 0.4% ash content is ideally suited.

Water

Water affects textural properties of baked products. Water acts as a plasticizer, and the amount of water used is adjusted to produce a batter or dough of acceptable consistency for processing. Water is needed for hydrating the proteins, gelatinizing the starch, making leavening agent function, activating the enzymes, dissolving sugar and salt, as well as acting as major heat transfer mechanism during baking through evaporation and condensation.

Fat

Fat provides shortness character to the products, like soft, pleasant and crumbly texture. Fats and oils are used in dough and batters, in surface sprays and in cream fillings and coatings such as chocolates. Bakery fats are often premixed with or used in conjunction with emulsifiers. The function of emulsifier is to promote formation and stabilization of water/fat/air emulsions.

Sugar

Sugar is most important ingredient after flour in soft wheat products such as biscuits, cookies, cakes, etc. Apart from providing sweetness to the product, sweeteners provide one or more of the following functions: tenderizing, texture, yeast nutrient and fermentation control, stabilizing, bulking agent, humactancy, flavour, crust colour and shelf-life extension. Sucrose, corn syrup solids, invert sugar, honey, glucose syrup and certain permitted intense sweeteners are used in manufacture of soft wheat products.

Salt

Salt is added to dough as a seasoning or as flavour enhancer. Salt also inhibits yeast growth and thus help in controlling the fermentation.

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It has been found that when emulsifire was added to a cake formula, the fat, together with the air bubbles, became more highly dispersed.

Emulsifiying agents for cakes were first offered in the 1930's. The materials permitted the baker to make cakes with higher percentages of sugar, water and fat i.e. the floor could be decreased relative to these ingredients. The surface active agent functions as an emulsifier and whipping agent making the batter easier to prepare by dispersing the ingredients and facilitating the incorporation of air bubbles. In the 1940's emulsifiers such as sorbitan monostearate and polyoxyethylene sorbitan monostearate became available as separate ingredients.

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The post Start Your Own Confectionery And Chocolate Products With Manufacturing And Formulations Hand Book appeared first on EIRI - eBooks and Project Reports.

    Demand for brown and fruit breads is estimated to increase further due to an increasing urban consumer base and a rise in health awareness about nutritional food

    Growing disposable incomes, changing lifestyles and preferences of consumers supported by an increase in the youth population, female work participation as well as a widening scope of the Indian retail market will drive the industry growth

    Latest trends witnessed in the industry reveal that companies manufacturing bread products are likely to increase their manufacturing capacities to expand their foothold in different regions. With a change in eating habits and preferences of consumers, the bread industry is coming up
with innovative products and flavors, and a variety of breads.

Chocolate confectionery value sales are expected to see a constant value CAGR of 8% over 2016-2021, to reach INR162 billion. Increasing availability in rural India and an expanded offer will contribute to chocolate confectionery growth during the forecast period.

Pastries, Rusks, Bread, Cakes, and Toffees etc. come under the bakery product.

Now the advancement of age food habits of the ready-made food. Most of all the bakery items are under the category of ready-made food. Now school going children are like to have the items like parties cakes, breads etc. for their tiffin use office going peoples like to take breads and parties products, in our daily break fast table also take. The share of bakery products even daily wages laborers also habituated to spend their lunch by taking bread or like that baking product. By the large utilities of baking products in our life takes part the programme of progress of bakery unit itself.

