hand book of bakery industries (how to manufacture bakery and confectionery products)

hand book of bakery industries (how to manufacture bakery and confectionery products)
Author: EIRI Books
ISBN: 9788186732182
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Price: Rs.950.00

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HAND BOOK OF BAKERY INDUSTRIES

Book covers Bakery Raw Materials, Bread Making Processes, Biscuits, Cookies & Crackers, Sponge Cakes, Pies & Puff Pastries, Sweet Yeast Dough Products, Bakery Machinery, Confectionery, Process, Packaging for Biscuits, Project Profile of Bakery, Cofectionery, Bubble Gum Plant etc., Manufacturers & Suppliers of Plant & Machineries, Manufacturers & Suppliers of Raw Materials and many other relevant details for new comers in this field.

BAKERY RAW MATERIALS 

 

  • General Ingredients
  • Wheat Flour
  • Manufacturing Process of Wheat Flour
  • Characteristics of Wheat Flour for Bakery Industry
  • ISI Quality Standards for Wheat Atta, Maida & Suji
  • Sugar & its uses
  • Shortenings
  • Characteristics of Shortenings
  • Milk
  • Yeast
  • Uses & Specifications of Bakers Yeast
  • Salt & Its Uses
  • Egg & Egg Products
  • Chemical Leavening/Aerating  Agents
  • Cocos & Chocolate
  • Flavours
  • Emulsifiers
  • Lecithin
  • Bread Improvers
  • Enriching Agents
  • Water
  • Miscellaneous Ingredients

FLOUR MILLING

  • Stone Milling
  • Roller Milling
  • Comparison Between 80,82 1/2  percent extraction Flower
  • Starch
  • Proteins
  • Soluble & Insoluble Proteins

BREAD MAKING PROCESSES

  • Bread Making
  • Straight Doughs
  • Temperatures of Dough
  • Major Factor Method
  • Fractional Method of Determining Yeast
  • Quantities for Various Length Straight Dough Process
  • Cold Doughs
  • Short Process Doughs
  • Ferment and No-time Dough
  • Barms
  • Compound Barm
  • Malt Extract Method
  • (Overnite Sponge & Morning Dough (Emergency Process)
  • Advantages of a Sponge for Bread Making
  • Leaven Process
  • Starter Dough
  • First Day without Yeast
  • Second Day without Yeast
  • Brown Breads
  • Whole Meal Breads
  • Germ Breads
  • Hovis Bread
  • Daren Bread
  • Turog Bread
  • Wholemeal Faris
  • Malted Breads
  • Bermaline Breads
  • Malted Fruit Breads
  • Convenient Plastic Closures for Bread
  • Bags Kwik Lok Join Hands with Bio-Foods
  • Bun Goods
  • Type of Flour
  • Straight Dough Processes
  • Current Bread
  • Current Tea Cakes
  • Bath Buns
  • Cheisa Buns
  • Straight Dough System for Buns & Fruit Bread
  • Currant Buns
  • Yokshire Tea Cakes
  • Rich Fruit Bread
  • Sultana Bread
  • Doughnuts
  • Bun washes
  • Special Breads & Smalls
  • Table of Quantities of Varieties of Buns
  • Cheese Bread
  • Walnut and Pecan Nut Breads
  • Egg & Milk Bread
  • Tomato Bread
  • Hot Plate Goods
  • Gluten Bread
  • Slimming Breads
  • American Bread
  • Rye Breads
  • Wheaten Rye Bread
  • Spong Dough Formula
  • Sour Rye Bread
  • Retarded Dough System

BISCUITS, COOKIES & CRACKERS

  • Biscuits
  • Conbination Biscuits
  • Soda Cracker recipes
  • Cookies
  • Formulation Aspects of Different Cookies
  • Production Aspects of Different Cookies
  • Sugar Cookies
  • Coconut Cookies
  • Jamble Cookies
  • Ice Box Cookies
  • Anise Cookies
  • Spice Drops
  • Sugar Wafers
  • Biscuits
  • Almond Biscuits
  • Chocolate Biscuits
  • Dates Biscuits
  • Orange Cream Biscuits
  • Potato Salties
  • Jam Biscuits
  • Christmas Cookies

