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
Author: EIRI Books
ISBN: 9789380772844
Availability: In Stock
Price: Rs.750.00 Rs.725.00

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START YOUR OWN CONFECTIONERY AND CHOCOLATE PRODUCTS WITH MANUFACTURING AND FORMULATIONS HAND BOOK 
 
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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