INTRODUCTION
PROPERTIES
BAKERY PRODUCTS
CONFECTIONERY
B.I.S. SPECIFICATION
INGREDIENTS OF BISCUITS WITH THEIR B.I.S. SPECIFICATIONS
PROPERTIES OF RAW MATERIALS
MARKET POSITION
BAKERY INDUSTRY
CHOCOLATES AND CONFECTIONERIES
PRESENT MANUFACTURERS
PROCESS MANUFACTURING
FILLING FOR DANISH PASTRIES
MACHINE-MADE SHORT PASTE SUGAR IN PASTE
SUGAR IN PASTE
RUSK MANUFACTURING PROCESS -STAGES
RUSK MANUFACTURING PROCESS FLOW CHART
PROCESS MANUFACTURING OF BREAD
PROCESS
FLOW CHART FOR BREAD MANUFACTURING PROCESS
PROCESS MANUFACTURING OF BUNS
BUN MANUFACTURING PROCESS STAGES
MANUFACTURING PROCESS OF CAKES
CAKE PRODUCTION LINE
DIFFERENT FORMULATIONS OF CAKES
PREPARATION OF TOFFEE
LIST OF MAJOR MACHINERY USED DURING MANUFACTURING
OF BISCUIT & ALLIED PRODUCTS
PROCESS FLOW BLOCK DIAGRAM FOR PRODUCTION OF BISCUIT
(MOULDING VARIETY)
MACHINE OPERATION BLOCK DIAGRAM
PLANT LAYOUT
IMPLEMENTATION SCHEDULE
SWOT ANALYSIS OF FOOD PROCESSING INDUSTRIES IN INDIA
BAKERY & ALLIED PRODUCT CONSULTANT IN INDIA
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

The post BAKERY UNIT (RUSK, PASTRIES, BREAD, BUNS CAKE, TOFFEE, ETC.) 1.2 TONS/DAY appeared first on EIRI - eBooks and Project Reports.

Small  scale  production of baking item can be  achieved  by cary profectional ways of life.

Which  may  dream  a poor middle class men to  be  a  lnter-preneure.

Project Report Covers:

Introduction
Uses and Applications
Properties
Market Survey with future aspects
Present Manufacturers
B.I.S. Specifications
Manufacturing Process with Formulae
Cost Economics with Profitability Analysis
Capacity
Land & Building Requirements with Rates
List & Details of Plant and Machinery with their Costs
Raw Materials
Details/List and Costs
Power & Water Requirements
Labour/Staff Requirements
Utilities and Overheads
Total Capital Investment
Turnover
Cost of Production
Break Even Point
Profitability
Land Man Ratio
Suppliers of Plant & Machineries and Raw Materials.

The post BAKERY UNIT (RUSK, PASTRIES, BREAD, BUNS CAKE ETC) appeared first on EIRI - eBooks and Project Reports.

In  the  present era there is an  increasing  trend  towards processed  and  fast food consumption like  bakery  items.  While demand for bakery items is saturated in developed countries it is increasing  at a consistent pace in the developing  nations  with increased demand for processed food items like pizza base, burger buns.

Yeast   is  a  unicellular  microorganism  which   primarily requires  sugars,  water and warmth to stay alive.  In  addition, albumen  or nitrogenous material is also necessary for  yeast  to thrive.  There  are  hundreds  of  different  species  of   yeast identified  in  nature, but the genus and species  most  commonly used for baking is Saccharomyces cerevisiae. The scientific  name Saccharomyces cerevisiae, means 'a mold which ferments the  sugar in  cereal  (saccharo-mucus cerevisiae) to  produce  alcohol  and carbon dioxide. Yeasts are usually spherical, oval or cylindrical in  shape  and a single cell of S. cerevisiae is  around  8?m  in diameter.

PROJECT REPORT COVERS:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.

The post COMPRESSED BAKER’S YEAST appeared first on EIRI - eBooks and Project Reports.

In  the  present era there is an  increasing  trend  towards processed  and  fast food consumption like  bakery  items.  While demand for bakery items is saturated in developed countries it is increasing  at a consistent pace in the developing  nations  with increased demand for processed food items like pizza base, burger buns.

Yeast   is  a  unicellular  microorganism  which   primarily requires  sugars,  water and warmth to stay alive.  In  addition, albumen  or nitrogenous material is also necessary for  yeast  to thrive.  There  are  hundreds  of  different  species  of   yeast identified  in  nature, but the genus and species  most  commonly used for baking is Saccharomyces cerevisiae. The scientific  name Saccharomyces cerevisiae, means 'a mold which ferments the  sugar
in  cereal  (saccharo-mucus cerevisiae) to  produce  alcohol  and carbon dioxide. Yeasts are usually spherical, oval or cylindrical in  shape  and a single cell of S. cerevisiae is  around  8?m  in diameter.

