Complete Technology Handbook on Bakery, Confectionery, Chocolate, Namkeen and Snacks Food, Spices, Ice Cream & Cocoa Manufacturing with Formulations and Project Profiles

Complete Technology Handbook on Bakery, Confectionery, Chocolate, Namkeen and Snacks Food, Spices, Ice Cream & Cocoa Manufacturing with Formulations and Project Profiles

ISBN: 9788189765699

Price: 2200

A bakery (or baker’s shop) is an establishment that produces and sells flour-based food baked in an oven such as bread, cakes, pastries and pies. Some retail bakeries are also cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Some bakery shops provide services for special occasions such as weddings, birthday parties, anniversaries, or even business events. Bakery shops can provide a wide range of cakes designs such as sheet cakes, layer cakes, tiered cakes, and wedding cakes. Other bakeries may specialize in traditional or hand made types of bread made with locally milled flour, without flour bleaching agents or flour treatment agents, baking what is sometimes referred to as artisan bread.

This handbook contains processes formulae, manufacturing method of various products, brief profiles of various projects which can be started and providing information regarding land area cost, project cost plant & machinery cost etc. It contains Photographs of Plant & Machinery with Supplier’s Contact Details and Plant Layout and Process Flow Sheets. It is expected that the information presented in this handbook will help everyone who wants to start-up as entrepreneur.

The book contains chapter on Bakery Technology, Icing, Bakery Ingredients, Products of Bakery Industries, Milk and Eggs Ingredients, Fruits, Vegetables and Nuts, Cocoa Bean Production, Cocoa Mass, Cocoa Powder and Cocoa Butter, Particle Size Reduction, Cocoa Processes, Sugar Candy and Confectionery, Snacks and Namkeen Production, Plant Economics of Automatic Bakery Business to Produce Puffs, Croissant etc., Plant Economics of Bakery Premix (Cake, Bread, Muffins, Rusk Etc.), Plant Economics of Biscuit Manufacturing Unit, Plant Economics of Chocolate Compound Plant, Plant Economics of Cocoa Products [Cocoa Couverture (Liquor), Cocoa Butter, Cocoa Powder, Chocolate Spread, Chocolate Syrup], Plant Economics of Confectionery Manufacturing Plant, Plant Economics of Cookies Making, Plant Economics of Ice Cream Stabilizer, Plant Economics of Namkeen and Chips Manufacture, Plant Economics of Spices (Masala) Unit.

Chapter 1

Bakery Technology

Products of Bakery Industries

Bread

Product and its Applications

Market Potential

Basis and Presumption

Implementation schedule

Technical aspects

Location

Process of Manufacture

Quality Control and Standards

Pollution Control

Energy Conservation

Production Capacity

Type of Breads

Whitbread

Whole meal or Whole Wheat Bread

Mixed grain bread

Kibbled wheat and cracked wheat bread

Rye bread

Sourdough bread

Damper

Lavash bread

Bagel

Middle Eastern flat, pocket or pita bread

Naan

Chapatti (Chapatti)

Paratha or parata

Chinese steamed bread

Chinese buns and dumplings

Gluten free bread

Automatic Process to Manufacture Bread

Bread Manufacturing Process Stages

Mixing

Fermentation

Makeup

Baking

Recipes for Bread

Special Breads

Biscuits

Introduction

Product Characteristics

Raw Materials

Flour

Water

Fat

Sugar

Salt

Other ingredients

Technology of Crackers

Technology of Biscuits

Cookies

Raw Material Description

Process Flow

Flour

Water

Sweetener

Fat

Fruit Fillings

Application

FDA Regulation

Machinery & Equipments

Pie Crust

Production Processes

Ingredients

Make Pie Crust Step by Step

Soda Crackers

How are crackers made?

Formulation of soda crackers (yeast-leavened)

Sponge (70% pre-fermentation of flour)

Dough formulation (40% total hydration)

Commercial production

Application

The soda cracker production line

Product Parameters

Cakes

Types of cakes

Buns

How are hamburger buns made?

Hamburger bun formula

Process for making hamburger buns

Chapter 2

Icing

Types of Icing

How to Make Icing

Icing tips and techniques

Adding Flavors and Colors

Cake Icing Recipes

Classic Icing

Vanilla Buttercream

Cream Cheese Frosting

Royal Icing

Why is it Called Royal Icing?

