HAND BOOK OF CONFECTIONERY WITH FORMULATIONS

CONFECTIONERY PROCESSES AND FORMULATIONS

• Summary of Confectionery Processes
• Rolling and Cutting
• Casting or Depositing
• Hard Candy
• Fondants Jellies Marshmallows
• Die Forming
• Extrusion and Bar Forming
• Rollers and Orifices for Extruded Products
• Candy Extruder side View
• Panning

CARAMELS, TOFFEES, BUTTERSCOTCH, FUDGE

• The Milk Ingredient
• Reconstitution of Milk Powder
• Fats
• Recipes Processes and Equipment for Caramel Fudge and Toffee Manufacture
• Caramel Texture
• English Toffee Nut Brittles
• Fudge (Jersey or Italian Creme)
• Equipment for Caramel and Fudge Manufacture
• Croquante (Krokant) Praline (Nugat) Brittles
• Noisette, Chocolate Paste, Truffle Paste
• Croquant Cooker
• Boiled Sweets, Hard Candy
• Process and Recipe for Sugar Boilings
• Large Scale Production
• Pulled Sugar, Soft Center Bondbons, Aerated oilings, Fourres
• Mintoe Type Hard Candy
• Soft Center Bonbons
• True Bonbons, Fourres
• Special Properties of Boiled Sugar Confections
• Composition

NOUGAT, SOFT NOUGAT (MONTELIMART, NOUGATINE)

• Cocoa Powder, Milk Powder, Spice Flavours
• Examples of Formulation and Processes
• Fruit Chews
• Chewing Sweets Composition
• Jellies, Gums, Pastilles, Turkish, Delight
• Gums
• Soft Gums and Pastilles
• Starch Jellies
 • Process and Formulation Details
• Agar and Gelatin Jellies
• Preparation of Gelatin Jellies
• Agar Jellies
• Preparation of Agar Jellies Fruit Slices
• Marzipan, Almond and Other Nut Pastes
• Manufacture of Marzipan

CREME AND LOZENGE PASTES, CACHOUS, TABLETS

• Lozenges Cachous
• Loqueurs
• Panwork, Sugar Coated Confectionery-Hard and Soft Panning
• Sugared Almonds

Nonpareils, Comfits, Aniseed Balls

CHOCOLATE AND CONFECTIONERY SPREADS-CHOCOLATE SYRUPS

• Water Based Spreads
• Fat Based Spreads
• Manufacture of Fatty Spreads
• Chocolate Syrups
• Composition of Fatty Spreads

MULTIPLE CONFECTIONERY BARS

• Inclusion of Other Ingredients
• Insulation Layers

COCOA FOR DRINKING, INSTANT COCOAS, DRINKING CHOCOLATES,

MANUFACTURING COCOA
• Drinking Cocoa
• Instant Cocoa
• Drinking Chocolate
• Cocos Composition and Specifications
• Contamination and Adulteration of Cocoa Power

CHOCOLATE MANUFACTURE
• Ingredients
• Sugar and Other Sweeteners
• Cocoa Butter
• Milk Products
• Flavour
• Chocolate Processes
• Preparation of Ingredients
• Mixing and Double Refining System
• Milk Chocolate Processes
 • Composition and Bacteriological Specification
• Conching
• White Chocolate

CHOCOLATE BARS AND COVERED CONFECTIONERY

• Production Methods
• Other Chocolate Processes
• Chocolate Drops (Chips)
• Roller Depositing
• Aerated Chocolate
• Chocolate Flake or Bar
• Chocolate Vermicelli or Streusel
• Chocolate Vermicelli Manufacture
• Laminated Chocolate

PACKAGING ASPECTS OF SUGAR AND CHOCOLATE CONFECTIONERY

• Introduction
• Packaging Requirements
• Sugar Confectionery
• Chocolates
• Packaging Materials and Packages
• Requirements of Packaging Materials
• Packaging Materials
• Multilayer Flexible Packaging Materials
• Paper Board Containers
• Plastic Containers
• Metal Containers

AUTOMATIC PLANT FOR TOFFEE AND CANDY MANUFACTURE

• Process of Manufacturing
• Manufacture of Hard Candy
• Hard & Pulled Goods
• Caramel & Toffee
• Coated Confections
• Composition of Fondants
• Lozenges
• Jelly Crystals
• Formulations
• Flow Diagram for the Manufacture of Toffee
• Flow Diagram for Candy Manufacturing
• Process Flow Sheet for Ayurvedic Products
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
 • Total Capital Investment
• Turn Over /Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