PROJECT REPORT COVERS:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.

The post BAKERS YEAST appeared first on EIRI - eBooks and Project Reports.

• Mosquito Coils Using Eucalyptus Leaves
• Mosquito Coils and Mats
• Allethrin Mosquito Repellant Oil
• Mosquito Repellent Mats
• Aerosol & Mosquito Repellant Spray (Baygon, Hit, Mortein Type)
• Pest Control
• Allethrin Mosquito Mat Recharger
• Mosquito Net
• Mosquito Larva Destroyer
• Mosquito Repellent Oil
• Mosquito Coil Agar Batti (Incense Sticks)
• Mosquito & Flies Repellant Agarbatti (Incense Sticks)

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Roller Flour Mills

• Lower Production Costs Through
• Automation to Govern the Complete Process to
• Improved Working Conditions for Staff by
• Ultimate Product Control by
• Screen Room
• Mill
• Quality Assurance
• Flour Silo

Milled Products of Wheat

• Introduction
• Traditional Products-Chapati and its Variants
• Grinding in Hammer Mill Followed by 2 Reduction Passages
• Phulka
• Poori
• Nan
• South Indian Parotha
• Traditional Flour based Confectionery Products
• Conclusion

Flour Mix for Bakery Products

Traditional Wheat Products

• Introduction
• Traditional Wheat Products
• Couscous
• Ravioli
• Noodles
• Steamed Bread
• Flat Breads
• Future Trends
• commercialisation of Traditional Products

Developments in Pasta and Special Food Products

• Discontinuous Feeding and Mixing Plant
• Automatic Storage, Mixing and Feeding Plant
• continuous Long Goods Line
• Continuous Short Goods Line
• Ravioli
• Stamped Goods
• Multi Purpose Plant
• Standard Short Goods
• Instant Short Goods Macaroni
• Direct Expanded Snacks
• Shaped Snacks
• Various Flakes
• Baby Food
• Instant Flour
• Bread Crumbs
• Couscous
• Breakfast Cereals
• soymilk and Other Soya Products from the Traditional Production to the New Manufacturing Process
• Technology of the Future

Methods for Prolonging Shelf Life of Fresh Fruits and Vegetables

• Introduction
• Post harvest Handling Methods
• Future Prospects

Technology of Fruit Juice and Pulp Concentrates

• Trends in Fruit Juice Processing
• Citrus Juice Processing
• Citrus By products Recovery
• Concentration Technology
• Production Automation
• Juice Quality Enhancement
• Volatile Compounds
• Important to Orange Flavour

Technology of Aroma Recovery For Fruit Juices

• General Scheme of Evaporator types
• Summary
• Aroma Compounds in Natural Untreated Juices: Changing During Storage Time
• Aroma Yield depending on Evaporation Rate

Palm Oil

• Process Requirement to Produce
• Edible Palm Oil
• Harvesting and handling of Fresh Fruit Bunches
• Sterilisation
• Stripping
• Digestion
• Pressing
• Clarification
• Purification
• Vacuum Drying
• Oil Storage
• Nut Recovery
• Essential Features of the Indigenous Palm Oil Mill
• Investment
• Economics of Oil Palm
• Product Utilisation
• Red Palm Oil (RPO) as Naturitional Oil
• Refined Bleached and Deodourised (RBD) Palm Oil
• Speciality Fats from Palm Oil

Coconut Processing

• Introduction
• Production of Copra
• Desiccated Coconut
• Coconut Cream
• Coconut milk
• Blended Oils
• Basic Information

