Basics Of Confectionery Technology
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Basics Of Confectionery Technology
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Author : Sonal Naresh Chaudhari
language : en
Publisher: New India Publishing Agency
Release Date : 2023-06-06
Basics Of Confectionery Technology written by Sonal Naresh Chaudhari and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-06 with Technology & Engineering categories.
This proposed book is the easy and complete guide to students for Course of Confectionery Technology. Generally text books and reference books recommended for confectionery technology are very costlier and also not easily available. Language of books many times is not easy to understand. This book “Basics of Confectionery Technology” is easy to understand. It will be surely helpful to all students, staff, individuals for basics of Confectionery Technology. In other words,this Book is the “Perfect Solution” for Confectionery Technology”
Bakery Confectionery Technology
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Author : Khalid Bashir
language : en
Publisher: New India Publishing Agency
Release Date : 2022-11-17
Bakery Confectionery Technology written by Khalid Bashir and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-17 with Technology & Engineering categories.
This book “Bakery and Confectionery Technology” gives a concise explanation of the principles, science, methods and processes involved in the development of various bakery products. The book aims to introduce students and professionals to basic as well as advanced topics on baking science and technology. The book covers wealth of information regarding the status of bakery industry, quality parameters of bakery and confectionery ingredients, chemistry of dough development, technology for manufacture of yeast-made products-bread, cakes, biscuits, desserts and pizza. This book provides information with respect to the standards and regulations of Bakery and Confectionery Products and also discusses the use of modern technological machineries for bakery production, icings and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and allied fields. Besides, the book can serve as a guide for home and industrial bakers as well as those engaged in the profession. The book will also be beneficial for technical professional working in flour milling and bakery industry which is one of the largest organized sectors in the Indian food industry.
Chocolate Cocoa And Confectionery Science And Technology
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Author : Bernard Minifie
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Chocolate Cocoa And Confectionery Science And Technology written by Bernard Minifie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.
Confectionery Science And Technology
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Author : Richard W. Hartel
language : en
Publisher: Springer
Release Date : 2017-10-09
Confectionery Science And Technology written by Richard W. Hartel and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-09 with Technology & Engineering categories.
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
The Technology Of Cake Making
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Author : A.J. Bent
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
The Technology Of Cake Making written by A.J. Bent and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Technology & Engineering categories.
The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products
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Author : Geoff Talbot
language : en
Publisher: Elsevier
Release Date : 2009-06-26
Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products written by Geoff Talbot and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-26 with Technology & Engineering categories.
Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Provides a comprehensive review of quality issues affecting enrobed and filled products Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings Focuses on product design issues such as oil, moisture and chocolate filling rheology
Modern Technology Of Confectionery Industries With Formulae Processes 2nd Revised Edition
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Author : Minni Jha
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2003-01-01
Modern Technology Of Confectionery Industries With Formulae Processes 2nd Revised Edition written by Minni Jha and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-01 with categories.
Confectionery in a broader sense implies the preservation of sweet meat preparation in the form of candies, caramels, chocolate, processed cocoa products and traditional Indian confections. India is a country with a collection of wide range of different cultures and many festivals and occasions are being celebrated in different parts of the nation and confectioneries play a major role in those special occasions. Therefore, the confectionery industry in this country has got a huge potential and this sector has grown recently in the India with the entry of many foreign companies. Special emphasis has been made on describing the various process parameters and equipments used with the help of process diagrams wherever necessary. 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.
Candy Technology
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Author : Justin J. Alikonis
language : en
Publisher: Avi Publishing Company
Release Date : 1979
Candy Technology written by Justin J. Alikonis and has been published by Avi Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Technology & Engineering categories.
Handbook Of Bakery And Confectionery
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Author : S.M.D. Mathuravalli
language : en
Publisher: CRC Press
Release Date : 2021-11-18
Handbook Of Bakery And Confectionery written by S.M.D. Mathuravalli and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-18 with Technology & Engineering categories.
Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Chocolate Cocoa And Confectionery
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Author : Bernard W. Minifie
language : en
Publisher:
Release Date : 1980-01
Chocolate Cocoa And Confectionery written by Bernard W. Minifie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980-01 with Chocolate categories.
Recognized as the industry standard, this definitive guide provides a comprehensive review of chocolate & confectionery production & processing operations. The technical & scientific aspects of the various manufacturing procedures are emphasized: formulations & recipes are used as needed to supplement explanations & to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers & compounds, ingredients, sweeteners, starches & colors, applied methods, food value, packaging & entomology.