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start your own confectionery and chocolate products with manufacturing and formulations hand book

start your own confectionery and chocolate products with manufacturing and formulations hand book
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Price: Rs. 750.00
Availability: In Stock
ISBN Number: 9789380772844
Writer: EIRI Board
Publisher: ENGINEERS INDIA RESEARCH INSTT.
Average Rating: Not Rated

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The book covers Confectionery and Chocolate Products, Chocolate Manufacture, Confectionery Processes, Boiled Sweets, Hard Candy, Properties of Boiled Sugar Confections, Nougat, Soft Nougat (Montelimart, Nougatine) Formulation and Processes, Pressure Cooked Starch Jellies, Project Profile of Chocolate Making, Project Profile of Confectionery Manufacture (Toffee, Candy, Chewing Gum, Chocolate etc.), Project Profile of Nutricandy, Project Profile of Tutty Fruity (Papaya Candy).

CONFECTIONERY AND CHOCOLATE PRODUCTS 

  • Sugar Based Confectionery
  • Major Candy Types
  • Raw Materials Used
  • Sucrose
  • Gross Compositions of Common Food Ingredients Used in Confectionery  Manufacture
  • Invert Sugar
  • Boiling Points of Sucrose Water Syrups of Different Concentrations
  • Corn Syrups and Other Sweeteners
  • Sugar substitutes
  • Few Additional Ingredients (Raw Materials)
  • Chocolate and Cocoa Products
  • Cacao Beans
  • Cocoa Bean Processing 
  • Chocolate Liquor
  • Flow sheet of cocoa and chocolate manufacturing plant 
  • Cocoa Butter
  • Cocoa
  • Chocolate
  • Five roll chocolate refiner 
  • Diagram of a chocolate conche machine showing roller within curved tank
  • Limitation Chocolate
  • Confectionery Manufacturing Process
  • Extruding plastic candy centers which will be subsequently covered with chocolate
  • Starch molding machine 

CHOCOLATE MANUFACTURE

  • Ingredients
  • Cocoa Nibs, Cocoa Liquor 
  • Sugar and Other Sweeteners
  • Cocoa Butter 
  • Milk Products 
  • Emulsifiers 
  • Other Fats
  • Flavor
  • Chocolate Processes
  • Preparation of ingredients
  • Mixing
  • Refining
  • Buhler Automatic Hopper System
  • Mixing and Double Refining System
  • Milk Chocolate Processes 
  • Diagram of Modern Refiner System Switzerland
  • Groen Crumb System Pilot Plant
  • Couching
  • The conche
  • Diagram of Conche Pot
  • Rotary Conches
  • Rotary Conche Method of operation
  • Frises Double Overthrow Conche

CONFECTIONERY PROCESSES

  • Summary of confectionery processes
  • Rolling and Cutting
  • Casting or Depositing 
  • Hand Candy
  • Conbar Sheeting and Cutting System
  • Fondants, Jelles, Marshmallows
  • Die Forming
  • Extrusion and Bar Forming 
  • Rollers and Orifices for Extruded Products 
  • Wemer Candy Extruder side view
  • Panning 

BOILED SWEETS, HARD CANDY 

  • Process and Recipe for Sugar Boilings
  • Large Scale Production
  • Syrup Dissolving and Cooking
  • Continuous Dissolver
  • Hard Candy Production Line
  • Uniplast Sweet Former
  • Vacuum Boiling Pan
  • Vacuum Cooking 
  • Continuous Vacuum Boiling System
  • Pulled sugar, soft center bonbons, aerated boilings, fourres
  • Continuous candy molding plant 
  • Sugar Pulling Machin
  • Mintoe Type Hand Candy
  • Soft Center Bonbons
  • True Bonbons, Fourres

PROPERTIES OF BOILED SUGAR CONFECTIONS

  • Microstructure
  • Water Activity (ERH)
  • Composition
  • Color

NOUGAT, SOFT NOUGAT (MONTELIMART, NOUGATINE) FORMULATION AND PROCESS

  • Egg Syrups
  • Cocoa Powder, Milk Powder, Spice Flavours
  • Fats
  • Examples of Formulation and Processes
  • Soft Nougat
  • Hard Chewy Nougat
  • Preswhip Air Pressure Whisk
  • Continuous Nougat Manufacture
  • Fruit Chew
  • Base Syrup
  • Gelatin Solution
  • Chewing sweets composition
  • Jellies, Gums, Pastilles, Turkish Delight
  • Solution of the Gelling Agent
  • Gelling agents origin and uses
  • Syneresis, pH, Gel Breakdown
  • Gums
  • Starch Jellies
  • Continuous Starch Jelly Production

PRESSURE COOKED STARCH JELLIES

  • Formula A-(Chemetator principle) using thin boiling starch
  • Formula B-(Jet cooker) using high amylose starch
  • Agar and Gelatin Jellies
  • Gelatin Jelly (Acid Jelly)

PROJECT PROFILE OF CHOCOLATE MAKING

  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Turn Over/Annum

PROJECT PROFILE OF CONFECTIONERY MANUFACTURE (TOFFEE, CANDY, CHEWING GUM, CHOCOLATE ETC)

  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Turn Over/Annum

PROJECT PROFILE OF NUTRICANDY

  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Turn Over/Annum

PROJECT PROFILE OF TUTTY FRUITY (PAPAYA CANDY)

  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Turn Over/Annum
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