Technology of Sweets (Mithai), Namkeen and Snacks Food with Formulae

Details of Raw Materials used for Sweets Manufacture

• Sweeteners: gur (jaggery), khandsari, bura, and chini
• Gur (jaggery)
• Regulatory Status  Technology
• Khandsari (Khand)
• Regulatory Status  Technology
• Bura
• Regulatory Status
• Technology
• Chini (Refined Sugar)  Technology
• Storage
• Packaging
• Grains: Chawal (Rice),
• Maida, Suji, Rava
• Rice (Chawal)
• Quality Characteristics
• Packaging
• Maida and Suji or Rava
• (Wheat Flours)
• Maida (Refined Wheat Flour)
• Characteristics
• Microscopic appearance
• Grades
• Packaging
• Suji or Rava (Semolina)
• Characteristics
• Microscopic Appearance .
• Grading
• Large Particle Grade .
• Small Particle Grade .
• Packaging
• Storage.
• Dry Fruits And Other Nuts:
• Badam, Kaju, Copra,
• Pista, Khaskhas,
• Akhrot, Kishmish
• Almonds (Badam)
• Description
• Quality Characteristics
• Shelf Life
• Nutritive Value
• Applications .
• Almond Oil
• Kaju (Cashew)
• Quality Characteristics
• Preservation
• Packaging and Storage
• Copra (Dried Coconut Kernel)
• Description .
• Quality Characteristics .
• Microbiological Quality .
• Grades
• Packaging and Storage
• Pistachio (Pista)
• Processing .
• Regulatory status
• Shelf Life
• Nutritive Value
• Application
• Khaskhas (Poppy Seeds)
• Application
• Akhrot (Walnuts)
• Quality characteristics
• Inshell Walnuts
• Shelled Walnuts
• Applications
• Kishmish (Raisins)
• Processing .
• Sulphur Fumigation
• Drying and Postdrying
• processes
• Packaging and Storage
• Flavourings And Colourings:
• Chhoti Elaichi
• (Cardamom), Gulab
• Jal (Rose Essence),
• Kesar (Saffron), Cocoa
• Chhoti Elaichi (Cardamom)
• Characteristics
• Grading
• Packaging
• Gulab Jal (Rose Essence)
• Chemical Composition
• Imitation Rose Flavours
• Application
• Kesar (Saffron)
• Packaging
• Grading
• Flavour
• Freedom from moulds,
• insects etc.
• Saffron in Filament
• Saffron in Cut Filaments
• Yellow Filaments
• Floral Waste
• Extraneous Matter
• Saffron Powder
• Chemical Requirements
• Cocoa (Cocoa, Cocoa
• Powder & Coatings)
• Cocoa Coatings .
• Characteristics
• Packaging and Storage
• Miscellaneous
• Makhana (Gorgon Fruit)
• Harvesting and Processing
• Roasting and Popping
• Polishing, Grading and
• Packaging
• Uses
• Sabudana (Sago)
• Characteristics .
• Gelatinization
• Applications .
• Packaging
• Water

