(Biscuit, Bagel, Bread, Gluten-Free Bread, Rusk, Cookie, Cracker, Pie Crusts, Cakes with Production Process, Machinery, Equipment Details and Factory Layout) 5th edition
Bakery products refer to a wide range of baked goods that are typically made using flour as the main ingredient. These delicious treats come in various forms, such as cakes, cupcakes, bread, pastries, cookies, and more. They are usually made by combining flour with other ingredients such as sugar, butter, eggs, and flavorings, which are then baked to perfection. Bakery products have a universal appeal and are enjoyed by people of all ages and cultures. They are a staple in many households, providing a sweet and indulgent treat for special occasions or everyday enjoyment. The diversity of bakery products is vast, ranging from delicate pastries filled with creamy custard to crusty loaves of bread that make the perfect sandwich.
The global bakery products market size to be valued at USD 251.1 billion, expanding at a compound annual growth rate (CAGR) of 3.2%. Increasing consumption of ready-to-eat foods across the globe owing to hectic lifestyle is expected to fuel the product demand over the coming years. Growing preference for ethnic food along with the success of Thai and Mexican food in restaurants has resulted in increased demand for bakery products in Europe. The bakery industry has been experiencing significant growth and success in recent years. There are several reasons behind this booming industry. There has been a rise in consumer demand for healthier and high-quality baked goods. With the growing focus on wellness and clean eating, bakeries are now offering a variety of options that cater to different dietary needs, including gluten-free Bread.
This book consists of in-depth details about Bakery Products, Biscuit, Bagel, Bread, Gluten-Free Bread, Rusk, Cookie, Cracker, Pie Crusts, Cakes, Cupcakes, Doughnuts, Buns, Pizzas, and Icings with Production Process, Equipment Tools Information and also Factory Layouts.
Profitable and viable business opportunities exist in the Bakery products sector. As a result, creating your own business is a good way to get into it. To learn more about Bakery products industry in depth, read this book. It will assist you in figuring out how to establish your own Bakery Business. Because of the increasing demand for Bakery products in today's market, it's a terrific method to earn money.
