• Species of Honey Bee
• Colony Organization
• Development of Honey Bee
• Lifecycle of different castes of the indian honey bee
• How to Differentiate Castes
• A swarm of bees
• What is a Colony Nest
• Waxen combs with hexagonal cells
• How Do Bees Communicate with each other

• Composition of Honey

• List of Plants Suitable for Bee Pasturage

• Criteria for Selection of Beehive
• Langstroth Ten frame Hive
• Arrangement of Beehive in an aplary
• Newtons Beehive
• What is an Apiary
• Location of an Apiary
• Bee Equipment
• Uncapping knife
• Smoke
• Honey extractor
• Bee Vell
• Swarm catching basket
• Sugar Feeder
• Scraper Knife
• Arrangement of beehives

• Different Sources of Honey Bees
• Purchase of Honey Bee Colony
• Precautions
• Sub Unit a Catching a Stray Swarm Materials Required
• Multiplication of Colonies Materials  Required
• Slow Method
• Quick Method

• Description
• Material and Particle Size
• Recipes
• Material, Texture and Flavor Results (refrigerated)
• Material, Texture, and Flavor Results (room temperature)

• Equipment of a typical processing plant for bottling liquid or crystallized honey
• Creamed honey
• Comb honey
• Mead
• Section comb honey, stored by bees directly in special round or square clear plastic sections

• Honey beer formentation
• Honey liqueurs
• Honey spreads
• Honey tahena paste
• Dulce de Leche

• Fruits in honey
• Nuts in honey
• Honey with pollem and properties
• Honey paste for dressing wounds
• Sugar substitution
• Fruit marmalade

• Mint and honey jelly
• Lemon Honey Jelly
• Syrups
• Honey fruit syrup
• Honey fruits vinegar syrup
• Syrup base for herbal preparations
• Rose honey
• Caramels
• General considerations
• Honey caramels
• Butter honey caramels
• Coconut fudge
• Honey roasted nut bars
• Greek halvah
• Nougat and Torrone
• Honey gums
• Gingerbread
• Marzipan

• Bread
• Coconut oat cookies
• Honey biscuits
• Honey peanut butter cookies

• Where does the pollen in honey come from
• Different coloured pollen pellets collected byhoneybees
• The composition of pollen
• The average composition of dried pollen
• Minor components of bee collected pollen
• Recipes
• Pollen extract
• Beebread
• The container
• The temperature
• The starter culture
• Preservation
• General conditions
• Honey with pollen
• Granola or  breakfast cereals
• Granolia
• Granola bars

• Cereal fruit bar
• Drying

• Cosmetics
• Pills and capsules

• Wax processed from traditional beekeeping at the honey factory
• Physical characteristics of beeswax
• Newly constructed white comb in a traditional tog hive
• The composition of beeswax
• Composition of beeswax
• The physiological effects of wax
• The uses of wax today
• In beekeeping
• Melted wax starter strips from unpattemed wax sheets for topbar hives
• Motorised foundation rollers with moist
• Hand operated, low cost, plastic foundation rollers
• Simple foundation press for single sheets requires more practice and nore wax per sheet
• Medium size set up for the production of continuous wax sheets with a cooled drum rotating through a liquid wax bath
• For candle making
• For metal castings and modeling
• In cosmetics
• Food processing
• Industrial technology
• Textiles
• Batiks from Sri Lanka and Barbados
• Vamishes and polishes
• Printing
• Medicine
• Others

• Buying
• Wax comb destroyed by wax moths before it was rendered into clean wax
• Storage
• Quality control

• Preuaration for extraction
• Materials required
• Ethanol Extracted Propolis (EEP) the simplest method for extracting propolis
• Quick extraction
• Glycool extracted propolis (GEP)
• Aqueous (water) extracted propolis (AEP)
• Oil extracted propolis (OEP)
• Propolis paste
• Dry propolis extract
• Water soluble, dried powder ethanol extracts
• Free flowing non hygroscopic propolis powder
• Water soluble derivatives (WSD)
• Collection
• Flexible 3mm plastic sheets with rows of slots 2mm side on one side and 4 mm on the other
• Four sheets are placed on the top super with the wider side of the holes facing down and with bee space (1 cm) between sheets and frame tops.
• The cover is left open a little to increase ventilation and let light in
• Simple design of a propolis trap made from nylon, fly or mosquito screen
• Buying
• Storage
• Quality control
• Quality standards for propols and upper and lower limits
• Recipes
• Ointments
• Simple Vaseline based ointment
• Simple ointment based on vaseline or animal fat
• Simple  oil based ointment
• Oral and nasal spravs
• Suntan lotions
• Propolis syrups or honeys
• Propolis tablets
• Anti dandruff shampoo with propolis
• Propolis shampoo
• Anti dandruff lotion
• Propolis toothpaste
• Anasethetic propolis paste
• Creams
• Facial masks
• A simpler cleansing mask for oily skin (modified from Krochmal)
• Micro encapsulation
• Quality tests for antioxidant activity
• Apparatus required
• For raw propils
• For propolis extracts
• For propolis paste
• For other propolis containing preparations