Protein Foods from Oilseeds

• Introduction
• Control of Enzymes Contained in Soybeans and Quality Improvements of Their Products
• Control of Lipoxygenase Hydroperoxide Lyase Pathways and Improvements of Grassy Beany Flavours
• Control of Beta glucosidases and Improvements of Objectional After tastes and their Location in Soybeans
• Necessity of the Control for Beta glucosidase Action
• Flavour Improved Soy Milk Manufactured under Control of Enzyme Action
• Control of Lypoxigenases and Improvements of Gel Hardness
• Improvement of Functional and Nutritional properties through Genetic Engineering
• Exchange of Domains
• Deletion of Variable Domains and Insertion of Synthetic DNA Sequences
• Manufacturing of Soy Sauce through Bioreactor

Livestock Feed Technology

Technological Innovation in Livestock Feeding Science
Manufacturing Technology

Post Harvest Technology of Prawn

• Prawns of Commercial Significance
• Harvesting of Prawns
• Preprocessing of Prawns
• Processing of Prawns
• Factors that influence the Quality of Prawns during Preprocessing
• Bacteria of Public Health
• Significance in Prawn
• Present Quality Control Programme in India
• Need for Quality Upgradation
• Constraints in Seafood Industry Affecting Quality
• Critical Points Requiring Quality Management
• Conclusion

Manufacture and Quality of Tea

• Black tea
• Sorting and grading
• Cup characters
• Green tea
• Oolonga tea (Wulong tea)
• Brick tea
• Let-pet or Leppet tea
• Tea tasting
• Blending
• Quality
• Purity standard
• Packing
• Keeping quality
• World famous Trinitea

Coconut Products and Technological Innovations

• Copra
• Sun drying
• Kiln drying
• Indirect hot air drier
• Solar drying
• Improvement in drying
• Coconut Oil
• Desiccated Coconut
• Coir and Coir Products
• Emerging Technologies in the Processing Sector
• Wet Processing of Cocunut
• Coconut Cream
• Coconut Milk Based Consumer Products
• Coconut Shelf Based Products
• Coconut Shell Charcoal
• Activated Carbon
• Methods of Processing
• Destructive Distillation of Shells
• Coconut Shell Powder
• Miscellaneous uses of Shells
• Coconut Water
• Coir Pith and Miscellaneous Products

Technology of Basmati Rice Processing

• Cultivation
• Procurement
• Processing
• Phase-1Paddy Storage
• Pre Cleaning
• Drying
• Second Pre-Cleaning
• Phase-II Producing Brown Basmati Rice
• De Husking
• Paddy Separation
• Warehousing
• Phase-III Converting Brown Basmati to White and Parboiled Basmati
• Rice Polishing
• Phase IV-Giving Silky ouch
• Water Polishing
• Phase-V Grading Basmati Kernels
• Thickness/Length Grading
• Phase VI-Adding Maximum Value to basmati
• Colour Sorting and Grading
• Final Inspection
• Packing
• Electronic Weightment and Bagging

Spirulina A Classical Health Food

• Introduction
• Production
• Harvesting
• Natritive Value
• Conclusior

Pulse Production Technology

• Choice of variety
• Efficient agronomic management
• Seed germination
• Use of fertilizers
• Rhizobium inoculation
• Liming
• Use of micronutrients in problematic soils
• Response to irrigation
• Weeding and interculturing
• Plant protection measures

Fermented Soya Products

• MISO
• Tempe
• Changes in soybeans during tempo preparation
• Soya Sauce
• Soybean Cheese (Sufu)

Brewing and Distilling

• Introduction
• Production and Trade
• The Basics of Brewing
• Raw Materials
• Barley
• Adjuncts
• Hops
• Water
• Manufacturing hop pellets and hop extracts
• Yeast
• Additives
• Mashing
• Control of pH
• Temperature Control
• Protein Reactions
• Examples of Mashing Procedures
• Processing the Wort
• Filtration
• Boiling
• Cooling
• Composition of Wort
• Fermentation
• Storage
• Typical Formula
• Deterioration Process in Beer
• Analytical Controls in Brewing
• Modifications in Products and Processes
• Variant Products
• Variant Processes
• Recent Improvements
• Distilled Products