Making of Milkbased Sweets

• Khoa/Mawa
• Product Description Technology
• Process Mechanization
• Innovations
• Continuous Khoa Machine
• Packaging of Khoa
• Packaging Study
• Recommended Packaging
• Physico-chemical Aspects
• Water Activity of Khoa
• Rheology of Khoa
• Microbiological Quality
• Preservation of Khoa
• Nutritive Value of Khoa
• Khoa Powder
• Reverse Osmosis (RO)
• Tray Drying at Atmospheric
• Pressure
• Spray Drying Process
• Fluidized Bed Drying
• Roller Drying Process
• Gulabjamun
• Product Description
• Technology
• Composition
• Rheological Properties
• Potential Process
• Modifications
• Shelf Life
• Dry Gulabjamun Mix
• Skim Milk Powder-based
• Gulabjamun Mix
• Whole Milk Powder-based
• Gulabjamun Mix
• Kalajamun .
• Technology
• Pantua
• Product description
• Technology
• Physico-chemical aspects
• Lalmohan
• Technology
• Burfi .
• Technology
• Industrial manufacture
• Quality factors
• Fat content .
• Stage of sugar addition
• Effect of additives
• Corn syrup addition
• Desiccation temperature
• Physico-chemical
• characteristics
• Flavour
• Colour
• Body
• Texture .
• Equilibrium relative
• humidity (ERH) of burfi
• Free fatty acids
• Hydroxy methyl furfural
• (HMF) content .
• Microbiological quality
• Shelf-life
• Rancidity
• Acid development
• Browning
• Packaging
• Kalakand
• Product description
• Size of industry
• Technology
• Sensory quality
• Fat
• Sugar
• Strength and type of coagulant
• Microbiological quality
• Biochemical quality
• Sensory quality .
• Packaging and storage.
• Milk cake .
• Technology
• Peda
• Product description
• Technology
• Current status
• Quality factors
• Packaging
• Shelf-life .
• Dharwad peda
• Size of industry
• Technology .
• Thirattupal .
• Technology
• Prospects of mechanization
• Rabri
• Product description
• Technology
• Physico-chemical
• aspects
• Current status
• Khurchan
• Product description .
• Technology
• Basundi .
• Product description
• Size of industry
• Technology
• Physico-chemical
• aspects
• Innovations
• Kulfi and frozen desserts
• Product description
• Technology
• Innovations
• Formulation of kulfi
• Sweet fresh cream and
• fresh milk .
• Frozen cream
• Fluid whole and skim
• milk
• Plain condensed skim
• milk .
• Plain condensed whole
• milk
• Super-heated condensed
• skim or whole milk
• Sweetened condensed
• whole or skim milk
• Packaging
• Physico-chemical
• aspects
• Shelf-life
• Malai-ka-baraf
• Falooda
• Product description
• Technology
• Innovations.
• Kunda.
• Product description .
• Technology
• Physico-chemical aspects
• Shelf-life
• Bal mithai .
• Product description
• Technology .

Manufacture of Bengali Sweets

 

• Rasogolla
• Product description
• Size of industry
• Technology
• Sugar syrup
• Mechanized production
• Use of milk powder
• Dried rasogolla mix
• Yield
• Packaging
• Rasomalai
• Product description
• Technology
• Rajbhog
• Technology
• Khirmohan.
• Sandesh
• Product description
• Technology
• Physico-chemical aspects
• Chhana-murki .
• Product description
• Technology
• Prospects for
• mechanization
• Cham-cham
• Technology
• Prospects for
• mechanization
• Chhana podo
• Surti paneer
• Technology
• Bandel cheese
• Product description
• Technology
• Regional products
• Ksheer sagar .
• Sita bhog
• Chhana gaja
• Chhana jhele
• Chhana kheer
• Chhana pakora
• Rasaballi
• Shosim
• Kalari

Shrikhand Manufacture

• Product description
• Technology
• Traditional method
• Innovations
• Preparation of curd
• Preparation of chakka
• Preparation of shrikhand from chakka
• Starter cultures
• Separation of whey from curd
• Mixing of chakka with cream and sugar
• Packaging of shrikhand Shelf-life .
• Physico-chemical aspects .

Chakka Powder

Shrikhand Wadi

• Approximate composition
• Lassi
• Manufacturing process
• Innovations
• Physico-chemical aspects

Kheer Manufacture

• Rice kheer
• Product description
• Mango coconut rice kheer
• Size of industry
• Technology
• Process upgradation .
• Selection of rice
• Cooking characteristics of rice
• Long-life kheer
• Physico-chemical characteristics
• Shelf-life

Dried Kheer Mix Manufacture

 

• Nutritional properties of kheer
• Advantages
• Process
• Manufacturing method
• Physico-chemical characteristics
• Shelf-life
• Plant parameters
• Manpower
• Raw material
• Utilities
• Plant & machinery

Payasam Manufacture

 

• Product description
• Classification
• Pulse-based payasams
• Cereal-based payasams
• Vermicelli payasams .
• Rice suji-based payasam .
• Wheat suji-based
• payasam
• Avalakki (beaten ricebased) payasam
• Ada-based payasam
• Tuber crop-based payasams
• Fruit-based payasams
• Seed-based payasams
• Physico-chemical characteristics

Phirni Manufacture

 