SPONGE, CAKES AND ALLIED PRODUCTS 

  • Pie Crusts
  • Long Flake Crust
  • Fruit Pie Dough
  • Dough for Mealy Crusts
  • Dough for Fried Pies
  • Puff Pastry
  • Air leavened Breads Matzos
  • Beaten Biscuits
  • Eclair Shells, Cream Puffs & Popovers
  • Cookies
  • Sugar Wafers
  • Sugar Wager Batter Formulas
  • Cakes
  • Mixing of Cake Batters
  • Creaming Method
  • Blending Method
  • Whipping Method
  • Formulations & Bleaching of Cake Recipes
  • Pound Cake
  • White Layer Cake
  • Yellow Layer Cake
  • Chocolate Cake
  • Devils Food Cake
  • Sponge Cakes
  • Chiffon Cakes
  • French Pastry
  • Cakes
  • Basic Sponge Cakes
  • Basic Eggles Cake
  • Dates and Walnut Cake
  • Plum Cake with Plum Sauce
  • Pineapple Upside Down Cake
  • Chocolate Sponge Cake
  • Mango Cake
  • Custard Cake with Custard
  • Rich Chrstmas Cake
  • Banana Cake
  • Bitter Coffee Cake
  • Cold Chocolate Cake
  • Black Forest Cake
  • Coconut Cake
  • Black Forest Crepe Cake
  • Pineapple Cake
  • Indian Milk Cake

PIES & PUFF PASTRIES

  • Pie Crusts
  • Pie Crust(for Apple Pie) Dough
  • Long Flake Crust Dough
  • Pie Making
  • Puff Pastry
  • Ingredients & Making up
  • Formulations
  • Common Faults and theri Removal

BAKERY ADJUNCTS

  • Icings
  • Flat Icings
  • Creamed Icings
  • Combination Icings
  • Whipped Cream & Cream TypeToppings
  • Marsh Mallow
  • Strensils
  • Coatings
  • Fillings

SWEET YEAST DOUGH PRODUCTS 

  • Buns
  • Common Buns
  • Butterfly Bun
  • Jelly filled Bun
  • Twist Bun
  • Bow Tie Coconut Bun
  • Babka
  • Danish Pastry
  • Dough Before Folding
  • Dough Folded Twice
  • Danish Horn
  • Danish Crescent Horn
  • Danish Pastry Stick
  • Snail Shape Danish
  • Dough Strip Given Cuts with Scissors
  • Plam Leaf Strip Obtained After Baking
  • Frozen Dough Products

FORMULATIONS & THE PROCEDURES FOR CHEMICALLY LEAVENED BAKERY PRODUCTS

  • Cakes
  • General Rules for Formulating Cakes
  • White Layer Cake
  • Universal Cake Mix
  • Formula Range for Yellow Layer Cakes
  • Typical Yellow Layer Cake
  • Typical Ginger Bread Formula
  • Chocolate Cake
  • Devil's Food Cake
  • Principles of Processing Chemically Leavened Goods
  • Cake Faults & Their Remedies
  • Cookies
  • Contents for Major Ingredients in three Kinds of Cookie Doughs
  • Types of Cokies