Contents
1. INTRODUCTION
1.1 History
1.2 Principles of Baking
1.3 Physical & Chemical Changes during Baking
1.3.1 Formation and Expansion of Gases
1.3.2 Trapping of the Gases in Air Cells
1.3.3 Gelatinization of Starches
1.3.4 Coagulation of Proteins
1.3.5 Evaporation of Some of the Water
1.3.6 Melting of Shortenings
1.3.7 Crust Formation and Browning
1.4 Bakery Products Market
2. HOW TO START A BAKERY BUSINESS
2.1 10 Steps To Open A Successful Bakery Business
2.1.1 Create a Bakery Business Plan
2.1.2 Choose a Location for Bakery Business
2.1.3 Get All Licenses Required to Open a Bakery Business
in India
2.1.4 Get Manpower Required to Open a Bakery
2.1.5 Buy Equipment Needed to Start a Bakery Business
2.1.6 Design the Display Area of Bakery Business
2.1.7 Install a POS & Billing Software in Bakery
2.1.8 Do Right Marketing & Branding of Bakery Business
2.1.9 Decide on the Staff Uniform of Employees
2.1.10 Partnering with Online Food Aggregators
3. BAKERY INGREDIENTS
3.1 Introduction
3.2 Baking Powder
3.3 Baking Soda
3.4 Eggs
3.5 Fats and Oils
3.6 Flour
3.6.1 Standard or Plain Flour
3.6.2 Self-Raising Flour
3.6.3 High Grade or “Strong” Flour
3.6.4 Pastry Flour
3.6.5 Wholemeal Flour
3.6.6 Bleached Flour
3.7 Milk
3.8 Salt
3.9 Sugar
3.10 Yeast
4. SPICES, FLAVORS AND COLORS
4.1 Introduction
4.2 Coloring Additives
4.3 Uncertified Color Additives
4.3.1 Carotenoids
4.3.2 Caramel Colors
4.3.3 Carmine
4.3.4 Fruit and Vegetable Extracts
4.3.5 Riboflavin
4.3.6 Spices
4.3.7 Titanium Dioxide
4.4 Certified Color Additives
4.5 Natural and Artificial Flavors
4.5.1 Vanilla
4.5.2 Cacoa Products
4.6 Spices and Herbs
4.6.1 General Considerations
4.6.2 Spices Used in Bakery Products
4.6.2.1 Allspice
4.6.2.2 Anise Seed
4.6.2.3 Basil
4.6.2.4 Caraway
4.6.2.5 Cardamom
4.6.2.6 Celery Seed
4.6.3 Cinnamon
4.6.3.1 Cloves
4.6.3.2 Coriander
4.6.3.3 Dill Seed
4.6.3.4 Fennel
4.6.3.5 Fenugreek
4.6.3.6 Garlic
4.6.3.7 Ginger
4.6.3.8 Mace
4.6.3.9 Mint
4.6.3.10 Nutmeg
4.6.3.11 Paprika
4.6.3.12 Pepper
4.6.3.13 Saffron
4.6.3.14 Sesame Seed
4.6.3.15 Turmeric
5. COOKIE AND CRACKER PRODUCTION
5.1 Ingredients Handling
5.2 Mixing
5.3 Dough Relaxation and Fermentation
5.4 Dough Machining and Forming
5.5 Dough Relaxing
5.6 Cutting Stage
5.7 Scrap Return
5.8 Salter or Sugar Sprinkling
5.9 Rotary Molding
5.10 Extruder-Dough Former
5.11 Wire Cut
5.12 Rout Press
5.13 The Fruit Bar Co-Extruder
5.14 Baking
5.15 Direct-Fired Ovens, Gas Fired
5.16 Convection (Indirect) Ovens
5.17 Post Conditioning
5.18 Secondary Processes
5.19 Icings
5.20 Enrobing
5.21 Sandwiched Cookies and Crackers
5.22 Biscuit Packaging
6. UNLEAVENED BAKERY PRODUCTS
6.1 Introduction
6.2 Pie Crusts
6.2.1 General Considerations
6.2.2 Types of Pie Crusts
6.2.3 Baked Pies
6.2.3.1 Ingredients and Formulation Principles
6.2.3.2 Practical Formulas and Procedures
6.2.4 Long-Flake Crust
6.2.5 Short-Flake Crust
6.2.6 Mealy Crust
6.2.6.1 Variations
6.2.6.2 Pate Brisée and Pate Sucrée
