Complete Technology Handbook on Bakery, Confectionery, Chocolate, Namkeen and Snacks Food, Spices, Ice Cream & Cocoa Manufacturing with Formulations and Project Profiles

Complete Technology Handbook on Bakery, Confectionery, Chocolate, Namkeen and Snacks Food, Spices, Ice Cream & Cocoa Manufacturing with Formulations and Project Profiles

ISBN: 9788189765699

Price: 2200

A bakery (or baker’s shop) is an establishment that produces and sells flour-based food baked in an oven such as bread, cakes, pastries and pies. Some retail bakeries are also cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Some bakery shops provide services for special occasions such as weddings, birthday parties, anniversaries, or even business events. Bakery shops can provide a wide range of cakes designs such as sheet cakes, layer cakes, tiered cakes, and wedding cakes. Other bakeries may specialize in traditional or hand made types of bread made with locally milled flour, without flour bleaching agents or flour treatment agents, baking what is sometimes referred to as artisan bread.

This handbook contains processes formulae, manufacturing method of various products, brief profiles of various projects which can be started and providing information regarding land area cost, project cost plant & machinery cost etc. It contains Photographs of Plant & Machinery with Supplier’s Contact Details and Plant Layout and Process Flow Sheets. It is expected that the information presented in this handbook will help everyone who wants to start-up as entrepreneur.

The book contains chapter on Bakery Technology, Icing, Bakery Ingredients, Products of Bakery Industries, Milk and Eggs Ingredients, Fruits, Vegetables and Nuts, Cocoa Bean Production, Cocoa Mass, Cocoa Powder and Cocoa Butter, Particle Size Reduction, Cocoa Processes, Sugar Candy and Confectionery, Snacks and Namkeen Production, Plant Economics of Automatic Bakery Business to Produce Puffs, Croissant etc., Plant Economics of Bakery Premix (Cake, Bread, Muffins, Rusk Etc.), Plant Economics of Biscuit Manufacturing Unit, Plant Economics of Chocolate Compound Plant, Plant Economics of Cocoa Products [Cocoa Couverture (Liquor), Cocoa Butter, Cocoa Powder, Chocolate Spread, Chocolate Syrup], Plant Economics of Confectionery Manufacturing Plant, Plant Economics of Cookies Making, Plant Economics of Ice Cream Stabilizer, Plant Economics of Namkeen and Chips Manufacture, Plant Economics of Spices (Masala) Unit.

Contents-cum-Index

Chapter 1

Bakery Technology

Products of Bakery Industries
Bread
Product and its Applications
Market Potential
Basis and Presumption
Implementation schedule
Technical aspects
Location
Process of Manufacture
Quality Control and Standards
Pollution Control
Energy Conservation
Production Capacity
Type of Breads
Whitbread
Whole meal or Whole Wheat Bread
Mixed grain bread
Kibbled wheat and cracked wheat bread
Rye bread
Sourdough bread
Damper
Lavash bread
Bagel
Middle Eastern flat, pocket or pita bread
Naan
Chapatti (Chapatti)
Paratha or parata
Chinese steamed bread
Chinese buns and dumplings
Gluten free bread
Automatic Process to Manufacture Bread
Bread Manufacturing Process Stages
Mixing
Fermentation
Makeup
Baking
Recipes for Bread
Special Breads
Biscuits
Introduction
Product Characteristics
Raw Materials
Flour
Water
Fat
Sugar
Salt
Other ingredients
Technology of Crackers
Technology of Biscuits
Cookies
Raw Material Description
Process Flow
Flour
Water
Sweetener
Fat
Fruit Fillings
Application
FDA Regulation
Machinery & Equipments
Pie Crust
Production Processes
Ingredients
Make Pie Crust Step by Step
Soda Crackers
How are crackers made?
Formulation of soda crackers (yeast-leavened)
Sponge (70% pre-fermentation of flour)
Dough formulation (40% total hydration)
Commercial production
Application
The soda cracker production line
Product Parameters
Cakes
Types of cakes
Buns
How are hamburger buns made?
Hamburger bun formula
Process for making hamburger buns

