Basic Pasta Dough has been Made Mostly of Wheat Flour (गेहूं का आटा)
or Semolina (सूजी). Regionally other Grains have been Used, Including those from Barley (जौ), Rye (राई), Rice (चावल), and Maize (मक्का), as well as Chickpea Flours (चना का आटा).
To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes.
Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms.
Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. MicroNutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron.
This document provides information on various types of frozen desserts including their composition and production methods. It discusses both still frozen and churn frozen desserts. Specific desserts covered include ice cream, gelato, sorbet, sherbet, frozen custard, frozen yogurt, and novelties. The role of stabilizers and emulsifiers is explained. The production process for ice cream involves blending, pasteurizing, homogenizing, cooling, flavoring, freezing, adding mix-ins, packaging, and hardening. Overrun refers to the percentage of air incorporated during freezing to expand the volume. Common food additives used in frozen desserts are also listed.
presentation on producation process of potato chipspradnya kadam
Potato chips are made by slicing potatoes very thin, frying them in oil, and then salting them. The process involves peeling, slicing, washing, frying, seasoning, cooling, sorting, and packaging the chips. Quality control measures are taken throughout the process to inspect potatoes for defects and ensure the chips are properly cooked and packaged without breaking. The byproducts of the potato chip making process are reused as animal feed or sold for other purposes.
This document discusses the process of making doughnuts. It begins by introducing doughnuts and some popular brands in Pakistan. It then discusses the main types of doughnuts - those made with chemical leaveners like baking powder versus those made with yeast. The most popular varieties are also listed. The key ingredients used in doughnuts and their functions are outlined. Finally, the document provides a detailed step-by-step explanation of the doughnut making process, from acquiring ingredients to frying, glazing, and finishing. It concludes by noting some potential disadvantages of frequent doughnut consumption.
The document discusses the ingredients and manufacturing process for biscuits. The key ingredients used are refined wheat flour, sugar, hydrogenated vegetable oil, salt, skimmed milk powder, and various preservatives. The manufacturing process involves dry mixing of ingredients, wet mixing while adding other solutions, kneading the dough, molding, multi-zone baking, cooling, packaging, and distribution. Precise ingredient amounts and timing are required during each step to produce high quality biscuits.
This document discusses the manufacturing process for glucose biscuits in India. It begins by introducing different types of biscuits produced in India, with glucose biscuits making up 44% of the market. It then provides an overview of the key ingredients in biscuit production like flour, sugar, fats, milk, water, salt, and leavening agents. The document outlines the basic biscuit manufacturing process of premixing, creaming, mixing, moulding, baking, cooling, stacking, and packing. It also discusses how maillard reactions and caramelization impact flavor development in biscuits during baking.
Britannia Industries Ltd. unit in Rudrapur was established in 2005 to produce biscuits. It has many interconnected departments including quality assurance, production, packaging, and dispatch. The Rudrapur plant produces around 7,000 tons of biscuits per month including Good Day, 50-50, and Tiger biscuits. Ingredients are stored on site and quality checked before being used in production which has a capacity of 250 tons and follows ISO standards.
Chocolate is made from cocoa beans that are harvested, fermented, dried, roasted, and processed. The cocoa beans are cracked to extract nibs which are then ground into a paste. The paste is blended with sugar and other ingredients like milk or cocoa butter to make different types of chocolate. Chocolate is tempered and conched to give it a smooth texture and taste. It is then used to make chocolate bars, confections, drinks, and desserts. Leading chocolate manufacturers include Mars, Mondelez, Nestle, Hershey, Ferrero and Cadbury.
Potato chip manufacturers store potatoes at a constant cool temperature until a few weeks before use, when they are moved to a warmer room to recondition. Only medium-sized white potatoes are selected for slicing into thin chips. It takes 45.4 kg of raw potatoes to produce 11.3 kg of chips. The manufacturing process involves examining, peeling, slicing, washing, frying, salting, cooling, sorting, and packaging the chips into bags of a preset weight.
This document provides information on various types of frozen desserts including their composition and production methods. It discusses both still frozen and churn frozen desserts. Specific desserts covered include ice cream, gelato, sorbet, sherbet, frozen custard, frozen yogurt, and novelties. The role of stabilizers and emulsifiers is explained. The production process for ice cream involves blending, pasteurizing, homogenizing, cooling, flavoring, freezing, adding mix-ins, packaging, and hardening. Overrun refers to the percentage of air incorporated during freezing to expand the volume. Common food additives used in frozen desserts are also listed.
presentation on producation process of potato chipspradnya kadam
Potato chips are made by slicing potatoes very thin, frying them in oil, and then salting them. The process involves peeling, slicing, washing, frying, seasoning, cooling, sorting, and packaging the chips. Quality control measures are taken throughout the process to inspect potatoes for defects and ensure the chips are properly cooked and packaged without breaking. The byproducts of the potato chip making process are reused as animal feed or sold for other purposes.
This document discusses the process of making doughnuts. It begins by introducing doughnuts and some popular brands in Pakistan. It then discusses the main types of doughnuts - those made with chemical leaveners like baking powder versus those made with yeast. The most popular varieties are also listed. The key ingredients used in doughnuts and their functions are outlined. Finally, the document provides a detailed step-by-step explanation of the doughnut making process, from acquiring ingredients to frying, glazing, and finishing. It concludes by noting some potential disadvantages of frequent doughnut consumption.
The document discusses the ingredients and manufacturing process for biscuits. The key ingredients used are refined wheat flour, sugar, hydrogenated vegetable oil, salt, skimmed milk powder, and various preservatives. The manufacturing process involves dry mixing of ingredients, wet mixing while adding other solutions, kneading the dough, molding, multi-zone baking, cooling, packaging, and distribution. Precise ingredient amounts and timing are required during each step to produce high quality biscuits.
This document discusses the manufacturing process for glucose biscuits in India. It begins by introducing different types of biscuits produced in India, with glucose biscuits making up 44% of the market. It then provides an overview of the key ingredients in biscuit production like flour, sugar, fats, milk, water, salt, and leavening agents. The document outlines the basic biscuit manufacturing process of premixing, creaming, mixing, moulding, baking, cooling, stacking, and packing. It also discusses how maillard reactions and caramelization impact flavor development in biscuits during baking.
Britannia Industries Ltd. unit in Rudrapur was established in 2005 to produce biscuits. It has many interconnected departments including quality assurance, production, packaging, and dispatch. The Rudrapur plant produces around 7,000 tons of biscuits per month including Good Day, 50-50, and Tiger biscuits. Ingredients are stored on site and quality checked before being used in production which has a capacity of 250 tons and follows ISO standards.
Chocolate is made from cocoa beans that are harvested, fermented, dried, roasted, and processed. The cocoa beans are cracked to extract nibs which are then ground into a paste. The paste is blended with sugar and other ingredients like milk or cocoa butter to make different types of chocolate. Chocolate is tempered and conched to give it a smooth texture and taste. It is then used to make chocolate bars, confections, drinks, and desserts. Leading chocolate manufacturers include Mars, Mondelez, Nestle, Hershey, Ferrero and Cadbury.
Potato chip manufacturers store potatoes at a constant cool temperature until a few weeks before use, when they are moved to a warmer room to recondition. Only medium-sized white potatoes are selected for slicing into thin chips. It takes 45.4 kg of raw potatoes to produce 11.3 kg of chips. The manufacturing process involves examining, peeling, slicing, washing, frying, salting, cooling, sorting, and packaging the chips into bags of a preset weight.
Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and dough into baked goods with a firm dry crust and a softer centre".
Bakery products have become essential food items of the vast majority of population. The present day consumer looks for new bakery products, better appeal, taste and convenience from bakery foods. Bakery industry has also an important role in popularizing wheat in non-wheat consuming region of the World.
See more
https://goo.gl/Y6YQsk
https://goo.gl/9qmg6b
https://goo.gl/Vek8Yv
https://goo.gl/t9YniU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Bakery Manufacturing Process, Bakery Manufacturing, How to Start Manufacturing Project of Confectionery Products Business, Business Ideas that are Easy to Start, Secret to Making Money by Starting Business, Business But Big Profit in India, Small Business Ideas with Small Capital, Top Best Small Business Ideas for Beginners 2017, How to Start Business in India, Best Low Cost Business Ideas, Top Small Business Ideas in India for Starting Your Own Business, Top Easy Small Business Ideas in India, Business Idea without Investment, Small Investment Big Returns, Top Best Small Business Ideas in India, How to Get Rich?, Best Low Cost Business Ideas, Low Cost Business Ideas for 2017, Simple Low Cost Business Ideas, Top 5 Small Business Ideas Low Invest Big Profit in India Smart Business Ideas, Very Low Budget Best Business Idea, Low Investment High Profit Business, Low Investment Business Ideas, Small Business Ideas to Make Money, Top Profitable Business Ideas in India, Best Low Cost Business Ideas, Best Business Ideas for Rural Areas in India & World top Best Small Business Idea, Invest Low, Low-Cost Business Ideas for Introverts, Low Budget Best Small Business Idea for Self Employment, Low Cost Business Ideas With High Profit, Low Cost Business Ideas - What is Low Cost Business to Start?, Start Small Business, Low Cost Business Ideas, Low Investment Manufacturing Business in India, Low Cost Business Ideas with High Profit, Low Cost Small Business Ideas that Actually Work, Business Ideas in India ( Low Investments ), Low Cost Small Business Ideas for India, Best Small Business Ideas in India to Start Business, Best Small Business Ideas,100% Risk Free Business, Profitable Small Business Ideas with Small Investment, Best Home Based Business Ideas, Best Part Time Business Ideas to Start New Business, Best Idea for Low Budget Business and More Profits
Determination of the flour quality by AlveographMahmudul Hasan
The Alveograph is a tool that measures flour quality by inflating a bubble in a thin sheet of dough until it bursts. It was invented in 1920 in France and has since been modernized with automated features. The key measurements provided are dough intensity (P), extensibility (L), elasticity index (Ie), and baking strength (W). These measurements can be used to analyze how different factors like yeast, sugar, temperature, and salt influence dough behavior. The Alveograph works by calibrating the device, mixing dough with a calibrated amount of water, stretching test pieces of dough until they burst, and providing resulting data on measurements like P, L, Ie, and W.
Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.
A temperature indicator is a device placed in packages during storage and shipping to monitor temperature conditions. There are different types, including WarmMark indicators that show if a package was too hot, ColdMark indicators for packages that were too cold, and descending indicators that permanently change color if temperature drops below a certain point. Data loggers also precisely record temperature over time for analysis. Proper storage and use of these devices helps ensure quality control of temperature-sensitive products like food, chemicals, and pharmaceuticals.
Done By: Diamond Group
School Name: Qatar Independent Secondary School for Girls
Food Packaging: Students learn about the many functions of food packaging, besides protecting foods. Also, they learn how food packaging materials affect the environment.
Our project idea is to design a reliable biscuits packaging. It will be designed from light-weight, cheap, and eco-friendly materials.
IFFCO is an international group based in the United Arab Emirates that produces and markets an integrated range of food products, related derivatives, intermediates, and services. The group's businesses are classified under broad segments including impulse foods, agri business, oils and fats, packaging, chemicals, and sales and distribution. IFFCO has 57 operations present in 27 countries, delighting consumers in 80 nations across five continents. The document provides details on IFFCO's various business segments and brands within impulse foods, agri business, oils and fats, and personal care.
Automatic Bread and Biscuit Plant, Bakery Products, Flour-based food products, Biscuits Baking Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
.
See more
https://goo.gl/QoWS7L
https://goo.gl/LgG5wS
https://goo.gl/rFwvoq
https://goo.gl/hkeEqA
Contact us:
Niir Project Consultancy Services
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website :
http://www.niir.org
http://www.entrepreneurindia.co
Tags
Agro Based Small Scale Industries Projects, Automated biscuit Manufacturing Plant, Automated Bread Manufacturing Plant, automatic bakery plant in india, Automatic biscuit Plant, Automatic bread and biscuit unit (modern bakery plant), Automatic Bread Plant, Bakery Business, Bakery Business | Profitable Small Scale Manufacturing, bakery equipment, bakery plant and machinery, bakery unit project report, best small and cottage scale industries, biscuit factory business plan, biscuit industry profile, Biscuit Making | Small Business Manufacturing, biscuit manufacturing plant cost, biscuit manufacturing plant layout, biscuit manufacturing plant project report, biscuit manufacturing process pdf, biscuit plant manufacturers, biscuit Baking Plant, biscuits making machine factory, Bread & Biscuit Small Scale Industries Projects, Bread & Biscuit Processing Based Profitable Projects, Bread & Biscuit Processing Industry in India, Bread & Biscuit Processing Projects, Bread Baking Plant, bread factory project report, bread manufacturing plant cost, bread manufacturing plant project report, bread plant manufacturers, business plan on bakery pdf, cost of setting up a biscuit factory, Detailed Project Report on Bread & Biscuit plant, Download free project profiles on automatic Bread & Biscuit plan, feasibility study on bakery business, Food Processing & Agro Based Profitable Projects, food processing business list, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on Bread & Biscuit making plant, fully automatic biscuit making machine, fully automatic bread making machine, Get started in small-scale food manufacturing, how to start a bakery business in India, How to Start a Bakery?, How to start a Bread & Biscuit Production Business, how to start a bread bakery business, how to start a food manufacturing business, How to Start a Food Production Business, how to start a successful bread bakery business
This document provides an overview of the quality assurance and production processes for Parle biscuits. It discusses the raw materials used, including wheat flour, sugar, palm oil, and milk powder. It describes the testing of raw materials and outlines the major production steps of premixing, creaming, mixing, forming, baking, cooling, and packaging. Key quality parameters for biscuits are also mentioned. The document aims to provide an industrial training on ensuring quality in the production of Parle biscuits.
This document provides basic rules and safety guidelines for working efficiently and safely in a kitchen. It outlines proper hygiene practices like washing hands and maintaining correct posture. It also lists safety tips such as keeping electrical appliances away from water and turning pot handles inward. Additional guidelines include keeping the work area clear, properly storing knives and appliances, safe food handling and garnishing practices, and reasons for food poisoning like improper cooling or storage.
The document provides a history of cocoa and chocolate production. It begins with the Aztecs consuming a drink called "chocolatl" made from roasted cocoa beans. Over time, methods were developed to press cocoa butter from the beans and produce chocolate in solid forms. In the 1800s, milk chocolate was invented using cocoa, sugar, and milk. Mass production helped make chocolate affordable and popular globally. The document also details cocoa cultivation, processing of the beans, and methods for tempering and working with chocolate.
