Modern Technology of Confectionery Industries with Formulae & Processes (2nd Revised Edition)
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Author: Minni Jha |
This major content of this book are confectionery ingredients, flavour, gelatinizing agents, gums, glazes, waxes, traditional Indian confections, manufacturing processes and formulations of confections, nutritive value of confectionery products. This book also describes about the science and technology of chocolate and confectionery, packaging of confectionery products, quality control, future confectionery industry etc.
Apart from these it also contains details of cooking techniques, formulae, processes. The incorporation of flavours and essences, permitted colours used quality control aspects along with sources of plant, machinery and raw material. This book is an invaluable resource for research centers, professionals, entrepreneurs and end users in academic and industry working on the subject.
Contents
-Caramel
-International Standards for Sugar and Sugar Syrups
Reserved Descriptions for sugar Products
-Maltodextrins (Roquette Freres, 1984)
-Dried Glucose Syrups
-Uses of Glucose Syrups and Maltodextrins.
Dextrose Manufacture
Fructose (Levulose)
Sorbitol
Mannitol
Lycasin 80/50
-Nonnutritive (Synthetic) Sweeteners
Saccharin
Cyclamates
Sodium Cyclamate C6H12NSO3Na
Acesulfam K (Acesulfam Potassium)
Aspartame (Naturasweet, Canderel)
Talin
Legislation
-Invert Sugar
Use in Confectionery Industry
Honey
Malt Extract
Testing of Refined Sugars
Anti-Tailing Devices
Automatic Continuous Sugar Cooker
Automatic Continuous Sugar Cooker
Batch Roller
Cocoa
Cocoa Moth
Cocoa Selection
Fermentation of Cocoa Beans
2. Confectionery Fats
-Commonly used fat in confectionery industry
Production and Processing of Fats
Refining is Carried in 3 stages
Chemistry of Fats
Glycerides, Fatty Acids
-Hardening Fats
Packing and Storage of Fats
3. Milk and Milk Products
Liquid Milk
Composition
Milk Standards
Dry Millk
Whey Products
Lactose
Condensed Milk, Evaporated Milk
Block Milk
Other Milk products
4. Fruits, Preserved Fruits, Jam, Dried fruits
Composition of Natural Fruits
Preservation of fruit and fruit pulps
Candied and Preserved Fruits
Jams
Glazed or Glace Fruit
-Dried Fruit
Artificial Drying
Chellies
Freeze Drying
Ginger
Colouring
5. Flavour
Dried Fruit
Artificial Drying
Chellies
Freeze Drying
Nuts
Varieties of Nuts
Storage of nuts
-Starches, Soya Flour, soya protein
6. Gelatinizing Agents, Gums, Glazes, Waxes
Gelatine
Agar-Agar
Agar occurs in three forms
Pectin
Gums
Uses of Gum Arabic
Gum Tragacanth
Guar Gum, Locust Bean (carob) Gum
Guar Gum
Carob gum
Lacquers and wares
Shellac
Other Glazes
Spermaceti
Carnauba Wax
7. Traditional Indian Confections
Raw Materials
Packaging
8. Confectionery Processes and Formulations
-summary of confectionery Processes
Rolling and Cutting
Casting or Depositing
Hard Candy
Die Forming
Hard Candy
-Manufacturing Process
Fruit and nut bars
Fruit punch chocolates
Butter Creams Chocolate
-Soft candies
-Carbonated Candy
Process of Manufacture
-Seed Confections (Popcorn Balls)
-Cotton Candy
-Coated Confections
Chewing Gum And Bubble Gum
Industry in India
-Toffee
Introduction
Manufacturing Process
-How to cut a Toffee by Toffee Cutter
Formulation For Different Kinds of Toffee
Plain Toffee
Butter toffee
Coconut Toffee
Milk Toffee
Malt Toffee