Chapter 2

Icing

Types of Icing
How to Make Icing
Icing tips and techniques
Adding Flavors and Colors
Cake Icing Recipes
Classic Icing
Vanilla Buttercream
Cream Cheese Frosting
Royal Icing
Why is it Called Royal Icing?
Ingredients
Water Icings
Ingredients
Method
Fondant
Origin
Function
Nutrition
Component Grams
Commercial production
Butter Scotch Icing
Ingredients
Caramel Icing:
Directions
Banana Butter Icing
Ingredients
Directions
Cake Icing
Royal icing
Glace icing
Fondant
Buttercream
Frosting
Caramel Boiled Icing
Ingredients
Instructions
Honey Macaroon Icing
Honey Macaron Recipe
Honey Buttercream for Macarons
Bee Macarons
Equipment
Ingredients
Honey buttercream
Royal icing decoration
Instructions
Combine ingredients
Pipe the macarons
Make the royal icing
Decorate the macarons
Honey buttercream
Assemble the macarons
Spice Cake Icing
Kitchen Tools
Spice Cake Ingredients
Spice Cake Frosting Ingredients
How To Make A Moist Spice Cake?
Step 1: Preheat Oven And Mix Dry Ingredients
Step 2: Mix Wet Ingredients And Fold Wet Into Dry
Step 3: Bake
Step 4: Cool And Prepare Spike Cake Frosting
Orange Icing
Ingredients
Instructions
Notes
Orange Sunshine Icing
Ingredients
Local Offers
Directions
Chocolate Fudge Icing
Ingredients needed for chocolate fudge frosting
Best Chocolate Fudge Frosting
Ingredients
Instructions
Butter Cream Icing
Ingredients for Buttercream Icing
Unsalted Butter
Icing Sugar/Confectioners Sugar

Chapter 3

Bakery Ingredients

Introduction
Sugars
Manufacture of sugar
Forms of Sugar
“Artificial honey”
Artificial sugar
Uses of Sugar
Liquids
Eggs
Composition
Leavening Agents
Chemical Leaveners
Salt, Flavouring & Spices as bakery ingredients
Salt
Shortening
Bread shortening
Pie base shortening
Creaming shortening
Classification of shortenings
Animal Shortenings
Vegetable Shortenings
Compound Shortenings
Flour
Milk and Milk Products
Butter
Yeast
Types of Yeast Used in Baking
Active Dry
Fresh or Cake
Liquid
Instant
Types of Yeast Used in Cooking
Nutritional Yeast
Yeast Extract
Types of Yeast Used in Brewing
Top-Fermenting Yeast
Bottom-Fermenting Yeast
Salt
A Food Preservative
A Texture Enhancer
A Flavor Enhancer
A Nutrient Source
A Binder
A Color Enhancer
Spices
Examples of Spices
Dry Herbs and Spices for Bread Bakers
Allspice (Pimentadiocia)
Anise Seed (Pimpinellaanisum)
Caraway Seeds (Carumcarvi)
Cardamom (Elletariacardamomum)
Cinnamon (Cinnamomum)
Cloves (Syzygium aromaticum)
Garlic (Allium sativum)
Ginger (Zingiberofficinale)
Nutmeg (Myristicafragrans)
Rosemary (Rosmarinusofficinalis)
Sage (Salvia officinalis)
Sesame Seeds (Sesamumindicum)
Flavourings
Best Flavours for Bakery
Butterscotch
Pineapple
Strawberry
Vanilla
Blueberry
Chocolate
Passion Fruit
Caramel
Mixed Fruit
Irish Cream
Cocoa and Chocolate
Cocoa Powder Uses
Cocoa Powder Substitutions
Recipes With Cocoa Powder
Industrial uses of cocoa powder
Cakes and tarts
Cocoa powder biscuits
Fruits and Nuts