BAKERY MACHINERY

  • Bulk Handling of Ingredients
  • Flour Sifter
  • Water tempering Tank
  • Weighing & Measuring Machines
  • Mixers and Kneaders
  • Horizontal Dough Mixers
  • Vertical Mixers
  • Single Arm Rotary Bowl Kneader
  • Dough Dividers
  • Rotary Divider
  • Pocket Divider
  • Rounding Machine
  • Intermediate Proffer
  • Belt Type Intermediate Proofer
  • Moulders
  • Dough Moulders for Bread
  • Working of Drum Moulder
  • Working of Flat Board Moulder
  • Moulders for Biscuits
  • Biscuit Machine
  • Automatic Biscuit Cutting Machine
  • Roll Formers
  • Pelecrust Formers
  • Machines for Doughnuts
  • Ovens
  • Brick Oven
  • Deck Oven
  • Rotary Oven
  • Reel Oven
  • Tray Oven
  • Band Oven
  • Travelling Hearth Oven
  • Biscuit Banking Oven
  • Others Oven Details
  • Pans
  • Bread Slicers
  • Disc Slicers
  • Straight Blade Slicers
  • Band Slicers
  • Granulated Materials  Powders & Oils applications
  • Fillings Depoistors
  • Sandwiching Machines
  • Enrobbers

CONFECTIONERY MANUFACTURING PROCESS 

  • Hard Candies
  • Vaccum Cooker
  • Sticky Candy Pepperment
  • Vacuum Cooker D-3 Simplex Open Kettle
  • Drop Roller Machine
  • How to Take Temperature
  • Power Operated Drop Roller Machine
  • Lollypops
  • China Balls
  • Lollipop Machine
  • Lolly Pop Press
  • Lozenges
  • Sucker (Lollipop) Machine
  • Fondant
  • Chinaball Making Machine
  • Pepperment Lozenges Cutting Punch
  • Pevolving onfit Pan
  • Sizing Machine
  • Foot Press for Seamless Drops
  • Vacuum Unit, with a Precooking Kettle & Open Cream Beater
  • Formulations of More Confectionery items
  • Fruit & Bars
  • Fruit Punch Chocolates
  • Butter Creamam Chocolate
  • Soft Candies
  • Continuous Process for Manufacture of Soft Candy
  • Flow Sheet for Confinuous Process of soft candy manufactuirng
  • Automatic Soft Candy Manufacturing Process
  • Carbonated Candy
  • Seed Confections (Popcorn Balls)
  • Popcorn Machine (Picture)
  • Machine for Making Cotton Candy
  • Cotton Candy
  • Coated Confections
  • Chewing Gum & Bubble Gum
  • Formulation of Spearmint  Flavour Chewing Gum
  • Formulation of Sugariess Chewing Gum
  • Formulation of Improved Shelf Gum
  • Toffe
  • Process Flow Sheet for Manufacture of Toffee
  • Adjustable Toffee  cut (Picture)
  • How to cut Toffee by Toffee Cutter
  • Formulation for Different kind of Toffee
  • Plain Toffee
  • Butter Toffee
  • Rum Butter Coffee (Picture)
  • Coconut Toffee
  • Milk Toffee
  • Malt Toffee
  • Plain Chew Toffee
  • ChocolateToffee
  • Pistachio Toffee
  • Everton Toffee
  • Taffy & Toffee Erapping Machine
  • LicoriceToffee
  • Moisses Toffee
  • Marmalade Toffee
  • Chcolates
  • Chocolate Melting and Mixing Cattle
  • Chocolate Toffee
  • Chocolate Covered Butter Toffee
  • Chocolate Annex Carameis
  • Chocolate Caramel Nougat Roll
  • Caramel Cutting  Machine (Picture)
  • Chocolate Honey Tablets
  • Chocolate Covered Coconut Car Mels
  • Chocolated Coating Carameis
  • Speciality Chocolates
  • Dietectic Chocolate
  • Hypoallergenic Chocolate

PACKAGING FOR BISCUITS

  • Protection Pesentation, Information and Convenience
  • The Wrapping Materials
  • The Packaging Styles
  • Enfold  Wrapping
  • Pillow Pack Wrapping
  • The Products Preparation Stage
  • Manual Feeding
  • Semi-Automatic Feeding
  • Fully Automatic Feeding/Wrapping

