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    technology of sweets (mithai), namkeen and snacks food with formulae (hand book)

    technology of sweets (mithai), namkeen and snacks food with formulae (hand book)
    technology of sweets (mithai), namkeen and snacks food with formulae (hand book)
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    technology of sweets (mithai), namkeen and snacks food with formulae (hand book)
    technology of sweets (mithai), namkeen and snacks food with formulae (hand book)
    technology of sweets (mithai), namkeen and snacks food with formulae (hand book)
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      Details of Raw Materials used for Sweets Manufacture

      • Sweeteners: gur (jaggery), khandsari, bura, and chini
      • Gur (jaggery)
      • Regulatory Status  Technology
      • Khandsari (Khand)
      • Regulatory Status  Technology
      • Bura
      • Regulatory Status
      • Technology
      • Chini (Refined Sugar)  Technology
      • Storage
      • Packaging
      • Grains: Chawal (Rice),
      • Maida, Suji, Rava
      • Rice (Chawal)
      • Quality Characteristics
      • Packaging
      • Maida and Suji or Rava
      • (Wheat Flours)
      • Maida (Refined Wheat Flour)
      • Characteristics
      • Microscopic appearance
      • Grades
      • Packaging
      • Suji or Rava (Semolina)
      • Characteristics
      • Microscopic Appearance .
      • Grading
      • Large Particle Grade .
      • Small Particle Grade .
      • Packaging
      • Storage.
      • Dry Fruits And Other Nuts:
      • Badam, Kaju, Copra,
      • Pista, Khaskhas,
      • Akhrot, Kishmish
      • Almonds (Badam)
      • Description
      • Quality Characteristics
      • Shelf Life
      • Nutritive Value
      • Applications .
      • Almond Oil
      • Kaju (Cashew)
      • Quality Characteristics
      • Preservation
      • Packaging and Storage
      • Copra (Dried Coconut Kernel)
      • Description .
      • Quality Characteristics .
      • Microbiological Quality .
      • Grades
      • Packaging and Storage
      • Pistachio (Pista)
      • Processing .
      • Regulatory status
      • Shelf Life
      • Nutritive Value
      • Application
      • Khaskhas (Poppy Seeds)
      • Application
      • Akhrot (Walnuts)
      • Quality characteristics
      • Inshell Walnuts
      • Shelled Walnuts
      • Applications
      • Kishmish (Raisins)
      • Processing .
      • Sulphur Fumigation
      • Drying and Postdrying
      • processes
      • Packaging and Storage
      • Flavourings And Colourings:
      • Chhoti Elaichi
      • (Cardamom), Gulab
      • Jal (Rose Essence),
      • Kesar (Saffron), Cocoa
      • Chhoti Elaichi (Cardamom)
      • Characteristics
      • Grading
      • Packaging
      • Gulab Jal (Rose Essence)
      • Chemical Composition
      • Imitation Rose Flavours
      • Application
      • Kesar (Saffron)
      • Packaging
      • Grading
      • Flavour
      • Freedom from moulds,
      • insects etc.
      • Saffron in Filament
      • Saffron in Cut Filaments
      • Yellow Filaments
      • Floral Waste
      • Extraneous Matter
      • Saffron Powder
      • Chemical Requirements
      • Cocoa (Cocoa, Cocoa
      • Powder & Coatings)
      • Cocoa Coatings .
      • Characteristics
      • Packaging and Storage
      • Miscellaneous
      • Makhana (Gorgon Fruit)
      • Harvesting and Processing
      • Roasting and Popping
      • Polishing, Grading and
      • Packaging
      • Uses
      • Sabudana (Sago)
      • Characteristics .
      • Gelatinization
      • Applications .
      • Packaging
      • Water