6.2.6.3 Fillings and Washes
6.2.7 Pressed Crumb Crusts
6.2.8 Savory Pies
6.2.9 Fried Pies
6.2.10 Causes of Faults in Pie Crusts
6.3 Strudel, Phyllo and Egg Rolls
6.4 Unleavened Cookies
7. PRODUCTS OF BAKERY INDUSTRIES
7.1 Bread
7.2 Raw Materials
7.2.1 Flour
7.2.2 Yeast
7.2.3 Water
7.2.4 Salt
7.2.5 Sugar
7.2.6 Bulk Solids
7.2.7 Flavourings
7.2.8 Enrichment
7.3 Bread Manufacture
7.4 Straight Dough Method
7.5 Sponge Dough Method (Semi-Automatic)
7.5.1 Mixing and Fermentation
7.5.2 Make Up
7.5.3 Proofing and Baking
7.5.4 Cooling, Slicing and Wrapping
7.6 Advantages and Disadvantages of Two Methods
7.7 Automatic Process to Manufacture Bread
7.8 Recipies for Breads
7.8.1 White Pan Bread
7.8.2 Milk Bread
7.8.3 Sweet Bread
7.8.4 Rice Bread
7.8.5 Closed Pan Bread
7.8.6 Egg Bread
7.8.7 French Bread
7.8.8 Rye Bread
7.8.9 Vienna Bread
7.8.10 Special Breads
7.8.10.1 Date-Nut Bread
7.8.10.2 Low Sodium Bread
7.8.10.3 Cheese Bread
7.9 Specification for Various Types of Breads
7.9.1 White Bread
7.10 Other Requirements
7.10.1 Mass of the Bread
7.10.2 Wheat Meal Bread
7.10.3 Crust and Crumb
7.10.4 Bread Improver
7.11 Biscuits
7.12 Biscuit Raw Materials
7.12.1 Cereals
7.12.2 Sweetener
7.12.3 Shortening
7.12.4 Milk
7.12.5 Leavening Agents and Nutrients
7.12.6 Miscellaneous Products
7.13 Manufacturing Process
7.14 Recipes for Various Types of Biscuits
7.14.1 Arrowroot Biscuit
7.14.2 Shell Biscuits
7.14.3 Digestive Biscuits
7.14.4 Honey Comb or Crimp Biscuits
7.14.5 Almond Fruit Biscuits
7.14.6 Walnut Biscuits
7.14.7 Soda Biscuit
7.14.8 Coconut Biscuits
7.14.9 Nice Biscuits
7.14.10 Saltish Biscuits
7.14.11 Marie Biscuits
7.14.12 Ester Biscuits
7.14.13 Sandwich Type Biscuits
7.14.14 Cheese Biscuits
7.14.15 Rice Biscuits
7.14.16 Corn Flour Biscuits
7.14.17 Coffee Biscuits
7.14.18 Victoria Biscuits
7.14.19 Edinburg Biscuits
7.14.20 Snow Drop Biscuits
7.14.21 Luncheon Biscuits
7.14.22 Special Combination Wheat Biscuits
7.14.23 Simple All Purpose Biscuits
7.14.24 Soojee Biscuits
7.14.25 Special Nut Biscuits
7.14.26 Corn Flour Coconut Biscuit
7.14.27 Chocolate Vanilla Biscuit
7.14.28 Peppermint Cream Biscuits
7.15 Biscuit Coatings
7.15.1 White Coating
7.15.2 Dark Chocolate Coating
7.15.3 Lemon Coating
7.15.4 Orange Coating
7.15.5 Malt Milk Coating
7.15.6 Few Points for Making Good Biscuits
7.16 Cookies
7.17 Basic Ingredients
7.17.1 Bonding materials or Toughers
7.17.2 Tenderizing materials
7.17.3 Floors
7.17.4 Shortening
7.17.5 Sugar
7.17.6 Lecithin
7.17.7 Milk
7.17.8 Eggs
7.17.9 Rotary Moulded Cookie
7.17.10 Cutting Machine Cookie
7.17.11 Wire Cut Cookie
7.17.12 Spread of the Cookies
7.18 Equipments for the Manufacture of Cookies
7.18.1 Wire Cut Machine
7.18.2 Stamping and Rotary Catting Machines
7.18.3 Rotary Moulded Cookies
7.19 Formula for Sugar Wafer Butter
7.19.1 Processing of Sugar Wafers
7.19.2 Coatings for Cookies
7.20 Coatings for Cookies Enrobing
7.20.1 Vanilla Coating
7.20.2 Dark Chocolate
7.20.3 Dark Cocoa
7.20.4 Coconut