Processing of Hot Serve Cereals

• Wheat Cereals
• Corn Cereals
• Oat Cereals
• Other Grains as Hot Cereals
• Pre-cooked Hot Cereals
• Processing Ready to eat Breakfast Cereals
• Flakes
• formulas
• Corn flakes
• Wheat flakes
• Method for preparing Cereal flakes
• Bran flakes
• Flakes from other grains
• Shreds
• Granules
• Puffed Cereals
• Oven puffed rice
• Gun puffed products
• Puffing by extrusion
• Sugarcoated Products
• Ovens

Special Dietary Foods and Ingredients

• Introduction
• Special Dietary Foods
• Hot Cereals for Small Children
• Quality Control
• Junior Cereals
• Beverages
• Cereal Derived Supplements
• Determining Fiber Content of Foods
• Enhancing Fiber Consumption

Food Additives

• Functions and Uses of Food Additives
• Major uses of food additives
• Antioxidants
• Preservatives
• Solvents
• Colorants
• Sweeteners
• Flavouring agents and flavour enhancers
• Emulsifiers and Stabilisers
• Thus aditives should not be used

Use of Antimicrobials in Food Preservation

• Introduction
• Chemicals with Antimicrobial Properties
• Organic acids
• Benzoic acid
• Citric acid
• Sorbic acid
• Propionic acid
• Glacial acetic acid
• Adipic acid
• Fumaric acid
• Malic acid
• Sulphur Dioxide and Sulphites
• Nitrites and Nitrates
• Antimicrobials naturally present of formed in food
• Lactoperoxidase system (LPS)
• Lysozyme
• Lactoferrin
• Bacteriocins
• Antibiotic
• Other Preservatives
• Hydrogen peroxide
• Salt
• Sugar
• Conclusion

Role of Antioxidants in Food Preservation

• Auto Oxidation
• Mechanism
• Requirements for an ideal Food Antioxidant
• Lack of toxicity
• Effectiveness in low concentrations
• Ease of application
• Most Common Uses of Antioxidants
• stability at high temperature
• Natural Antioxidants
• Conclusion

Preservation of Fruits and Vegetables

• Processing, Preservation and Storage
• Drying
• Sun drying
• Cabinet drying
• Drum drying
• Vaccum Puffing and dehydration
• Foam Mat drying
• Evaporating cooling-Cool Chambers
• Accelerated Freeze Drying (A.F.D.)
• Dehydro Freezing
• Canning
• Dehydration and Concentration
• Processed Products
• Fruit and vegetables global marketing view
• Preparation of Fruit Jam
• Precautions
• Essential constituents of a good jelly
• cloudy or Foggy Jellies
• Fruit Juices and Fruit Syrups
• Sterilisation and Preservation
• Other Methods of Preservation
• The Concentration of Fruit Juices
• Candied fruits
• Soya Sauce
• Preparation of Tomato Ketchup
• Recipe
• Fruit Juice Concentrate
• Fruit Juice
• Squashes
• Steps in squash making
• Lime & Lemon Squash
• Orange Squash
• Cashew Apple Squash
• Jack Fruit Squash
• Sapota Squash
• Fruit Juice Cordials
• Carbonated Beverages
• Tomato Juice
• Tomato Cocktail

Beverages

• Alcoholic Beverages
• Wines
• Beer
• Distilled Spirits
• Whisky
• Brandy
• Vodka

Sugars and Sweeteners

• Cane Sugar Processing
• Purification
• Evaporation
• Crystallisation
• Beet Sugar
• Maize Sweeteners

Milk and Milk Products

• Milk Products
• Butter
• Ghee
• Lassi or Chhachh
• Unfermented Milk Products
• Condensed Milk
• Rabbri
• Mallai
• Paneer
• Cottage Cheese
• Ice Creams

Meat and Meat Products

• Composition of Meat
• classification of Meat
• Mutton
• Pork
• Organs Meats
• Sausages
• Cooking of Meats
• Dry Heat Methods
• Moist heat Methods
• Cooking Frozen Meat
• Curing Frozen meat
• Curring of Meat
• Smoking