Packaging & labeling in food industriesnaveenaugust
The document discusses packaging and labeling in the food industries. It begins with definitions of packaging and labeling, describing packaging as enclosing or protecting products and labeling as written communications on packaging. It outlines the objectives of both, such as marketing, protection, and portion control. It also discusses primary, secondary, and tertiary packaging types as well as considerations for packaging design. The document uses Tetra Pak as a case study and examines future trends in packaging technologies and symbols used in food industries.
Waffles originated in China but were popularized in Europe in the 18th century when a cook accidentally created an indented pancake using a meat tenderizer. This led to the development of the waffle iron. Today, waffles come in various styles across countries and regions. Common ingredients include batter, milk, eggs, and salt. The waffle iron is used to cook waffles by pressing the batter between heated plates to produce the iconic pockets. Waffles are often topped with butter, syrup, fruit, or other items and can be eaten for breakfast or as a snack.
How to Start Manufacturing Project of Chocolate, Chewing Gum , Sugar Free Con...Ajjay Kumar Gupta
Confectionery manufacture has been dominated by large scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era.
See more
http://goo.gl/w9DBKm
http://goo.gl/GGeVg8
http://goo.gl/wAQotP
http://www.entrepreneurindia.co/
Tags
How to Start Manufacturing Project of Chocolate, Chewing Gum manufacturing, Sugar Free Confectionery manufacturing, Liquorice Paste manufacturing, Cream Paste manufacturing, Aerated Confectionery manufacturing, Invert Sugar manufacturing, Jam manufacturing, Jelly manufacturing, Marmalade manufacturing, Toffee and Caramel Industry, Confectionery Products Business, Agro Based Small Scale Industries Projects, Bakery and confectionery Products, bakery and confectionery projects, bakery and confectionery projects, bakery plant project, bakery project plan, bakery project pdf, biscuit manufacturing project, bread manufacturing project, candy manufacturing process pdf, candy production process, chocolate manufacturing project pdf, confectionery and bakery Based Small Scale Industries Projects, confectionery and bakery Processing Based Profitable Projects, confectionery and bakery Processing Industry in India, confectionery and bakery Processing Projects, confectionery project pdf, Detailed Project on bakery and confectionery, Download free project profiles on confectionery, Download free project profiles on bakery, Feasibility on Bakery and Confectionery, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on confectionery and bakery manufacturing, How to start a confectionery and bakery Production Business, How to Start a Food Production Business, How to Start confectionery and bakery Processing Industry in India, How to Start Food Processing Industry in India, Indian bakery recipes pdf, Industrial Market Techno Economic on Bakery and Confectionery , List of Confectionery Products, Bakery Products, list of Indian bakery products, Market Survey cum Techno-Economic feasibility study on bakery and confectionery, Most Profitable confectionery and bakery Processing Business Ideas, Most Profitable Food Processing Business Ideas, new small scale ideas in confectionery and bakery processing industry, project profiles on confectionery and bakery, Project on Bakery and Confectionery Products, project on bakery manufacturing unit, project on chocolate industry, project on confectionery and bakery processing industries,
Widely used bakery raw materials which helps to make bakery and confectionary product. will assist to learn the required raw materials of bakery. learners can understand the basics of bakery department.
Perfetti Van Melle launched a new snack brand called "Stop Not" in India in December 2011. It currently comes in four flavors - Full Masala, Spicy South, Tangy Tomato, and Khatti Metthi. As one of the largest confectionery companies in India, Perfetti Van Melle hopes to leverage its strong brand, distribution channels, and marketing experience to compete in the growing Indian snack food market. However, the document also notes some weaknesses like the product's lack of taste and need for improved packaging.
Ultra High Temperature Processing of Food ProductsSourabh Bhartia
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
1. Chilling involves storing foods between 0-8°C to reduce microbiological growth and biochemical changes, extending shelf life. Not all foods can be chilled as some tropical fruits suffer chilling injury.
2. Chilled foods are grouped according to their storage temperature: -1-1°C, 0-5°C, and 0-8°C. Precise temperature control is essential at all stages of storage, transport, and retail to prevent food spoilage.
3. Refrigeration preserves freshness by reducing chemical reactions and microbial growth. Cooling contributes to extending shelf life by reducing respiration, transpiration, ethylene production, and microbial activity. The shelf life of fresh and processed chilled foods
Pasta is produced through a process of mixing milled durum wheat with water and sometimes eggs to form dough. This dough is extruded through dies to form different pasta shapes then dried and packaged. Key steps include mixing ingredients to form dough, extruding the dough through dies to shape it, pre-drying to harden the exterior while keeping the interior soft, then final drying to reduce the moisture content before packaging and shipping pasta for consumption. Pasta should be cooked al dente by stopping the cooking process before it becomes soft.
Pasta is a staple food in Italy that has a long history. It is traditionally made from durum wheat semolina and water according to Italian law. The production process involves mixing the semolina and water into a dough, extruding it through dies to form shapes, drying it, and packaging it. Pasta provides carbohydrates and is low in fat and cholesterol. It has various proposed health benefits such as contributing to mood, heart health, prevention of Alzheimer's, and more due to nutrients like fiber, B vitamins, and iron.
Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and dough into baked goods with a firm dry crust and a softer centre".
Bakery products have become essential food items of the vast majority of population. The present day consumer looks for new bakery products, better appeal, taste and convenience from bakery foods. Bakery industry has also an important role in popularizing wheat in non-wheat consuming region of the World.
See more
https://goo.gl/Y6YQsk
https://goo.gl/9qmg6b
https://goo.gl/Vek8Yv
https://goo.gl/t9YniU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Bakery Manufacturing Process, Bakery Manufacturing, How to Start Manufacturing Project of Confectionery Products Business, Business Ideas that are Easy to Start, Secret to Making Money by Starting Business, Business But Big Profit in India, Small Business Ideas with Small Capital, Top Best Small Business Ideas for Beginners 2017, How to Start Business in India, Best Low Cost Business Ideas, Top Small Business Ideas in India for Starting Your Own Business, Top Easy Small Business Ideas in India, Business Idea without Investment, Small Investment Big Returns, Top Best Small Business Ideas in India, How to Get Rich?, Best Low Cost Business Ideas, Low Cost Business Ideas for 2017, Simple Low Cost Business Ideas, Top 5 Small Business Ideas Low Invest Big Profit in India Smart Business Ideas, Very Low Budget Best Business Idea, Low Investment High Profit Business, Low Investment Business Ideas, Small Business Ideas to Make Money, Top Profitable Business Ideas in India, Best Low Cost Business Ideas, Best Business Ideas for Rural Areas in India & World top Best Small Business Idea, Invest Low, Low-Cost Business Ideas for Introverts, Low Budget Best Small Business Idea for Self Employment, Low Cost Business Ideas With High Profit, Low Cost Business Ideas - What is Low Cost Business to Start?, Start Small Business, Low Cost Business Ideas, Low Investment Manufacturing Business in India, Low Cost Business Ideas with High Profit, Low Cost Small Business Ideas that Actually Work, Business Ideas in India ( Low Investments ), Low Cost Small Business Ideas for India, Best Small Business Ideas in India to Start Business, Best Small Business Ideas,100% Risk Free Business, Profitable Small Business Ideas with Small Investment, Best Home Based Business Ideas, Best Part Time Business Ideas to Start New Business, Best Idea for Low Budget Business and More Profits
Determination of the flour quality by AlveographMahmudul Hasan
The Alveograph is a tool that measures flour quality by inflating a bubble in a thin sheet of dough until it bursts. It was invented in 1920 in France and has since been modernized with automated features. The key measurements provided are dough intensity (P), extensibility (L), elasticity index (Ie), and baking strength (W). These measurements can be used to analyze how different factors like yeast, sugar, temperature, and salt influence dough behavior. The Alveograph works by calibrating the device, mixing dough with a calibrated amount of water, stretching test pieces of dough until they burst, and providing resulting data on measurements like P, L, Ie, and W.
Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.
A temperature indicator is a device placed in packages during storage and shipping to monitor temperature conditions. There are different types, including WarmMark indicators that show if a package was too hot, ColdMark indicators for packages that were too cold, and descending indicators that permanently change color if temperature drops below a certain point. Data loggers also precisely record temperature over time for analysis. Proper storage and use of these devices helps ensure quality control of temperature-sensitive products like food, chemicals, and pharmaceuticals.
Done By: Diamond Group
School Name: Qatar Independent Secondary School for Girls
Food Packaging: Students learn about the many functions of food packaging, besides protecting foods. Also, they learn how food packaging materials affect the environment.
Our project idea is to design a reliable biscuits packaging. It will be designed from light-weight, cheap, and eco-friendly materials.
IFFCO is an international group based in the United Arab Emirates that produces and markets an integrated range of food products, related derivatives, intermediates, and services. The group's businesses are classified under broad segments including impulse foods, agri business, oils and fats, packaging, chemicals, and sales and distribution. IFFCO has 57 operations present in 27 countries, delighting consumers in 80 nations across five continents. The document provides details on IFFCO's various business segments and brands within impulse foods, agri business, oils and fats, and personal care.
Automatic Bread and Biscuit Plant, Bakery Products, Flour-based food products, Biscuits Baking Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
.
See more
https://goo.gl/QoWS7L
https://goo.gl/LgG5wS
https://goo.gl/rFwvoq
https://goo.gl/hkeEqA
Contact us:
Niir Project Consultancy Services
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website :
http://www.niir.org
http://www.entrepreneurindia.co
Tags
Agro Based Small Scale Industries Projects, Automated biscuit Manufacturing Plant, Automated Bread Manufacturing Plant, automatic bakery plant in india, Automatic biscuit Plant, Automatic bread and biscuit unit (modern bakery plant), Automatic Bread Plant, Bakery Business, Bakery Business | Profitable Small Scale Manufacturing, bakery equipment, bakery plant and machinery, bakery unit project report, best small and cottage scale industries, biscuit factory business plan, biscuit industry profile, Biscuit Making | Small Business Manufacturing, biscuit manufacturing plant cost, biscuit manufacturing plant layout, biscuit manufacturing plant project report, biscuit manufacturing process pdf, biscuit plant manufacturers, biscuit Baking Plant, biscuits making machine factory, Bread & Biscuit Small Scale Industries Projects, Bread & Biscuit Processing Based Profitable Projects, Bread & Biscuit Processing Industry in India, Bread & Biscuit Processing Projects, Bread Baking Plant, bread factory project report, bread manufacturing plant cost, bread manufacturing plant project report, bread plant manufacturers, business plan on bakery pdf, cost of setting up a biscuit factory, Detailed Project Report on Bread & Biscuit plant, Download free project profiles on automatic Bread & Biscuit plan, feasibility study on bakery business, Food Processing & Agro Based Profitable Projects, food processing business list, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on Bread & Biscuit making plant, fully automatic biscuit making machine, fully automatic bread making machine, Get started in small-scale food manufacturing, how to start a bakery business in India, How to Start a Bakery?, How to start a Bread & Biscuit Production Business, how to start a bread bakery business, how to start a food manufacturing business, How to Start a Food Production Business, how to start a successful bread bakery business
This document provides an overview of the quality assurance and production processes for Parle biscuits. It discusses the raw materials used, including wheat flour, sugar, palm oil, and milk powder. It describes the testing of raw materials and outlines the major production steps of premixing, creaming, mixing, forming, baking, cooling, and packaging. Key quality parameters for biscuits are also mentioned. The document aims to provide an industrial training on ensuring quality in the production of Parle biscuits.
This document provides basic rules and safety guidelines for working efficiently and safely in a kitchen. It outlines proper hygiene practices like washing hands and maintaining correct posture. It also lists safety tips such as keeping electrical appliances away from water and turning pot handles inward. Additional guidelines include keeping the work area clear, properly storing knives and appliances, safe food handling and garnishing practices, and reasons for food poisoning like improper cooling or storage.
The document provides a history of cocoa and chocolate production. It begins with the Aztecs consuming a drink called "chocolatl" made from roasted cocoa beans. Over time, methods were developed to press cocoa butter from the beans and produce chocolate in solid forms. In the 1800s, milk chocolate was invented using cocoa, sugar, and milk. Mass production helped make chocolate affordable and popular globally. The document also details cocoa cultivation, processing of the beans, and methods for tempering and working with chocolate.
Packaging & labeling in food industriesnaveenaugust
The document discusses packaging and labeling in the food industries. It begins with definitions of packaging and labeling, describing packaging as enclosing or protecting products and labeling as written communications on packaging. It outlines the objectives of both, such as marketing, protection, and portion control. It also discusses primary, secondary, and tertiary packaging types as well as considerations for packaging design. The document uses Tetra Pak as a case study and examines future trends in packaging technologies and symbols used in food industries.
Waffles originated in China but were popularized in Europe in the 18th century when a cook accidentally created an indented pancake using a meat tenderizer. This led to the development of the waffle iron. Today, waffles come in various styles across countries and regions. Common ingredients include batter, milk, eggs, and salt. The waffle iron is used to cook waffles by pressing the batter between heated plates to produce the iconic pockets. Waffles are often topped with butter, syrup, fruit, or other items and can be eaten for breakfast or as a snack.
How to Start Manufacturing Project of Chocolate, Chewing Gum , Sugar Free Con...Ajjay Kumar Gupta
Confectionery manufacture has been dominated by large scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era.
See more
http://goo.gl/w9DBKm
http://goo.gl/GGeVg8
http://goo.gl/wAQotP
http://www.entrepreneurindia.co/
Tags
How to Start Manufacturing Project of Chocolate, Chewing Gum manufacturing, Sugar Free Confectionery manufacturing, Liquorice Paste manufacturing, Cream Paste manufacturing, Aerated Confectionery manufacturing, Invert Sugar manufacturing, Jam manufacturing, Jelly manufacturing, Marmalade manufacturing, Toffee and Caramel Industry, Confectionery Products Business, Agro Based Small Scale Industries Projects, Bakery and confectionery Products, bakery and confectionery projects, bakery and confectionery projects, bakery plant project, bakery project plan, bakery project pdf, biscuit manufacturing project, bread manufacturing project, candy manufacturing process pdf, candy production process, chocolate manufacturing project pdf, confectionery and bakery Based Small Scale Industries Projects, confectionery and bakery Processing Based Profitable Projects, confectionery and bakery Processing Industry in India, confectionery and bakery Processing Projects, confectionery project pdf, Detailed Project on bakery and confectionery, Download free project profiles on confectionery, Download free project profiles on bakery, Feasibility on Bakery and Confectionery, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on confectionery and bakery manufacturing, How to start a confectionery and bakery Production Business, How to Start a Food Production Business, How to Start confectionery and bakery Processing Industry in India, How to Start Food Processing Industry in India, Indian bakery recipes pdf, Industrial Market Techno Economic on Bakery and Confectionery , List of Confectionery Products, Bakery Products, list of Indian bakery products, Market Survey cum Techno-Economic feasibility study on bakery and confectionery, Most Profitable confectionery and bakery Processing Business Ideas, Most Profitable Food Processing Business Ideas, new small scale ideas in confectionery and bakery processing industry, project profiles on confectionery and bakery, Project on Bakery and Confectionery Products, project on bakery manufacturing unit, project on chocolate industry, project on confectionery and bakery processing industries,
Widely used bakery raw materials which helps to make bakery and confectionary product. will assist to learn the required raw materials of bakery. learners can understand the basics of bakery department.