• Ingredients
• Technology

Sevian Manufacture

Product description
Technology

Sohan Halwa

Product description
Technology

Gajar-ka-Halwa

Product description
Technology
Innovations
Quality factors
Packaging

Kaju Burfi Manufacture

Product description
Technology

Ghevar Preparation

Product description
Technology
Lauki halwa
Padusha (makkhan bada)
South indian sweet .
Technology
Mohandas

Rasogolla, Kheer and Pal Payasam

Preparation of Lassi

Introduction
Composition
Method of preparation .
Materials required
Preparation of sugar syrup
Preparation of lassi
Microflora of lassi

Shrikhand Preparation

Introduction
Material required
Method of preparation
Traditional method
Industrial method

Technology of Khoa Manufacture and Storage

Introduction
Definition
Varieties and grades
of khoa
Chemical composition
of khoa
Microbiological quality
of khoa
Methods of
manufacture
Small scale preparation of khoa
Equipment
Quality of milk
Traditional process
Improved batch method for khoa preparation
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

Definition
History
Types of yoghurt
Method of manufacture
Traditional method of yoghurt making
Industrial method of yoghurt making
Therapeutic value of yoghurt
Examination of yoghurt
Defects of yoghurt

Production of Sandesh

Introduction
Traditional method of sandesh preparation
Production of sandesh.
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

Karah (halwa)
Instant mix for halwa
Shelf stable halwa .
Choorma/panjiri
Pinnis

Gulab Jamun/Rasogullas

Gulab jamun/rasogullas
Chaamp, kaleji, keema
Rice products
Marunda
Phirni
Kheer
Gur wale chawal
Bhelpuri
Chirva
Mrumura/kheel
Pulav
Khichri
Phulwarian

Winter Products

Marunda
Gacchak
Reorian
Summer drinks
Sattu (bary water)
Ganne ka ras (cane juice)
Kanki

Some Selected Recipes of Traditional Foods

Mathi
Ingredients
Method
Matri
Ingredients
Method
Sevian
Ingredients
Method
Suji halwa
Ingredients
Method
Pinnis
Ingredients
Method
Mall pura
Ingredient
Method
Gulab jamun .
Ingredients
Method
Poories
Ingredients
Method
Jalebi
Ingredients
Method
Samosa
Ingredients
Method
Dalia (broken wheat porridge)
Ingredients
Method
Phulvarian
Ingredients
Method .
Rice khichri
Ingredients
Method ..
Sweet rice .
Ingredients .
Method
Sugarcane juice kheer
Ingredients
Method
Phirni .
Ingredients
Method .
Puffed rice laddoo.
Ingredients .
Marunda .
Ingredients
Method
Black gram (urad) papads .
Ingredients
Method
Vadian
Ingredients
Method
Besan poora .
Ingredients
Method
Besan laddoos
Ingredients
Method
Pakoras
Ingredients .
Method
Bhuga
Ingredients .
Method
Sesame gachak .
Ingredients.
Method
Chikki
Ingredients
Method
Gulgulas
Ingredients
Method

Dessert Powders & Puddings

Gelatin dessert powders
Gelatin dessert powder
Flavours for gelatin desserts
Strawberry
Cherry
Pineapple
Lemon
Orange
Lime
Pudding powders
Chocolate flavour:
formula no. 1
Vanillin flavour
Formula no. 1
Formula no. 2
Formula no. 3
Cocoanut flavour pudding .
Maple-flavor powdered
pudding
Custard pudding
Custard cream (french
style)
Custard filling for pies
Custard pie—rich and nonwatering
Dry vanilla cream powders

Extruded Snacks

Terminology
Extrusion process
Preconditioning configuration
Extruder configuration
Die configuration
Expanded snacks
Fried collettes
Product description
Process description
Formulation
Baked collettes or shapes
Product description
Process description
Formulations
Third generation snacks
Quality control
considerations .
Product description .
Process description
Formulations .
Pre-cooked masala snacks
Product description
Process description
pre-cooked masa snacks
Coextruded snacks .
Product description .
Process description
Die design
Flatbread and cracker snacks
Product description
Process description  Formulation
Further possibilities
High moisture dough snacks
Product description
Process description
Formulation
Concluding comments