AUTOMATIC TOFFEE PLANT

• Process
• Plant & Machinery
• Electric Load of Machine & Details
• Water Requirements
• Fuel Consumption
• Man Power Required
• Raw Materials Required

BUBBLE GUM PLANT

• Introduction & Market Potential
• Working Procedure
• Machines to be Required for Making the Bubble Gum
• Fuel & Power Consumption
• Workers & Raw Materials required

CANDY (HARD BOILED)

• Principal Ingredients
• Invert Sugar
• Process of Manufacture
• Process Description
• Formulations
• Candy Products & Confectionery Chocolate
• Fruit Jelly Candies
• Sugar Cooling for Candy
• French Chewing Candy
• Hard Candy
• Manufacture of Hard Candy
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Capital Investment
• Turn Over /Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

CHEWING GUM
 • Formulations for Chewing Gum
• Gum Base
• For Chewing Gum
• Manufacturing Process
• Gum Base Preparation
• Chewing Gum Preparation
• Operating Conditions

CHEWING GUM & BUBBLE GUM

• Essential Ingredients
• Sources for Gum Base
• Formulations
• Process
• Chewing Gum Formulation
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Capital Investment
• Turn Over /Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

CHOCOLATE
• Chocolate Manufacturing
• Preparation of Cocoa
• Nib-Flavour Development
• Grinding Particle Size Reduction
• Conching
• Formulations
• Milk Chocolate
• Coating Chocolate
• Couverture Chocolate
• Dark Chocolate
• Milk Chocolate
• English Milk Chocolate
• Chocolate Toffee
• Chocolate Annex Caramels
• Process Flow Chart
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Capital Investment
 • Turn Over /Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

CANDY PLANT
• Process
• Plant & Machinery
• Electric Load
• Water Requirement
• Fuel Consumption
• Man Power Required
• Raw Materials Required

CONFECTIONERY INDUSTRY-SEMI AUTOMATIC PLANT (TOFFEE, CANDY,

CHEWING GUM, BUBBLE GUM ETC.)
• Glucose Syrups
• Dextrose
• Caramels
• Vital Gluten
• Modified Starches
• Formulations for Chewing Gum/Bubble Gum
• Manufacturing Process
• Flow Sheet for Chewing Gum
• Manufacture of Hard Candy
• Caramel & Toffee
• Coated Confections
• Composition of Fondants
• Jelly Crystals
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Capital Investment
• Turn Over /Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

ICING SUGAR
• Formulations of Iing Sugar
• Manufacturing Process
• Process Flow Sheet
• Plant Economics
• Land & Building
 • Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Capital Investment
• Turn Over /Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

MILK TOFFEE
• Formulations
• Manufacturing Process
• Defects During Manufacturing & Their Elimination
• Milk Toffee Formula
• Manufacturing Process
• Flow Diagram
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Capital Investment
• Turn Over /Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

POUCH FILLING FOR SAUNF, SUPARI, ILAICHI ETC

• Formulation
• Process
• Pouch Filling
• Process Flow Chart
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Capital Investment
• Turn Over /Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

SUGAR COATED CASHEW NUTS, ALMONDS, PEAS

• Manufacturing Process
 • Chocolate Extract
• Respberry Essences
• Cocoa Essences

SUPARI (BETEL NUT)

• Formulations
• Process of Manufacturing
• Scented Sweet Chikni Supari Formula
• Process of Manufacturing
• Process Description
• Formulations of Scented Supari
• Flow Sheet Diagram
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Capital Investment
• Turn Over /Annum
• Profit Sales Ratio
• Rate of Return
• Break Even Point

PRESENT MANUFACTURERS/SUPPLIERS OF CONFECTIONERY

MANUFACTURERS OF PLANT & MACHINERIES WITH PACKAGING MACHINES

MANUFACTURERS/SUPPLIERS OF RAW MATERIALS

MANUFACTURERS/SUPPLIERS OF PACKAGING MACHINERIES

MANUFACTURERS/ SUPPLIERS OF PACKAGING MATERIALS

DETAILS OF PLANT & MACHINERIES

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