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    Complete Technology Handbook on Bakery, Confectionery, Chocolate, Namkeen and Snacks Food, Spices, Ice Cream & Cocoa Manufacturing with Formulations and Project Profiles

    Complete Technology Handbook on Bakery, Confectionery, Chocolate, Namkeen and Snacks Food, Spices, Ice Cream & Cocoa Manufacturing with Formulations and Project Profiles
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    Complete Technology Handbook on Bakery, Confectionery, Chocolate, Namkeen and Snacks Food, Spices, Ice Cream & Cocoa Manufacturing with Formulations and Project Profiles
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      Complete Technology Handbook on Bakery, Confectionery, Chocolate, Namkeen and Snacks Food, Spices, Ice Cream & Cocoa Manufacturing with Formulations and Project Profiles

      ISBN: 9788189765699

      Price: 2200


      Contents-cum-Index

      Chapter 1

      Bakery Technology

      Products of Bakery Industries

      Bread

      Product and its Applications

      Market Potential

      Basis and Presumption

      Implementation schedule

      Technical aspects

      Location

      Process of Manufacture

      Quality Control and Standards

      Pollution Control

      Energy Conservation

      Production Capacity

      Type of Breads

      Whitbread

      Whole meal or Whole Wheat Bread

      Mixed grain bread

      Kibbled wheat and cracked wheat bread

      Rye bread

      Sourdough bread

      Damper

      Lavash bread

      Bagel

      Middle Eastern flat, pocket or pita bread

      Naan

      Chapatti (Chapatti)

      Paratha or parata

      Chinese steamed bread

      Chinese buns and dumplings

      Gluten free bread

      Automatic Process to Manufacture Bread

      Bread Manufacturing Process Stages

      Mixing

      Fermentation

      Makeup

      Baking

      Recipes for Bread

      Special Breads

      Biscuits

      Introduction

      Product Characteristics

      Raw Materials

      Flour

      Water

      Fat

      Sugar

      Salt

      Other ingredients

      Technology of Crackers

      Technology of Biscuits

      Cookies

      Raw Material Description

      Process Flow

      Flour

      Water

      Sweetener

      Fat

      Fruit Fillings

      Application

      FDA Regulation

      Machinery & Equipments

      Pie Crust

      Production Processes

      Ingredients

      Make Pie Crust Step by Step

      Soda Crackers

      How are crackers made?

      Formulation of soda crackers (yeast-leavened)

      Sponge (70% pre-fermentation of flour)

      Dough formulation (40% total hydration)

      Commercial production

      Application

      The soda cracker production line

      Product Parameters

      Cakes

      Types of cakes

      Buns

      How are hamburger buns made?

      Hamburger bun formula

      Process for making hamburger buns


      Chapter 2

      Icing

      Types of Icing

      How to Make Icing

      Icing tips and techniques

      Adding Flavors and Colors

      Cake Icing Recipes

      Classic Icing

      Vanilla Buttercream

      Cream Cheese Frosting

      Royal Icing

      Why is it Called Royal Icing?

      Ingredients

      Water Icings

      Ingredients

      Method

      Fondant

      Origin

      Function

      Nutrition

      Component Grams

      Commercial production

      Butter Scotch Icing

      Ingredients

      Caramel Icing:

      Directions

      Banana Butter Icing

      Ingredients

      Directions

      Cake Icing

      Royal icing

      Glace icing

      Fondant

      Buttercream

      Frosting

      Caramel Boiled Icing

      Ingredients

      Instructions

      Honey Macaroon Icing

      Honey Macaron Recipe

      Honey Buttercream for Macarons

      Bee Macarons

      Equipment

      Ingredients

      Honey buttercream

      Royal icing decoration

      Instructions

      Combine ingredients

      Pipe the macarons

      Make the royal icing

      Decorate the macarons

      Honey buttercream

      Assemble the macarons

      Spice Cake Icing

      Kitchen Tools

      Spice Cake Ingredients

      Spice Cake Frosting Ingredients

      How To Make A Moist Spice Cake?