Sea Foods

• Types of Fish
• Composition and Nutritive Value
• Preservation and Processing
• Fish Products

Poultry, Eggs and Egg Products

• Classification
• Pountry Processing
• Nutritive Value
• Eggs and Egg Products
• Nitritive Value
• Egg Quality
• Evaluation of Egg Quality
• Egg Grading
• Egg Processing
• Egg Substitutes
• Other Products
• Leavening Power
• Binding and Thickening
• Emulsifying Power
• Tenderising
• Moisutrre Retention
• Flavour
• Nutrition
• Colour

Candied Foods

• Candy Making
• Bulk Storage of Fruits
• Syrup Teatment
• Draining and Drying
• Glaceing
• Crystallised Fruits
• Spoilage
• Petha (Benincase cerifera)
• Preparations

Fruits and Fruit Products

• Canning of Fruits
• Apples
• Storage
• Washing
• Grading
• Peeling and Coring
• Blanching
• Canning
• filling
• Exhausting
• Sterilising
• Cooling
• Mangoes
• Oranges
• Papaya
• Pineapple
• Harvesting
• The Ginaca Machine
• Trimming
• Slicing
• Grading and Packing
• Prevacuumising
• Syruping
• Double Seaming
• Processing
• Cooling
• Crushed Pineapple
• By-Products
• Peaches
• Grading
• Cutting and Pitting
• Cutting and Pitting by Hand
• Cutting and Pitting by Machine
• Peeling and Washing of Clingstone of Peaches
• Slicing
• Cans
• Filling
• syruping
• Peeling and Washing
• Freestone Peaches
• Steaming
• Scalding in Water
• Combination Steam and Lye
• Sorting
• Grading
• Exhausting
• Closing
• Processing
• Cooling
• Storage
• Pears
• Grading
• Peeling and Coring
• Grading and Filling
• Syruping
• Exhausting
• Closing
• Process
• Cooling
• Preparation of Fruit Juices, Squashes and Cordials
• Sherbet
• Equipment for Fruit Juices
• Washing Equipment
• Sorting Equipment
• Extraction Equipment
• Halving and Turning Machines
• Continuous Screw Expeller Press
• Plunger Type Press
• Roller Type Press
• Double Operation
• Basket Press
• Rack and Cloth Press
• Straining or Screening Equipment
• Filtration Equipment
• Deaerator and Flash Pasteuriser
• Fruit Beverages
• Preparation and Preservation
• Selection and Preparation of Fruit
• Juice Extraction
• Deaeration
• Straining, Filtration and Clarification
• Use of Fining Agents
• Enzymes
• Chemical Finings
• Clarification by Freezing
• Clarification by Heating
• Preservation of Fruit Juices
• Pasteurisation
• Bottle Method or 'Holding' Pasteurisation
• Pasteurisation by Over-Flow Method
• Preparation of Fruit Beverages
• Fruit beverages
• Squashes and Cordials
• Orange Squash
• Extraction of Juice
• Preparation of Squash
• Grapefruit Squash
• Lemon Squash
• Lime Squash
• Lime Juice Cordial
• Jaman Squash or Syrup
• Mango Squash
• Peach Squash
• Phalsa Squash
• Pineapple Squash
• Plum Squash
• Syrups

Vegetables and Vegetable Products

• Comparison of Fruits and Vegetables
• Okra
• Filling and Exhausting
• Mushrooms
• Sorting of Washing
• Blanching
• Size Grading
• Filling
• Canning
• Peas
• Vining
• Cleaning
• Grading
• Blanching
• Grading and Maturity
• Brine
• Fill of Cans
• Exhausting
• Cooling
• Cabbage
• Pumpkin
• Washing and Preparation for Canning
• Pulping
• Canning
• Beans
• Vining
• Grading
• Blanching
• Filling
• Exhaust
• Cooling
• Potatoes
• Washing
• Preheating
• Peeling
• Inspection and Trimming
• Size Grading
• Filling
• Sealing and Procesing
• Cooling
• Carrots
• Washing
• Grading
• Blanching
• Peeling
• Slicing or Dicing
• Canning
• Processing of Foods using High hydrostatic Pressure
  
