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.
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Manufacturing of chocolate Whole Process and its DefectsHimanshu141296
ย
Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.
Swiss milk chocolate.
A bar of dark baking chocolate, with a minimum cocoa content of 40%
Semi-sweet chocolate chips.
Tempered couverture chocolate.
White chocolate bar.
KEA Exports the company is renowned as a prime Wheat Flour Exporters India The company owns quality certificate and delivers spices of superior quality.
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.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Production of Dairy Products, Ice Cream, Chocolate and Cocoa Ajjay Kumar Gupta
ย
Production of Dairy Products, Ice Cream, Chocolate and Cocoa (Cocoa Bean, Cocoa Mass, Cocoa Powder, Cocoa Butter,Drinking Cocoa, Drinking Chocolate, Vegetable Lecithins, Soya Lecithin, Cheese, Soft Cheese, Khoa, Yoghurt, Ice Cream, Dry Whole Milk, Skim Milk and Buttermilk, Peach Ice Cream, Dried Fruits, Candied and Glaced Fruits)
Cocoa, Chocolate and Ice Cream are the Products Which Has a Good Nutritious Value and Relatively Inexpensive Food. Cocoa Butter is usedin Chocolate and to Cover Other Confectionery Products. Now a Day Chocolate and Ice Cream are Gaining Good Popularity among the Society All over the World. Chocolate is a Key Ingredient in Many Foods Such as Milk Shakes, Candy Bars, and Ice Creams Etc. It is rankedas One of The Most Favorite Flavors in the World. Despite its Popularity, Most People Do Not Know the Unique Origins of This Popular Treat. Chocolate is a Product that Requires Complex Procedures to Produce. The Process Involves Harvesting Coca, Refining Coca to Cocoa Beans, and Shipping the Cocoa Beans to the Manufacturing Factory for Cleaning, Coaching and Grinding. These Cocoa Beans will then be Imported or Exported to Other Countries and be transformedinto Different Type of Chocolate Products.
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Processing Cocoa, Cocoa Processing Plants, Cocoa Processing and Chocolate Industry, Cocoa Production and Processing, Processing Cacao Beans, Manufacturing Cocoa, Cocoa Powder Manufacture, How to Make Cocoa Powder From Cocoa Beans, How to Make Cocoa Powder From Chocolate, Cocoa Powder Processing, Cocoa Powder Manufacture, Production Process of Cocoa Beans, Food Products Manufacturing,Cocoa Liquor, Butter, &Powder Production, Cocoa Products Manufacture, Cocoa Powder Processing Machine, Manufacturing Process Chocolate Productionof Cocoa, Cocoa Powder Manufacturing, Chocolate Production Process, Process of Making Chocolate from Cocoa Beans, Chocolate Manufacturing Process, How is Chocolate Made from Cocoa Beans, Chocolate Making Process, Chocolate Manufacturing Machines, Manufacturing Chocolate, Chocolate &Cocoa Manufacture, Chocolate Processing, Process for Producing Chocolate, Chocolate Making, Chocolate Production Process, Process for Preparing Chocolate, Ice Cream Manufacture, Ice Cream Production, Ice Cream Manufacturing, Ice Cream Processing, Ice Cream Making Business Plan, Ice Cream Manufacturing Process, Ice Cream Making Process, Commercial Ice Cream Making Process, Ice Cream Production Process, Ice Cream Production Line, Ice Cream Plant Manufacture, Manufacturing Process Ice Cream Industry,
A presentation about types of biscuits and raw chocolates: defining history of biscuits, ingredients of biscuits, types of biscuits with pictured examples, and last basic chocolate, types, making process and benefits.
Manufacturing of chocolate Whole Process and its DefectsHimanshu141296
ย
Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.
Swiss milk chocolate.
A bar of dark baking chocolate, with a minimum cocoa content of 40%
Semi-sweet chocolate chips.
Tempered couverture chocolate.
White chocolate bar.
KEA Exports the company is renowned as a prime Wheat Flour Exporters India The company owns quality certificate and delivers spices of superior quality.
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.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Production of Dairy Products, Ice Cream, Chocolate and Cocoa Ajjay Kumar Gupta
ย
Production of Dairy Products, Ice Cream, Chocolate and Cocoa (Cocoa Bean, Cocoa Mass, Cocoa Powder, Cocoa Butter,Drinking Cocoa, Drinking Chocolate, Vegetable Lecithins, Soya Lecithin, Cheese, Soft Cheese, Khoa, Yoghurt, Ice Cream, Dry Whole Milk, Skim Milk and Buttermilk, Peach Ice Cream, Dried Fruits, Candied and Glaced Fruits)
Cocoa, Chocolate and Ice Cream are the Products Which Has a Good Nutritious Value and Relatively Inexpensive Food. Cocoa Butter is usedin Chocolate and to Cover Other Confectionery Products. Now a Day Chocolate and Ice Cream are Gaining Good Popularity among the Society All over the World. Chocolate is a Key Ingredient in Many Foods Such as Milk Shakes, Candy Bars, and Ice Creams Etc. It is rankedas One of The Most Favorite Flavors in the World. Despite its Popularity, Most People Do Not Know the Unique Origins of This Popular Treat. Chocolate is a Product that Requires Complex Procedures to Produce. The Process Involves Harvesting Coca, Refining Coca to Cocoa Beans, and Shipping the Cocoa Beans to the Manufacturing Factory for Cleaning, Coaching and Grinding. These Cocoa Beans will then be Imported or Exported to Other Countries and be transformedinto Different Type of Chocolate Products.