Chapter 4

Products of Bakery Industries

Chapter 5

Milk and Eggs Ingredients

Milk and Milk Ingredients
The Role of Milk in Baking
Structure builders
Types of Milk Ingredients
Dairy Products and their Functions
Nutrition
Application
Dairy ingredients in Baking industry
Milk solids in baked goods
Application of Dairy products and their Benefits
Whey solids
Buttermilk solids
Fermented dairy products
Fractionated butter fat/Dried cream
Role played by dairy ingredients in baked goods
Milk Composition
Types/Variations
Applications of a dairy ingredient in baked goods
Tailor made dairy ingredient for baked goods
Cheese as a pizza (bakery item) topping
Dairy ingredients in Confectionery products
Dairy ingredients in Chocolate
Milk chocolate crumb
Dairy ingredients in caramels
Use of concentrated and dry milk ingredients in sauces
Milk fat
Dairy Blends and Milk Replacers
Classes of dairy alternatives include:
Cheese Classification and Uses For Baking
Mozzarella cheese
Edam cheese
Blue cheese
Cream cheese
Emmental cheese
Parmesan cheese
Ricotta cheese
Cheddar cheese
Cream Cheese
Composition and nutrition
Application
Quality Tests for Milk and Milk Products
Standards For Milk and Milk Products Set by FSSAI
Quality and Testing
Physicochemical characteristics
Eurofins advantages
Eggs
Functions
Composition
Nutrition
Commercial production
Application
Eggs and their functions in baking

Chapter 6

Fruits, Vegetables and Nuts

Introduction
Berries & Other Dried Fruits
Nuts and Seeds
Dried Herbs & Spices
Grains & Flours
Classification of fruits
Berries
Citrus fruits
Grapes
Exotic fruits
Melons
Stone fruits
Tropical fruits
Varieties of nuts
Almond Butter
Almond Paste
Kernel Paste
Nougat Paste
Peanut Butter
Product Benefits & Types
Product Nutrition
Nut Substitutes and Defatted Nuts
Good Nut Substitutes for Baked Goods
Frozen fruits
Structure of frozen fruit
Structure of frozen fruit
Quality of frozen fruit
Moisture content of frozen fruit
Frozen Fruit in Baking
When to use fresh fruit in baking
Tips Ffor Baking With Frozen Fruit
Fruit Jams, Jellies and Preserves
Ingredients in Jellied Products
Pectin and Thickeners for Jellies and Jams
Pectin - Acid Content of Fruit
Commercial Pectin
Gelatin
Thickener for Pie Fillings
Preparation Methods
Processing
Manufacture Jelly (Step-by-step Process)
Ingredients for Jelly Manufacturing Process
Jelly Manufacturing Machine
Types of Jelly you can Manufacture

Chapter 7

Cocoa Bean Production

Cocoa Processing Diagram
Botanical types
NC-45/53
II-67 x NC-42/94
The preparation of cocoa beans
Breaking the pods
Farm level processing of cocoa
Fermentation
End of fermentation
Drying
Natural sun drying
Greenhouse drying
The Cut Test
Sources of cocoa bean supplies
Packing and Shipment
Infestation of cocoa
Microbiology of cocoa
Origin of Inocula
Overall Microbial Development During Fermentation

Chapter 8

Cocoa Mass, Cocoa Powder and Cocoa Butter

Cleaning of cocoa beans
Removal of shell
Breaking and winnowing
Cocoa mass (cocoa liquor)
Quality of cocoa mass for the chocolate industry
Quality of cocoa mass for the production of cocoa powder and butter
Quality criteria for cocoa mass
Cocoa butter
Cocoa butter substitute (CBS) fats
Cocoa powder
Types of cocoa powder
Natural Cocoa Powder
Dutch Process Cocoa Powder
Black Cocoa Powder
Quality of cocoa powder