CEREAL AND LEGUME BASED FOODS-RAW MATERIAL, PREPARATION, PACKAGING

  • Introduction
  • Wheat Production
  • Chapaties (Rotis)
  • Packaged Chapaties for General Marketing
  • Puff and Serve Chapaties
  • Pooris
  • Paranthas
  • Spiced Potato Paranthas
  • Flat/Pita Bread
  • Makki Di Roti Te Sarson Da Saag
  • Manns (Sweet Roti)
  • Dalia (Porridge)
  • Karah (Halwa)
  • Instant Mix for Halwa
  • Shelf Stable Halwa
  • Choorma/Panjiri
  • Pinnis
  • Joles (Sevian)
  • Roasted Wheat/Maize
  • Fried Products
  • Golgappas (Pani Puri)
  • Mathis
  • Mattar
  • Gulab Jaman/rasgullas
  • Chaamp, Kaleji, Keema
  • Rice Products
  • Marunda
  • Phimi
  • Kheer
  • Gur Waale Chawal
  • Bhelpuri
  • Chirvi
  • Murmura/Kheel
  • Pulav
  • Khichri
  • Phulwarian
  • Expanded Extruded Snacks
  • Popcorns
  • Winter Products
  • Marunda
  • Gacchak
  • Reorian
  • Summer Drinks
  • Sattu (Barley Water)
  • Ganne Ka Ras (Cane Juice)
  • Kanki
  • Some Selected Recipes of Traditional Foods (Formulations & Process)
  • 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
  • Phimi
  • Puffed Rice Laddoo
  • Marunda
  • Black Gram (Urad) Pappads
  • Vadian
  • Besan Poora
  • Besan Laddoos
  • Pakoras
  • Bhuga
  • Sesama Gachak
  • Chikki
  • Gulgulas

MISCELLANEOUS FORMULAES

  • Chocolate Brownies
  • Short Dough Cookie
  • Strevessel (Crumb Topping)
  • Chocolate Cake (Creaming Method)
  • Cup Cakes (Yellow)
  • Egg Bagel
  • Cheese Bread
  • Pineapple Filling Made From Fresh Pineapple
  • Sweet Roll Dough
  • Bar  Type Cookie
  • Bag out Jumbie Cookies
  • Butter Cream
  • Onion Bread
  • Palak Bread
  • Methi Bread
  • Plain Cake
  • Dry Fruit Cake
  • Egg Bread & Roll Dough
  • Rusks
  • Rich Ruck
  • Madium Type Rusk

PROJECT PROFILES

  • Automatic Bread & Biscuit Unit
  • Automatic Biscuit Unit
  • Bakery Unit (Bread Buns, cake, Toffee)
  • Bread Plant
  • Candy Hard Boiled
  • Chocolate  (Cap 500 Kg/fay)
  • Flour Mill (Atta, Maida, Suji)

MANUFACTURERS & SUPPLIERS 
OF PLANT & MACHINERIES 


MANUFACTURERS & SUPPLIERS OF RAW MATERIALS 

Engineers India Research Institute (EIRI) is a renowned name in the industrial world for offering technical and 

financial consultancy services.

EIRI services are:


Detailed Feasibility Reports
New Project Identification
Project Feasibility and Market Study
Identification of Lucrative Industrial Project Opportunities
Preparation of Project Profiles / Pre-Investment and Detailed Feasibility Studies,
Market Surveys / Studies, Market Survey Cum Detailed Techno-Economic Feasibility Reports
Project Reports in CD Roms
Identification of Plant /Process/Machinery and Equipment, Industrial General Guidance for setting up new industrial 
projects.

Our most up-to-date and Technologically Advanced Industrial Project Reports, categorized with respect to 

Financial Outlays and Sector – wise Classification are immensely useful for :


Existing Small or Medium Scale Industrialists facing competition from large houses
Young Entrepreneurs dreaming to start their own industrial enterprise
Young Graduates and Professionals wishing to begin their career
Industrialists interested in Debottlenecking  their capacities & New Product – Lines
Large Industrial Houses pursuing  Expansion, Growth and Diversification Plans

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