See more
https://goo.gl/uvMWcn
https://goo.gl/adMMBY
https://goo.gl/qu68B3
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
Processing Cocoa, Cocoa Processing Plants, Cocoa Processing and Chocolate Industry, Cocoa Production and Processing, Processing Cacao Beans, Manufacturing Cocoa, Cocoa Powder Manufacture, How to Make Cocoa Powder From Cocoa Beans, How to Make Cocoa Powder From Chocolate, Cocoa Powder Processing, Cocoa Powder Manufacture, Production Process of Cocoa Beans, Food Products Manufacturing,Cocoa Liquor, Butter, &Powder Production, Cocoa Products Manufacture, Cocoa Powder Processing Machine, Manufacturing Process Chocolate Productionof Cocoa, Cocoa Powder Manufacturing, Chocolate Production Process, Process of Making Chocolate from Cocoa Beans, Chocolate Manufacturing Process, How is Chocolate Made from Cocoa Beans, Chocolate Making Process, Chocolate Manufacturing Machines, Manufacturing Chocolate, Chocolate &Cocoa Manufacture, Chocolate Processing, Process for Producing Chocolate, Chocolate Making, Chocolate Production Process, Process for Preparing Chocolate, Ice Cream Manufacture, Ice Cream Production, Ice Cream Manufacturing, Ice Cream Processing, Ice Cream Making Business Plan, Ice Cream Manufacturing Process, Ice Cream Making Process, Commercial Ice Cream Making Process, Ice Cream Production Process, Ice Cream Production Line, Ice Cream Plant Manufacture, Manufacturing Process Ice Cream Industry,
A presentation about types of biscuits and raw chocolates: defining history of biscuits, ingredients of biscuits, types of biscuits with pictured examples, and last basic chocolate, types, making process and benefits.
In the course, Principles of Marketing Communication, I was equipped with marketing communication skills necessary for todayโs global marketplace. Market and product consumption trends will be explored as well as principles and methods used by global marketers to promote their brands.
As one of the assignments for this course, I were ask to do a marketing communication plan for Chocolate Factory brand, a chocolate cafe. After analyze the situation of the cafรฉ, my group and I came up with objectives: to increase awareness among chocolate lover and to build loyal customer base. We also have to come up with the message and channel for the communication as well.
Sweet Demise - The Real Facts about Sugar Sweetened BeveragesCatalyst
ย
This is a presentation about one of the real causes of obesity, sugar sweetened beverages. It details how while sugar in beverages has skyrocketed, so has our wastelines.
It also shows what we can do to solve the problems. Check it out!
You can download the entire presentation in PowerPoint form here at our website www.bethecatalyst.org/resources
A Project Feasibility Study in establishing a
Chocolate Patisserie in Davao City
In Partial Fulfilment of the requirements in
Accounting 12: Management Consultancy
Submitted to:
Mr. Ryan Morales, CPA
Submitted by:
Dexter Val Alonday | Jeanette Amabelle Ansing | Dawn Nicca Aryata | Joshua Rey Cosare | Jasper Nikko Estimada | Maricon Mamaclay | Sweetzel Dyne Morales | Shieldon Vic Pinoon
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How to Start Production and Packaging of Confectionery Products Ajjay Kumar Gupta
ย
How to Start Production and Packaging of Confectionery Products (Hard Candy, Lollypop, China Ball, Fruit & Nut Bar, Fruit Punch Chocolate, Soft Candy, Carbonated Candy, Cotton Candy, Chewing Gum & Bubble Gum, Toffee, Chocolate Toffee, Chocolate Honey Tablets, etc.)
Confectionery in a broader sense implies the preservation of sweet meat preparation in the form of candies, caramels, chocolate, processed cocoa products and traditional Indian confections. India is a country with a collection of wide range of different cultures and many festivals and occasions are being celebrated in different parts of the nation and confectioneries play a major role in those special occasions. Therefore, the confectionery industry in this country has got a huge potential and this sector has grown recently in the India with the entry of many foreign companies. Special emphasis has been made on describing the various process parameters and equipments used with the help of process diagrams wherever necessary.