Potato-based Textured Snacks

Raw materials
Potato granules
Potato flakes
Potato starch
Potato flour
Methods of manufacture
Forming and frying of wet dough
High shear dry extrusion
Low shear pellet extrusion
Potato chip manufacture .
Similar products using a basis other than potatoes
Flaked cereals
Puffed cereals

Snacks and Namkeen Recipes

Aloo bhujia
Ingredients
Method
Other recipe
Ingredients
Preparation
Masala khakra:a tasty
Indian snack
Ingrediants for masala khakra
Directions to make masala khakra
Khakra gujarathi dish
Ingredients required for this gujarathi dish

Method to make khakra – gujarathi dish
Recipe of ganthia
Ganthia (chickpea snack)
Ingredients
Method
Ingredients ..
Method
Dhokla .
Ingredients
Preparation
Condiments
Dhokla recipe from Gujarat
Ingredients (serves 4):
Seasoning
Method
Sandwich dhokla.
Ingredients .
For yellow dhokla
For white dhoklas
For green chutney
Method
Bhel puri
Ingredients
Ingredients for tamarind
chutney
Ingredients for mint
chutney
Method
Method for bhel puri
Bhel puri recipe
Ingredients
Method

Snack Food Preservation & Packaging

Conventional snacks
Packaging materials for maintaining product integrity
Factors responsible for loss of quality in snack foods
Barrier properties of plastic films
Metallized films
Cosmetic improvements
Cost savings Bags  Machinery
Form-fill-seal (ffs) machines
Bagging and cartoning machinery
Computer application in snacks

Details of Plant, Machinery and Equipments for Snacks Food

Comminution and particle size control
Comminution of lowmoisture snackfoods or snack food ingredients
Impact milling or hammer milling
Comminution to produce suspensions and emulsions
Lamination
Sizing and shaping
Coating
Enrobing
Liquid spray coating
Dusting
Immersion
Panning
Decorating of snacks
Dewatering and removal
of liquid fat .
Heat transfer
Mechanical and
engineering facts of
organoleptic quality
control of snacks
Ambience
Mechanical and weight
and/or volume control
of snack
Moisture control
Hygiene control
Composition control
Contaminant and foreign
body control
Specific gravity
Magnels .
X-ray examination

Namkeen and Sweets

Manufacturing process of namkeen
Dalmoth
Chanachur
Bhujia
Dal moth
Chanachur
Bhujia
Flavour and essences
Lemon flavour essence
Orange flavour oil
Universal flavour
essence
Wheat flour grades
Straight flour.
Patent flour
Cut straight flour
Clear flour
Plant economics
Land and building
Plant and machinery
Fixed capital .
Raw materials
Total working capital/month
Total capital investment
Turn over/annum.
Preparations of sweets
Moong dal ladoos
Process
Besan ladoos
Process
Mysore pak
Process
Moong dal halwa
Process
Rash bara (badar dipped in jaggery syrup)
Process
Boondi ladoo
Process
Manufacture of petha.
Sone papadi
Process of manufacturing
Raw material
Manufacturing process
Formulation II for 1 kg Elaichi Laddu
Formulation – III for 1 kg Cashewnut Laddu
Formulation IV -Pistachio Laddu
Formulation – V (Baisin Laddu 1 kg)
Formulation – VI
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Processed Products from Potato

Classification of processed products
Fried products
Potato chips
French fries
Dehydrated products
Dehydrated potato chips,
dices and waris.
Potato flakes and granules
Potato starch
Potato flour
Potato custard powder .
Soup or gravy thickener
Potato biscuits
Canned potatoes

Pappad and Bariyan Plant

Manufacturing process of bariyan
Packaging of pappad
Automatic pappad plant and machinery
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Potato Chips/Waffers

Process of manufacture
Details of machinery
Operation
Potao wafer mchine
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Potato Chips (Automatic Plant) with Imported Machinery

Packaging requirements for fried potato chips
Physico-chemical changes during storage
Transparent and opaque package
Packaging materials
Packaging and storage studies
Manufacturing process
Sorting, cleaning and washing
Slicing and washing
Drying of slices
Treating with chemicals
Chip frying
Batch frying method .
Method of batch processing
Packaging
Working of imported
continuous potato
producing unit .
Imported plant and machinery
Description machineries
Optional equipment available
Processing section
Investment
Potato chips (imported plant)