Perfetti Van Melle launched a new snack brand called "Stop Not" in India in December 2011. It currently comes in four flavors - Full Masala, Spicy South, Tangy Tomato, and Khatti Metthi. As one of the largest confectionery companies in India, Perfetti Van Melle hopes to leverage its strong brand, distribution channels, and marketing experience to compete in the growing Indian snack food market. However, the document also notes some weaknesses like the product's lack of taste and need for improved packaging.
Ultra High Temperature Processing of Food ProductsSourabh Bhartia
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
1. Chilling involves storing foods between 0-8°C to reduce microbiological growth and biochemical changes, extending shelf life. Not all foods can be chilled as some tropical fruits suffer chilling injury.
2. Chilled foods are grouped according to their storage temperature: -1-1°C, 0-5°C, and 0-8°C. Precise temperature control is essential at all stages of storage, transport, and retail to prevent food spoilage.
3. Refrigeration preserves freshness by reducing chemical reactions and microbial growth. Cooling contributes to extending shelf life by reducing respiration, transpiration, ethylene production, and microbial activity. The shelf life of fresh and processed chilled foods
Pasta is produced through a process of mixing milled durum wheat with water and sometimes eggs to form dough. This dough is extruded through dies to form different pasta shapes then dried and packaged. Key steps include mixing ingredients to form dough, extruding the dough through dies to shape it, pre-drying to harden the exterior while keeping the interior soft, then final drying to reduce the moisture content before packaging and shipping pasta for consumption. Pasta should be cooked al dente by stopping the cooking process before it becomes soft.
Pasta is a staple food in Italy that has a long history. It is traditionally made from durum wheat semolina and water according to Italian law. The production process involves mixing the semolina and water into a dough, extruding it through dies to form shapes, drying it, and packaging it. Pasta provides carbohydrates and is low in fat and cholesterol. It has various proposed health benefits such as contributing to mood, heart health, prevention of Alzheimer's, and more due to nutrients like fiber, B vitamins, and iron.
This document discusses the history and process of traditional bread making. It begins by exploring the cultural significance of bread in Western societies and examines the simplicity of basic bread ingredients. The document then provides a brief history of bread making dating back to stone grinding techniques. It goes on to define various bread types and vocabulary terms used in artisanal bread making. Key aspects of the bread making process like mixing, proofing, shaping and baking are outlined. The effects of different ingredients on bread are explored along with the use of starters and maintaining proper rising temperatures.
This document provides an overview of baking science and bread baking ingredients from a retired baker with extensive experience. It discusses the basic bread ingredients like flour, water, and yeast in detail. It explains how flour is milled from wheat and the different grades of flour. It also covers topics like enzymes in flour, types of wheat and rye flour, and how water quality impacts bread. The document is divided into multiple parts that will cover bread production, formula construction, variety breads, and pastries.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
The document discusses the key components and processes involved in bread making. It begins by outlining the basic ingredients of flour, salt, yeast, and water. It then describes three common types of dough: bulk fermented dough, no time dough, and ferment and dough. The document also discusses important considerations like temperature control and the roles of various ingredients like salt, yeast, and flour. It provides details on the steps in the bread making process such as fermentation, knocking back the dough, shaping the loaves, and baking.
The document discusses the process of extrusion in food production. It begins with an introduction and overview of extrusion principles and equipment. Key points include that extrusion combines processes like mixing, cooking, and shaping using high temperature and pressure over short times. Extrusion forces material through a die to shape it. The document then provides details on extrusion applications in foods, advantages, parts of an extruder, and examples of common extruded foods. It concludes with some disadvantages of extrusion like color fading or nutrient loss due to the high temperatures used.
This document summarizes a presentation on pre-dough technologies for making bread. It discusses various types of pre-doughs including those made with bacteria like sourdough, those made with thermal processes, and those made with yeast. Examples of each type are provided. The document also explores the properties pre-doughs can impart to bread like taste, aroma, texture and shelf life. Specific pre-dough making processes are outlined along with their effects on dough and bread characteristics.
The document discusses different types of flour, their compositions, and uses in baking. The main types of flour are wholemeal, brown, and white flour which vary in their bran and germ content. Other flour varieties include wheatgerm, malted wheat, and stoneground flour. The roles of key ingredients like starch, protein, salt, sugar, and yeast in breadmaking are explained. Emulsifiers, fats and oils are also discussed. Rye flour and its properties are mentioned. Laminated doughs for croissants and pastries are described.
Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or.
How bread is made step by step?
How is bread produced?
What is the process of making bread?
Where is bread produced?
bread manufacturing process flow diagram
bread manufacturing process
bread making process in factory
how bread is made in a bakery
how is bread made in factories
how is bread processed
production of bread by fermentation
process of making bread from wheat
This document discusses bread, including its basic ingredients, types, production process, and microbes involved. It notes that bread is made from fermented dough containing flour, water, yeast, and sometimes sugar or salt. The production process involves mixing, kneading, leavening as yeast produces gases, and baking. Saccharomyces cerevisiae is the most common yeast used which raises the dough during fermentation. Molds are the main spoilage microbes in bread if it is not properly stored.
Food is any substance consumed to maintain life and growth and includes nutrients obtained from plants or animals. Farmers grow food which is then transported to markets or processing plants where it is preserved or transformed into various food products. Potato chips are made from potatoes delivered by farmers, which are washed, peeled, sliced, fried in oil, salted, cooled, sorted, and packaged. The production process aims to prevent breakage and ensure quality through various checks. Rejected materials are used as animal feed while starch is sold to processors. Researchers are working to develop lower calorie and crunchier chips through new production methods.
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
Yeast is used to make bread and alcoholic beverages. It respires and produces carbon dioxide, which allows dough to rise when yeast is mixed into it. Yeast converts sugars into alcohol and carbon dioxide during fermentation. When making bread, yeast respires the sugars released from starch by amylase enzymes in flour, producing carbon dioxide that becomes trapped in the dough by gluten proteins and causes it to rise in the oven. Fermenters provide controlled conditions like temperature, pH, oxygen, and stirring to support microbial growth for producing biological products through fermentation.
Potatoes are a staple crop that provide many nutrients. The document discusses the composition, types, advantages and disadvantages of potatoes. It also describes the process for making potato chips, including slicing, frying, salting and packaging. Methods are provided for estimating sugar content, moisture content and ash content in potato chips through laboratory procedures.