How to Start Snack Foods Manufacturing Business (Potato Chips, Popcorn, Puffe...Ajjay Kumar Gupta
ย
Snacking is becoming a way of life with many people. In some countries the average eating frequency is around 6 to 7 occasions per day. As a staple of life our need to eat has developed from a basic form of simply feeding our bodies with the fuel it requires, to a complicated art of presentation and taste. Combined with our intrinsic need to experiment with everything we see, touch, smell and of course taste. For many people, snack foods are a convenient means of meeting their daily nutritional requirements. People are spending more of their time and money in the world of fast foods and restaurants. The demand for the snack food in market today is splendid. There are plenty of marketing niches and slots to be filled in the snack food area.
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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.
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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
This is market research report of chocolate market all over the world. The products and brands of Indian market is presented. The data derived from the various search engine.
Baking Science with Formulation & Production. Book on Bakery Products (4th Revised Edition)
About the Book
Baking, referred to as the oldest form of cooking, is used for producing everyday products like bread, cakes, pastries, pies, cookies, and donuts. These products are prepared using various ingredients like grain-based flour, water and leavening agents. They are considered fast-moving consumer goods (FMCG) and are consumed daily. Owing to their palatability, appearance and easily digestible nature, they are highly preferred for both formal and informal occasions. Nowadays, most traditional baking methods have been replaced by modern machines. This shift has enabled manufacturers to introduce innovative bakery products with different ingredients, flavors, shapes and sizes. The book is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits.
For More Details, Click Here:- https://bit.ly/30OYVBR
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Is a dark chocolate butter called "Choco Darky" made of organic chocolate. It doesnยดt contain artificial ingredients or chemicals and is a healthy food sort for everybody.
Techniques in Measuring and Weighing Ingredients Used in.pptxPipoyCasicasPailagao
ย
Bread and Pastry Production NCII is a technical-vocational program that develops the skills of learners in preparing and producing bakery/pastry products, cakes and desserts.
Learners of Bread and Pastry Production NCII program are trained using modern baking techniques, equipment, tools and utensils and other baking appliances. Learners are also taught about different presentation methods, sanitation and safety.
Sweeteners are naturally found in plants due to photosynthetic processes. Various plants naturally synthesize sugar which is much sweeter than sugar that we eat (artificially processed) Discover an array of plants that can be good alternative for patients having diabetes
study on Consumner beheivor on nestle choclateyogeshdull
ย
consumer study
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The world of search engine optimization (SEO) is buzzing with discussions after Google confirmed that around 2,500 leaked internal documents related to its Search feature are indeed authentic. The revelation has sparked significant concerns within the SEO community. The leaked documents were initially reported by SEO experts Rand Fishkin and Mike King, igniting widespread analysis and discourse. For More Info:- https://news.arihantwebtech.com/search-disrupted-googles-leaked-documents-rock-the-seo-world/
Enterprise Excellence is Inclusive Excellence.pdfKaiNexus
ย
Enterprise excellence and inclusive excellence are closely linked, and real-world challenges have shown that both are essential to the success of any organization. To achieve enterprise excellence, organizations must focus on improving their operations and processes while creating an inclusive environment that engages everyone. In this interactive session, the facilitator will highlight commonly established business practices and how they limit our ability to engage everyone every day. More importantly, though, participants will likely gain increased awareness of what we can do differently to maximize enterprise excellence through deliberate inclusion.
What is Enterprise Excellence?
Enterprise Excellence is a holistic approach that's aimed at achieving world-class performance across all aspects of the organization.
What might I learn?
A way to engage all in creating Inclusive Excellence. Lessons from the US military and their parallels to the story of Harry Potter. How belt systems and CI teams can destroy inclusive practices. How leadership language invites people to the party. There are three things leaders can do to engage everyone every day: maximizing psychological safety to create environments where folks learn, contribute, and challenge the status quo.
Who might benefit? Anyone and everyone leading folks from the shop floor to top floor.
Dr. William Harvey is a seasoned Operations Leader with extensive experience in chemical processing, manufacturing, and operations management. At Michelman, he currently oversees multiple sites, leading teams in strategic planning and coaching/practicing continuous improvement. William is set to start his eighth year of teaching at the University of Cincinnati where he teaches marketing, finance, and management. William holds various certifications in change management, quality, leadership, operational excellence, team building, and DiSC, among others.
[Note: This is a partial preview. To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
Sustainability has become an increasingly critical topic as the world recognizes the need to protect our planet and its resources for future generations. Sustainability means meeting our current needs without compromising the ability of future generations to meet theirs. It involves long-term planning and consideration of the consequences of our actions. The goal is to create strategies that ensure the long-term viability of People, Planet, and Profit.
Leading companies such as Nike, Toyota, and Siemens are prioritizing sustainable innovation in their business models, setting an example for others to follow. In this Sustainability training presentation, you will learn key concepts, principles, and practices of sustainability applicable across industries. This training aims to create awareness and educate employees, senior executives, consultants, and other key stakeholders, including investors, policymakers, and supply chain partners, on the importance and implementation of sustainability.