7.20.5 Peanut Coating
7.20.6 Pie Fillings
7.20.7 Fruit Fillings
7.20.8 Apple Pie Fillings
7.20.9 Cream Fillings
7.20.10 Procedure
7.20.11 Banana Cream Starch-based Gel Filling
7.20.12 Strawberry Flavoured Fillings
7.20.13 Cream Style Fillings
7.20.14 Procedure
7.20.15 Procedure
7.21 Pie Crusts
7.21.1 The Flour
7.21.2 The Shortening
7.21.3 The Salt
7.21.4 Sugar
7.21.5 Flaky Crusts
7.21.6 Mealy Crusts
7.21.7 Processing
7.22 Formulations and Procedures for Pie Crusts
7.22.1 Long Flake Pie Crusts
7.22.2 Dough for Fried Peas
7.22.3 Fruit Pie Dough
7.22.4 Mealy Crust Dough
7.22.5 Fried Pies
7.22.6 Faults in Pie Crusts
7.23 Soda Crackers
7.23.1 Flour
7.23.2 Water
7.23.3 Shortening
7.23.4 Salt
7.23.5 Yeast Food
7.24 Formulas for Soda Crackers
7.24.1 Fermentation
7.24.2 Manufacturing
7.24.3 Absorption
7.24.4 Salt
7.24.5 Sugars
7.24.6 Amylolytic Enzymes
7.25 Cakes
7.25.1 The Flour
7.25.2 Sugar
7.25.3 Shortening
7.25.4 Egg
7.25.5 Milk
7.26 Formulation Guidelines
7.27 Cake Processing
7.28 Common Faults in Cakes
7.28.1 Texture Defects
7.28.2 Defects of Crust Appearance
7.28.3 Too Low Volum
7.28.4 Irregular or Coarse Grain
7.29 Various Types of Cakes
7.29.1 Ingredients
7.29.2 Process
7.29.3 Ingredients
7.29.4 Process
7.29.5 Ingredients
7.29.6 Process
7.29.7 Ingredients
7.29.8 Process
7.29.9 Corn Flour Cake
7.29.10 Process
7.29.11 Fruit Cake
7.29.12 Process
7.29.13 Rice Cake
7.29.14 Process
7.29.15 Yeast Cakes
7.29.16 Process
7.29.17 Petha Cake
7.29.18 Process
7.29.19 Maize Floor Cake
7.29.20 Process
7.29.21 Cream Cake
7.29.22 Process
7.29.23 Chocolate Cake
7.29.24 Directions
7.29.25 Cheese Cake
7.29.26 Directions
7.29.27 Sponge Cake
7.29.28 White Layer Cakes
7.29.29 Rich White Layer Cake
7.29.30 Universal Cake Mix
7.29.31 Process
7.29.32 Yellow Layer Cake
7.29.33 Yellow Layer Cake
7.29.34 Chocolate Cake
7.29.35 Devil’s Food Cake
7.29.36 Chiffon Cake
7.29.37 Process
7.29.38 Layer Cake
7.29.39 Process
7.29.40 Pound Cake
7.29.41 Process
7.30 Hard Rolls
7.31 Soft Rolls
7.31.1 Vienna (Kaiser) Rolls
7.31.2 Make Up of the Rolls
7.31.3 Hamburger Rolls
7.31.4 Make Up and Baking of the Rolls
7.32 Buns
7.32.1 Bath Buns
7.32.2 Saffron Bans
7.32.3 Cross Buns
7.32.4 German Buns
7.32.5 Sweet Crumb Buns
7.33 Round Shaped Filled Bun
7.33.1 Dough
7.33.2 Syrup Wash
7.33.3 Braid Buns
7.33.4 Square Buns
7.34 Figure 8 Shaped Buns
7.34.1 Muffins, Nankhatai and Pizza
7.35 Muffins
7.35.1 Bran Muffins
7.35.2 Whole Wheat Muffins
7.36 Nankhatai
7.36.1 First Method
7.36.2 Second Method
7.36.3 Third Method
7.37 Pizzas
7.37.1 Recipe for Pizza
7.38 Icings
7.39 Some Guidelines For Icing Preparation
7.39.1 Flavours Development in Icings
7.39.2 Fluffy Icings
7.40 Recipes for Various Types of Icing
7.40.1 Chocolate Icing
7.40.2 Butter Icing
7.40.3 Water Icings
7.40.4 Royal Icing
7.40.5 Icing Paste (General)
7.40.6 Vanilla Icing
7.40.7 Butter Scotch Icing
7.40.8 Butter Scotch Paste Icing
7.40.9 Banana Icing
7.40.10 Caramel Boiled Icing
7.40.11 Honey Macaroon Icing
