hand book of modern bakery products

hand book of modern bakery products
Author: EIRI Books
ISBN: 8186732616
Availability: In Stock
Price: Rs.900.00

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HAND BOOK OF MODERN BAKERY PRODUCTS

BAKING, INGREDIENTS LEAVENING AGENTS AND OVENS


Baking
Ingredients
Bread Flour
Self raising Flour
Biscuit Flour
Cake Flour
Pastry Flour
Water
Leavening Agents
Air
Steam
Carbon Dioxide
Baking Powder
Baking Soda
Yeast
Bread Improver
Sodium chloride
Persulphates
Potassium bromate
Phosphates
Lime water
Organic acids
Equipment
Recording dough mixers
Farinograph
Mixograph
Load extension meters
Alveographe
Extrusion meters
Penetrometers
Maturographs
Zymotachygraphe
Barbender amylograph
Extensometer
Food texturometer
Terms commonly used in Baking
Types of Baking Ovens
Internally and externally fired ovens
Side flue and similar ovens
Steam pipe ovens or steam tube oven
Hot air ovens
Peel and drawplate ovens
Vienna ovens
Adapting an ordinary oven for baking Vienna bread
Travelling ovens

BISCUITS, BREADS AND ROLLS


Biscuits
Bread
Types of bread
Common defects in bread
Bread Rolls
Makeup of bread rolls
Problems associated with bread roll preparation

CAKES, COOKIES AND PASTRIES

Cake
Flour
Sugar
Shortening
Eggs
Milk
Water
Salt
Flavour
Leavening
Sponge cake
Fruit cake
Angel cake
Off flavours in cakes:
causes and prevention
Icings and fillings
Icings
Sugar
Flat Icings
Creamed Icings
Butter Icing
Royal Icing
Cokkies
Pastry
Pizza

RAW MATERIAL

Wheat and wheat milling process
Storage
Composition of Flour
Starch
Moisture
Protein
Ash content
Sugar
Storage of yeast
Quantity of yeast to be used
Water
Salt
Sugar
Fat
Milk


PROCESSING

Mixing
Fermentation
Knock back
Dividing and rounding
Intermediate Proofing
Moulding and panning
Proofing
Baking
Cooling
Packing

BREAD MAKING METHODS

Straight Dough Method
Salt delayed Method
No-dough Time Method
Sponge and Dough Method
Ferment and Dough Process
Advantages of sponge dough method of bread making

HOW TO JUDGE THE QUALITY OF BREAD

Volume
Symmetry of shape
Bloom
Crust colour
Evenness of bake
Oven Break
Internal colour of bread
Structure
Sheen and Texture
Flavour and Aroma
Crumb clarity and Elasticity
Moistness
Cleanliness

BREAD FAULTS

Volume
Crust colour
Too Dark Crust Colour
Exaggerated break, wild break or flying  tops
Lack of break shred
Holes and tunnels in bread
Cores and Seams
Condensation marks
Rapid drying (staling) of bread
Over moist or sticky crumb
Close crumb
Crumbliness of crumb
Leathery crust
Runny or Sticky Doughs
Sourness
Irregularity of Shape
Blisters
Deficiency of bloom
Hard (flinty) crust
Colour Sports
Too thick crust

BREAD DISEASES

Mold 

STALENESS IN BREAD

Crust staling
Crumb staling

BREAD IMPROVERS

Milk
Malt
Fat
Sugar
Eggs
Soya flour
Emulsifiers

CAKE MAKING INGREDIENTS

Flour
Sugar
Shortenings
Egg
Milk
Water
Salt
Leavening Agents
Flavour
Emulsifiers

CAKE MANUFACTURING

Sugar-batter 
Flour-batter method
Advantages of Flour batter method of cake making
Blending method
Boiled Method
Sugar Water method
All In process
Panning of cake batter
Baking of cakes
Baking and cooling Loss
Baking Temperatures

CHARACTERISTICS OF CAKES

Volume
Colour of crust
Symmetry of form
Character of crust
Texture
Grain
Colour of crumb
Aroma
Taste

BALANCING OF CAKE FORMULA

Rich cakes and lean cakes

CAKE FAULTS AND REMEDIES

Wrong quality of raw material
Flour
Sugar
Shortening
Egg
Baking powder
Fruits
Improperly balanced formula
Baking powder
pH
Batter temperature
Improper amount of moisture in the formula
Operational mistakes
Some common cake faults and their reasons