      Step 1: Preheat Oven And Mix Dry Ingredients

      Step 2: Mix Wet Ingredients And Fold Wet Into Dry

      Step 3: Bake

      Step 4: Cool And Prepare Spike Cake Frosting

      Orange Icing

      Ingredients

      Instructions

      Notes

      Orange Sunshine Icing

      Ingredients

      Local Offers

      Directions

      Chocolate Fudge Icing

      Ingredients needed for chocolate fudge frosting

      Best Chocolate Fudge Frosting

      Ingredients

      Instructions

      Butter Cream Icing

      Ingredients for Buttercream Icing

      Unsalted Butter

      Icing Sugar/Confectioners Sugar


      Chapter 3

      Bakery Ingredients

      Introduction

      Sugars

      Manufacture of sugar

      Forms of Sugar

      “Artificial honey”

      Artificial sugar

      Uses of Sugar

      Liquids

      Eggs

      Composition

      Leavening Agents

      Chemical Leaveners

      Salt, Flavouring & Spices as bakery ingredients

      Salt

      Shortening

      Bread shortening

      Pie base shortening

      Creaming shortening

      Classification of shortenings

      Animal Shortenings

      Vegetable Shortenings

      Compound Shortenings

      Flour

      Milk and Milk Products

      Butter

      Yeast

      Types of Yeast Used in Baking

      Active Dry

      Fresh or Cake

      Liquid

      Instant

      Types of Yeast Used in Cooking

      Nutritional Yeast

      Yeast Extract

      Types of Yeast Used in Brewing

      Top-Fermenting Yeast

      Bottom-Fermenting Yeast

      Salt

      A Food Preservative

      A Texture Enhancer

      A Flavor Enhancer

      A Nutrient Source

      A Binder

      A Color Enhancer

      Spices

      Examples of Spices

      Dry Herbs and Spices for Bread Bakers

      Allspice (Pimentadiocia)

      Anise Seed (Pimpinellaanisum)

      Caraway Seeds (Carumcarvi)

      Cardamom (Elletariacardamomum)

      Cinnamon (Cinnamomum)

      Cloves (Syzygium aromaticum)

      Garlic (Allium sativum)

      Ginger (Zingiberofficinale)

      Nutmeg (Myristicafragrans)

      Rosemary (Rosmarinusofficinalis)

      Sage (Salvia officinalis)

      Sesame Seeds (Sesamumindicum)

      Flavourings

      Best Flavours for Bakery

      Butterscotch

      Pineapple

      Strawberry

      Vanilla

      Blueberry

      Chocolate

      Passion Fruit

      Caramel

      Mixed Fruit

      Irish Cream

      Cocoa and Chocolate

      Cocoa Powder Uses

      Cocoa Powder Substitutions

      Recipes With Cocoa Powder

      Industrial uses of cocoa powder

      Cakes and tarts

      Cocoa powder biscuits

      Fruits and Nuts


      Chapter 4

      Products of Bakery Industries

      Introduction

      Basis and Presumptions

      Components of Bread Production

      Flour

      Protein

      Carbohydrates

      Water

      Baker’s Yeast

      Sugars

      Salts

      Egg

      Milk

      Fat and Emulsifiers

      Enzymes

      Antifungal Agents and Food Additives

      Bread Manufacturing

      Flow diagram for bread manufacture

      Methods of Bread Making

      Sponge and dough process

      Liquid fermentation process

      Straight dough method

      No-time dough process

      Frozen dough method

      Continuous bread process

      Chorleywood process

      Staling of Bread

      Ropy Bread

      White Pan Bread

      Manufacturing process White Pan Bread

      White pan bread formulation

      Processing

      Milk Bread

      Milk bread ingredients

      Manufacturing milk bread

      Sweet Bread

      Sweet Bread Ingredients

      Ingredients of Sweet Bread Toast

      For Garnishing

      Rice Bread

      Ingredients

      Method

      Making Sweet Bread Recipe

      Make the sweet bread dough

      Proof & Shape

      Bake

      Sponge and Dough

      Origin

      How sponge and dough works

      Stage 1: Making the sponge

      Stage 2: Making the dough

      Final Dough

      Flow Chart of Sponge and Dough

      Process

      Commercial equipment

      Egg Bread

      Ingredients

      Directions

      French Bread

      Ingredients

      Directions

      Straight Dough Method

      Formulation considerations for straight dough system

      Cinnamon Raisin Bread

      Ingredients

      Directions

      Whole-Wheat Bread-Straight Dough Method

      Ingredients

      Directions

      Rye Bread

      Ingredients

      Instructions

      Vienna Bread

      Ingredients 1

      Ingredients 2

      Ingredients 3

      Method

      Special Breads

      Date-Nut Bread

      Ingredients

      Directions

      Low Sodium Bread

      Ingredients, makes 1 loaf (12 slices)

