This document provides information about the confectionery industry of Z.A. Food, including their products, ingredients, equipment, and processing methods. Z.A. Food is a leading manufacturer of confectionery products in Faisalabad, Pakistan. They produce items like lollipops, center-filled candies, bubble gum, toffees, and sixers. The document describes the ingredients and processing steps for making these different confectionery products.

1. 1

2. SUBMITTED BY
MUHAMMAD SOHAIL AKRAM
ROLL NO. 3258 SEMESTER 8TH
BS (HONS.)FOOD SCIENCE AND
NUTRITION
MAJOR FOOD TECHNOLOGY
GOVT COLLEGE UNIVERSITY
FAISALABAD
Confectionery Industry
(Z.A. FOOD)

3. Contents
3
 Objective
 Introduction
 Products
 Ingredients
 Role of ingredients
 Equipments
 Processing
 Difference between toffee, candy
 Reference

4. Objective
4
 For the application of theoretical knowledge
 To learn about the fluctuations came across the process
line
 To learn that how to work in a team
 To make links with the food firms
 Achieve highest goal

5. Introduction
5
 Z.A. Food industry is one of the leading manufacturers
and exporters of Faisalabad
 It was established in 1996, in Faisalabad
 It provides products and services either in Pakistan or to
whole world
 It import latest machinery from Canada, Japan, and
China
 It Certified by the ISO 9001, HACCP, and HALAL

6. Products
6
 Lollipop

7. Cont…
7
 Center filled candies
BEST EVER PAN FROOTY COCONUT FROOTY

8. Cont..
8
 Bubble gum
PRINCE GUM FRESH GUM FRESH BOLL GUM

9. Cont…
9
 Toffees
CREAMY ÉCLAIR GUAVA SOFT TOUCH
MILK SOFT TOUCH

10. Cont…
10
 Sixer

11. Ingredients
11
Sugar Glucose
Water Salt
Citric acid Lecithin
Food grade colors Food grade flavors
Vegetable fat Gum base

12. Role of ingredients
12
 Sugar: it is used as a major ingredient in confectionery
industry. Two types of sugars are used their:
 Granular
 Icing
 Glucose: Second major ingredient of confectionery
item, used to develop elastic texture of the candy, toffee,
bubble, chewing gum, etc.
 Water: used as a medium to dissolve sugar.

13. Cont…
13
 Gum base ingredients function:
 Elastomer: provide elasticity
 Resins: provide body strength
 Waxes: act as a softening agent, commonly
paraffin microcrystalline wax
 Fat : act as a plasticizer
 Emulsifier: help to hydrate e.g. lecithine &
monostreate
 Antioxidant: protect from oxidation or intend the
shelf life

14. Equipments
14
 Weighing balance
 Pressure cooker
 Cooling table
 Kneading machine
 Roping machine
 Packing machine
 Extruder
Extruder Kneading machine

15. Processing bubble
15
 Mixing:
 Firstly add gum base, talcum powder, glucose, lecithin
for 3-4 min
 Add sugar and mix it for 5-6 min
 Add sugar and mix it again for 5-6 min
 Add remaining of the sugar, citric acid, flavor
apply homogeneous mixing for 3-4 min
at the temp of 70-75 Celsius.

16. Sixer processing
16
 Sixer is the famous product of Z.A food industry which
lead to the peak position
 Ingredients
 Sugar
 Water
 Glucose
 Coconut

17. cont….
17
 Processing
 Add sugar and water in open pan on the fire to dissolve
the sugar.
 Cooking temp 131centigrade & time 15-20 minuts
 Mixing :
 cooked material is panned out in a mixer to mix the
coconut in it

18. cont….
18
 The dough type material putt out at the table and allow
to the cool.
 Moulding : extruder are used to mould the dough and
give the shape.
 Cooling and convaying: convaying and cooling is
done at a same time to save the time.
 After cooling the primary cutting of dough into small
pieces.

19. cont….
19
 Resting :keep the final shaped product for 24 hours
resting time at room temp.
 Coating :caramel color, chocolate and sugar is used to
form the coating material.
 These material mixed and cooked in open pan then
prepared material and product mixed in rolling drum for
the purpose of coating .
 Blower are also used to dry the coating

20. Cont…
20
 Polishing :polishing material add in the drum and
processing done 5-10 min
 Packaging machine :efficiency 500 to 1000 piece is
packed in 1 minute

21. Flow diagram for sixer
21
 Mixing and cooking
 Moulding
 Convaying
 Coating
 Packaging
Coating

22. Candy processing
22
 The Arabs’ word for it was qandi , from qand , a lamp of
cane sugar.
 In 1800s,Americans called it sugar candy
 Now, its just candy
 Two types of candies
 Hard candy 1.5-2% moisture content
 Soft candy 4-6% moisture content

23. cont….
23
 Ingredients
 Sucrose
 Corn syrup (liquid syrup)
 Color
 Flavor
 Citric acid

24. Preparation hard boiled candy
24
 Cooking :
 Main task concentrate the solution.
sugar and liquid glucose are added in the cooker.
 Cooking temp 130 centigrade and vacuum 700 mm Hg.
 Cooking is done for 10 mint
 Vacuum reduced the moisture content at low temp i.e.
without vacuum 160 centigrade so that high temp
caramelization can be a problem

25. Cont..
25
 Cooling: shift the batch to cooling table , where the
batch is cooled to 100centigrade for 5 to 10 mint
 Citric acid added at this stage
 Kneading : kneading machine for proper mixing of
citric acid for 5-10 min
 Forming :tri roller machine are used .Roller machine
has heater to maintain the temp of the dough 90-100
centigrade

26. Cont…
26
 It makes the shape of dough in to the rope
 Rope move to the seizer which gives proper size to the
rope.
 Cutting: dough passes to the die that cut in to required
shape of candy.
 Cooling :shifting conveyer passes the candy to the
cooling conveyer 3 stage.
 Air from blowers cools the candy and makes it hard

27. Cont..
27
 Wrapping and packing: pillow wrap machines
used for wrapping and the packing in plastic jars
pillow wrap machines

28. Lollipop processing
28
 Ingredient:
 Water
 Sugar
 Glucose
 Citric acid
 Color flavor

29. Processing
29
 Take water in cooker and add the sugar in it.
 open the steam walve and start mixing.
 At the temp 95-100 centigrade add glucose in it.
 At the temp of 144 centigrade the materials totally
cooked.
 Close steam walve and take out the material from
cooker and put on the table.
 Add citric acid color and flavor.
 Cooking time is 15 min.

30. Difference between toffee, candy and
chocolate?30
 Toffees very often have nut or other inclusions added e.g.
the almonds in English Toffee
 Candy: a sugar based flavored and colored sweet.
 Chocolate: a mix of cocoa beans, sugar and milk
products in different proportions.

31. References
31
 http://www.fao.org/WAIRdocs/x5434e/x5434e0a.htm
 http://zafood.net/