LEARNING OBJECTIVES
1. Develop a comprehensive understanding of the fundamental principles and concepts that form the foundation of sustainability within corporate environments.
2. Explore the sustainability implementation model, focusing on effective measures and reporting strategies to track and communicate sustainability efforts.
3. Identify and define best practices and critical success factors essential for achieving sustainability goals within organizations.
CONTENTS
1. Introduction and Key Concepts of Sustainability
2. Principles and Practices of Sustainability
3. Measures and Reporting in Sustainability
4. Sustainability Implementation & Best Practices
To download the complete presentation, visit: https://www.oeconsulting.com.sg/training-presentations
Personal Brand Statement:
As an Army veteran dedicated to lifelong learning, I bring a disciplined, strategic mindset to my pursuits. I am constantly expanding my knowledge to innovate and lead effectively. My journey is driven by a commitment to excellence, and to make a meaningful impact in the world.
"๐ฉ๐ฌ๐ฎ๐ผ๐ต ๐พ๐ฐ๐ป๐ฏ ๐ป๐ฑ ๐ฐ๐บ ๐ฏ๐จ๐ณ๐ญ ๐ซ๐ถ๐ต๐ฌ"
๐๐ ๐๐จ๐ฆ๐ฌ (๐๐ ๐๐จ๐ฆ๐ฆ๐ฎ๐ง๐ข๐๐๐ญ๐ข๐จ๐ง๐ฌ) is a professional event agency that includes experts in the event-organizing market in Vietnam, Korea, and ASEAN countries. We provide unlimited types of events from Music concerts, Fan meetings, and Culture festivals to Corporate events, Internal company events, Golf tournaments, MICE events, and Exhibitions.
๐๐ ๐๐จ๐ฆ๐ฌ provides unlimited package services including such as Event organizing, Event planning, Event production, Manpower, PR marketing, Design 2D/3D, VIP protocols, Interpreter agency, etc.
Sports events - Golf competitions/billiards competitions/company sports events: dynamic and challenging
โญ ๐ ๐๐๐ญ๐ฎ๐ซ๐๐ ๐ฉ๐ซ๐จ๐ฃ๐๐๐ญ๐ฌ:
โข 2024 BAEKHYUN [Lonsdaleite] IN HO CHI MINH
โข SUPER JUNIOR-L.S.S. THE SHOW : Th3ee Guys in HO CHI MINH
โขFreenBecky 1st Fan Meeting in Vietnam
โขCHILDREN ART EXHIBITION 2024: BEYOND BARRIERS
โข WOW K-Music Festival 2023
โข Winner [CROSS] Tour in HCM
โข Super Show 9 in HCM with Super Junior
โข HCMC - Gyeongsangbuk-do Culture and Tourism Festival
โข Korean Vietnam Partnership - Fair with LG
โข Korean President visits Samsung Electronics R&D Center
โข Vietnam Food Expo with Lotte Wellfood
"๐๐ฏ๐๐ซ๐ฒ ๐๐ฏ๐๐ง๐ญ ๐ข๐ฌ ๐ ๐ฌ๐ญ๐จ๐ซ๐ฒ, ๐ ๐ฌ๐ฉ๐๐๐ข๐๐ฅ ๐ฃ๐จ๐ฎ๐ซ๐ง๐๐ฒ. ๐๐ ๐๐ฅ๐ฐ๐๐ฒ๐ฌ ๐๐๐ฅ๐ข๐๐ฏ๐ ๐ญ๐ก๐๐ญ ๐ฌ๐ก๐จ๐ซ๐ญ๐ฅ๐ฒ ๐ฒ๐จ๐ฎ ๐ฐ๐ข๐ฅ๐ฅ ๐๐ ๐ ๐ฉ๐๐ซ๐ญ ๐จ๐ ๐จ๐ฎ๐ซ ๐ฌ๐ญ๐จ๐ซ๐ข๐๐ฌ."
Cracking the Workplace Discipline Code Main.pptxWorkforce Group
ย
Cultivating and maintaining discipline within teams is a critical differentiator for successful organisations.
Forward-thinking leaders and business managers understand the impact that discipline has on organisational success. A disciplined workforce operates with clarity, focus, and a shared understanding of expectations, ultimately driving better results, optimising productivity, and facilitating seamless collaboration.
Although discipline is not a one-size-fits-all approach, it can help create a work environment that encourages personal growth and accountability rather than solely relying on punitive measures.
In this deck, you will learn the significance of workplace discipline for organisational success. Youโll also learn
โข Four (4) workplace discipline methods you should consider
โข The best and most practical approach to implementing workplace discipline.
โข Three (3) key tips to maintain a disciplined workplace.