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
Cereal and legume technology, lab sessionalSajib Reza
This document provides information about cereal and legume technology. It begins with definitions of cereals, their botanical classification, and their importance as staple crops. Examples of common cereals and legumes are also given. The document then focuses on wheat, describing its composition, types of wheat flour, and the importance of gluten in baking. Experimental procedures are outlined for determining gluten content, water holding capacity, oil holding capacity, dough raising capacity, and swelling ability/water solubility of flour.
Bread comes in many varieties that differ in ingredients, shapes, and origins. Common types include baguettes, brioche, ciabatta, focaccia, multigrain, pita, rye, whole wheat, arepa, bagels, damper, English muffins, grissini, injera, matzo, obi non, vanocka, and zopf breads. The document also discusses the history and production process of bread, noting that it is one of the oldest prepared foods dating back 14,500 years. Modern production methods like the Chorleywood bread process allow for fast, low-cost industrial bread production.
The document discusses the 4 Vs of data - volume, velocity, variety, and veracity. It explains that volume refers to the large amount of data being created, velocity is the speed at which data is generated and processed, variety means data comes in different unstructured and structured forms, and veracity is the trustworthiness and accuracy of the data. While these are key aspects, the document emphasizes that for data to be useful, it must create value for an organization through insights and informed decision-making.
Risk Management Infographics by Slidesgo.pptxDipanshu Kamboj
This document contains multiple infographics about risk management and planets in the solar system. The infographics identify risks, assess risks, review controls, and control risks. They provide information about planets like Mercury, Venus, Mars, Jupiter, and Neptune. The infographics also include diagrams about risk likelihood and impact, the risk management process, and percentages of different risks.
Pasta is the Italian Name Given to a Type of Starchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine.
Pastas are Divided into Two Broad Categories:
Dried Pasta and
Fresh Pasta.
Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes.
In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains.
Pasta is the Italian Name Given to a Type of Starchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine.
Pastas are Divided into Two Broad Categories:
Dried Pasta and
Fresh Pasta.
Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes.
In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains.
Pasta is the Italian Name Given to a Type of Starchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine.
Pastas are Divided into Two Broad Categories:
Dried Pasta and
Fresh Pasta.
Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes.
In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains.
Basic Pasta Dough has been Made Mostly of Wheat Flour (गेहूं का आटा)
or Semolina (सूजी). Regionally other Grains have been Used, Including those from Barley (जौ), Rye (राई), Rice (चावल), and Maize (मक्का), as well as Chickpea Flours (चना का आटा).
To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes.
Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms.
Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. Micro Nutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron.
Robotics involves the engineering, science, and technology used to design, construct, and operate robots. It deals with computer systems that program robots to perform tasks and process information from their surroundings using sensors and microprocessors. The main purposes of robotics are to automate dangerous, repetitive, or mundane human jobs and operations with higher accuracy, productivity, and efficiency. Some key types of robots discussed are industrial, mobile, educational, and domestic robots.
Robotics involves the engineering, science, and technology used to design, construct, and operate robots. It deals with computer systems that program robots to perform tasks and process information from their surroundings using sensors and microprocessors. The main purposes of robotics are to automate dangerous, repetitive, or mundane human jobs and operations with higher accuracy, productivity, and efficiency. Some key types of robots discussed are industrial, mobile, educational, and domestic robots.
The Constitution of India was adopted on November 26, 1949 and came into effect on January 26, 1950. It was drafted by a committee under the chairmanship of Dr. B.R. Ambedkar. The Constitution originally had 8 schedules and 395 articles but now has 12 schedules and 444 articles. The four major parts of the Constitution are the Preamble, articles, schedules, and appendix. The six fundamental rights of citizens are right to equality, freedom, against exploitation, cultural/educational rights, freedom of religion, and right to constitutional remedies.
The Constitution of India was adopted on November 26, 1949 and came into effect on January 26, 1950. It was drafted by a committee under the chairmanship of Dr. B.R. Ambedkar. The Constitution originally contained 8 schedules and 395 articles but now contains 12 schedules and 444 articles. The four major parts of the Constitution are the Preamble, articles, schedules, and appendix. The six fundamental rights of citizens are right to equality, freedom, against exploitation, cultural/educational rights, freedom of religion, and right to constitutional remedies.
This document provides an overview of key concepts in property law, including:
1) The main types of possessory interests in land such as present estates (fee simple, defeasible estates, life estates), concurrent estates (tenancy in common, joint tenancy, tenancy by the entirety), and future interests.
2) Important doctrines related to future interests including the rule against perpetuities, restraints on alienation, and destructibility of contingent remainders.
3) The rights and responsibilities of holders of present and future interests such as the law of waste which governs what changes can be made to the property.
This document discusses the law of evidence in Malaysia. It defines evidence according to various legal scholars and outlines the key principles and structure of evidence law. The law of evidence determines how facts may be proved in court, what facts need not be proved, and the means by which the court can be informed of issues in dispute. Evidence law is divided into substantive and procedural aspects, with the latter governing pleading, procedure and proof in court.
1. PASTA PLANT PROJECT report
The TOT TWIST OF TASTE Mark is a Registered Trademark Owned by TOT TWIST OF TASTE and is Used with its Permission Only .
®
The Contents are Copyright, No Contents may be Copied in Anyway for Commercial Purposes without TOT TWIST OF TASTE Express Written Consent.
3. PASTA PLANT PROJECT REPORT
ABOUTTHE PRODUCT-PASTA
Place of Origin: Italy
Pasta is the Italian Name Given to a Type of Starchy Noodle or Dumpling
Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into
a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into
Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying.
Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in
Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-
Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine.
Pastas are Divided into Two Broad Categories:
1. Dried Pasta and
2. Fresh Pasta.
Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh
Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple
Machines. Fresh Pastas Available in Grocery Stores are Produced
Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come
in a Number of Shapes and Varieties. Common Forms of Pasta include Long
and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup,
those meant to be Filled or Stuffed, and Specialty or Decorative Shapes.
In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly
Starch), 6% Protein, and Low in Fat, with Moderate Amounts of
Manganese. Pasta may be Enriched or Made from Whole Grains.
PASTA
4. PASTA PLANT PROJECT REPORT
Ingredients of pasta
Place of Origin: Italy
Basic Pasta Dough has been Made Mostly of Wheat Flour (गेहूं का आटा)
or Semolina (सूजी). Regionally other Grains have been Used, Including those
from Barley (जौ), Rye (राई), Rice (चावल), and Maize (मक्का), as well as
Chickpea Flours (चना का आटा).
To Address Needs of People Affected by Gluten-Related Disorders (Such as
Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers),
Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be
Supplemented with Cooked Potatoes.
Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable
Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and
Other Seasonings. While Pastas are, Most Typically, Made from Unleavened
Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine
Different Pasta Forms.
Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals
that are Lost from the Durum Wheat Seeds during Milling. They are Added
Back to the Semolina Flour once it is Ground. MicroNutrients Added may
include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine
(Vitamin B1), and Ferrous Iron.
PASTA
Note: Durum Wheat is a Species of Wheat which has a High Protein and Gluten Content.
A Hard Variety of Wheat, whose Flour is Used to Make Pasta and Bread.
6. PASTA PLANT PROJECT REPORT
Processing of pasta
Place of Origin: Italy
PASTA
PastaProcessingis the Process in which Wheat Semolina or Flour is Mixed with
Water and the Dough is Extruded to a Specific Shape, Dried and Packaged.