Chapter 9

Particle Size Reduction

Introduction
Current types of process
Grinding processes
Cocoa nib grinding
Chocolate refining
The five-roll refiner
Refining for production of chocolate masses for different uses
Step 1: Mixing
Step 2: Refining
Production of chocolate masses
Step 3: Conching
Key characteristics to measure on chocolate mass are viscosity and yield value or point

Chapter 10

Cocoa Processes

Chapter 11

Sugar Candy and Confectionery

Commodities Used in Confectionery
Ingredients used in Confectionery
Sugar
Invert sugar
Corn Syrup Solids (CSS)
Cocoa Products
Dairy ingredients
Sweetened Condensed Milk (SCM)
Milk Powder
Butter
Whey products
Vegetable Fats
Hydrocolloids: Gums And Gelling Agents
Emulsifiers
Individual agents, their origins and properties
Colour
Flavour
Nature-identical flavours
Synthetic flavours
Antioxidants
Salt
Acidulant
Sugar Substitute
Process flow diagram for the toffee and caramel manufacture
Bulking agent
Intense sweeteners
Lollipop Manufacturing
Hard Boiled Candy Production Flow Chart
Manufacturing of Hard Candy
How Are Lollipops Made?
Sugar-Cooking Processing
Flavouring and Coloring Lollipops
Lollipop Molding and Forming Process
Flow Diagram of Lollipop Molding and Forming Process
Cooling and Packaging Lollipops
Quality Control Measures in Lollipop Production
Formulations
Rainbow Swirl Lollipops
Root Beer Lollipops
Peach Iced Tea Lollipops
Rosewater saffron Lollipops
Cinnamon Red-Hot Lollipops
Bubble Gum Lollipops
Christmas Peppermint Lollipops
Rock Candy
Hard Caramel Lollipops
Browned Butter–Caramel Lollipops
Fleur De Sel, Lavender, and Caramel Lollipops
Espressocaramel Lollipops
Passion Fruit– Caramel Lollipops
Honeycomb Toffee Lollipops
Lollipop Lines: For solid and center-filled high-quality ball lollipops
Hard dough cutting machine and Dough climbing conveyor
Ball forming Lines: For gums, chewy candies, toffes, fruit pastes and similar masses
Cut & Wrap Lines: For gums, chewy candies, toffes, fruit pastes and similar masses
Powder mixing machine for potato hard biscuit and gold fish biscuit production line
Powder sprinkler for soft and hard biscuit production line
Chocolate coating machine with cooling tunnel for soft and hard biscuit production line
Dough Forming Machine Cookie Dough SheeterTo Make 3-color Biscuit
Salt & Sugar sprinkler

Chapter 12

Snacks and Namkeen Production

Chapter 13

Plant Economics of Automatic Bakery Business to Produce Puffs, Croissant etc.

Chapter 14

Plant Economics of Bakery Premix (Cake, Bread, Muffins, Rusk Etc.)

Chapter 15

Plant Economics of Biscuit Manufacturing Unit

Chapter 16

Plant Economics of Chocolate Compound Plant

Chapter 17

Plant Economics of Cocoa Products [Cocoa Couverture (Liquor), Cocoa Butter, Cocoa Powder, Chocolate Spread, Chocolate Syrup]

Chapter 18

Plant Economics of Confectionery Manufacturing Plant

Chapter 19

Plant Economics of Cookies Making

Chapter 20

Plant Economics of Ice Cream Stabilizer

Land & Building
Fixed Capital
Working Capital Requirement/Month
Total Capital Investment
Turn Over/Annum

Chapter 21

Plant Economics of Namkeen and Chips Manufacture

Chapter 22

Plant Economics of Spices (Masala) Unit

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Complete Technology Handbook on Bakery, Confectionery, Chocolate, Namkeen and Snacks Food, Spices, Ice Cream &amp; Cocoa Manufacturing with Formulations and Project Profiles

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Complete Technology Handbook on Bakery, Confectionery, Chocolate, Namkeen and Snacks Food, Spices, Ice Cream & Cocoa Manufacturing with Formulations and Project Profiles