      Method

      Fruit Loaf

      Ingredients

      Method

      Naan Bread

      Ingredients

      Method

      Cheese Bread

      Ingredients

      Directions

      Specification for Various Types of Breads

      General quality requirements

      Bread crust

      Character of crust

      Volume

      The crumb

      Flavour

      Mould or rope

      Internal texture

      Aroma

      Taste mastication

      Foreign matter

      Food Additives

      Food Additive allowed in Bakery products as per CODEX & their limits

      Bakery wares

      Bread and Ordinary Bakery Wares

      Breads and Rolls

      Soda Breads

      Other Ordinary Bakery Products (E.g., Bagels, Pita, English Muffins)

      Bread-type Products, Including Bread Stuffing And Bread Crumbs

      Steamed Breads And Buns

      Mixes For Bread And Ordinary Bakery Wares

      Fine Bakery Wares (Sweet, Salty, Savory) And Mixes

      Mixes For Fine Bakery Wares (E.g., Cakes, Pancakes)

      Contaminants

      Hygiene

      Packaging and Labelling

      Packaging

      Labelling

      Nutrition labelling

      Nutrition and health claims

      Biscuits

      Introduction

      Biscuit Raw Materials

      Flour

      Wheat flour

      Wheat Gluten

      Starch

      Corn Flour

      Oats

      Soya

      Sugars

      Sucrose

      Sugar specifications

      Particle size (average)

      Dough Fats and Oils

      Other Ingredients

      Yeast (Fresh)

      Ammonium Bicarbonate (‘Vol’) (NH4)HCO3

      Sodium Bicarbonate (‘soda’) NaHCO3

      ACP-Acid Calcium Phosphate

      SAPP - Sodium Acid Pyrophosphate

      Salt (NaCl)

      SMS - Sodium Metabisulphite Na2S2O5

      Proteolytic Enzyme

      MRP—Material Recovered

      Fats and oils

      Emulsifiers (surfactants) and anti-oxidants

      Milk products and egg

      Dried fruits and nuts

      Yeasts and enzymes

      Flavours, spices and flavour enhancers

      Flavouring of biscuits

      Additives

      Additive categories

      Leavening Agents and Nutrients

      Chocolate and cocoa

      Manufacturing Process

      Types of biscuits

      Sponge and dough method

      Soda crackers

      Ingredients

      Directions

      Savoury or snack crackers

      Ingredients

      Directions

      Matzos and water biscuits

      Ingredients

      Directions

      Puff biscuits

      Ingredients

      Directions

      Hard sweet, semi-sweet and Garibaldi fruit sandwich biscuits

      Recipes for typical semi-sweet types

      Garibaldi Biscuits

      Ingredients

      Method

      Shortbread Cookies

      Ingredients

      Directions

      Orange and Honeycomb Biscuits

      Ingredients

      Biscuits

      Icing

      Directions

      Almond Cookies

      Ingredients

      Directions

      Walnut Cookies

      Ingredients

      Directions

      Coconut cookies

      Ingredients of Coconut Biscuits

      Directions

      Nice Biscuits

      Ingredients

      Directions

      Saltish Biscuits

      Ingredients

      Instructions

      Marie Biscuits

      Ingredients

      Instructions

      Ester Biscuits

      Ingredients

      Royal Icing

      Recipe Method

      Sandwich Type Biscuits

      Ingredients

      Directions

      Red Lobster Cheddar Biscuits

      Ingredients

      Directions

      Rice Biscuits

      Ingredients

      Instructions

      Recipe Tips

      Corn Flour Biscuits

      Ingredients:

      Preparation

      Coffee Biscuits

      Ingredients

      Directions

      Victoria Biscuits

      Ingredients

      Snow Drop Biscuits

      How to Make Snowball Cookies

      Recipe Tip

      Ingredients

      Directions

      Luncheon Biscuits

      Ingredients

      Procedure

      Simple All Purpose Biscuits

      How to Make Biscuits

      Ingredients

      Directions

      Soojee Biscuits

      Ingredients

      To Prep

      To Bake

      Orange Semolina Biscuits with Rosemary

      Direction

      Chocolate Vanilla Biscuit

      Ingredients

      Directions

      Peppermint Cream Biscuits

      Ingredients (Brownie Crinkle Cookies)

      Ingredients (Peppermint Cream)

      Instructions

      Details

      Cookies

      Ingredients in cookie preparation

      Rotary Moulded Cookie Machine

      Product Specification

      Product Description

      Automatic Cookie Dropping Machine

      Wire Cut Cookie Machine

      Formula for vanilla Wafer Butter

      Ingredients

      Directions

      Typical wafer recipes

      Coatings for Cookies

      Ingredients


      Chapter 5

      Milk and Eggs Ingredients

      Milk and Milk Ingredients

      The Role of Milk in Baking

      Structure builders

      Types of Milk Ingredients

      Dairy Products and their Functions

      Nutrition

      Application

      Dairy ingredients in Baking industry

      Milk solids in baked goods

      Application of Dairy products and their Benefits

      Whey solids

      Buttermilk solids

      Fermented dairy products

      Fractionated butter fat/Dried cream

      Role played by dairy ingredients in baked goods

      Milk Composition

      Types/Variations

      Applications of a dairy ingredient in baked goods

      Tailor made dairy ingredient for baked goods

      Cheese as a pizza (bakery item) topping

      Dairy ingredients in Confectionery products

      Dairy ingredients in Chocolate

      Milk chocolate crumb

      Dairy ingredients in caramels

      Use of concentrated and dry milk ingredients in sauces

      Milk fat

      Dairy Blends and Milk Replacers

      Classes of dairy alternatives include:

      Cheese Classification and Uses For Baking

      Mozzarella cheese

      Edam cheese

      Blue cheese

      Cream cheese

      Emmental cheese

      Parmesan cheese

      Ricotta cheese

      Cheddar cheese

      Cream Cheese

      Composition and nutrition

      Application

      Quality Tests for Milk and Milk Products

      Standards For Milk and Milk Products Set by FSSAI

      Quality and Testing

      Physicochemical characteristics

      Eurofins advantages

      Eggs

      Functions

      Composition

      Nutrition

      Commercial production

      Application

      Eggs and their functions in baking


      Chapter 6

      Fruits, Vegetables and Nuts

      Introduction

      Berries & Other Dried Fruits

      Nuts and Seeds

      Dried Herbs & Spices

      Grains & Flours

      Classification of fruits

      Berries

      Citrus fruits

      Grapes 

      Exotic fruits

      Melons

      Stone fruits

      Tropical fruits

      Varieties of nuts

      Almond Butter

      Almond Paste

      Kernel Paste

      Nougat Paste

      Peanut Butter

      Product Benefits & Types

      Product Nutrition

      Nut Substitutes and Defatted Nuts

      Good Nut Substitutes for Baked Goods

      Frozen fruits

      Structure of frozen fruit

      Structure of frozen fruit

      Quality of frozen fruit

      Moisture content of frozen fruit

      Frozen Fruit in Baking

      When to use fresh fruit in baking

      Tips Ffor Baking With Frozen Fruit

      Fruit Jams, Jellies and Preserves

      Ingredients in Jellied Products

      Pectin and Thickeners for Jellies and Jams

      Pectin - Acid Content of Fruit

      Commercial Pectin

      Gelatin

      Thickener for Pie Fillings

      Preparation Methods

      Processing

      Manufacture Jelly (Step-by-step Process)