      Making of Milkbased Sweets

      • Khoa/Mawa
      • Product Description Technology
      • Process Mechanization
      • Innovations
      • Continuous Khoa Machine
      • Packaging of Khoa
      • Packaging Study
      • Recommended Packaging
      • Physico-chemical Aspects
      • Water Activity of Khoa
      • Rheology of Khoa
      • Microbiological Quality
      • Preservation of Khoa
      • Nutritive Value of Khoa
      • Khoa Powder
      • Reverse Osmosis (RO)
      • Tray Drying at Atmospheric
      • Pressure
      • Spray Drying Process
      • Fluidized Bed Drying
      • Roller Drying Process
      • Gulabjamun
      • Product Description
      • Technology
      • Composition
      • Rheological Properties
      • Potential Process
      • Modifications
      • Shelf Life
      • Dry Gulabjamun Mix
      • Skim Milk Powder-based
      • Gulabjamun Mix
      • Whole Milk Powder-based
      • Gulabjamun Mix
      • Kalajamun .
      • Technology
      • Pantua
      • Product description
      • Technology
      • Physico-chemical aspects
      • Lalmohan
      • Technology
      • Burfi .
      • Technology
      • Industrial manufacture
      • Quality factors
      • Fat content .
      • Stage of sugar addition
      • Effect of additives
      • Corn syrup addition
      • Desiccation temperature
      • Physico-chemical
      • characteristics
      • Flavour
      • Colour
      • Body
      • Texture .
      • Equilibrium relative
      • humidity (ERH) of burfi
      • Free fatty acids
      • Hydroxy methyl furfural
      • (HMF) content .
      • Microbiological quality
      • Shelf-life
      • Rancidity
      • Acid development
      • Browning
      • Packaging
      • Kalakand
      • Product description
      • Size of industry
      • Technology
      • Sensory quality
      • Fat
      • Sugar
      • Strength and type of coagulant
      • Microbiological quality
      • Biochemical quality
      • Sensory quality .
      • Packaging and storage.
      • Milk cake .
      • Technology
      • Peda
      • Product description
      • Technology
      • Current status
      • Quality factors
      • Packaging
      • Shelf-life .
      • Dharwad peda
      • Size of industry
      • Technology .
      • Thirattupal .
      • Technology
      • Prospects of mechanization
      • Rabri
      • Product description
      • Technology
      • Physico-chemical
      • aspects
      • Current status
      • Khurchan
      • Product description .
      • Technology
      • Basundi .
      • Product description
      • Size of industry
      • Technology
      • Physico-chemical
      • aspects
      • Innovations
      • Kulfi and frozen desserts
      • Product description
      • Technology
      • Innovations
      • Formulation of kulfi
      • Sweet fresh cream and
      • fresh milk .
      • Frozen cream
      • Fluid whole and skim
      • milk
      • Plain condensed skim
      • milk .
      • Plain condensed whole
      • milk
      • Super-heated condensed
      • skim or whole milk
      • Sweetened condensed
      • whole or skim milk
      • Packaging
      • Physico-chemical
      • aspects
      • Shelf-life
      • Malai-ka-baraf
      • Falooda
      • Product description
      • Technology
      • Innovations.
      • Kunda.
      • Product description .
      • Technology
      • Physico-chemical aspects
      • Shelf-life
      • Bal mithai .
      • Product description
      • Technology .


      Manufacture of Bengali Sweets
       

      • Rasogolla
      • Product description
      • Size of industry
      • Technology
      • Sugar syrup
      • Mechanized production
      • Use of milk powder
      • Dried rasogolla mix
      • Yield
      • Packaging
      • Rasomalai
      • Product description
      • Technology
      • Rajbhog
      • Technology
      • Khirmohan.
      • Sandesh
      • Product description
      • Technology
      • Physico-chemical aspects
      • Chhana-murki .
      • Product description
      • Technology
      • Prospects for
      • mechanization
      • Cham-cham
      • Technology
      • Prospects for
      • mechanization
      • Chhana podo
      • Surti paneer
      • Technology
      • Bandel cheese
      • Product description
      • Technology
      • Regional products
      • Ksheer sagar .
      • Sita bhog
      • Chhana gaja
      • Chhana jhele
      • Chhana kheer
      • Chhana pakora
      • Rasaballi
      • Shosim
      • Kalari


      Shrikhand Manufacture

      • Product description
      • Technology
      • Traditional method
      • Innovations
      • Preparation of curd
      • Preparation of chakka
      • Preparation of shrikhand from chakka
      • Starter cultures
      • Separation of whey from curd
      • Mixing of chakka with cream and sugar
      • Packaging of shrikhand Shelf-life .
      • Physico-chemical aspects .