COOKIES

Cookie Ingredients
Mixing of cookie doughs

PASTRY, COOKIES, BISCUITS, CAKES, BUNS, PIES, ICINGS BREADS & PIZZAS

Short Crust Pastry
Puff Pastry
Flaky Pastry
Choux Pastry
Project Profile on Bakery
Location
Statutory procedures
Arrangement for finance
Planning layout
Selection of equipment
Electricity
Total Space Required for the Bakery
Plan Layout of a Small Bakery
Plan Layout of a Bread Bakery
Working Capital
Project Report for a small Retail bakery
Fermented Goods
White Bread
Delayed Salt Method
Spong and Dough Method
Whole Wheat Bread
Emergency Method of Bread Making
Dinner Rolls
Rusk
Pizza (Base)
Pizza Sauce
Make up of Pizza
Doughnuts
Danish Pastry
Varieties
Danish Fruit Roll
Danish Cinnamon Roll
Croissant
Basic Sweet Dough
Butteryfly Buns
Nutty Rolls
Jam Filled Buns
Cheese Cake
Hot Cross Buns
Dutch Bread
German Coffee Cake
German Coffee Cake (Cocoanut Topped)
Yeast raised Fruit Cake
Stollen
Rolled-in Basic Sweet Dough
French Coffee Cake
Butter Homs
Waffle Rolls
Japanese Rolls
Danish Fruit Biscuit
Apple Rolls
Master Sweet Dough
Master Sweet Dough Fruit Loaf
Strudel
Fillings and Toppings
Butter Toppings
Honey Toppings
Streussel Topping-A
Streussel Topping-B
Poppy Seed Filling
Cheese Filling for Cheese Cakes-A
Cheese Filling for Cheese Cakes-B
Apple Filling
Crumb Filling
Cream Filling
Almond Filling
Fig Filling
Short Dough for Hot Cross Bun
Crosses
Apple Mince Mixture
Custard Cream
Cakes and Icing
Pound Cake
Pound Cake (Flour Batter Method)
Madeira Cake
Orange Cake
Emulsifier
Date and Walnut Cake
Cake for Making Cake Rusk
Chocolate Cake
Chocolate Brownie-I
Chocolate Brownie-II
Sunshine Cake
Dessert Cake
Fruit Cake
Cake Batter
Christmas Cake (Plum Cake)
Gelatin Wash
Mango Cake
Chocolate Chiffon Cake
Chiffon Cake
Cocoanut Cup Cakes
Banana Muffins
Mango Cup Cakes
Orange Muffins
Dundee Cake
Eggless Cake
Ginger Bread
Sponge Cake
Mocha Cake
Bon Bon
Rum Balls
Mawa Cake
Carrot Cake
Eggless Plum Cake
Butter Icing
Fondant Icing
Royal Icing
Glace Icing
Gum Paste
Almond Paste
Marzipan
Pastry & Pies
Puff Pastry
Puff Pastry II Method
Vaul au Vent
Vanilla slices
Palmiers
Mile Feuilles
Baklava
Flaky Pastry
Short Crust Pastry
Short Pastry Dough
Apple Crumb Pie
Cherry Pie Filling
Walnut Pie Filling
Raisin Pie Filling
Pumpkin Pie Filling
Custard Pie
Choux Paste
Eclairs
Biscuits & Cookies
Nut Square
Vanila Buttons
Kaju-Pista Biscuits
Orange Biscuit
Jeera Biscuit
Pineapple Biscuit
Chocolate Walnut Cookies
Cocoanut Biscuit
Masala Biscuit
Sweet and Safty Biscuit
Cinnamon Biscuit
Fancy Cocoanut Macaroons
Peanut Macaroons
Cashewnut Macaroons
Fancy Chocolate Biscuit
Japanese Cakes
Basic Scone Mix
Tri Colour Biscuit
Almond Cookies
Nut Rings
Jam Buns
Ice Box Cookies
Rock Buns
Peanut Cookies
Melting Moments
Nankhatai
Shrewsburry Biscuits
Cocoanut Cookies
Chocochip Cookies