      Ingredients for Jelly Manufacturing Process

      Jelly Manufacturing Machine

      Types of Jelly you can Manufacture


      Chapter 7

      Cocoa Bean Production

      Cocoa Processing Diagram

      Botanical types

      NC-45/53

      II-67 x NC-42/94

      The preparation of cocoa beans

      Breaking the pods

      Farm level processing of cocoa

      Fermentation

      End of fermentation

      Drying

      Natural sun drying

      Greenhouse drying

      The Cut Test

      Sources of cocoa bean supplies

      Packing and Shipment

      Infestation of cocoa

      Microbiology of cocoa

      Origin of Inocula

      Overall Microbial Development During Fermentation


      Chapter 8

      Cocoa Mass, Cocoa Powder and Cocoa Butter

      Cleaning of cocoa beans

      Removal of shell

      Breaking and winnowing

      Cocoa mass (cocoa liquor)

      Quality of cocoa mass for the chocolate industry

      Quality of cocoa mass for the production of cocoa powder and butter

      Quality criteria for cocoa mass

      Cocoa butter

      Cocoa butter substitute (CBS) fats

      Cocoa powder

      Types of cocoa powder

      Natural Cocoa Powder

      Dutch Process Cocoa Powder

      Black Cocoa Powder

      Quality of cocoa powder


      Chapter 9

      Particle Size Reduction

      Introduction

      Current types of process

      Grinding processes

      Cocoa nib grinding

      Chocolate refining

      The five-roll refiner

      Refining for production of chocolate masses for different uses

      Step 1: Mixing

      Step 2: Refining

      Production of chocolate masses

      Step 3: Conching

      Key characteristics to measure on chocolate mass are viscosity and yield value or point


      Chapter 10

      Cocoa Processes

      Raw-Bean Cleaning

      Roasting

      The NARS Process

      Micronizer

      Roasting of Nib

      Sterilization

      Alkalizatilon

      Cocoa Liquor Treatment

      Winnowing (Cracking and Fanning)

      Winnowing Machines

      Large nib

      Small nib:

      Nib dust (fine nib):

      Shell dust, small shell, cyclone dust

      Large shell:

      Cocoa Shell

      Nib Grinding, Cocoa Liquor, Heat Treatment

      Ball or Bead Mills

      The Wieneroto

      Processing of Cocoa Liquor

      Flavor Development Processes

      Simple Heating of Thin Films

      Thin-Film Roasting and Air Scrubbing

      Thin-Film Roasting with Vacuum

      General Comments

      Alkalization

      Alkalization of Nibs

      Chocolate Liquor Alkalization

      Alkalizing Ingredients

      Drying, Roasting, Pressing and Grinding

      Alkalized cocoa in cake systems

      Alkalization of Whole Beans

      Water Treatment

      Liquor Pressing

      Temperature of the Liquor

      Moisture Content

      Degree of Roast/Protein Coagulation

      Homogenizing

      Particle Size

      Pressures

      Expeller Pressing

      Cocoa Grinding

      Cocoa Fineness

      Cocoa for Drinking, Instant Cocoas, Drinking Chocolates Manufacturing Cocoa

      Drinking Cocoa

      Instant Cocoa

      Drinking Chocolate

      Cocoa Powder-Microbiology, Composition, Analysis

      Cocoa powder

      Cocoa-Composition and Specifications

      Physical and Chemical Properties

      Microbiological Properties

      Recommended Storing Conditions

      Nutritional Information on Average for 100g

      Contamination and Adulteration of Cocoa Powder

      Cocoa Butter & Replacement Fats

      Cocoa Butter

      Cocoa Butter Production Technologies

      Cocoa butter types

      Refined Cocoa Butter

      Constitution of Cocoa Butter

      The chemistry of cocoa beans

      Properties of Cocoa Butter

      Solid at Room Temperature

      Melting Point and Texture

      Fragrance and Color

      Cocoa Butter Equivalents (CBEs)

      Production of CBEs

      Comparison between Cocoa Butter and Cocoa Butter Equivalents (CBEs)

      Physical Properties

      New Sources of Supply Natural Variations

      Exploring cocoa butter substitutes for chocolate applications

      Palm Kernel Oil

      Cocoa Butter Substitutes

      Cocoa Butter Substitute (CBS)

      Cocoa Butter Replacer (CBR)

      Cocoa Butter Equivalent (CBE)