      Chakka Powder

      Shrikhand Wadi

      • Approximate composition
      • Lassi
      • Manufacturing process
      • Innovations
      • Physico-chemical aspects


      Kheer Manufacture

      • Rice kheer
      • Product description
      • Mango coconut rice kheer
      • Size of industry
      • Technology
      • Process upgradation .
      • Selection of rice
      • Cooking characteristics of rice
      • Long-life kheer
      • Physico-chemical characteristics
      • Shelf-life


      Dried Kheer Mix Manufacture
       

      • Nutritional properties of kheer
      • Advantages
      • Process
      • Manufacturing method
      • Physico-chemical characteristics
      • Shelf-life
      • Plant parameters
      • Manpower
      • Raw material
      • Utilities
      • Plant & machinery


      Payasam Manufacture
       

      • Product description
      • Classification
      • Pulse-based payasams
      • Cereal-based payasams
      • Vermicelli payasams .
      • Rice suji-based payasam .
      • Wheat suji-based
      • payasam
      • Avalakki (beaten ricebased) payasam
      • Ada-based payasam
      • Tuber crop-based payasams
      • Fruit-based payasams
      • Seed-based payasams
      • Physico-chemical characteristics


      Phirni Manufacture
       

      • Ingredients
      • Technology


      Sevian Manufacture

      Product description
      Technology

      Sohan Halwa

      Product description
      Technology

      Gajar-ka-Halwa

      Product description
      Technology
      Innovations
      Quality factors
      Packaging

      Kaju Burfi Manufacture

      Product description
      Technology

      Ghevar Preparation

      Product description
      Technology
      Lauki halwa
      Padusha (makkhan bada)
      South indian sweet .
      Technology
      Mohandas

      Rasogolla, Kheer and Pal Payasam

      Preparation of Lassi


      Introduction
      Composition
      Method of preparation .
      Materials required
      Preparation of sugar syrup
      Preparation of lassi
      Microflora of lassi

      Shrikhand Preparation

      Introduction
      Material required
      Method of preparation
      Traditional method
      Industrial method

      Technology of Khoa Manufacture and Storage

      Introduction
      Definition
      Varieties and grades
      of khoa
      Chemical composition
      of khoa
      Microbiological quality
      of khoa
      Methods of
      manufacture
      Small scale preparation of khoa
      Equipment
      Quality of milk
      Traditional process
      Improved batch method for khoa preparation
      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 .
      Microbiological standards

      Preparation of Kulfi

      Introduction
      Materials required
      Procedure

      Yoghurt

      Definition
      History
      Types of yoghurt
      Method of manufacture
      Traditional method of yoghurt making
      Industrial method of yoghurt making
      Therapeutic value of yoghurt
      Examination of yoghurt
      Defects of yoghurt

      Production of Sandesh

      Introduction
      Traditional method of sandesh preparation
      Production of sandesh.
      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

      Karah (halwa)
      Instant mix for halwa
      Shelf stable halwa .
      Choorma/panjiri
      Pinnis

      Gulab Jamun/Rasogullas

      Gulab jamun/rasogullas
      Chaamp, kaleji, keema
      Rice products
      Marunda
      Phirni
      Kheer
      Gur wale chawal
      Bhelpuri
      Chirva
      Mrumura/kheel
      Pulav
      Khichri
      Phulwarian

      Winter Products

      Marunda
      Gacchak
      Reorian
      Summer drinks
      Sattu (bary water)
      Ganne ka ras (cane juice)
      Kanki