Rice Puff

Raw materials
Manufacturing process
Puffed rice
General considerations
Details of process
Oven puffed process
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Rice Flakes, Corn flakes and Wheat flakes (integrated unit)

Raw materials
Corn
Nutritive value
Composition of grains
Manufacturing process
Manufacturing process of wheat flakes
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Snack Food

Manufacturing process
Humidification
Puffing
Cutting
Roasting
Seasoning (by rotary seasoning machine)
Finishing and drying
Packaging
Protein snack
Process
Process details
Details of snacks food plant
Plant economics
Land and building
Fixed capital
Total working capital/month
Total capital investment
Turn over/annum

Packaging of Snack Foods

Íntroduction
The product group
Packaging materials
for snack foods
Packaging system
Gas flushing
Compensated vacuum.

PREFACE

Sweets are part of any Indian celebration or festivity of any kind. They are prepared in Indian households not only for special feasts and occasions, but also for simple celebrations like birthdays, anniversaries, graduations or even any other concocted reason. Every event big or small, calls for the sharing sweets with the whole neighborhood even simply because he/she is the proud owner of a new car. There are several categories of Indian sweets like its varieties.
They can be classified as: Kheer And Payasams, Laddu Or Ladoos, Halwas, Burfis, Kulfis, Sugar Syrup Based Sweets etc. Snacks, namkins and pappads are popular food items in Indian diet. Pappad is essentially a thin wafer-like product, circular in shape, rolled from dough made from flour of pulses with salt, chilli and spices added to it. It is easy to digest and nutritious as well. There are many farsan items popular throughout the country and minor changes are made in some ingredients to suit the local tastes and preferences. Items like masala puffed rice, chevda, fried peas, dal-muth, roasted masala peanuts etc. fall under the category of farsan. Papad is eaten along with the main course as taste enricher, while farsan is a snack. Quality standards specified by BIS are available. Certification under PFA Act is compulsory. Indians seem to be snacking on ethnic foods with a vengeance. This is good news for the corporate sector, given that the past few years have seen a perceptible shift towards the branded sector at the cost of the unbranded segment. Product is the most important part of the marketing mix. It signifies what you are going to sell to the consumer. A comprehensive analysis of the Industry and Our Market Survey has given us a platform on which our product can be built. Our product will be built for the masses, and expansion shall be gradual, to cater to the entire country’s needs. Namkeen is a product, which needs three important things:
1. Taste,
2. Quality and
3. Variation.
In the same order of significance we need to provide all three to our consumers. Ours is a Company whose Product shall stand for something every Indian craves for. We are entering a market already dominated by a number of branded and unbranded players. Customers are extremely loyal to the namkeen they consume. So we thought about what would make these customers come to us? Initially housewives in India used to make Namkeen at home, but with changing times this is gradually fading away and people have started thinking that it is easier to buy Namkeen than make it at home.
The book “Technology of Sweets (Mithai), Namkeen and Snacks Food with Formulae” contains following chapters: Details of Raw Materials used for Sweets Manufacture, Making of Milkbased Sweets, Manufacture of Bengali Sweets, Shrikhand
Manufacture, Chakka Powder, Shrikhand Wadi, Kheer Manufacture, Dried Kheer Mix Manufacture, 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, Khoa-based Sweet – Gulab Jamun, Milk-based Sweet – Burfi, Chhana-based Sweet – Rasogolla, Preparation of Kulfi, Yoghurt, Production of Sandesh, Manufacture of Shrikhand by Ultrafiltration Process, Preparation of Traditional Sweets, Gulab Jamun/Rasogullas, Winter Products, Some Selected Recipes of Traditional Foods, Dessert Powders & Puddings, Extruded Snacks, Potato-based Textured Snacks, Snacks and Namkeen Recipies, Snack Food Preservation & Packaging, Details of Plant, Machinery and Equipments for Snacks Food, Namkeen and Sweets, Processed Products from Potato, Pappad and Bariyan Plant, Potato Chips/Waffers, Potato Chips (Automatic Plant) with Imported Machinery, Rice Puff, Rice Flakes, Corn flakes and Wheat flakes (integrated unit), Snack Food, and Packaging of Snack Foods.