Ingredients

Water Icings

Ingredients

Method

Fondant

Origin

Function

Nutrition

Component Grams

Commercial production

Butter Scotch Icing

Ingredients

Caramel Icing:

Directions

Banana Butter Icing

Ingredients

Directions

Cake Icing

Royal icing

Glace icing

Fondant

Buttercream

Frosting

Caramel Boiled Icing

Ingredients

Instructions

Honey Macaroon Icing

Honey Macaron Recipe

Honey Buttercream for Macarons

Bee Macarons

Equipment

Ingredients

Honey buttercream

Royal icing decoration

Instructions

Combine ingredients

Pipe the macarons

Make the royal icing

Decorate the macarons

Honey buttercream

Assemble the macarons

Spice Cake Icing

Kitchen Tools

Spice Cake Ingredients

Spice Cake Frosting Ingredients

How To Make A Moist Spice Cake?

Step 1: Preheat Oven And Mix Dry Ingredients

Step 2: Mix Wet Ingredients And Fold Wet Into Dry

Step 3: Bake

Step 4: Cool And Prepare Spike Cake Frosting

Orange Icing

Ingredients

Instructions

Notes

Orange Sunshine Icing

Ingredients

Local Offers

Directions

Chocolate Fudge Icing

Ingredients needed for chocolate fudge frosting

Best Chocolate Fudge Frosting

Ingredients

Instructions

Butter Cream Icing

Ingredients for Buttercream Icing

Unsalted Butter

Icing Sugar/Confectioners Sugar

Chapter 3

Bakery Ingredients

Introduction

Sugars

Manufacture of sugar

Forms of Sugar

“Artificial honey”

Artificial sugar

Uses of Sugar

Liquids

Eggs

Composition

Leavening Agents

Chemical Leaveners

Salt, Flavouring & Spices as bakery ingredients

Salt

Shortening

Bread shortening

Pie base shortening

Creaming shortening

Classification of shortenings

Animal Shortenings

Vegetable Shortenings

Compound Shortenings

Flour

Milk and Milk Products

Butter

Yeast

Types of Yeast Used in Baking

Active Dry

Fresh or Cake

Liquid

Instant

Types of Yeast Used in Cooking

Nutritional Yeast

Yeast Extract

Types of Yeast Used in Brewing

Top-Fermenting Yeast

Bottom-Fermenting Yeast

Salt

A Food Preservative

A Texture Enhancer

A Flavor Enhancer

A Nutrient Source

A Binder

A Color Enhancer

Spices

Examples of Spices

Dry Herbs and Spices for Bread Bakers

Allspice (Pimentadiocia)

Anise Seed (Pimpinellaanisum)

Caraway Seeds (Carumcarvi)

Cardamom (Elletariacardamomum)

Cinnamon (Cinnamomum)

Cloves (Syzygium aromaticum)

Garlic (Allium sativum)

Ginger (Zingiberofficinale)

Nutmeg (Myristicafragrans)

Rosemary (Rosmarinusofficinalis)

Sage (Salvia officinalis)

Sesame Seeds (Sesamumindicum)

