technology of sweets (mithai) with formulae (hand book)

technology of sweets (mithai) with formulae (hand book)
Author: EIRI Books
ISBN: 9789380772004
Availability: In Stock
Price: Rs.1,050.00 Rs.1,045.00

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  • Details of Raw Materials used for Sweets Manufacture
  • Sweeteners Gur (Jaggery), Khandsari, Bura, Chini
  • Grains
  • Chawal (Rice), Maida, Suji, Rava
  • Dry Fruits and other Nuts
  • Badam, Kaju, Copra, Pista, Khaskhas, Akhrot, Kishmish
  • Flavourings and Colourings
  • Chhoti Elaichi (Cardamom),
  • Gulab Jal (Rose Essence), Kesar (Saffron), Cocoa
  • Miscellaneous
  • Water
  • Making of Milk Based Sweets
  • Khoa/Mawa
  • Sensory Profile of Traditional Dairy Products
  • Khoa Powder
  • Gulabjamun
  • Kalajamun
  • Pantua
  • Lalmohan
  • Burfi
  • Kalakand
  • Milk Cake
  • Peda
  • Dharwad Peda
  • Thirattupal
  • Rabri
  • Khurchan   
  • Basundi
  • Kulfi and Frozen Desserts
  • Malai-Ka-Baraf
  • Falooda
  • Kunda
  • Bal Mithai
  • Raw Material the Milk Used for Making Sweets
  • Terms Related to Milk Structure
  • Constituents of Milk
  • Minor Constituents   
  • Technology of Bengali Sweets
  • Rasogolla
  • Rasomalai
  • Rajbhog
  • Khirmohan
  • Sandesh
  • Chhana-Murki
  • Cham-Cham
  • Chhana Podo
  • Surti Paneer
  • Bandel Cheese
  • Regional Products
  • Technology of Dahi and Yogurt
  • Technology of Mishti Doi
  • Shrikhand Manufacture
  • Chakka Powder
  • Shrikhand Wadi
  • Lassi
  • Kheer Manufacture
  • Dried Kheer Mix Manufacture
  • Payasam Manufacture
  • Phirni Manufacture
  • Ingredients
  • Sevian Manufacture
  • Sohan Halwa
  • Gajar-Ka-Halwa
  • Kaju Burfi Manufacture
  • Ghevar Preparation
  • Rasogolla, Kheer and Pal Payasam
  • Preparation of Lassi
  • Introduction
  • Composition
  • Method of Preparation
  • Microflora of Lassi
  • Shrikhand Preparation
  • Introduction
  • Material required
  • Method of Preparation
  • Technology of Khoa Manufacture and Storage
  • Introduction
  • Definition   
  • Varieties and grades of Khoa   
  • Chemical composition of khoa
  • Microbiological Quality of Khoa
  • Methods of Manufacture
  • 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
  • 4. Microbiological standards
  • Preparation of Kulfi
  • Introduction
  • Materials Required
  • Procedure
  • Yoghurt
  • Production of Sandesh
  • Introduction
  • 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
  • Gulab Jamun/Rasgullas
  • Rice Products
  • Winter Products
  • Summer Drinks
  • Some Selected Recjpes of Traditional Foods
  • 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
  • Phirni
  • Puffed Rice Laddoo
  • Marunda
  • Black Gram : (Urad) Pappads
  • Vadian
  • Besan Poora
  • Besan Laddoos
  • Pakoras
  • Bhuga
  • Sesame Gachak
  • Chikki
  • Gulgulas
  • Dessert Powders and Puddings
  • Gelatin Dessert Powders
  • Flavours for Gelatin Desserts   
  • Ice Cream
  • Introduction
  • Definition
  • History and Development
  • Classification
  • Composition
  • Food and Nutritive Value
  • Role of the Constituents in Ice Cream
  • Milk fat
  • Milk-solids-not-fat
  • Sugar
  • Stabilizer   
  • Emulsifier
  • Total solids
  • Flavour
  • Colour
  • Properties of Mix   
  • Method of Manufacture,
  • Packaging, Hardening and Storage
  • Dairy products
  • Non-dairy products
  • Vanilla
  • Distribution
  • Soft Ice Cream (Softy)
  • Judging and Grading of Ice Cream
  • Defects in Ice Cream, their Causes and Prevention
  • Uses of Ice Cream
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