Durum Wheat Semolina or Flour or Combination of Both is Mixed with
Water and Eggs (For Egg Noodles) and Other Optional Ingredients (Like
Spinach, Tomato, Herbs, etc.).
Usually 25–30 Kg of Water is Added Per 100 Kg of Semolina. The Amounts
are Measured by Computerized Dispensers. The Mixture is then Kneaded by
Auger Extruder Equipped with Mixing Paddles and Kneading Blades to
Obtain a Homogeneous Mass, and after that is Extruded through Various
Shaped Dies. Drying Process begins Immediately after the Products are
Shaped to Prevent Deformation and Sticking. The Pastas are Dried
Completely in Drying Chambers and Stabilized, then Ready for Packaging. In
Modern Factories, Dry Pasta is Processed using Automatic Continuous Lines.
7. PASTA PLANT PROJECT REPORT
PastaprocessingSTEPS
Place of Origin: Italy
PASTA
FIRST STEP: Mixing
In this Level Wheat Semolina and Water are Mixed by the Ratio of 3 to 1.
Water Should be Pure, With no Off-Flavour and Suitable for Drinking. Its
Temperature is about 35-45 °C to help Speed up Absorption. For Egg Noodles,
Eggs are Added in the Form of Fresh Eggs, Frozen Eggs, Dry Eggs, Egg Yolks or
Dry Egg Solids. If Eggs are Added to the Mixture, the Amount of Water is
Modified. Adding Egg Improves the Nutritional Quality and Richness of the
Pasta. Disodium Phosphate is also Added to Reduce the Cooking Time.
Mixing the Semolina and Water Takes place in Two Stages.
First, the Ingredients are Measured and Added to a Pre-Mixer, and
Then they are Transferred to a Mixing Chamber which Finalizes the Mixing
Process and Produces a Homogeneous Mass.
Measuring the Raw Material
The Exact Amount of Raw Materials is very Important.
Semolina Dosing is Done by Two Methods:
METHOD 1:-Volumetric Feed (Measurement by Volume),
In Volumetric Feed, a Specific Volume of Semolina is Measured by Variable
Speed Screws or Rotary Air-Lock Valves. This Method is not Very Accurate
since the Amount Depends on the Density of the Semolina.
8. PASTA PLANT PROJECT REPORT
Pastaprocessing STEPS(CONT.)
Place of Origin: Italy
PASTA
METHOD 2:-Gravimetric Feed (Measurement by Weight).
In Gravimetric Feed, Semolina is Weighed by a Variable Speed Transport
System, which is Equipped with a Device Measuring the Flow. Although this
Method is more Accurate, it is More Expensive and Needs to be Isolated.
There are Different ways to Determine the Flow in Gravimetric Feeds:
1.Conveyor Belt Feeds: in which one Specific Portion of the Belt is Weighed
and the Speed of the Belt is used to Calculate the Semolina Flow.
2.Loss-in Weight Feeds: in which the change in Weight of the Hopper which
the Semolina is Poured from indicates the Semolina flow.
3.Slanted Surface System: in which the Movements of Variable Speed
Extraction Elements (like Screws and Bolts) are Measured by the Electronic
Devices and Are Converted to the Semolina Flow.
The Exact Amount of Water Needed for the Dough Depends on the Final
Shape of the Pasta. Long Pastas should have Less Moisture Content (and
therefore Less Water) so they will be able to Stretch During the Extrusion. Short
Pastas need Less Moisture Content due to Rapid Cutting. Various Dosing
Systems are used to pump the water to the Mixture. The most Common ones
are Piston Pumps in which the water flow Rate is controlled by adjusting the
Piston Stroke, Screw Feeder, and Gear and Lobe Pumps where the Speed of the
Rotation Determines the Water Flow. In more Advanced Systems, Electronic
Devices are used to Regulate the Water Flow
9. PASTA PLANT PROJECT REPORT
PastaprocessingSTEPS(CONT.)
Place of Origin: Italy
PASTA
Pre-Mixer
The Measured Amounts of Water and Semolina are Mixed Together in Pre-
mixer to form a Crumbly Dough. The Traditional Type of Pre-Mixer is a trough
with a Cylindrical Section inside which Rotates a Mixing Shaft with Blades.
More Advanced Systems use a High-Speed (Centrifuge) Pre-Mixer in which
Water and Semolina are Sprayed into the Chamber, so that Each Particle of
Semolina Absorbs the Correct Amount of Water.
Final Mixing
The Final Mixer is a Trough with Shafts which are Equipped with Mixing Blades.
Both Shafts and Blades are Made of Stainless Steel. The Shafts Run at a Low
Speed (70 Rpm) to mix the Raw Ingredients into a Dough. This Process usually
Takes 10–20 Minutes.
Some Mixers Work under Atmospheric Pressure and others under Vacuum. If
Vacuum is used, the mixture goes directly into the Extrusion Chamber. When the
mixer works under Atmospheric Pressure, a Vacuum Unit (Vacuum Mixer)
conveys the Mixture to the Extrusion Chamber.
SECOND STEP: Extrusion
Extrusion is the Process of Kneading and Shaping at the Same Time and in the
Matter of a Few Minutes. This Process takes place in an Extruder which is a
Grooved Extrusion Cylinder Equipped with an Extrusion Worm which is a Shaft
with Deep Thread Around its Core.
10. PASTA PLANT PROJECT REPORT
PastaprocessingSTEPS(CONT.)
Place of Origin: Italy
PASTA
The Extrusion Worm Kneads and Moves the Dough Forward and Presses it
through the Dies in the Head of the Extruder. The Longitudinal Grooves in the
Cylinder Reduce the Friction and Improve the Movement of the Dough. Both the
Worm and the Cylinder are made of Stainless Steel, but the Worm has a Teflon
Coating to Decrease Friction.
The Temperature of the Dough should Remain Between 40-45 °C. If the
Temperature Exceeds 50 °C the Gluten Network would be Damaged, which has a
Negative Effect on the Quality of Pasta. Since Extra Heat is Generated by Pressure
and Friction, there are Water Jackets around the Cylinder and Head. A Large
amount of Water with High Speed and Temperature of 38-40 °C is Circulated in
Jackets. The Cylinder also has an Air Vacuum Chamber, which Removes Air
Bubbles from the Dough before Extruding. Otherwise Small Bubbles will form in
the Pasta and Decreases the Mechanical Strength which cause Breakage from
Hours to Days after Drying. The Air also Oxidizes the Carotenoid or Xanthophyll,
which Results in a White, Chalky Appearance of the Pasta.
THIRD STEP: Forming
There are Different Types and Shapes of Dies to Form Various Shapes of Pasta.
Generally, Pastas are Categorized into Two Large Groups:
1. Long Pasta (like Spaghetti, Fettuccine, Linguine and etc.) and
2. Short Pasta (like Elbow-Shaped Macaroni, Penne, Shells and etc.)
11. PASTA PLANT PROJECT REPORT
PastaprocessingSTEPS(CONT.)
Place of Origin: Italy
PASTA
Circular Dies with Rotating Blades Underneath them are used for Short
Products, where long rectangular dies form the long products. The dies are
made of Teflon-coated bronze. The extruder pushes the dough through the dies
and blades or trimmers cut the dough in the desired length. Various patents
cover machinery for extruding pasta of different shapes.