      Supercooling, Cooling Curves

      Crystallization, Polymorphism

      Hardness, Penetration

      Contraction

      Solvent Extraction of Cocoa Butter

      The Batch Method

      Refining of Solvent-Extracted Fat

      Deodorization of Cocoa Butter

      Lecithin

      Manufacturing of Lecithin

      Applications of Lecithin

      Chocolate Confectionery

      Sugar Confectionery

      Future Trends in Emulsifiers


      Chapter 11

      Sugar Candy and Confectionery

      Commodities Used in Confectionery

      Ingredients used in Confectionery

      Sugar

      Invert sugar

      Corn Syrup Solids (CSS)

      Cocoa Products

      Dairy ingredients

      Sweetened Condensed Milk (SCM)

      Milk Powder

      Butter

      Whey products

      Vegetable Fats

      Hydrocolloids: Gums And Gelling Agents

      Emulsifiers

      Individual agents, their origins and properties

      Colour

      Flavour

      Nature-identical flavours

      Synthetic flavours

      Antioxidants

      Salt 

      Acidulant

      Sugar Substitute

      Process flow diagram for the toffee and caramel manufacture

      Bulking agent

      Intense sweeteners

      Lollipop Manufacturing

      Hard Boiled Candy Production Flow Chart 

      Manufacturing of Hard Candy

      How Are Lollipops Made?

      Sugar-Cooking Processing

      Flavouring and Coloring Lollipops

      Lollipop Molding and Forming Process

      Flow Diagram of Lollipop Molding and Forming Process

      Cooling and Packaging Lollipops 

      Quality Control Measures in Lollipop Production

      Formulations

      Rainbow Swirl Lollipops 

      Root Beer Lollipops

      Peach Iced Tea Lollipops

      Rosewater saffron Lollipops

      Cinnamon Red-Hot Lollipops

      Bubble Gum Lollipops

      Christmas Peppermint Lollipops

      Rock Candy

      Hard Caramel Lollipops

      Browned Butter–Caramel Lollipops 

      Fleur De Sel, Lavender, and Caramel Lollipops

      Espressocaramel Lollipops

      Passion Fruit– Caramel Lollipops

      Honeycomb Toffee Lollipops

      Lollipop Lines: For solid and center-filled high-quality ball lollipops

      Hard dough cutting machine and Dough climbing conveyor

      Ball forming Lines: For gums, chewy candies, toffes, fruit pastes and similar masses

      Cut & Wrap Lines: For gums, chewy candies, toffes, fruit pastes and similar masses

      Powder mixing machine for potato hard biscuit and gold fish biscuit production line

      Powder sprinkler for soft and hard biscuit production line

      Chocolate coating machine with cooling tunnel for soft and hard biscuit production line

      Dough Forming Machine Cookie Dough SheeterTo Make 3-color Biscuit

      Salt & Sugar sprinkler


      Chapter 12

      Snacks and Namkeen Production

      Raw Material Requirement

      Potato Chips Processing

      Potato chips Manufacturing Process

      Destoning and peeling

      Slicing

      Colour treatment

      Frying and salting

      Cooling and sorting 

      Packaging

      Raw Material Requirement

      Method of preparation of potato chips

      Recipe

      Meat-based Snacks 

      Popped Pork Rinds

      EEP-Frying Pork Rinds

      Baking Pork Rinds 

      Seasoning Pork Rinds 

      Pickled Products with formulations

      Quick Fresh-pack Dill Pickles

      Pickled Horseradish Sauce

      Fermented Dill Pickles

      Reduced-sodium Sliced Dill Pickles

      Quick Sweet Pickles

      Sweet Gherkin Pickles

      Reduced-sodium Sliced Sweet Pickles

      Bread and Butter Pickles

      Pickle Relish

      Pickled Pepper-Onion Relish

      Pickled Corn Relish

      Pickled Hot Peppers

      Pickled Mixed Vegetables

      Pickled Dilled Beans

      Pickled Three-bean Salad

      Pickled Beets

      Marinated Peppers

      Piccalilli

      Cucumber Hot Dog Relish

      Marinated Whole Mushrooms

      Refrigerated Dilled Pickled Eggs

      Snacks-based on Popcorn

      Preparation of materials

      Puffing the cornmeal mixture

      Cut the puffy mixture into the right size

      Drying corn snacks

      Adding flavor to corn snacks

      Corn snack packaging

      Puff Corn

      Materials and Formulation

      Corn Chips and Simulated Potato Chips

      Corn Chips

      Corn chips packaging method 

      Corn chips production line

      Simulated Cassava based Chips

      Process flow chart of cassava base simulated chips experiments

      Fully Automatic Potato Chips Production Line with the Capacity of 300, 500 KG/ Hr.