Business Valuation Principles for EntrepreneursBen Wann
ย
This insightful presentation is designed to equip entrepreneurs with the essential knowledge and tools needed to accurately value their businesses. Understanding business valuation is crucial for making informed decisions, whether you're seeking investment, planning to sell, or simply want to gauge your company's worth.
Kseniya Leshchenko: Shared development support service model as the way to ma...Lviv Startup Club
ย
Kseniya Leshchenko: Shared development support service model as the way to make small projects with small budgets profitable for the company (UA)
Kyiv PMDay 2024 Summer
Website โ www.pmday.org
Youtube โ https://www.youtube.com/startuplviv
FB โ https://www.facebook.com/pmdayconference
Unveiling the Secrets How Does Generative AI Work.pdfSam H
ย
At its core, generative artificial intelligence relies on the concept of generative models, which serve as engines that churn out entirely new data resembling their training data. It is like a sculptor who has studied so many forms found in nature and then uses this knowledge to create sculptures from his imagination that have never been seen before anywhere else. If taken to cyberspace, gans work almost the same way.
Tata Group Dials Taiwan for Its Chipmaking Ambition in Gujaratโs DholeraAvirahi City Dholera
ย
The Tata Group, a titan of Indian industry, is making waves with its advanced talks with Taiwanese chipmakers Powerchip Semiconductor Manufacturing Corporation (PSMC) and UMC Group. The goal? Establishing a cutting-edge semiconductor fabrication unit (fab) in Dholera, Gujarat. This isnโt just any project; itโs a potential game changer for Indiaโs chipmaking aspirations and a boon for investors seeking promisingย residential projects in dholera sir.
Visit : https://www.avirahi.com/blog/tata-group-dials-taiwan-for-its-chipmaking-ambition-in-gujarats-dholera/
How to Start Manufacturing Project of Chocolate, Chewing Gum , Sugar Free Confectionery, Liquorice Paste, Cream Paste , Aerated Confectionery, Invert Sugar, Jam, Jelly, Marmalade, Toffee and Caramel Industry (Confectionery Products Business)
1. How to Start
Manufacturing Project of
Chocolate, Chewing Gum , Sugar Free
Confectionery, Liquorice Paste, Cream Paste ,
Aerated Confectionery, Invert Sugar, Jam, Jelly,
Marmalade, Toffee and Caramel Industry
(Confectionery Products Business)
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Introduction
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.
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Traditional confectionery goes back to ancient times, and
continued to be eaten through the Middle Ages into the
modern era.
Sugar confectionery has developed around the properties
of one ingredient โ Sucrose. It is a non- reducing
disaccharide. The principal ingredient in all confectionery
is sucrose, which in its refined form has little flavour
apart from its inherent sweetness.
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This handbook contains Packaging in the confectionery
industry, Structure of sugar confectionery, Flavouring
of confectionery, Confectionery plant, Ingredients,
Quality control and chemical analysis, Medicated
confectionery and chewing Gum, Chocolate flow
properties, General technical aspects of industrial sugar
confectionery manufacture, Manufacture of liquorice
paste,
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Extrusion cooking technology, Manufacture of invert
sugar, Marzipan and crystallized confectionery.
The manufacture of confectionery is not a science based
industry, as these products have traditionally been
created by skilled confectioners working empirically. The
aim of this handbook is to give the reader a perspective
on several processes and techniques which are generally
followed in the confectionery industry.
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The texture and technological properties of
confectionery products are to a large extent controlled
by its structure.
The book is aimed for food engineers, scientists,
technologists in research and industry, as well as for
new entrepreneurs and those who are engaged in this
industry.