Flavourings

Best Flavours for Bakery

Butterscotch

Pineapple

Strawberry

Vanilla

Blueberry

Chocolate

Passion Fruit

Caramel

Mixed Fruit

Irish Cream

Cocoa and Chocolate

Cocoa Powder Uses

Cocoa Powder Substitutions

Recipes With Cocoa Powder

Industrial uses of cocoa powder

Cakes and tarts

Cocoa powder biscuits

Fruits and Nuts

Chapter 4

Products of Bakery Industries

Introduction

Basis and Presumptions

Components of Bread Production

Flour

Protein

Carbohydrates

Water

Baker’s Yeast

Sugars

Salts

Egg

Milk

Fat and Emulsifiers

Enzymes

Antifungal Agents and Food Additives

Bread Manufacturing

Flow diagram for bread manufacture

Methods of Bread Making

Sponge and dough process

Liquid fermentation process

Straight dough method

No-time dough process

Frozen dough method

Continuous bread process

Chorleywood process

Staling of Bread

Ropy Bread

White Pan Bread

Manufacturing process White Pan Bread

White pan bread formulation

Processing

Milk Bread

Milk bread ingredients

Manufacturing milk bread

Sweet Bread

Sweet Bread Ingredients

Ingredients of Sweet Bread Toast

For Garnishing

Rice Bread

Ingredients

Method

Making Sweet Bread Recipe

Make the sweet bread dough

Proof & Shape

Bake

Sponge and Dough

Origin

How sponge and dough works

Stage 1: Making the sponge

Stage 2: Making the dough

Final Dough

Flow Chart of Sponge and Dough

Process

Commercial equipment

Egg Bread

Ingredients

Directions

French Bread

Ingredients

Directions

Straight Dough Method

Formulation considerations for straight dough system

Cinnamon Raisin Bread

Ingredients

Directions

Whole-Wheat Bread-Straight Dough Method

Ingredients

Directions

Rye Bread

Ingredients

Instructions

Vienna Bread

Ingredients 1

Ingredients 2

Ingredients 3

Method

Special Breads

Date-Nut Bread

Ingredients

Directions

Low Sodium Bread

Ingredients, makes 1 loaf (12 slices)

Method

Fruit Loaf

Ingredients

Method

Naan Bread

Ingredients

Method

Cheese Bread

Ingredients

Directions

Specification for Various Types of Breads

General quality requirements

Bread crust

Character of crust

Volume

The crumb

Flavour

Mould or rope

Internal texture

Aroma

Taste mastication

Foreign matter

Food Additives

Food Additive allowed in Bakery products as per CODEX & their limits

Bakery wares

Bread and Ordinary Bakery Wares

Breads and Rolls

Soda Breads

Other Ordinary Bakery Products (E.g., Bagels, Pita, English Muffins)

Bread-type Products, Including Bread Stuffing And Bread Crumbs

Steamed Breads And Buns

Mixes For Bread And Ordinary Bakery Wares

Fine Bakery Wares (Sweet, Salty, Savory) And Mixes

Mixes For Fine Bakery Wares (E.g., Cakes, Pancakes)

Contaminants

Hygiene

Packaging and Labelling

Packaging

Labelling

Nutrition labelling

Nutrition and health claims

Biscuits

Introduction

Biscuit Raw Materials

Flour

Wheat flour

Wheat Gluten

Starch

Corn Flour

Oats

Soya

Sugars

Sucrose

Sugar specifications

Particle size (average)

Dough Fats and Oils

Other Ingredients

Yeast (Fresh)

Ammonium Bicarbonate (‘Vol’) (NH4)HCO3

Sodium Bicarbonate (‘soda’) NaHCO3

ACP-Acid Calcium Phosphate

SAPP - Sodium Acid Pyrophosphate

Salt (NaCl)

SMS - Sodium Metabisulphite Na2S2O5

Proteolytic Enzyme

MRP—Material Recovered

Fats and oils

Emulsifiers (surfactants) and anti-oxidants

Milk products and egg

Dried fruits and nuts

Yeasts and enzymes

Flavours, spices and flavour enhancers

Flavouring of biscuits

Additives

Additive categories

Leavening Agents and Nutrients

Chocolate and cocoa

Manufacturing Process

Types of biscuits

Sponge and dough method

Soda crackers

Ingredients

Directions

Savoury or snack crackers

Ingredients

Directions

Matzos and water biscuits

Ingredients

Directions

Puff biscuits

Ingredients

Directions

Hard sweet, semi-sweet and Garibaldi fruit sandwich biscuits

Recipes for typical semi-sweet types

Garibaldi Biscuits

Ingredients

Method

Shortbread Cookies

Ingredients

Directions

Orange and Honeycomb Biscuits

Ingredients

Biscuits

Icing

Directions

Almond Cookies

Ingredients

Directions

Walnut Cookies

Ingredients

Directions

Coconut cookies

Ingredients of Coconut Biscuits

Directions

Nice Biscuits

Ingredients

Directions

Saltish Biscuits

Ingredients

Instructions

Marie Biscuits

Ingredients

Instructions

Ester Biscuits

Ingredients

Royal Icing

Recipe Method

Sandwich Type Biscuits

Ingredients

Directions

Red Lobster Cheddar Biscuits

Ingredients

Directions

Rice Biscuits

Ingredients

Instructions

Recipe Tips

Corn Flour Biscuits

Ingredients:

Preparation

Coffee Biscuits

Ingredients

Directions

Victoria Biscuits

Ingredients

Snow Drop Biscuits

How to Make Snowball Cookies

Recipe Tip

Ingredients

Directions

Luncheon Biscuits

Ingredients

Procedure

Simple All Purpose Biscuits

How to Make Biscuits

Ingredients

Directions

Soojee Biscuits

Ingredients

To Prep

To Bake

Orange Semolina Biscuits with Rosemary

Direction

Chocolate Vanilla Biscuit

Ingredients

Directions

Peppermint Cream Biscuits

Ingredients (Brownie Crinkle Cookies)