      Some Selected Recipes of Traditional Foods

      Mathi
      Ingredients
      Method
      Matri
      Ingredients
      Method
      Sevian
      Ingredients
      Method
      Suji halwa
      Ingredients
      Method
      Pinnis
      Ingredients
      Method
      Mall pura
      Ingredient
      Method
      Gulab jamun .
      Ingredients
      Method
      Poories
      Ingredients
      Method
      Jalebi
      Ingredients
      Method
      Samosa
      Ingredients
      Method
      Dalia (broken wheat porridge)
      Ingredients
      Method
      Phulvarian
      Ingredients
      Method .
      Rice khichri
      Ingredients
      Method ..
      Sweet rice .
      Ingredients .
      Method
      Sugarcane juice kheer
      Ingredients
      Method
      Phirni .
      Ingredients
      Method .
      Puffed rice laddoo.
      Ingredients .
      Marunda .
      Ingredients
      Method
      Black gram (urad) papads .
      Ingredients
      Method
      Vadian
      Ingredients
      Method
      Besan poora .
      Ingredients
      Method
      Besan laddoos
      Ingredients
      Method
      Pakoras
      Ingredients .
      Method
      Bhuga
      Ingredients .
      Method
      Sesame gachak .
      Ingredients.
      Method
      Chikki
      Ingredients
      Method
      Gulgulas
      Ingredients
      Method

      Dessert Powders & Puddings

      Gelatin dessert powders
      Gelatin dessert powder
      Flavours for gelatin desserts
      Strawberry
      Cherry
      Pineapple
      Lemon
      Orange
      Lime
      Pudding powders
      Chocolate flavour:
      formula no. 1
      Vanillin flavour
      Formula no. 1
      Formula no. 2
      Formula no. 3
      Cocoanut flavour pudding .
      Maple-flavor powdered
      pudding
      Custard pudding
      Custard cream (french
      style)
      Custard filling for pies
      Custard pie—rich and nonwatering
      Dry vanilla cream powders

      Extruded Snacks

      Terminology
      Extrusion process
      Preconditioning configuration
      Extruder configuration
      Die configuration
      Expanded snacks
      Fried collettes
      Product description
      Process description
      Formulation
      Baked collettes or shapes
      Product description
      Process description
      Formulations
      Third generation snacks
      Quality control
      considerations .
      Product description .
      Process description
      Formulations .
      Pre-cooked masala snacks
      Product description
      Process description
      pre-cooked masa snacks
      Coextruded snacks .
      Product description .
      Process description
      Die design
      Flatbread and cracker snacks
      Product description
      Process description  Formulation
      Further possibilities
      High moisture dough snacks
      Product description
      Process description
      Formulation
      Concluding comments

      Potato-based Textured Snacks

      Raw materials
      Potato granules
      Potato flakes
      Potato starch
      Potato flour
      Methods of manufacture
      Forming and frying of wet dough
      High shear dry extrusion
      Low shear pellet extrusion
      Potato chip manufacture .
      Similar products using a basis other than potatoes
      Flaked cereals
      Puffed cereals

      Snacks and Namkeen Recipes

      Aloo bhujia
      Ingredients
      Method
      Other recipe
      Ingredients
      Preparation
      Masala khakra:a tasty
      Indian snack
      Ingrediants for masala khakra
      Directions to make masala khakra
      Khakra gujarathi dish
      Ingredients required for this gujarathi dish

      Method to make khakra – gujarathi dish
      Recipe of ganthia
      Ganthia (chickpea snack)
      Ingredients
      Method
      Ingredients ..
      Method
      Dhokla .
      Ingredients
      Preparation
      Condiments
      Dhokla recipe from Gujarat
      Ingredients (serves 4):
      Seasoning
      Method
      Sandwich dhokla.
      Ingredients .
      For yellow dhokla
      For white dhoklas
      For green chutney
      Method
      Bhel puri
      Ingredients
      Ingredients for tamarind
      chutney
      Ingredients for mint
      chutney
      Method
      Method for bhel puri
      Bhel puri recipe
      Ingredients
      Method

      Snack Food Preservation & Packaging

      Conventional snacks
      Packaging materials for maintaining product integrity
      Factors responsible for loss of quality in snack foods
      Barrier properties of plastic films
      Metallized films
      Cosmetic improvements
      Cost savings Bags  Machinery
      Form-fill-seal (ffs) machines
      Bagging and cartoning machinery
      Computer application in snacks