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Table of Contents
1. INTRODUCTION
History
Raw materials
1. Physical and chemical properties
2. Sweetening ingredients
3. Other raw materials
Properties and microbiology of confectionery
Types of confectionery
Process and Machinery for confectionery production
Modern developments
Production of typical confectionery products
Fondant
8. Production of fondant
Casting fondant articles
Figure 1. Baker - Perkins fondant machine
Figure 2. NID high speed mogul molder
Caramel, fudge, and toffee
Formation of caramel bars and small units
Boiled sweets, hard candy, brittle, croquante,
and butterscotch
Marshmallows and nougat
Jellies, gums, and turkish delight
Panning
Other products
Packaging, storage, and economic aspects
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9. 2. PACKAGING IN THE CONFECTIONERY
INDUSTRY
Trends and developments
The purpose of a package
The container
Materials
Metal cans
Paper and associated materials
Types of paper
Metal foil
Transparent films
Metallized films
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10. Shrink and stretch films
Laminates
Selection and use of wrapping materials for
chocolate and confectionery
The machinery
The type of wrap
Physical properties of wrapping materials-testing methods
Strengh
Permeability
Physical structure
Printing odors in food wrappers
Testing of wrappers for various other properties
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11. Resistance of printing ink and varnish to tropical conditions
Toxicity
Wrapping materials in display and advertising
Testing of wrapping and advertising material for fading
Adhesives
Physical properties of adhesives
Adhesive groups
Mechanical sealing methods
Adhesive tapes
Metal containers
Types of cans
Built-up body
Dessicant pouches
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12. 3. SUGAR, SYRUP, CONFECTIONERY AND
SWEETENERS
Introduction
Composition
The production of beet sugar
The production process for beet sugar
The production of cane sugar
The production process for cane sugar
Kinds of sugar
Kinds of syrups
Confectionery, liquorice and wine gums
Confectionery
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13. Liquorice
Wine gums and soft gums
Sweeteners
The energy-supplying sweeteners
Saccharides
Polyalcohols
Non-nutritive sweeteners
Quality deterioration, spoilage and storage
4. FOOD VALUE OF CHOCOLATE AND
CONFECTIONERY
Food value and the composition of foods
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14. Carbohydrates
Fats
Proteins
Mineral matter
Vitamins
The Labeling of Foods Containing Vitamins
Food values of chocolate and confectionery
Calculation of caloric value of a food
Supposed harmful effects of confectionery
The virtues of confectionery
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15. 5. STRUCTURE OF SUGAR CONFECTIONERY
Introduction
Toffee
Starch gels
Pectin gels
Gelatin gels
Other protein gels
Boiled sweets and pulled sweets
Panned sweets and coatings
Chocolate-flavoured couvertures
Concluding comments
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17. Cream pastes: introduction
Cream pastes : ingredients
The manufacture of cream paste
The extrusion of cream paste
Liquorice allsorts
Aerated confectionery: introduction
Methods of aeration
1. Mechanical aeration
2. Chemical aeration
Marshmallow
1. Batch marshmallow
2. Continuous marshmallow
Nougat
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18. 7. CHEMISTRY OF FLAVOUR DEVELOPMENT
IN CHOCOLATE
Introduction
Fermentation
Drying
Roasting
1. An introduction to browning reactions
2. A closer look at browning reactions
Conching
Conclusion
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19. 8. CONFECTIONERY COATINGS, CHOCOLATE
REPLACERS, DIETETIC COMPOUNDS
Confectionery coatings
Ingredients
Manufacturing processes
Conditions to be observed during production
Colored coatings and pastel coatings
Formulations
Dietetic coatings
Diabetic chocolate
Carob coatings
Defatted wheat germ
Medicated chocolates
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20. 9. CHOCOLATE BARS AND COVERED
CONFECTIONERY
Production methods
Molding
Enrobing
Panning
Tempering
Other chocolate processes
Chocolate drops (chips)
Roller depositing
Aerated chocolate
Chocolate flake or bark
Chocolate vermicelli or streusel
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21. Laminated chocolate
Chocolate tempering
Compound coatings
Measurement of degree of temper
Chocolate molding
Molding chocolate blocks or bars
Hollow goods
Foiled articles
Shell forming equipment
The westal SCB process
Composition of chocolate for molding
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22. molding and shell plant coolers
Tablets
Shells
Good manufacturing practice
Chocolate enrobing
Mechanical
Chocolate cooling
Enrober coolers
Automatic enrober systems
Chocolate enrobing problems
Chocolate panning
Zein glazes
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23. 10.CONFECTIONERY AND EXTRUSION
COOKING TECHNOLOGY
Introduction
Problem description
Curently realised extrusion cooking processes
Extrusion of starch
Extrusion of dry sucrose crystals
Extrusion of sucrose-starch mixtures
Extrusion of sucrose-syrup mixtures
Coextrusion
1. Die design
2. Size restrictions
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24. 3. Recipe restrictions
4. Density influence
5. Centre pumping
6. Post-processing
7. Cutting
8. Process economics
11. SUGAR CONFECTIONERY IN THE DIET
Confectionery in society
Confectionery as food
Energy
Nutrients
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25. 1. Carbohydrates
1.1 Starch
1.2 Sugars
2. Fats
3. Protein
4. Vitamins
5. Minerals
What food does: how it provides energy, growth and
maintenance
1. Confectionery as part of a healthy diet
2. Nutritional content of sugar confectionery Nutrition labelling
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26. 1. Calculated nutritional data
