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

0 reviews - Write a review

₹ 2,200 INR

Qty

Buy Now and Pay Online

Send WhatsApp

Add to Wish List

Why Choose Us

More than 45 years of experience
Managed by expert industrial consultants
ISO 9001-2015 Certified
Registered under MSME, UAM No: DL01E0012000

How we work

24/5 Research Support
Get your quesries resolved from an industry expert. Ask your queries before report or book purchase.
Custom Research Service
Speak to the our consultant to design an exclusive study to serve your research needs.
Quality Assurance
All reports are prepared by highly qualified consultants & verified by a panel of experts.
Information Security
Your personal & confidential information is safe & secure.

Description
How to Start Business

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

A bakery (or baker’s shop) is an establishment that produces and sells flour-based food baked in an oven such as bread, cakes, pastries and pies. Some retail bakeries are also cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Some bakery shops provide services for special occasions such as weddings, birthday parties, anniversaries, or even business events. Bakery shops can provide a wide range of cakes designs such as sheet cakes, layer cakes, tiered cakes, and wedding cakes. Other bakeries may specialize in traditional or hand made types of bread made with locally milled flour, without flour bleaching agents or flour treatment agents, baking what is sometimes referred to as artisan bread.

This handbook contains processes formulae, manufacturing method of various products, brief profiles of various projects which can be started and providing information regarding land area cost, project cost plant & machinery cost etc. It contains Photographs of Plant & Machinery with Supplier’s Contact Details and Plant Layout and Process Flow Sheets. It is expected that the information presented in this handbook will help everyone who wants to start-up as entrepreneur.

The book contains chapter on Bakery Technology, Icing, Bakery Ingredients, Products of Bakery Industries, Milk and Eggs Ingredients, Fruits, Vegetables and Nuts, Cocoa Bean Production, Cocoa Mass, Cocoa Powder and Cocoa Butter, Particle Size Reduction, Cocoa Processes, Sugar Candy and Confectionery, Snacks and Namkeen Production, Plant Economics of Automatic Bakery Business to Produce Puffs, Croissant etc., Plant Economics of Bakery Premix (Cake, Bread, Muffins, Rusk Etc.), Plant Economics of Biscuit Manufacturing Unit, Plant Economics of Chocolate Compound Plant, Plant Economics of Cocoa Products [Cocoa Couverture (Liquor), Cocoa Butter, Cocoa Powder, Chocolate Spread, Chocolate Syrup], Plant Economics of Confectionery Manufacturing Plant, Plant Economics of Cookies Making, Plant Economics of Ice Cream Stabilizer, Plant Economics of Namkeen and Chips Manufacture, Plant Economics of Spices (Masala) Unit.

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.

We can also modify the project capacity and project cost as per your requirement. If you are planning to start a business, contact us today.

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

Market growth drivers
Factors limiting market growth
Current market trends
Market structure
Key highlights

Overview of key market forces propelling and restraining market growth:

Up-to-date analyses of market trends and technological improvements
Pin-point analyses of market competition dynamics to offer you a competitive edge major competitors
An array of graphics, BEP analysis of major industry segments
Detailed analyses of industry trends
A well-defined technological growth with an impact-analysis
A clear understanding of the competitive landscape and key product segments

Need Customized Project Report?

Ask for FREE project related details with our consultant/industry expert.
Share your specific research requirements for customized project report.
Request for due diligence and consumer centric studies.
Still haven't found what you're looking for? Speak to our Custom Research Team

About Engineers India Research Institute:

EIRI Board is a single destination for all the industry, company and country reports. We feature large repository of latest industry reports, leading and niche company profiles, and market statistics prepared by highly qualified consultants and verified by a panel of experts.

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.

Our Clients

Our Approach

Our research reports comprehensively cover Indian markets (can be modified as per your country), present investigation, standpoint and gauge for a time of five years*.
The market conjectures are produced on the premise of optional research and are cross-accepted through associations with the business players
We use dependable wellsprings of data and databases. What's more, data from such sources is handled by us and incorporated into the report

Why buy EIRI reports?

Our project reports include detailed analysis that help to get industry Present Market Position and Expected Future Demand.
Offer real analysis driving variables for the business and most recent business sector patterns in the business
This report comprehends the present status of the business by clarifying a complete SWOT examination and investigation of the interest supply circumstance
Report gives investigation and top to bottom money related correlation of real players/competitors
The report gives gauges of key parameters which foresees the business execution