      Details of Plant, Machinery and Equipments for Snacks Food

      Comminution and particle size control
      Comminution of lowmoisture snackfoods or snack food ingredients
      Impact milling or hammer milling
      Comminution to produce suspensions and emulsions
      Lamination
      Sizing and shaping
      Coating
      Enrobing
      Liquid spray coating
      Dusting
      Immersion
      Panning
      Decorating of snacks
      Dewatering and removal
      of liquid fat .
      Heat transfer
      Mechanical and
      engineering facts of
      organoleptic quality
      control of snacks
      Ambience
      Mechanical and weight
      and/or volume control
      of snack
      Moisture control
      Hygiene control
      Composition control
      Contaminant and foreign
      body control
      Specific gravity
      Magnels .
      X-ray examination

      Namkeen and Sweets

      Manufacturing process of namkeen
      Dalmoth
      Chanachur
      Bhujia
      Dal moth
      Chanachur
      Bhujia
      Flavour and essences
      Lemon flavour essence
      Orange flavour oil
      Universal flavour
      essence
      Wheat flour grades
      Straight flour.
      Patent flour
      Cut straight flour
      Clear flour
      Plant economics
      Land and building
      Plant and machinery
      Fixed capital .
      Raw materials
      Total working capital/month
      Total capital investment
      Turn over/annum.
      Preparations of sweets
      Moong dal ladoos
      Process
      Besan ladoos
      Process
      Mysore pak
      Process
      Moong dal halwa
      Process
      Rash bara (badar dipped in jaggery syrup)
      Process
      Boondi ladoo
      Process
      Manufacture of petha.
      Sone papadi
      Process of manufacturing
      Raw material
      Manufacturing process
      Formulation II for 1 kg Elaichi Laddu
      Formulation - III for 1 kg Cashewnut Laddu
      Formulation IV -Pistachio Laddu
      Formulation - V (Baisin Laddu 1 kg)
      Formulation - VI
      Plant economics
      Land and building
      Plant and machinery
      Fixed capital
      Raw materials
      Total working capital/month
      Total capital investment
      Turn over/annum

      Processed Products from Potato

      Classification of processed products
      Fried products
      Potato chips
      French fries
      Dehydrated products
      Dehydrated potato chips,
      dices and waris.
      Potato flakes and granules
      Potato starch
      Potato flour
      Potato custard powder .
      Soup or gravy thickener
      Potato biscuits
      Canned potatoes

      Pappad and Bariyan Plant

      Manufacturing process of bariyan
      Packaging of pappad
      Automatic pappad plant and machinery
      Plant economics
      Land and building
      Plant and machinery
      Fixed capital
      Raw materials
      Total working capital/month
      Total capital investment
      Turn over/annum

      Potato Chips/Waffers

      Process of manufacture
      Details of machinery
      Operation
      Potao wafer mchine
      Plant economics
      Land and building
      Plant and machinery
      Fixed capital
      Raw materials
      Total working capital/month
      Total capital investment
      Turn over/annum

      Potato Chips (Automatic Plant) with Imported Machinery

      Packaging requirements for fried potato chips
      Physico-chemical changes during storage
      Transparent and opaque package
      Packaging materials
      Packaging and storage studies
      Manufacturing process
      Sorting, cleaning and washing
      Slicing and washing
      Drying of slices
      Treating with chemicals
      Chip frying
      Batch frying method .
      Method of batch processing
      Packaging
      Working of imported
      continuous potato
      producing unit .
      Imported plant and machinery
      Description machineries
      Optional equipment available
      Processing section
      Investment
      Potato chips (imported plant)

      Rice Puff

      Raw materials
      Manufacturing process
      Puffed rice
      General considerations
      Details of process
      Oven puffed process
      Plant economics
      Land and building
      Plant and machinery
      Fixed capital
      Raw materials
      Total working capital/month
      Total capital investment
      Turn over/annum

      Rice Flakes, Corn flakes and Wheat flakes (integrated unit)

      Raw materials
      Corn
      Nutritive value
      Composition of grains
      Manufacturing process
      Manufacturing process of wheat flakes
      Plant economics
      Land and building
      Plant and machinery
      Fixed capital
      Raw materials
      Total working capital/month
      Total capital investment
      Turn over/annum

      Snack Food

      Manufacturing process
      Humidification
      Puffing
      Cutting
      Roasting
      Seasoning (by rotary seasoning machine)
      Finishing and drying
      Packaging
      Protein snack
      Process
      Process details
      Details of snacks food plant
      Plant economics
      Land and building
      Fixed capital
      Total working capital/month
      Total capital investment
      Turn over/annum

      Packaging of Snack Foods

      Íntroduction
      The product group
      Packaging materials
      for snack foods
      Packaging system
      Gas flushing
      Compensated vacuum.