7.40.12 Spice Cake Icing
7.40.13 Orange Icing
7.40.14 Orange Sumshine Icing
7.40.15 Chocolate Fudge Icing
7.40.16 Butter Cream Icing
8. CREAM ROLLS MAKING PROCESS
8.1 Ingredients
8.2 Making Process
9. CROISSANT MAKING PROCESS
9.1 Ingredients for the Croissant Dough
9.2 Other Ingredients
9.3 What is Laminated Dough?
9.4 Making Process
9.4.1 Making the Croissant Dough
9.4.2 Laminating the Dough
9.4.3 Dividing the Dough
9.4.4 Shaping the Croissants
9.4.5 Proofing and Baking
10. HOW TO MAKE CUPCAKES
10.1 History
10.2 Making Process
10.2.1 Prepare Ingredients
10.2.2 Combine Butter and Sugar
10.2.3 Add Eggs and Vanilla
10.2.4 Alternate Adding Dry and Wet Ingredients
10.2.5 Fill the Cupcake Liners
10.2.6 Bake and Cool Cupcakes
10.2.7 Frost and Decorate
10.3 Cupcake Kits
11. HOW TO MAKE DOUGHNUTS
11.1 History
11.2 Raw Materials
11.3 Making Process
11.3.1 Acquiring the Ingredients
11.3.2 Measuring the Ingredients
11.3.3 Mixing and Kneading
11.3.4 Resting the Yeast
11.3.5 Shaping the Doughnuts
11.3.6 Proofing
11.3.7 Frying
11.3.8 Glazing and Drying
11.3.9 Further Finishing and Sale
11.4 Quality Control
12. BAGEL PRODUCTION PROCESS
12.1 Raw Materials
12.2 Design
12.3 Manufacturing Process
12.3.1 Mixing the Ingredients
12.3.2 Dividing the Dough
12.3.3 Forming the Bagel Shape
12.3.4 Proofing the Yeast and Stopping the Proofing
12.3.5 Ready for Transport to the Stores
12.3.6 Distribution to the Store
12.3.7 Kettling
12.3.8 Baking
12.4 Quality Control
13. BISCUIT PRODUCTION
13.1 Origin
13.2 Fundamental Raw Materials Required for Biscuit Production
13.3 Essential Equipment for Biscuit Factory Unit
13.4 Biscuit Production Process
13.4.1 Pre-Mixing
13.4.2 Mixing
13.4.3 Moulding
13.4.4 Fermenting
13.4.5 Baking
13.4.6 Cooling
13.4.7 Packing
14. GLUTEN-FREE BREAD PRODUCTION
15. RUSK MAKING PROCESS
15.1 Ingredients Used in Preparation of Rusk
15.2 Preparation of Rusk
15.2.1 Sponge Preparation
15.2.2 Dough Preparation
15.2.3 Dividing & Moulding
15.2.4 Proofing
15.2.5 First Baking
15.2.5.1 Rack Oven
15.2.5.2 Tunnel Oven
15.2.6 Depending & Cooling
15.2.7 Slicing
15.2.8 Second Baking
15.2.8.1 Rack Oven
15.2.8.2 Tunnel Oven
15.2.8.3 Metal Detector
15.2.9 Cooling & Packing
15.3 Types of Packs for Rusk
15.4 Plant & Machinery Required for Rusk Industry
15.5 Shelf Life of Product
15.6 Rusk Packaging
15.7 Characteristics of Packaging Material
15.8 Packaging
15.9 Material of Packaging
16. CHEMICALLY LEAVENED SWEET GOODS
16.1 Composition
16.2 General Rules for Developing Formulas
16.3 Layer Cakes
16.3.1 Examples of Cake Formulas
16.3.2 Processing Chemically Leavened Sweet Goods
16.3.3 Trouble Shooting Cake Faults
16.3.3.1 Volume too Low
16.3.3.2 Defects of Texture
16.3.3.3 Defects of Crust Appearance
16.3.3.4 Coarse or Irregular Grain
16.4 Cup-Cakes
16.5 Cake Doughnuts
16.5.1 Formulation and Processing
16.5.2 Doughnut Trouble Shooting
16.6 Cookies
16.6.1 Relationship of Formula to Processing Method
16.6.2 Ingredients