• 3 day old queen larva floating in royal jelly
• 5-day old queen larva in a newly sealed cell just before pupation
• Physical characteristics of royal jelly
• The composition of royal jelly
• Composition of royal jelly
• Vitamin content of royal jelly in g per gram of fesch weight
• The physiological effects of royal jelly
• On honevbees
• Unconfirmed circumstantial evidence
• List of properties, benefits and improvements atributed to royal jelly quoted from personal case histories and non scientific literature
• Scientific evidence
• Oral administration
• Dark glass bottle with fresh royal jelly and miniture spatula for oral administration (human consumption)
• Injections
• Animal tests
• Human tests
• Uses and marketing of royal jelly
• A list of some effects of royal jelly on humans
• As dietary supplement
• As ingredient in food products 180
• As ingredient in medicine like products
• As ingredient in consmetics
• Others
• Royal jelly collection
• Storage
• The steps for removing royal jelly from a queen cell and a diagram of a simple suction device for the collectionof royal jelly from queen cups
• Small vacuum pump for the collection of larger quantities of royal jelly
• Recipes
• Freeze dried (lyouhillsed) royal jellvy
• Benchtop freeze drier system
• Industrial size freeze drier in room with controlled environment
• Honey with royal jelly
• Yoghurt with royal jelly
• Jellies and soft caramels
• Liquid preparations
• Dried Juice concentrate
• Tablets
• Capsules
• Cosmetics

• A honeybee worker, stinging the relatively tough human  skin, is unable to withdraw its sting lancets because of the fine barbs
• Physical characteristics of venom
• The composition of venom
• Composition of venom from honeybee worker
• The physiological effects of venom
• Unconfirmed circumstantial evidence
• List of diseases and health problems improved or heated according to anecdotal reports

• Venom collection

• Buying
• Storage
• Quality control

• The chemical composition of adult and larval honeybees
• The uses of adult bees and lanrvae
• For beekeeping
• Composition of mature and immature honeybees compared to beef and soybeans
• For pollination
• Packaged bees ready for shipment
• Caged, mated queen bee with attendant worker bees and sugar candy, ready for sale, shipment or introduction to a new colony
• Honeybee colonies, used for pollnation, on the edte of a sunflower field
• As food
• As medicine
• In cosmetics
• Collection
• Adult bees
• Honeybee larvae
• Uncapping of recently sealed brood with a serrated knife
• Uncapped comb of similarly aged larvae just prior to pupation, Larvae in slightly deformed cells are difficult to remove
• Shaking out larvae on to a clean surface works best with a dark coloured, wire reinforced comb
• Buying
• If brood cells are filled with water, most of the  larvae can be dislodiged much easier, This works even better with younger unsealed brood
• Storage
• Quality control
• Caution

• Bee larvae in a strainer for rinsing
• Bakutg traditional recipe from Nepal
• Frozen larvaeg pupae or adults
• Rawg fried and boiled larvae
• Frying bee larvae in oil
• Dried larvae and adults
• Basic general recipes
• Dry roasted larvae or adults
• Bee flour
• Basic cooked insects
• Bee stew
• Garlic butter fried bees
• Insect marinade
• Honeybee larvae prepared as appetizer in three different ways
• Bee mango chutney
• Spice bag
• Bee chapattis

• Honey components and their average

• Formula of the honey butter
• Example
• Honey Butter Formulation
• Example

• How to Store Extracted Honey
• Standardization of Honey
• Marketing of Honey
• Precautions
• Extraction of Honey Materials Required
• Procedure
• Materials Required
• Procedure

• Chemical composition of honey

• Introduction
• Hiving Equipments
• Hive
• Traditional hives
• Pottery Hive
• Basket hive
• Horizontal hive
• Wall hive
• Top bar hives
• Langstroth hive
• Principle of bee space
• Principle of population
• Construction of Langstroth Hive
• Stand
• Botton board
• Brood Chamber
• Standard frame
• Super
• Inner cover
• Top cover
• Swarm Catching Equipments
• Swarm catcher
• Queen cape
• Other Equipments
• Queen introduction cage
• Queen excluder
• Smoker
• Hive tool
• Bee vell
• Overall
• Gloves
• Bee brush
• Feeding Equipments
• Top feeder
• Division board feeder
• Syrup filled combs
• Additional Hive Equipments
• Dummyt or Division Board
• Bee escape
• Comb Foundation
• Honey Extracting Equipments
• Tangential type
• A ten frame Langstroth hive

• Honey Cakes
• Honey Flavour
• Honey Flavour Essence
• Honey Fruit Filling (Cream Type)
• Honey Glaze
• Doughnut Honey Glaze
• High Ratio Honey Macaroon Cake
• Honey Nut Topping

• Honey, Imitation No. 1
• Honey, Imitation No. 2
• Honey, Imitation No. 3
• Honey, Imitation No. 4
• Honey, Imitation No. 5
• Honey, Imitation No. 6
• Honey, Imitation No. 7
• Honey, Synthetic No. 8
•  (For Perfumes)
• Honey, Synthetic No. 10 (For Perfumes)
• Honey, Synthetic No. 11
• Honey Synthetic No. 12

• Land and Building
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Annum
• Total Capital Investment
• Turnover/Annum

• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Annum
• Total Capital Investment
• Turnover/Annum

• Introduction
• Manufacturing Process
• Quality Control Standards
• Land and Building
• Machinery and Equipment
• Raw Material
• Staff and Labout
• Other Expenses
• Working Capital
• Total Capital Investment
• Cost of Production
• Sales Proceeds
• Profitability
• Break Even Analysis

The post complete technology book on beekeeping and honey products with project profiles (liquid honey, wax, propolis, royal jelly, honey brandy, honey butter and honey beer) appeared first on EIRI - eBooks and Project Reports.

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.