Ingredients (Peppermint Cream)

Instructions

Details

Cookies

Ingredients in cookie preparation

Rotary Moulded Cookie Machine

Product Specification

Product Description

Automatic Cookie Dropping Machine

Wire Cut Cookie Machine

Formula for vanilla Wafer Butter

Ingredients

Directions

Typical wafer recipes

Coatings for Cookies

Ingredients

Chapter 5

Milk and Eggs Ingredients

Milk and Milk Ingredients

The Role of Milk in Baking

Structure builders

Types of Milk Ingredients

Dairy Products and their Functions

Nutrition

Application

Dairy ingredients in Baking industry

Milk solids in baked goods

Application of Dairy products and their Benefits

Whey solids

Buttermilk solids

Fermented dairy products

Fractionated butter fat/Dried cream

Role played by dairy ingredients in baked goods

Milk Composition

Types/Variations

Applications of a dairy ingredient in baked goods

Tailor made dairy ingredient for baked goods

Cheese as a pizza (bakery item) topping

Dairy ingredients in Confectionery products

Dairy ingredients in Chocolate

Milk chocolate crumb

Dairy ingredients in caramels

Use of concentrated and dry milk ingredients in sauces

Milk fat

Dairy Blends and Milk Replacers

Classes of dairy alternatives include:

Cheese Classification and Uses For Baking

Mozzarella cheese

Edam cheese

Blue cheese

Cream cheese

Emmental cheese

Parmesan cheese

Ricotta cheese

Cheddar cheese

Cream Cheese

Composition and nutrition

Application

Quality Tests for Milk and Milk Products

Standards For Milk and Milk Products Set by FSSAI

Quality and Testing

Physicochemical characteristics

Eurofins advantages

Eggs

Functions

Composition

Nutrition

Commercial production

Application

Eggs and their functions in baking

Chapter 6

Fruits, Vegetables and Nuts

Introduction

Berries & Other Dried Fruits

Nuts and Seeds

Dried Herbs & Spices

Grains & Flours

Classification of fruits

Berries

Citrus fruits

Grapes 

Exotic fruits

Melons

Stone fruits

Tropical fruits

Varieties of nuts

Almond Butter

Almond Paste

Kernel Paste

Nougat Paste

Peanut Butter

Product Benefits & Types

Product Nutrition

Nut Substitutes and Defatted Nuts

Good Nut Substitutes for Baked Goods

Frozen fruits

Structure of frozen fruit

Structure of frozen fruit

Quality of frozen fruit

Moisture content of frozen fruit

Frozen Fruit in Baking

When to use fresh fruit in baking

Tips Ffor Baking With Frozen Fruit

Fruit Jams, Jellies and Preserves

Ingredients in Jellied Products

Pectin and Thickeners for Jellies and Jams

Pectin - Acid Content of Fruit

Commercial Pectin

Gelatin

Thickener for Pie Fillings

Preparation Methods

Processing

Manufacture Jelly (Step-by-step Process)

Ingredients for Jelly Manufacturing Process

Jelly Manufacturing Machine

Types of Jelly you can Manufacture

Chapter 7

Cocoa Bean Production

Cocoa Processing Diagram

Botanical types

NC-45/53

II-67 x NC-42/94

The preparation of cocoa beans

Breaking the pods

Farm level processing of cocoa

Fermentation

End of fermentation

Drying

Natural sun drying

Greenhouse drying

The Cut Test

Sources of cocoa bean supplies

Packing and Shipment

Infestation of cocoa

Microbiology of cocoa

Origin of Inocula

Overall Microbial Development During Fermentation

Chapter 8

Cocoa Mass, Cocoa Powder and Cocoa Butter

Cleaning of cocoa beans

Removal of shell

Breaking and winnowing

Cocoa mass (cocoa liquor)

Quality of cocoa mass for the chocolate industry

Quality of cocoa mass for the production of cocoa powder and butter

Quality criteria for cocoa mass

Cocoa butter

Cocoa butter substitute (CBS) fats

Cocoa powder

Types of cocoa powder

Natural Cocoa Powder

Dutch Process Cocoa Powder

Black Cocoa Powder

Quality of cocoa powder

Chapter 9

Particle Size Reduction

Introduction

Current types of process

Grinding processes

Cocoa nib grinding

Chocolate refining

The five-roll refiner

Refining for production of chocolate masses for different uses

Step 1: Mixing

Step 2: Refining

Production of chocolate masses

Step 3: Conching

Key characteristics to measure on chocolate mass are viscosity and yield value or point