      PREFACE

      Sweets are part of any Indian celebration or festivity of any kind. They are prepared in Indian households not only for special feasts and occasions, but also for simple celebrations like birthdays, anniversaries, graduations or even any other concocted reason. Every event big or small, calls for the sharing sweets with the whole neighborhood even simply because he/she is the proud owner of a new car. There are several categories of Indian sweets like its varieties.
      They can be classified as: Kheer And Payasams, Laddu Or Ladoos, Halwas, Burfis, Kulfis, Sugar Syrup Based Sweets etc. Snacks, namkins and pappads are popular food items in Indian diet. Pappad is essentially a thin wafer-like product, circular in shape, rolled from dough made from flour of pulses with salt, chilli and spices added to it. It is easy to digest and nutritious as well. There are many farsan items popular throughout the country and minor changes are made in some ingredients to suit the local tastes and preferences. Items like masala puffed rice, chevda, fried peas, dal-muth, roasted masala peanuts etc. fall under the category of farsan. Papad is eaten along with the main course as taste enricher, while farsan is a snack. Quality standards specified by BIS are available. Certification under PFA Act is compulsory. Indians seem to be snacking on ethnic foods with a vengeance. This is good news for the corporate sector, given that the past few years have seen a perceptible shift towards the branded sector at the cost of the unbranded segment. Product is the most important part of the marketing mix. It signifies what you are going to sell to the consumer. A comprehensive analysis of the Industry and Our Market Survey has given us a platform on which our product can be built. Our product will be built for the masses, and expansion shall be gradual, to cater to the entire country’s needs. Namkeen is a product, which needs three important things:
      1. Taste,
      2. Quality and
      3. Variation.
      In the same order of significance we need to provide all three to our consumers. Ours is a Company whose Product shall stand for something every Indian craves for. We are entering a market already dominated by a number of branded and unbranded players. Customers are extremely loyal to the namkeen they consume. So we thought about what would make these customers come to us? Initially housewives in India used to make Namkeen at home, but with changing times this is gradually fading away and people have started thinking that it is easier to buy Namkeen than make it at home.


      The book “Technology of Sweets (Mithai), Namkeen and Snacks Food with Formulae” contains following chapters: Details of Raw Materials used for Sweets Manufacture, Making of Milkbased Sweets, Manufacture of Bengali Sweets, Shrikhand
      Manufacture, Chakka Powder, Shrikhand Wadi, Kheer Manufacture, Dried Kheer Mix Manufacture, Payasam Manufacture, Phirni Manufacture, Sevian Manufacture, Sohan Halwa, Gajar-ka-Halwa, Kaju Burfi Manufacture, Ghevar Preparation, Rasogolla, Kheer and Pal Payasam, Preparation of Lassi, Shrikhand Preparation, Technology of Khoa Manufacture and Storage, Peda, Khoa-based Sweet - Kalakand, Khoa-based Sweet - Gulab Jamun, Milk-based Sweet - Burfi, Chhana-based Sweet - Rasogolla, Preparation of Kulfi, Yoghurt, Production of Sandesh, Manufacture of Shrikhand by Ultrafiltration Process, Preparation of Traditional Sweets, Gulab Jamun/Rasogullas, Winter Products, Some Selected Recipes of Traditional Foods, Dessert Powders & Puddings, Extruded Snacks, Potato-based Textured Snacks, Snacks and Namkeen Recipies, Snack Food Preservation & Packaging, Details of Plant, Machinery and Equipments for Snacks Food, Namkeen and Sweets, Processed Products from Potato, Pappad and Bariyan Plant, Potato Chips/Waffers, Potato Chips (Automatic Plant) with Imported Machinery, Rice Puff, Rice Flakes, Corn flakes and Wheat flakes (integrated unit), Snack Food, and Packaging of Snack Foods.

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