2. Analysed nutritional data
3. Which nutrients are needed?
4. Development of nutritional content
Labelling sugar confectionery
Confectionery and the critics
1. Obesity
2. Additives
3. Hyperactivity or hyperkinesis
4. Dental caries
5. Other criticisms
Conclusion
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27. 12. THE FLAVOURING OF CONFECTIONERY
Introduction
Basic confectionery types, recipes, inherent flavours
2. Fat boilings
3. Toffees and caramels
4. Fudge
5. Fondant
6. Candy
7. Cream and lozenge paste
8. Compressed tablets
9. Jellies and gums
10. Chewing gum
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28. 11. Panned work
12. Chocolate
Flavours from ingredients
Flavours developed during processing
Selection of flavourings
13. EMULSIFIERS, COLOURS AND FLAVOURS
Emulsifiers
Sources of emulsifiers
Legislation
Examples of emulsifiers
Lecithin
Sucrose esters, E473
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29. Uses of emulsifiers in sugar confectionery
Colours
Technical Requirements of colours in sugar confectionery
Synthetic colours
Lake colours
Interference colours
Natural colours
Caramel, E150
Chlorophyll, E140
Copper chlorophyll, E141
Cochineal, E120
Roboflavin, E101
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31. The image of natural products
Nature-identical flavourings
The case of nature-identical flavours
Synthetic flavours
Dosing
Development in flavours
Antioxidants
Synthetic antioxidants
Tocopherols
14. CONFECTIONERY PLANT
Confectionery plant
Steam injection cooking
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34. Gum acacia, also known as gum arabic, E414
Guar gum
Pectin
Starch
The cooking of starch
Obtaining different properties in the starch
The use of starch in confectionery
Thin boiling starches
Pre-gelatinised starches
Oxidised starches
Non-gelling starches
Gum tragacanth, E413
Locust bean or carob bean gum
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35. Xanthan gum
Egg albumen
Practical forms of egg albumen
Properties of egg albumen
Testing egg albumen
Substitutes for egg albumen
Chewing gum ingredients
Chicle
Jelutong
16. CHEWING GUM
Gum base characteristics
Texturisers
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36. Antioxidants
Sugars
Dextrose
Glucose syrup
Loss or gain of moisture
Flavours
17. TRADITIONAL CHOCOLATE MAKING History
Outline of process
1. Preparation of cocoa nib - flavour development
2. Grinding-particle size reduction
3. Conchingโflavour and texture development
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37. 18. SUGAR-FREE CONFECTIONERY
Laxative effects
The sugar substitutes
Bulk sweeteners - the polyols
Maltitol
Erythritol
Isomalt
Polydextrose
Intense sweeteners
Aspartame
Acesulfame K
Saccharin
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39. Gums and jellies
Turkish delight
Toffee
Controlled calorie products
19. QUALITY CONTROL AND CHEMICAL ANALYSIS
Introduction
Designer quality
Control of raw materials and packaging
1. Receipt of materials
2. Sampling
3. Testing
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40. Process control
Finished packs
Sensory evaluation
Hygiene
1. Microbiological testing
2. Foreign matter
Legislation
Chemicals analysis
1. Laboratory practice
2. Sugar analysis
3. Moisture content
4. Protein
5. Fat analysis
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41. 6. Aflatoxins
7. Viscosity
8. Particle size
9. Acid content
Modern methods
Conclusion
20. MEDICATED CONFECTIONERY AND CHEWING
GUM
Medicated sugar confectionery
High boiled sugar medicated confectionery
Third ingredient addition
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42. Continuous operations
Depositing high boilings
The 'Apollo' centre-filling line from Euromec
The centre-filler hopper and pump unit
Bosch
Salvage
Chewy medicated confections
Gum products
Chewing gum
Packaging
Concluding remarks
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43. 21. CHOCOLATE FLOW PROPERTIES
Flow behaviour of chocolate
How to measure flow properties
1. Rotational viscometers
Miscellaneous instruments
Factors affecting the flow properties of chocolate
1. Fat content
2. Lecithin and other emulsifiers
3. Moisture content
4. Particle size distribution
5. Temperature
6. Conching time
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44. 7. Temper
8. Thixotropy
9. Vibration
Conclusions
22. GENERAL TECHNICAL ASPECTS OF INDUSTRIAL
SUGAR CONFECTIONERY MANUFACTURE
Introduction
Compositional effects
1. Sugars
2. Fats
3 Thickeners and stabilisers
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45. 4. Proteins
Change of composition
1. Caramelisation
2. Inversion
3. Maillard reaction
4. Secondary reactions
Change of state
1. Crystallisation
2. Polymorphism
3. Starch
4. Enzymic changes
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46. Environmental behaviour
Evaporation
Sweetness and taste
23. CARAMEL TOFFEE AND FUDGE
Introduction
Ingredients
1. Sugar
2. Glucose syrup
3. Milk protein
4. Fat
5. Salt
6. Water
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47. 7. Other additivies
Structure of toffee
Formulation
Processing
1. Equipment
2. Slab process
3. Cut and wrap process
4. Depositing
Toffee texture
Fudge
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48. 24. TOFFEES AND CARAMELS
Cooking toffees
A typical toffee
Sugar
Glucose syrup 42 DE
Condensed milk
Fat
Optional ingredients
Whey powder
Hydrolysed whey syrup
Invert sugar syrup
Brown sugar
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49. Golden syrup