16.6.2.1 Basic Concepts
16.6.2.2 Specifications and Functions
16.6.3 Representative Formulas
16.6.3.1 Cutting Machine Cookies
16.6.3.2 Wire-Cut Cookies
16.6.3.3 Rotary Molded Cookies
16.6.3.4 Brownies Baked in Sheet Form
17. YEAST-LEAVENED PLAIN BREAD AND ROLLS
17.1 Principles of Plain Bread and Roll Production
17.1.1 White Bread
17.2.1 Wheat Bread
17.2 Two Traditional Bread Processing Schemes
17.2.1 Straight Dough Method
17.2.2 Sponge-and-Dough Method
17.3 Reactions During Mixing
17.3.1 Dough Development
17.3.2 Establishing Vesicle Size
17.3.3 Conditioning the Dough
17.4 Temperature Rise During Mixing
17.5 Fermentation
17.5.1 Bulk Fermentations
17.5.2 Proofing
17.5.3 Pan Proofing
17.5.4 Dividing and Rounding
17.5.5 Bread-Molding Processes
17.5.6 Roll-Forming Processes
17.6 Baking
17.6.1 Radiated Heat
17.6.2 Convected Heat
17.6.3 Conducted Heat
17.6.4 Summary of Heat Transfer
17.6.5 Effect of Form and Size of the Dough Piece
17.6.5.1 Hearth Breads
17.6.5.2 Pan Breads
17.6.5.3 Rolls
17.6.6 Cooling and Depanning
17.6.7 Defects of the Crust
17.6.7.1 Blistering of the Crust
17.6.7.2 Cracking of the Crust
17.6.7.3 Crust too Thick
17.6.7.4 Crust too Tough
17.6.7.5 No Shred
17.6.7.6 Shelling
17.6.7.7 Crust Color too Pale
17.6.8 Defects in the Crumb
17.6.8.1 Coarse Texture
17.6.8.2 Streaks or Hard Spots
17.6.8.3 Holes in the Bread
17.6.8.4 Dark or Dull Crumb Color
17.6.9 Defects of Volume
17.6.9.1 Inadequate Volume
17.6.9.2 Excessive Volume
17.6.10 Defects of Taste or Odor
17.6.11 Defects in Shelf-Life
18. DOUGHS
18.1 Introduction
18.2 Continuous Processing of White Bread and Rolls
18.2.1 Principles of Operation
18.2.1.1 Processing the Fermentation Mixture
18.2.1.2 Assembling and Mixing the Dough
Ingredients
18.2.1.3 Developing the Dough
18.2.1.4 Forming and Panning the Dough Piece
18.2.1.5 Present Status of Continuous Processing
18.2.2 Formulating White Bread for Continuous Plants
18.3 Making Fermentation Processes More Efficient
18.3.1 Three Kinds of Sponge Replacement Systems
18.3.1.1 Brews with no Flour
18.3.1.2 Broths Containing Flour
18.3.1.3 Dehydrated Ferments
18.4 Conditioning by Mechanical or Chemical Means
18.4.1 Systems Relying Principally on Chemical Modification
19. BREADS
19.1 Sour Dough Breads
19.1.1 Microflora of Sour Doughs
19.1.2 San Francisco (Pacific Slope) Sour dough Bread
19.1.3 Sour Dough French Bread
19.1.4 Panettone
19.1.5 Salt-Rising Bread
19.2 Rye and Multi-Grain Breads
19.2.1 Multi-Grain Breads
19.2.2 Rye Bread
19.2.2.1 Processing
19.2.2.2 Trouble Shooting
19.2.2.3 Examples of Formulas and Procedures
19.3 Rye Bread Formula and Process
19.3.1 Pumpernickel
19.4 Other Variety Breads
19.4.1 Breads with Vegetable Ingredients
9.4.1.1 General considerations
19.4.1.2 Potato Bread
19.4.2 Breads with Dairy Ingredients
19.5 Dietetic Bakery Products
19.5.1 General Considerations
19.5.2 Reduced Salt
19.5.3 Reduced Fat
19.5.4 Gluten-Free
19.5.5 “Diabetic” or Sugar-Free
19.5.6 Reduced Calorie
