NATURAL GLAZE GEL
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Glazing is one of the bakery baking processes that has customarily been applied for coating of the surfaces of commercial bakery products to improve their flavor and appearance. Found that glazes can be used to seal the surface of the bakery product and provide a glossy appearance. Glazing process can also be applied as an effective method to increase dimensions (width and/or length), the baked specific volume, and the cross-sectional area of dough products and reduce dough proofing time under conditions available to the art worker. Therefore, application of glazing is a critical method in the industrial production of high-quality bakery products (especially bread as one of the main human diets). The glaze composition and showed glazes are generally categorized into two groups based on their precedence of applying to the surface of the bakery product either before and/or after baking. Glazes which are applied before baking are typically made of whole eggs and water and may contain various sugars, gums, and starches. In another study, reported that glazing is comprised of about 20–90% water, 0.1–5% of a reducing sugar (more preferably, the reducing sugar is dextrose), 0.1–15% of an edible hydrophilic colloid, and 10–80% of vegetable oil. On the other hand, the glazing concentrations of 8–10% or 3–10% of dough weight were recommended.
Some sugar, polyol and hydrocolloid glazes may act as a moisture barrier. Indicated that the moisture barrier has water-retaining capabilities that allow retaining moisture during a baking cycle. The moisture barrier at a surface of dough causes moisture retention while aiding dough expansion during baking. Because of the moisture retention at the dough surface during baking, the baked product exhibits reduced surface defects (surface cracking, tearing, flaking, etc.), desired color (desirable shade of brown and reduced gray) and higher baked volume.
Description
INTRODUCTION
USES AND APPLICATION
B.I.S. SPECIFICATION
MARKET OVERVIEW OF GLAZING GEL
INNOVATIONS, TRENDS & CHALLENGES OF BAKERY INDUSTRY IN INDIA
INNOVATION
TRENDS
CHALLENGES
CURRENT RESEARCH ON THE RETAIL BAKERY INDUSTRY
MARKET OVERVIEW OF BAKERY INDUSTRY IN INDIA
INDIAN BAKERY MARKET SUMMARY:
NUTRITIONAL VALUE OF PER 100 GM OF GLAZING GEL
FORMULATION AND PROCESS OF NATURAL GLAZE GEL
FORMULATION NO.-1
FORMULATION NO.-2
SEQUENCES IN NATURAL GLAZE GEL MANUFACTURE
PROCESS FLOW DIAGRAM
GLAZING GEL AND ITS MANUFACTURE
COLD GELLING PASTRY GLAZE BASED ON PECTIN
THREE MAIN TYPES OF GLAZES ARE CURRENTLY PRESENT
ON THE MARKET:
BELOW A CLASSICAL COMPOSITION OF SUCH A CONCENTRATED
GLAZE IS GIVEN:
FORMULATION AND PROCESS OF GLAZE GEL
EXAMPLE 1
EXAMPLE 2
A FOOD GLAZE COMPOSITION COMPRISING:
FORMULATION OF DIFFERENT BAKERY GLAZING
PREPARATION OF DIFFERENT BAKERY GLAZING FORMULAS
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE
SERVICE ARE:
PLANT LOCATION FACTORS
1. RAW-MATERIAL SUPPLY:
2. MARKETS:
3. POWER AND FUEL SUPPLY:
4. WATER SUPPLY:
5. CLIMATE:
6. TRANSPORTATION:
7. WASTE DISPOSAL:
8. LABOR:
9. REGULATORY LAWS:
10. TAXES:
11. SITE CHARACTERISTICS:
12. COMMUNITY FACTORS:
13. VULNERABILITY TO WARTIME ATTACK:
14. FLOOD AND FIRE CONTROL:
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
1. DEPRECIATION:
2. FIXED ASSETS:
3. WORKING CAPITAL:
4. BREAK-EVEN POINT:
5. OTHER FIXED EXPENSES:
6. MARGIN MONEY:
8. TOTAL LOAD:
9. LAND AREA/MAN POWER RATIO:
PROJECT IMPLEMENTATION SCHEDULES
INTRODUCTION
PROJECT HANDLING
PROJECT SCHEDULING
PROJECT CONSTRUCTION SCHEDULE
TIME SCHEDULE
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY
MACHINERY PHOTOGRAPHS
BLENDER MADE OF SS-316
DISSOLVING TANK
STORAGE VESSELS
CONTAINER FILLING & SEALING MACHINE
DG SET
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