Emulsifiers
Glucose syrup 68 DE or higher
Isomerised glucose, also known as isoglucose or
High fructose corn syrup
Salt
Flavours and flavourings
Colour
The process
Dissolving
Emulsifying
Cooking
Shaping the toffee
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50. The slab process
Cut and wrap process
Depositing
Toffee as an ingredient of other products
Formulation considerations
Toffee in a chocolate-coated countline
Toffee in a moulded chocolate product
25. CHOCOLATE TEMPER
Introduction
Techniques
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51. Polymorphic transitions of triglycerides
Liquid state
Crystallization
The ฮฑ-form
The ฮฒ'-forms
The ฮฒ -form
The ฮฒ'1 โ> ฮฒ transition
Triple chain length structures
Cocoa butter
The crystallization of mixtures
26. TABLETS, LOZENGES AND SUGAR PANNING
Introduction
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52. Tableting
Granulation
1. Wet granulation
2. Fluidised bed granulation
3. 'Slugging'
Ingredients
1. Base materials
2. Binders
3. Lubricants
4. Disintegrants
5. Colours and flavours
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53. Compression
1. Bonding during compression
Problem solving
1. Capping
2. Sticking and picking
3. Pitting
4. Mottling
5. Size and weight variation
Lozenges
1. Composition
2. Processing
3. Drying
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54. Sugar panning
1. Equipment
2. Automatic panning systems
3. Auxillary equipment
Hard panning
1. Pretreatment of centres
2. Engrossing
3. Non-pareils (hundreds-and-thousands)
Soft panning
Flavour and colour
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57. 1. Selection of colouring matter
2. Method of dissolving
3. Concentration and purity
Conches
Circular or rotary conches
The theory of conching
Confectioners' glucose
Continuous vacuum sugar cookers
Cream beaters
1. The beater should be kept cool.
2. The syrup should be kept in the beater sufficiently
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58. long to ensue complete crystallisation.
Air-cooled cream beaters
Cream and fondant making plant
Dextrose
Diabetic foods - chocolate
Dragee pans
Egg albumen
Enrobers
Automatic temperature control
Fermentation of cacao beans
Flavourings
Classification of flavouring materials
Fondant paste
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59. Fumigation with ethylene oxide
Gas fires for sugar boiling
Half-coating device
Heat penetration of cacao
Invert sugar
Use in confectionery
Manufacture of invert sugar
Jam manufacture - scientific principles
Pectin
Sugar
Acidity
End point of boil
Statutory regulations
60. Standard for jam
Standard for marmalade
General
Technique of manufacture
Fruit preparation
Preparation of juice for "jelly" jams
Preparation of recipes
Boiling
Cooling, filling and capping
Storage
Jelly crystals
Jelly manufacture
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61. Gelatin testing
Proportions of ingredients
Boiling and mixing
(1) preparation of gelatin
(2) preparation of the sugar syrup
(3) mixing and dissolving
Choice of colour
Clarification
Cooling and setting
Cutting
Packaging
Production control
Lactic acid
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62. Lecithin
Lemon curd
Liquid sugar/liquid glucose mixtures
Liquorice
Liquorice products
Machines for the manufacture of hard-boiled goods
Maple sugar
Marmalade manufacture
Grading
Steaming barrels
Peeling
Gouging
Pulp and dummy
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64. Piping jelly from fruit puree and agar-agar
Piping jelly from fruit puree and pectin
Piping jelly from fruit and sugar
Refiners
Refractometers
Roasters
Unit roasters
Continuous roasters
Steam roasters
Principles of roasting
Changes brought about in cacao beans owing to roasting
The removal of shell from the NIB
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65. (1) Chemical changes
(2) Physical changes
Steam pans
Sugar
Bibliography
Sugar for the chocolate manufacturer
Sugar for the confectioner
Testing of refined sugars
Tempering and storage kettles
The outlet valve
Thermometers for sugar boiling
The recording dial thermometer
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66. Adjustment of thermometers: the effect
of barometric pressure on the boiling-point
Toffee
Physical nature of toffees and caramels
Flavour
Colour
Texture
Shelf life
Graining
Raw materials
Manufacture
Wrapping and packing
Vacuum pans
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67. Vertical mixers
Winnower
28. CENTERS, FONDANTS, MARZIPAN AND
CRYSTALLIZED CONFECTIONERY
Introduction
Recipes
Cremes
3. Fudge
Marzipan
Variables affecting the properties of fondant
Moisture content
The amount of sugar crystals present
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68. The concentration and viscosity of the syrup phase
Crystal size of the sugar
Basic steps in making the confections
Fondant
Crรจme making
Fudge making
Marzipan
Uses of fondant
Making impression in starch
Uses of fudges and marzipan
Quality control in fondant cremes, fudges and marzipan
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69. 1. Moisture content
2. Soluble solids of the syrup phase
3. Sugar crystal size
4 Fat content
5. Density
Conclusion
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Niir Project Consultancy Services (NPCS)
can provide Process Technology Book on
Confectionery Products
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Confectionery)
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