Sugar is the principal ingredient of confectionery. There are about 50 important confectionery factories in the country. Mainly in U.P. Bihar, Mumbai, Punjab and Bengal. In addition, a large number of small concerns are producing sugar confectionery with indigenous equipments.

The covering of chocolates was originally carried out solely by hand the process being known as `hand dipping'. Each piece or `centre' was handled individually, dropped into molten chocolate (temperature 88-92 deg.F), covered and finally placed a plaque to set. The process gave results which even today are superior to any mechanical methods although in production to output, a high cost of labour is involved.

The enrober machine, originally designed by Savy, jean-jean for the mass production of covered chocolates, revolutionized the chocolate industry.

The high labour charges of the hand-dipping process was eliminated and the output considerably increased. The covering, however although extraordinary good, did not equal the hand dipping process in the early stages.

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The  enrober  machine, originally designed by Savy,  jean jean   ,   for  the  mass  production  of   covered   chocolates, revolutionized the chocolate industry.

The high labour charges of the hand- dipping process was eliminated and the output considerably increased.  The covering, however, although extraordinary good, did not  equal  the  hand dipping process in the early stages.

With   the  new  light  thrown  by  research  as   chocolate manipulation,   and  the  better  understanding  of   fundamental principles, it has been possible to produce & results very nearly very equal to the hand dipping process.

The many additions & variations which have been worked round the  original  design  of  chocolate  enrobber  have  produced  a machine,  which to all intents & purposes can be described  as  " the mechanical Hand cover".

The   enrobber   machine   is   somewhat   complicated    in construction.  The centers are first fed as to a traveling  band and  placed  in  alignment either by an automatic  "  lining  up" attachment or by hand.  Then they travel over what is known as the "bottoming attachment".   This attachment is a small tank of chocolate  containing  a rotating drum over which  rides  a  wire belt.   The  rotation  of  the drum  keeps  a  shallow  layer  of chocolate  at the surface , over which the "centers" are  carried by the traveling wire belt.  In so doing the bottoms the centers
are coated with a thin layer of chocolate.

They travel from the bottoming attachment as to another belt of  canvas,color they are chilled by a water circulation  cooling table  over  which  the belt rides.  It is  essential  that  thin cooling is efficient in order that the chocolate as the bottom of the "Centre"will "set" by the time it reaches the end of the belt as  the  other  hand,  thin cooling  must  not  be  too  drastic, otherwise the centers become too cold for covering.

From  the cooling tables they travels through the  enrobbers proper,  there  they pass through a double curtain  of  chocolate which  flows over the centers, thereby completely  covering  each piece.  The excess chocolate is removed by hot air which is blown from  a pan, while at the same time the wire belt  conveying  the pieces  is  vibrated  or tapped. This actras serves the double purpose of remaining both excess chocolate and air bubbles.   The chocolate than pass as to an endless traveling  band  from  the enrober to the cooling trunks for setting.

In the usual enrober of the savvy jean-jean type chocolate tank is part of the machine usually it is rather inaccessible for repair,  and moreover, it is duplicate, it is difficult to  clean particularly if it is desired to change over the chocolate  from, say, plain to milk.

It is a water jacketed tank fitted with a paddle stirrer.  The chocolate is conveyed by a series of rotating drums to  the upper  part  of the machine, color it is scrapped off  and  falls into  a trough.  In the bottom of this trough are two sets,  and through  thus  the chocolate runs as "certain" the  thickness  of which is controlled by slides.

In the International  enrober  the  tank  is  a   separate individual  unit and is interchangeable.  It is  therefore  quite and  is interchangeable. It is therefore quite accessible,  and the changing over chocolate couverture to another is effected  by a  rapid  &  simple  operations  of  interchanging  tanks.  The chocolate is  conveyed to the trough in the upper  part  of  the machine  by a work carver.  A point to  here is  the  temperature controls  of  the chocolate in the supply tank.   Most chocolate manufacturers  win at controlling the temp. of the  chocolate  in the  supply tank at about the covering temperature, but  this  is not only unnecessary , but far from ideal of the best results are to be obtained from enrober covering.

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

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Sugar is the principal  ingredient of confectionery.   There are  about 50 important confectionery factories in  the  country. Mainly  in U.P. Bihar, Mumbai, Punjab, and Bengal. In addition  , a   large   number  of  small  concerns   are   producing   sugar confectionery with  indigenous equipments.

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INTRODUCTION
APPLICATION OF INGREDIENTS IN THE CONFECTIONERY
MANUFACTURING INDUSTRY
PROPERTIES
USES AND APPLICATION
NUTRITIONAL PROPERTIES OF CHOCOLATES PRODUCTS
B.I.S. SPECIFICATION
MARKET SURVEY
CONFECTIONERY MARKET: GLOBAL INDUSTRY ANALYSIS
AND FORECAST TO 2015 TO 2021
DETAILED EXPORT DATA OF CONFECTIONERY LOLLIPOP
DETAILED IMPORT DATA OF SUGAR CONFECTIONERY
PRESENT MANUFACTURERS/EXPORTERS OF CONFECTIONERY (TOFFEE, CANDY, BUBBLE GUM/CHEWING GUM, CHOCOLATES ETC.)
MANUFACTURER & EXPORTER OF CHOCOLATE
FORMULATIONS FOR CHEWING GUM/BUBBLE GUM
MANUFACTURING PROCESS OF CHEWING GUM
FLOW SHEET FOR CHEWING GUM
BUBBLE GUM PLANT
MACHINES TO BE REQUIRED FOR MAKING THE BUBBLE GUM
CHEWING GUM
CHEWING GUM AND BUBBLE GUM
RAW MATERIALS FOR CONFECTIONERY (TOFFEE, CANDY, CHEWING GUM)
MANUFACTURING PROCESS OF TOFFEE AND CANDY
MANUFACTURING PROCESS OF TOFFEE
FLOW DIAGRAM FOR THE MANUFACTURE OF TOFFEE
PROCESS AND GUIDELINES OF CANDY MAKING WITH BUTTER
DETAILS OF SUGAR BOILING AND CONFEDTIONERY EQUIPMENTS
METHOD OF SUGAR BOILING
CUTTING THE GRAIN, LOWERING OR GREASING
FLAVORS AND COLORS
WRINKLES WORTH READING ON SUGAR BOILING
MANUFACTURING PROCESS OF CHOCOLATE
PROCESS FLOW DIAGRAM OF CHOCOLATE
FORMULATIONS OF CHOCOLATES AND CHOCOLATE TOFFEE
SUPPLIERS OF PLANT AND MACHINERIES
SUPPLIERS OF RAW MATERIALS

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

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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.

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Sugar is the principal  ingredient of confectionery.   There are  about 50 important confectionery factories in  the  country. Mainly  in U.P. Bihar, Mumbai, Punjab, and Bengal. In addition  , a   large   number  of  small  concerns   are   producing   sugar confectionery with  indigenous equipments.

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 CONFECTIONERY UNIT WITH TOFFEE, CANDY, CHEWING GUM & BUBBLE GUM appeared first on EIRI - eBooks and Project Reports.

•     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 CONFECTIONERY UNIT (TOFFEE, CANDY/ LOLLIPOP CHEWING GUM, BUBBLE GUM CHOCOLATE) appeared first on EIRI - eBooks and Project Reports.

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.

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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