Plain Chewing Toffee
Chocolate Toffee
Pistachio Toffee
Everton Toffee
Licorice Toffee
Molasses Toffee
Molasses Toffee
Marmalade Toffee
-Chocolates
Chocolate toffee
Chocolate Covered Butter Toffee
Chocolate Annex Caramels
Chocolate Caramel Nougat Roll
Chocolate Honey Tablets
Chocolate Covered Coconut Caramels
Chocolate Coating Caramels
Speciality Chocolates
-Caramels, Toffees, Butter scotch, Fudge
The Milk Ingredient
Reconstitution of Milk Powder
Fats
-Large-Scale Production
Water Activity (ERH)
Composition
Colour
Faults
Preparation of Agar Jellies, Fruit Slices
-Coconut Paste, Coconut ICE
-Creme and Lozenge Pastes, Cachous, Tablets
Liqueurs
Chocolate Liqueurs
Sugar Crust Liqueurs
Licorice
Manufacture of Licorice Confectionery
Legislation
9. Nutritive Value of Confectionery Products
Food Value and its Composition
Carbohydrates
Fat
Proteins
-Mineral Matter
Vitamins
-The Labeling of Foods Containing Vitamins
Disadvantages of Confectionery
10. BIS Specifications
11.Science and Technology of Chocolate
and Confectionery
-Sugar Confectionery
Solubility, Saturated and Supersaturated Solutions
-Relative Humidity, Dew Point, Vapour Pressure,
-Water Activity Equilibrium relative humidity
Relative Humidity, Dew Point
pH, HYDROGEN ION CONCENTRATION
-Optical Activity
Specific Ration-Dextrose Equivalent
Scientific Instruments
-Spoilage Problems
Chocolate Bloom
Fat Bloom
-Crystallization of Cocoa Butter Under Different Ambient Conditions-Melting Point Changes
Heat Treatment of Chocolate
Fat Bloom-Summary
Sugar Bloom-Causes and Methods of Prevention
Other Faults
12. Packaging of Confectionery Products
Requirement of Packaging
Packaging Requirement
Use of Containers
Packaging Materials
Materials
Metal Cans
Types of Paper
Metal Foil
Foil Containers
Transparent Films
Metallized Films
Shrink and Stretch Films
Laminates
Testing of Wrappers for Various Other Properties
Types of Cans
Built-up Body
-DESSICANT POUCHES
13. Quality Control
-PRINCIPLES OF QUALITY CONTROL
-The Decidina Factor envolved in the Standard of Quality?
Quality Controllers
-How Should Quality Control Be Organized?
-Raw materials
Type of Raw Material
Microbiologicaly Quality Control
Factory Hygiene and Sanitation
14. Research and Development in
the Confectionery Industry
-Reasearch and Development in large Companies
Research and Development in small companies
Research Facilities
Ingredients
Manufacturing Processes
-Conditions To Be Observed During Production
Coloured Coatings and Pastel Coatings
-FORMULATIONS
-DIETETIC COATINGS
Diabetic Chocolate
Carob Coatings
Defatted Wheat Germ
"Slimming" Chocolates
Medicated Chocolates
-Emulsifiers in Chocolate
-Confectionery Coatings and Cocoa
-VEGETABLE LECITHINS
Soya Lecithin
Other Vegetable Lecithing
-SYNTHETIC PHOSPHOLIPIDS AND MODIFIED
-VEGETABLE LECITHINS
Toxicity Checks on YN
Fractionated and Modified Vegetable Lecithins :
-Use of lecithin in chocolate, cocoa Powder, Chocolate Drinks
Chocolate
-Cocoa and Drinking Chocolate Powders
-COLOURS FOR CONFECTIONERY
SELECTION OF COLOURING MATTER
METHOD OF DISSOLVING
-COMBUSTOR SUGAR BOILER
CONCHES
-THE SECOND SCHEDULE
Other Glazes
15. Future of Confectionery Industry
16. The Marketing of Confectionery
Plant, Machinery & Equipments
Directory Section
Suppliers of Raw Material
Suppliers of Different Types of Confectionery Machinery
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