FORTH STEP: Drying
Drying is one of the Most Difficult and Critical Parts of Making Pasta. If the
Pasta Dries too Fast, it may Crack during or After the Drying Process and
Acquire a Poor Appearance and Lowered Mechanical Strength. If the Pasta
Dries too Slowly, it may Spoil and become Mouldy. Thus, the Drying Process
must be Carefully Executed in Order to Avoid the Two Aforementioned
Consequences.
When the Pasta Leaves the dies it has the Moisture Content of 31%. The
Final Desired Moisture of the Dried Pasta is about 12%, in Order for the Pasta
to be Rigid and have a Long Storage Life. The Drying Process is Slightly
Different for Long and Short Pastas, but in General, Pasta is Exposed to Hot
Air to Dehydrate the Pasta. “Pre-Drying” Starts Immediately after Extrusion
where the Pasta Hardens on the Outside but still Soft on the Inside. It takes
one Tenth of the Whole Drying Time, and One Third of the Excess Moisture is
Lost in this Stage.
12. PASTA PLANT PROJECT REPORT
Pastaprocessing STEPS(CONT.)
Place of Origin: Italy
PASTA
Final Drying Removes most of the Moisture and Gives the Pasta a Firm Shape.
This Stage Consists of Two Phases:
In the First Phase Product Exposed to High Temperature and Humidity and
In the Second Phase Temperature Drops Quickly and Cold Air is provided for
Stabilizing. Stabilizing Helps the Remaining Moisture to Distribute Evenly
through the Pasta and Prevents Cracking.
Long Pasta Drying
The Spreader hangs the Strands of Long Pastas on the Metal Sticks where
Heated Air Flow is Blown to Prepare the Product for High Temperature.Pre-
Dryer Reduces the Moisture Quickly (from 30% to 18%) in about an Hour. Heat
is produced by hot water Radiators and Centrifugal Fans. For the First Phase of
the Finish Drying, Product goes into a Dryer with Multi Rows of Hot Water
Circulation Plates. This Phase Decreases High Rate of Moisture and Pasteurized
the Product. In the Second Phase Warm Air are Blown to the Product in an
Isolated Multi-Tier Dryer and Removes all the Excess Moisture.
Short Pasta Drying
Short pasta pieces fall on the shaker conveyor and powerful hot air is blown to
them immediately after the extrusion. This reduces the moisture content by 5%
and prevents the pieces from sticking and flattening.
13. PASTA PLANT PROJECT REPORT
Pastaprocessing STEPS(CONT.)
Place of Origin: Italy
PASTA
Shaker then Carries the Product through Tiers with Dry Hot Air and Buckets
Collect the Pasta and Spread them on the Upper Tier of the Multi-Tier Drying
Unit. This Unit has Four Areas which Periods of Intense Moisture Extraction
Alternately Followed by Periods of Rest Occur at Eight Drying/Stabilizing Cycle
in Total. Process Ends in Cold air Chamber for Stabilizing.
FIFTH STEP: Packaging
There are Two Main Packaging Systems for Dried Pasta:
Cellophane Bags which are Moisture-Proof, Easy to use in Automatic Machines,
but Difficult to Stack, and Boxes which are Easy to Stack and Print Advertising,
and Protect the Fragile Pastas. In Packaging Line the Product is First Scaled,
then Sealed in the Package, Detected for Open Flap and Metals, Double-
Checked the Weight and Last Packed in Large Cases.
Long Pasta Packaging: First the product is weighed by about five scales on a
packaging line, then transferred to mechanical buckets which are fitted to the
opening of the cartons. The system which is used for long pasta packaging is
called horizontal cartoner in which buckets and cartons are both move forward
on the packaging line and pasta is poured to the cartons by a mechanical
pushing device from the bucket. The Cartons then are Closed and Sealed.
14. PASTA PLANT PROJECT REPORT
PastaprocessingSTEPS(CONT.)
Place of Origin: Italy
PASTA
Short Pasta Packaging: The process of packaging for short pasta are similar to
those used for long pasta except that vertical cartoner is used in which the
scaling unit is located over the cartoner and weighed pasta is dropped to the
passing cartons using only gravity.
Flexible Poach Packaging: Both long and short pasta can be packed in flexible
plastic packaging materials. The System is called Standard Form/Fill/Seal
System which is similar to Carton Packaging.
Plastic Overwrapping Packaging: The weighed product is manually placed
onto a shallow rigid plastic tray and a plastic film is wrapped around the tray
and overwrap the package. It then passes a heat tunnel which causes the film
to shrink around the pasta.
15. PASTA PLANT PROJECT REPORT
Indian Pasta Market: Industry Trends, Share, Size, Growth
and Opportunity
16. PASTA PLANT PROJECT REPORT
Pasta Refers to the Staple Food of Tradition Italian Cuisine which is Made using Dough, Water, Eggs, Vegetables, and Oil.
The Dough is Kneaded into Various Shapes some of which are known as Penne, Spaghetti, Farfalle, Fettuccine, Barbine, etc.
Pasta is Associated with Several Health Benefits owing to a High Concentration of Vitamins and Minerals.
Currently, the Demand for Pasta is Gaining Immense Popularity in India, Particularly amongst the Younger Population, Due to
Expansion in Food-Service Restaurants.
According to the Latest Report by IMARC Group, titled “Indian Pasta Market: Industry Trends, Share, Size, Growth,
Opportunity and Forecast 2020-2025”, the Pasta Market in India Reached a Sales Value of US$ 391.5 Million in 2019.
Indian PastaMarket:
The Primary Factors Catalysing the Growth of the Pasta Market in India Include
Rising Urbanisation, Changing Lifestyles and Surging Demand for Ready-to-Eat Products.
In Addition to this, the Market is also Influenced by an Increasing Women Employment Rate
Coupled with Rising Disposable Incomes.
Further, the Health-Conscious Consumers are Demanding Food Products with Healthier Ingredients, which has led to
a Rise in the Demand for Pasta made with Whole-Wheat and Quinoa.
Some of the Other forces that have been Proactive in maintaining the Market Growth are Longer Shelf-Life and
Ease of Preparation. Looking forward we Expects the Market to Exhibit strong Growth during 2020-2025.
17. PASTA PLANT PROJECT REPORT
Market Summary:
•On the Basis of Type
The Market has been Segmented as Dry Pasta, Instant Pasta and Fresh Pasta.
Currently, Dry Pasta Dominates the Indian Pasta Market, holding the Majority of the Market Share.
•Based on Raw Materials
Semolina represents the Largest Segment, followed by Refined Flour and Durum Wheat.
This can be Accredited to the High Gluten Content of Semolina which helps in Maintaining the Shape of Pasta.
•On the Basis of Distribution Channels
The Market is Segregated as Convenience Stores, Supermarkets/Hypermarkets, Institutional and E-Retail.
Amongst these, Institutional Sales Exhibit a Clear Dominance in the Pasta Market in India.
•Based on Cuisines
White Sauce Pasta represents the Largest Segment, followed by the Red Sauce Pasta and Mix Sauce Pasta.
•Based on Region
The Market has been Segmented into Uttar Pradesh, Delhi, Maharashtra, Gujarat, Karnataka, Tamil Nadu and others.
•The Competitive Landscape
The Competitive Landscape of the Market has also been Examined with Some of the Key Players being
Nestle, ITC, Bambino, MTR and Del Monte .
Indian PastaMarket: