Sweets – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org We Create Industrialist Thu, 26 Dec 2019 06:49:09 +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 Sweets – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org 32 32 RASGULLA MANUFACTURING AND CANNING https://projectreports.eiriindia.org/product/rasgulla-manufacturing-and-canning/ Thu, 26 Dec 2019 06:49:09 +0000 https://projectreports.eiriindia.org/?post_type=product&p=13344 Rasgulla – A very popular Bengali sweet, which is soft, Juicy & Spongy made from milk and the most popular sweet delicacy in Calcutta as well as rest of India and the world. Rasgulla is a syrupy sweet of Bengal and Orissa. It is mainly prepared by kneading chhena and a small amount of semilina. These are rolled into small balls, and then boiled in light syrup made of sugar. This is done until the sugar enters the balls. Read on to find out more interesting information about the history, origin and the background of rasgulla.

India accounts for nearly 18.6% of world milk production and is one of the largest milk producers. Moreover, according to an estimate 50-55% of the milk produced is converted to indigenous milk products such as yogurt, rasgulla, etc. Rasgulla (a sweet syrup cheese ball) most popular in the regions of South Asia, manufactured from Chhana (a precipitate obtained by heat and acid coagulation of milk) balls. Traditional Indian dairy products account for over 90% of all dairy products consumed in India.

It contains fat, high protein, minerals (mainly phosphorus and calcium) and vitamins (fat soluble - vitamin A and D). 100g of Rasgulla contains 186 calories and out of which carbohydrate, fat and protein provide 153, 17, and 16 calories, respectively. Rasgulla is defined as popular Indian sweetmeat with high textural values and also common milk product .

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]]> INTRODUCTION
HISTORY OF RASGULLA
MILK AND SWEETS ARE PART OF PUJAS IN INDIA
RASAGULLA IS A TRADITIONAL SWEET OF BENGAL
FAMOUS INDIAN SWEET IS MAINLY MADE OF PANEER
GENERAL FLOW FOR PROCESSING
THE GENERAL FLOW DIAGRAM OF MANUFACTURING RASGULLA
CHHANA PREPARATION
TEXTURE OF RASGULLA
CHEMICAL COMPOSITION OF RASGULLA
SPECIFICATION FOR CANNED RASOGOLLA
REQUIREMENTS
PACKING, MARKING AND STORAGE
BANGLADESH: SOCIAL GAINS FROM DAIRY DEVELOPMENT
TYPES & DERIVATIVES
TYPES OF RASAGULLA
DERIVATIVES OF RASAGULLA
VARIATIONS OF THE RASGULLA
CHENNA PODA
CHENNA GAJA
RAJBHOG
KAMALA BHOG
NOLEN GURER RASGULLA
RASMALAI
MINI RASGULLAS
BAKED RASGULLAS
RASGULLA ICE-CREAM
RASGULLA PUDDING
IMPORTANT FACTORS AFFECTING THE QUALITY
IMPORTANCE OF CHHANA
IMPORTANT FACTORS AFFECTING THE QUALITY OF RASAGULLA
QUALITY OF RASAGULLA IS MUCH SOFTER WHEN THE KNEADING TIME
IS INCREASED
HEALTH BENEFITS
MARKET POTENTIAL OF RASGULLA
THE TRADITIONAL IMPORTANCE OF RASGULLA
REGISTRATION & LICENSES
LICENSE AND PERMIT REQUIRED FOR CANNED RASGULLA BUSINESS
FSSAI LICENSE PROCEDURE
BASIC DOCUMENTS REQUIRED –
IMPORTANCE OF FSSAI LICENSE
1. CONSUMER AWARENESS:
2. LEGAL ADVANTAGE:
3. USING THE FSSAI LOGO:
4. BUSINESS EXPANSION:
THE DOCUMENTS MANDATORY FOR OBTAINING THE CENTRAL LICENSE –
THE DOCUMENTS MANDATORY FOR OBTAINING THE STATE LICENSE –
COMMON DOCUMENTS REQUIRED FOR OBTAINING FSSAI REGISTRATION –
IMPORTANCE OF CANNED SWEETS
FROM MILK TO CANNED SWEETS- NO STONE IS LEFT UNTURNED
WHY CHOOSE THE CANNED SWEETS?
REASONS TO CHOOSE RED COW DAIRY AS CANNED SWEETS SUPPLIER
PLANT & MACHINERY
THE REQUIRED MACHINE LIST INCLUDES
MANUFACTURING PROCESS
RASGULLA MANUFACTURING PROCESS & RAW MATERIALS
PREPARATION OF CHHANNA.
MIXING & KNEADING
PREPARATION OF SUGAR SYRUP
COOKING OF RAW RASGULLA
PREPARATION OF FINAL PRODUCT
CANNING OF RASGULLA
RAW MATERIALS FOR RASGULLA
WASTE WATER TREATMENT
WASTE WATER TREATMENT TECHNOLOGIES
SUSPENDED GROWTH PROCESSES
ATTACHED GROWTH PROCESSES:
THE MAJOR METHODS FOR WASTEWATER TREATMENT ARE LISTED BELOW
CLASSIFICATION OF WASTEWER TREATMENT TECHNOLOGIES
THE RATIONALE FOR ANAEROBIC TREATMENT
ADVANTAGES:
DISADVANTAGES:
AEROBIC TREATMENT PROCESSES
ACTIVATED SLUDGE PROCESS (ASP)
IN THE FIGURE ABOVE, FOLLOWING ARE THE TERMS:
MACHINERY MANUFACTURER
RAW MATERIAL SUPPLIERS
RAW MATERIAL PHOTOGRAPHS
FRESH MILK
SUGAR
CITRIC ACID & ESSENCE.
PACKAGING MATERIALS I.E. CANS
CARDEMONS
PRODUCT PHOTOGRAPHS
MACHINE PHOTOGRAPHS
AUTOMATIC ROSOULLA MAKING MACHINE
STAINLESS STEEL STEAM JACKETED TANK
MILK WEIGHING BALANCE
KNEADER
CANNING RETORTS WITH DIAL THERMOMETER, PRESSURE GAUGE
SAFETY VALVE
AUTOMATIC CAN -MACHINE
CAN EMBOSSING MACHINE

APPENDIX – A:

01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)

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]]> Technology of Sweets (Mithai) with Formulae Book https://projectreports.eiriindia.org/product/technology-sweets-mithai-formulae/ Wed, 19 Feb 2014 09:21:00 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1228 The book Technology of Sweets (Mithai) with Formulae  covers  Details of Raw Materials used for Sweets Manufacture, Making of Milk Based Sweets, Raw Material the Milk Used for Making Sweets, Technology of Bengali Sweets Rasogolla, Technology of Dahi and Yogurt, Technology of Mishti Doi, Shrikhand Manufacture, Chakka Powder, Shrikhand Wadi, Kheer Manufacture, Dried Kheer Mix  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,  Koha Based Sweet-Gulab Jamun, Milk Based Sweet Burfi,  Chhana based sweet Rasogolla,  Preparation of Kulfi,  Yoghurt,  Production of Sandesh, Manufacture of Shrikhand by Ultrafitration Process, Preparation of Traditional Sweets,  Gulab Jamub/Rasgullas,  Winter Products, Appendix Some Selected Recipes of Traditional Foods,  Dessert Powders and Puddings, Ice Cream.

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]]> TECHNOLOGY OF SWEETS (MITHAI) WITH FORMULAE (E-Book by EIRI)

DETAILS OF RAW MATERIALS USED FOR SWEETS MANUFACTURE

Sweeteners Gur (Jaggery), Khandsari, Bura, Chini
Grains
Chawal (Rice, Maida, Suji, Rava
Dry Fruits and other Nuts
Badam, Kaju, Copra, Pista, Khaskhas, Akhrot, Kishmish
Flavourings and Colourings
Chhoti Elaichi (Cardamom), Gulab Jal (Rose Essence), Kesar (Saffron), Cocoa
Miscellaneous
Water

MAKING OF MILK BASED SWEETS

Khoa/Mawa
Sensory Profile of Traditional Dairy Products
Khoa Powder
Gulabjamun
Pantua
Lalmohan
Burfi
Kalakand
Milk Cake
Peda
Dharwad Peda
Thirattupal
Rabri
Khurchan
Basundi
Kulfi and Frozen Desserts
Malai Ka Baraf
Falooda
Kunda
Bal Mithai
Puffed Rice Laddoo
Marunda
Black Gram: (Urad) Pappads
Vadian
Besan Poora
Besan Laddoos
Pakoras
Bhuga
Sesame Gachak
Chikki
Gulgulas

DESERT POWDERS AND PUDDINGS

Gelatin Dessert Powders
Flavours for Gelatin Desserts

ICE CREAM

Introduction
Definition
History and Development
Classification
Composition
Food and Nutritive Value
Role of the Constituents in Ice Cream
Milk Fat
Milk Solids not fat
Sugar
Stabilizer
Emulsifier
Total Solids
Flavour
Colour
Properties of Mix
Method of Manufacture, Packaging, Hardening and Storage
Dairy products
Non Dairy products
Vanilla
Distribution
Soft Ice Cream (Softy)
Judging and Grading of Ice Cream
Defects in Ice Cream, their Causes and Prevention
Uses of Ice Cream

RAW MATERIAL THE MILK USED FOR MAKING SWEETS

Terms Related to Milk Structure
Constituents of Milk
Minor Constituents

TECHNOLOGY OF BENGALI SWEETS

Rasogolla
Rasomalai
Rajbhog
Khirmohan
Sandesh
Chhana Murki
Cham-Cham
Chana Podo
Surti Paneer
Bandel Cheese
Regional Products

TECHNOLOGY OF DAHI AND YOGURT

TECHNOLOGY OF MISHTI DOI

SHRIKHAND MANUFACTURE

CHAKKA POWDER

SHRIKHAND WADI

KHEER MANUFACTURE

DRIED KHEER MIX MANUFACTURE

PAYASAM MANUFACTURE

PHIRNI MANUFACTURE

Ingredients

SEVIAN MANUFACTURE

SOHAN HALWA

GAJA KA HALWA

KAJU BURFI MANUFACTURE

GHEVAR PREPARATION

RASOGOLLA, KHEER AND PAL PAYASAM

PROPARATION OF LASSI

Introduction
Composition
Method of Preparation
Microflora of Lassi

SHRIKHAND PREPARATION

Introduction
Material required
Method of Preparation

TECHNOLOGY OF KHOA MANUFACTURE AND STORAGE

Introduction
Definition
Vaieties and grades of Khoa
Chemical composition of Khoa
Microbiological Quality of Khoa
Methods of Manufacture
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

PRODUCTION OF SANDESH

Introduction
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

GULAB JAMUN/RASGULLAS

Rice Products

WINTER PRODUCTS

Summer Drinks

Some Selected Recjpes of Traditional Foods
Mathi
Matri
Sevian
Suji Halwa
Pinnis
Mall Pura
Gulab Jamun
Poories
Jalebi
Samosa
Dalia (Broken Whet Porridge)
Phulvarian
Rice Khichri
Sweet Rice
Sugarcane Juice Kheer
Phirni

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Detailed Feasibility Reports
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]]> RASGULLA MANUFACTURING AND CANNING https://projectreports.eiriindia.org/product/rasgulla-manufacturing-canning/ Tue, 22 Oct 2013 01:21:47 +0000 http://projectreports.eiriindia.org/?post_type=product&p=159 Dairy industry is of crucial importance to India. The country is the world's largest milk producer, accounting for more than 13% of world total milk production. It is the world largest consumer of dairy products, consuming almost 100% of its own milk production. Dairy products are a major source of cheap and nutritious food to millions of people in India and the only acceptable source of animal protein for large vegetarian segment of Indian population, particularly among the landless, small and marginal farmers and women. India's high-value, high-volume market for traditional dairy products and delicacies is all set to boom further under the technology of mass production. This market is the largest in value after liquid milk and is estimated at US $3 billion in India and US $1 billion overseas. More and more dairy plants in the public, cooperative and private sectors in India are going in for the manufacture of traditional milk products. This trend will undoubtedly give a further stimulus to the milk consumption in the country and ensure a better price to primary milk producers. Simultaneously, it will also help to productively utilize India's growing milk surplus.

DETAILED FEASIBILITY REPORT COVERS:

  • Introduction
  • Uses and Applications
  • Properties
  • Market Survey with future aspects
  • Present Manufacturers
  • B.I.S. Specifications
  • Manufacturing Process with Formulae
  • Plant Layout
  • 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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