•  
• Introduction
• Units of Pressure
• Basic Principles
• Effect of HHP on Water
• Effect on Other Major Feed  Components
• Effect on Microorganisms
• General Applications
• Rapid Freezing and Thawing Operations
• Storage of Foods under Sub Zero Temperature under Non-Frozen State
• Application to Foods Agricultural Produce
• Animal Products
• Extension of Refrigerated Shelf Life
• Development of Seafods having Novel Texture
• Equipment
• Packaging and Storage
• Advantages to the Food Industry
• Pressure Processed Commercial Foods

Technology for Pellet Based Snacks

• Pellets
• Oil
• Main types of oil
• Flavour
• Packaging Film
• Technology
• Frying and Dropping
• Flavouring
• Packaging
• Weighing of the pellet
• Forming and filling of the bag by means of a bag maker

Confectionery, Cocoa Coffee and Tea

• Candy Products and Confectionery
• Chewing Gum
• Ice Cream Powder
• Ice Cream Preparation
• Water Ices and Sherbets
• Cocoa and Chocolate Products
• Different Kinds of Cocoa beans
• Porto Cabello or Caracas
• Trinidads
• guayaquils (Ecuador)
• Cubans
• Paras (Brazil)
• Grendadas
• Javas
• Bahias
• Test for Ripeness of a Cacao bean
• The (Cocoa) Cacao bean and its Products
• Manufacture of Chocolate
• Coffee
• Tea
• Green Teas
• Oolong Teas
• Black Teas

Plant Economics of Alcoholic Beverages and Vinegar from Coconut Water

Plant Economics of Aquaculture Prawn Farming

Plant Economics of Bakery Unit, Buns, Cake, Toffee

Plant Economics of Bread Plant

Plant Economics of Beer Industry (Export Oriented)

Plant Economics of Confectionery Industry

Plant Economics of Corn Flakes

Plant Economics of Chewing Gum

Plant Economics of Cattle Feed

Plant Economics of Coconut Products & Bye Products processing unit

Plant Economics of Coir Pith

Plant Economics of Desiccated Coconut Powder from coconut

Plant Economics of Dall Mill

Plant Economics of Dairy Products & Milk Packaging In Pouches

Plant Economics of Egg Powder

Plant Economics of Food Dehydration

Plant Economics of Fruit Juice Making & Packing in Plastic Containers

Plant Economics of Feed Mill for Mixed Feed (Poultry & Cattle)

Plant Economics of Instant Noodles with Taste Maker Spice

Plant Economics of Indian Make Foreign Liquor

Plant Economics of Meat

Plant Economics of Macaroni

Plant Economics of Processed Food (Fruit Juice, Ketchup Jelly Canning of  fruits, Pickles etc.)

Plant Economics of Palm oil

Plant Economics of Protein and Protein Based Products

Plant Economics of Poultry & Broiler (Hatchery) Farming

Plant Economics of Roller Flour Mill

Plant Economics of Modern Rice Mill

Plant Economics of Snack  Food (Crax Size) (Roll & Ball Type)

Plant Economics of Soybean Products

Plant Economics of Soya Milk & Soya Paneer

Plant Economics of Sugar Plant

Plant Economics of Tea Processing and Packaging

Plant Economics of Vermicelli

Plant Economics of Wheat Porridge (Dalia)

Suppliers of Plant and Machinery

• Flour Mill Machinery
• Bakery Machinery
• Pasta Machinery
• Fruit Processing Machinery
• Feed Mill Machinery
• Fish Processing Machinery
• Tea Processing Machinery
• Rice Mills/Cereal Mills
• Grain Processing Machinery
• Brewery Machinery
• Distilling Machinery
• Sugar Machinery
• Dairy Machinery
• Meat Processing Machinery
• Confectionery Machinery
• Poultry Processing Machinery
• Vegetable Processing Machinery
• Food Packaging Machinery
• Food Processing Machinery

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