Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques

Cover
Half Title
Title Page
Copyright Page
Dedication
Foreword
Acknowledgements
Preface
Table of Contents
Glossary
1. History, Prospects and Trends in Bakery and Confectionery Industry Bakery Industry
	Indian Baking Industry and Prospects
	Current Research on the Retail Bakeries Industry
	Factors for Growth
	Challenges and Opportunities
	Regulatory Aspect
	Global Bakery and Pastry Industry
	Nutritional Significance
	Chocolate and Confectionery Industry
	Prospects
	Competitive Landscape
	References
2. Types of Bakery and Confectionery Products
	Types of Bakery Products
	Types of Chocolate and Confectionery Products
	References
3. Bakery Ingredients
	Selection, Storage and Use
	Yeast
	Chemical Raising Agents
	Salt
	Cornflour
	Milk
	Cream
	Eggs
	Sugar
	Cocoa and Chocolate
	Coffee
	Nuts And Dried Fruits
	Meat and Poultry Products
	Fresh Fruits and Vegetable
	Food Colours
	Setting Materials
	Water
	Flavourings
	References
4. Formulations and Processing of Biscuits
	Ingredients Used in Biscuit Making
	Classification of Biscuits
	Hard Dough Biscuits
	Spread of the Biscuits
	Processing Technology of Cookies
	Soda Crackers
	Cream Crackers
	Snack Crackers
	Manufacturing Technology
	Secondary Processing
	References
5. Formulations and Processing of Cakes and Types of Cakes
	Ingredients Used in Cake Making
	Types of Methods
	Types of Cakes
	Common Faults
	References
6 Formulations and Processing of Breads
	Essential Ingedients used in Bread making
	Flour
	Types of flours used in Bread making
	Water
	Salt
	Sugar
	Fats and Oils
	Eggs
	Bread Improvers
	Milk
	Bread Making Methods
	Significance of Mixing, Fermentation and Proofing in Bread Making
	Temperature Control
	Fermentation
	Straight-Dough Method
	Straight Dough
	Over and Under Fermentation
	Proofing
	Formula Construction and Computation of Yeast Raised Products
	References
7. Bakery Equipment
	Selection And Maintenance Of Heavy Equipment
		1. Oven
		2. Proving chambers
		3. Refrigerator
		4. Deep Freezers
		5. Dough Mixer
		6. Work Tables
		7. Storage Cabinets
		8. Grass Burners
		9. Weighing machines
		10 .Flour sifter
		11. Spiral dough mixer
		12. Planetary cake mixer
		13. Dough divider
		14.Bun divider and rounder
		15. Bread slicer
		16. Dough sheeter
		17. Rotary rack oven
		18. Sorbet machine and Ice-cream machines
	References
8. Quality Assessment and Standard Specifications of Bakery Products
	1. Moisture Content
	2. Protein Content
	3. Ash Content
	4. Minerals Estimation
	5. Diastatic Activity and Maltose Value
	6. Estimation of Gluten Quantity
	7. Sds-sedimentation Volume Test
	8. Falling Number Test
	10. Dough Raising Capacity
	11. Alkaline Water Retention Capacity
		Texture assessment of Bakery products
	Specifications and Hygiene Requirements of Biscuits
	Packaging
	Nutritional Information
	References
9. Confectionery and Chocolate Ingredients
	Sugar
	Alternative bulk Sweeteners
	Gelling and Whipping agents
	Confectionery Fats
	Food Colours and Flavors
	Flavours
	Modified Starches in Candy and Confectionery Industry
	References
10. Commercial Processing of Chocolate
	Harvest and Fermentation
	Drying and Storage
	Testing, Cleaning, and Roasting
	Cracking (or Fanning) and Grinding
	Grinding or Refining
	Conching
	Tempering and Forming Chocolate
	Making Chocolate Candy
	Making Cocoa Powder
	References
11. Types of Confectionery: Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar Panning Tablets, Cream Pastes and Lozenges
	Types of Confectionery
	Baker’s Confectionery
	Sugar Confectioneries
	Types of Bakers Confectioneries
	Types of Sugar Confectioneries
	Moisture Content
	Added ingredients
	Types of Sweets
	Hard Boiled Candy Manufacturing Process
	Processing of Hard Boiled Candies
	Process
	Aerated confectionery
	History
	Raw Materials
	The Manufacturing Process
	Lozenge Mufacturing Process
	Sugar Panning Tablets
	Granulation for tablet making
	Cream Paste
	References
12. Crystallized Confectionery and Chewing Gums
	Preparation of Crystalline and Non Crystalline Candies
	Types of Crystalline and Non Crystalline Candies
	Factors Affecting Crystallization Of Sugars
	Chewing Gums
	Kneading and rolling the gum
	Cutting and seasoning the gum
	Packaging the gum
	References
13. Equipments Used in Confectionery Manufacturing
	1. Bean Roasters
	2. Nib Grinder
	3. Five Roll Chocolate Refiner
	4. Conche
	5. Enrobers in the Confectionery Industry
	6. Counter-rotating Twin-screw Extruders
	7. Mesh Extrusion
	References
14. Packaging and Storage of Bakery and Confectionery Products
	Packaging of Bakery Products
	Dry Bakery Products
	Moist Bakery Products
	Product Characteristics
	Moist Bakery Products
	Packaging Materials
	The Packaging Styles
	Endfold Wrapping
	Pillow Pack Wrapping
	Packing for Odd-sized Biscuits
	Packaging of Confectionery Products
	Role of Water Activity (aw) in Confectionery Products
	Growth of Microorganisms Dependent on Water Activity (Aw)
	Package Forms
	Consumer Unit Packages
	Flexible packages
	Semi-rigid containers
	Eco-friendly packages
	Rigid packaging systems
	Composite containers
	Shipping containers
	Packaging and Storage Studies
	Sohan papdi
	Sohan halwa
	Milk peda
	References
15. Quality Assessment and Standard Specifi cations of Confectionery Products
	Confectionery Products
	Quality Control
	Chocolate Types (Composition)
	Other chocolate products
	Gianduja Chocolate
	Gianduja Milk Chocolate
	Chocolate para mesa
	Chocolat Types (Forms)
	Chocolate Vermicelli and Chocolate Flakes
	Filled Chocolate
	Chocolate or Praline
	Food Additives
	Hygiene
	Labelling
	A Chocolate or Praline
	Assorted Chocolates
	Other Information Required
	Use of the Term Chocolate
	Declaration of Minimum Cocoa Content
	Labelling of Non-Retail Containers
	Methods of Analysis And Sampling
	Quantitative Determination of Non-Cocoa Butter Vegetable Fats
	Determination of Non-Cocoa Butter Vegetable Fat in Chocolate and Chocolate Products
	Detection of Non-Cocoa Butter Vegetable Fats in Chocolate
	References