HEALTH BREADS

Introduction
Gluten Free Bread
Reduced Fat Bread
No Cholesterol Bread
Sugar Free Bread
Low Sodium Bread
Reduced Calorie Bread
High Fiber Bread
High Protein Bread

CHICKEN PATTIES

Raw Materials
Preparation of Chicken Patties
Analysis
Sensory Evaluation
Results and Discussion

NOODLES

Material and Methods
Preparation of Nutritious Noodles
Determination of Cooking Quality of Noodles
Sensory Evaluation of Noodles
Results and Discussion
Organoleptic Evaluation of Noodles

ASIAN NOODLE TECHNOLOGY

Asian Noodles versus Pasta
The Basics
Noodle Processing Technology
Mixing Ingredients
Dough Resting
Sheeting and Compounding
Sheeting, Slitting and Waving
Cooking Noodles
Drying Noodles
Evaluaing Noodles
Asian Noodle Processing Evaluation Process
Noodle Colour
Noodle Texture
Summary

BISCUITS MANUFACTURE

Product Mix
End Use
Market Potential
Suggested Installed  Capacity of the Unit
Raw Material & its Availability
Means of Finance
Know How Suppliers
Machinery Suppliers
Suggested Marketing Strategy
Man Power Requirement
Infrastructure Required

BREAD AND BUN

Product Mix
End Use
Capacity of the Unit
Raw Material required and its availability
Project Cost
Technology Suppliers
Plant and Machinery Suppliers
Suggested Marketing Strategy
Man Power Requirement
Infrastructure Required
Cost of production and Profitability

COMPRESSED BAKER'S YEAST

The Products
The Wrapping  Materials
The Packaging Styles
The product preparation stage

CHAPATI MAKING UNIT

Mechanisation of Chapati Making
Millennium Thoughts

AUTOMATIC BISCUIT MAKING PLANT

Recipes for various types of biscuits
Arraroot Biscuit
Honey Comb Biscuits
Almond Fruit Biscuits
Soda Biscuit
Coconut Biscuit
Manufacturing Process
Plant Economics of Automatic Biscuit making plant

AUTOMATIC BREAD AND BISCUIT UNIT

Plant Economics of Bread and Biscuits Plant

AUTOMATIC PINESPPLE BISCUIT MAKING PLANT

Process of Manufacture
Plant Economics of Pineapple Biscuit Unit

BREAD MANUFACTURING

Process Manufacture
Formulas
Standard Bread
Plant and Machinery
Plant Economics of Bread Plant

BAKERY UNIT (PASTRIES, BREAD, BUNS, CAKE, TOFFEE ETC.)

Process Manufacturing of Buns
Normal Buns (Sweet Buns)
Hamburger Buns
General Process
Plant Economics of Bakery Unit Buns, Care, Toffee etc.

BAKERY GEL (TRANSLUCENT SEMI SCLID PASTE)

Manufacturing of Bakery Gel
Plant Economics of Bakery Gel

BAKING POWDER

Manufacture of Baking Powders
Plant Economics of baking Powder

MINI FLOUR MILL (ATTA)

Manufacturing Process
Plant Economics of Mini Flour Mill (Atta & Choker)

MODERN BREAD AND BAKERY UNIT (EOU) (BREAD, BUNS, RUSK)

Process of Manufacture with Formulation
General raw material
Rusk
Manufacture
Formulation of Bread Rusk
Plant Economics

ROLLER FLOUR MILL

Manufacturing Process
Complete Plant Suppliers of Roller Flour Mills
Plant Economics of Roller Flour Mill

DETAILS OF PLANT & MACHINERY

Bakery Oven
Technical Data
Bakery Equipments
Ice Cream Cone Making Machine
Technical Data
Automatic & Manual Waffer Biscuits Machine
Manual and Full Automatic Plant
Mixer Machine with 2HP
Waffer Cutting Machine
Technical Specifications
Automatic Horizontal Flow Wrap Mahine
Bread Moulds
Round Bread Moulds
Special Bread Cooling Racks
Bread Crate
Grinding Plant for Atta and Besan
Technical Data

BAKERY MACHINERY SUPPLIERS

Bakery Machinery
Bakery Oven
Bakery Dies and moulds

SUPPLIERS ADDRESSES

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