19.5.7 No Cholesterol
20. YEAST-LEAVENED SWEET DOUGHS
20.1 Plain and Roll-in Sweet Doughs
20.1.1 Ingredients
20.2 Formulas, General
20.2.1 Straight Sweet Dough Formula and Procedure
20.2.2 Sponge Sweet Dough Formula and Procedure
20.2.3 Roll-in Sweet Dough Formula and Procedure
20.2.4 Procedures
20.2.4.1 Traditional Methods
20.2.4.2 Other Methods
20.3 Fruited Rolls and Stollen
20.3.1 Stollen Formula and Procedure
20.4 Doughnuts and Other Fried Goods
20.4.1 General Formulas
20.4.2 Ingredient Specifications and Functions
20.4.3 Procedures
20.4.3.1 Mixing
20.4.3.2 Fermentation
20.4.3.3 Make-up
20.4.3.4 Proofing
20.4.3.5 Frying
20.4.3.6 Finishing
20.4.4 Variations
20.5 Danish Pastry
20.5.1 History
20.5.2 Experimental Studies
20.5.3 Ingredients and Formulas
20.5.4 Procedures
20.5.5 Examples of Products
20.5.6 Almond Crumb Coffee Cake
20.5.7 Apple Filled Coffee Cakes
20.6 Yeast-Leavened Cookies
20.6.1 Fried Yeast-leavened Cookie
21. PACKAGING OF BAKERY PRODUCTS
21.1 What are the Best Packaging Materials for Bakery Products?
21.2 What Material Should Use For Bakery Product Packaging?
21.2.1 Brown Paper
21.2.2 Parchment Paper
21.2.3 Metallized Films
21.2.4 Polypropylene Films
21.2.5 Plastic Sheeting
21.2.6 Metalized Mylar Bags
21.2.7 Custom Food Paper
21.3 Techniques for Packaging of Bakery Products
21.3.1 Flexible Packaging
21.3.1.1 Wrapping Styles
21.3.1.2 Endfold Wrapping
21.3.1.3 Pillow Pack Wrapping
21.3.1.4 Packing for Odd-sized Biscuits
21.3.2 Modified Atmosphere Packaging (MAP)
21.3.3 Shelf Life of Packaged Bakery Goods
21.4 Transport and Storage
21.5 Packaging Equipment
21.6 How Does it Work?
21.6.1 Wrapping Equipment
21.6.2 Bagging Equipment
21.6.3 Wire Twist-Tie Closure
21.6.4 Plastic-Clip Closure
22. FOOD SAFETY REGULATIONS AND STANDARDS
22.1 Introduction to FSSAI
22.1.1 Highlights of the Food Safety and Standard Act, 2006
22.1.2 Establishment of the Authority
22.2 FSSAI Registration & Licensing Process
22.2.1 FSSAI Registration is done Online on the FSSAI
Website through Food Safety Compliance System (FoSCoS)
22.2.2 FSSAI License - Two Types - State FSSAI License and Central FSSAI License
22.2.3 Sanitary and Hygienic Requirements for Food Manufacturer/Processor/Handler
22.3 Labelling Standards (Regulation 2.5 of FSS)
30. BIS STANDARDS
32. FACTORY LAYOUT AND PROCESS FLOW CHART & DIAGRAM
33. PHOTOGRAPHS OF PLANT AND MACHINERY WITH SUPPLIERS CONTACT DETAILS
• Flour Sifting Machine
• Sugar Grinder
• Spiral Mixer
• Dough Moulder Machine
• Cookie Making Machine
• Dough Sheeter Machine
• High Speed Slicer
• Baked Goods Cooling Tunnel
• Automatic Cookie Dropping Machine
• Rotary Oven
• Biscuit and Cookie Extruder
• Tunnel Ovens
• Bakery Foods Packaging Machine
• Dough Divider
• Planetary Mixer
• Cream Biscuit Sandwiching Machine
• Laminator Machine
• Biscuit Packaging Machine
• Rusk Packaging Machine
• Bread Packing Machine
• Rotary Biscuit Cutting Machine
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