      Snack Crackers: Process and Recipes

      ‘Ritz’ Type Snack Cracker

      Description

      Product Specification

      Ingredient list

      Recipe 1.1

      Recipe 1.2

      Recipe 1.3

      Recipe 2.1

      Recipe 2.2

      Recipe 2.3

      Recipe 2.4

      Cheese crackers

      Ingredient List

      Recipe 3.1

      Recipe 3.2

      Recipe 3.3

      Recipe 3.4

      Recipe 3.5 Cheese straws

      Vegetable and Herb Crackers

      Recipe 4.1

      Recipe 4.2

      Recipe 4.3

      Wheat Crackers

      Ingredient list

      Recipe 5.1

      Recipe 5.2 

      Oyster Crackers

      Recipe 6.1

      Recipe 6.2

      Goldfish

      Ingredient List:

      Recipe 7.1

      Savoury Snack 

      Namakpare - A Savoury Snack

      Ingredients

      Instructions

      Crispy Chickpea Croutons

      Ingredients

      Instructions

      Easy Guacamole

      Ingredients

      Instructions

      Sundried Tomato Hummus

      Ingredients

      Instructions

      Baked Polenta Chips

      Ingredients

      Instructions

      Easy Vegetarian Quesadillas

      Ingredients

      Instructions

      Beetroot Hummus

      Ingredients

      Instructions


      Chapter 13

      Plant Economics of Automatic Bakery Business to Produce Puffs, Croissant etc.

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 14

      Plant Economics of Bakery Premix (Cake, Bread, Muffins, Rusk Etc.)

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 15

      Plant Economics of Biscuit Manufacturing Unit

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 16

      Plant Economics of Chocolate Compound Plant

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 17

      Plant Economics of Cocoa Products [Cocoa Couverture (Liquor), Cocoa Butter, Cocoa Powder, Chocolate Spread, Chocolate Syrup]

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 18

      Plant Economics of Confectionery Manufacturing Plant

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 19

      Plant Economics of Cookies Making

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 20

      Plant Economics of Ice Cream Stabilizer

      Land & Building

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 21

      Plant Economics of Namkeen and Chips Manufacture

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 22

      Plant Economics of Spices (Masala) Unit

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum

      How to Make Project Report?

      Detailed Project Report (DPR) includes Present Market Position and Expected Future Demand, Technology, Manufacturing Process, Investment Opportunity, Plant Economics and Project Financials. comprehensive analysis from industry covering detailed reporting and evaluates the position of the industry by providing insights to the SWOT analysis of the industry.

      Each report include Plant Capacity, requirement of Land & Building, Plant & Machinery, Flow Sheet Diagram, Raw Materials detail with suppliers list, Total Capital Investment along with detailed calculation on Rate of Return, Break-Even Analysis and Profitability Analysis. The report also provides a birds eye view of the global industry with details on projected market size and then progresses to evaluate the industry in detail.

      We can prepare detailed project report on any industry as per your requirement. 

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      Detailed Project Report (DPR) gives you access to decisive data such as:

      • Market growth drivers
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      • Key highlights

      Overview of key market forces propelling and restraining market growth:

      • Up-to-date analyses of market trends and technological improvements
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      Note: We can also prepare project report on any subject based on your requirement and country. If you need, we can modify the project capacity and project cost based on your requirement.

      Our reports provide an expansive market analysis of the sector by covering areas like growth drivers, trends prevailing in the industry as well as comprehensive SWOT analysis of the sector.

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      1. Our project reports include detailed analysis that help to get industry Present Market Position and Expected Future Demand.
      2. Offer real analysis driving variables for the business and most recent business sector patterns in the business
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      4. Report gives investigation and top to bottom money related correlation of real players/competitors
      5. The report gives gauges of key parameters which foresees the business execution