Chapter 10

Cocoa Processes

Raw-Bean Cleaning

Roasting

The NARS Process

Micronizer

Roasting of Nib

Sterilization

Alkalizatilon

Cocoa Liquor Treatment

Winnowing (Cracking and Fanning)

Winnowing Machines

Large nib

Small nib:

Nib dust (fine nib):

Shell dust, small shell, cyclone dust

Large shell:

Cocoa Shell

Nib Grinding, Cocoa Liquor, Heat Treatment

Ball or Bead Mills

The Wieneroto

Processing of Cocoa Liquor

Flavor Development Processes

Simple Heating of Thin Films

Thin-Film Roasting and Air Scrubbing

Thin-Film Roasting with Vacuum

General Comments

Alkalization

Alkalization of Nibs

Chocolate Liquor Alkalization

Alkalizing Ingredients

Drying, Roasting, Pressing and Grinding

Alkalized cocoa in cake systems

Alkalization of Whole Beans

Water Treatment

Liquor Pressing

Temperature of the Liquor

Moisture Content

Degree of Roast/Protein Coagulation

Homogenizing

Particle Size

Pressures

Expeller Pressing

Cocoa Grinding

Cocoa Fineness

Cocoa for Drinking, Instant Cocoas, Drinking Chocolates Manufacturing Cocoa

Drinking Cocoa

Instant Cocoa

Drinking Chocolate

Cocoa Powder-Microbiology, Composition, Analysis

Cocoa powder

Cocoa-Composition and Specifications

Physical and Chemical Properties

Microbiological Properties

Recommended Storing Conditions

Nutritional Information on Average for 100g

Contamination and Adulteration of Cocoa Powder

Cocoa Butter & Replacement Fats

Cocoa Butter

Cocoa Butter Production Technologies

Cocoa butter types

Refined Cocoa Butter

Constitution of Cocoa Butter

The chemistry of cocoa beans

Properties of Cocoa Butter

Solid at Room Temperature

Melting Point and Texture

Fragrance and Color

Cocoa Butter Equivalents (CBEs)

Production of CBEs

Comparison between Cocoa Butter and Cocoa Butter Equivalents (CBEs)

Physical Properties

New Sources of Supply Natural Variations

Exploring cocoa butter substitutes for chocolate applications

Palm Kernel Oil

Cocoa Butter Substitutes

Cocoa Butter Substitute (CBS)

Cocoa Butter Replacer (CBR)

Cocoa Butter Equivalent (CBE)

Supercooling, Cooling Curves

Crystallization, Polymorphism

Hardness, Penetration

Contraction

Solvent Extraction of Cocoa Butter

The Batch Method

Refining of Solvent-Extracted Fat

Deodorization of Cocoa Butter

Lecithin

Manufacturing of Lecithin

Applications of Lecithin

Chocolate Confectionery

Sugar Confectionery

Future Trends in Emulsifiers

Chapter 11

Sugar Candy and Confectionery

Commodities Used in Confectionery

Ingredients used in Confectionery

Sugar

Invert sugar

Corn Syrup Solids (CSS)

Cocoa Products

Dairy ingredients

Sweetened Condensed Milk (SCM)

Milk Powder

Butter

Whey products

Vegetable Fats

Hydrocolloids: Gums And Gelling Agents

Emulsifiers

Individual agents, their origins and properties

Colour

Flavour

Nature-identical flavours

Synthetic flavours

Antioxidants

Salt 

Acidulant

Sugar Substitute

Process flow diagram for the toffee and caramel manufacture

Bulking agent

Intense sweeteners

Lollipop Manufacturing

Hard Boiled Candy Production Flow Chart 

Manufacturing of Hard Candy

How Are Lollipops Made?

Sugar-Cooking Processing

Flavouring and Coloring Lollipops

Lollipop Molding and Forming Process

Flow Diagram of Lollipop Molding and Forming Process

Cooling and Packaging Lollipops 

Quality Control Measures in Lollipop Production

Formulations

Rainbow Swirl Lollipops 

Root Beer Lollipops

Peach Iced Tea Lollipops

Rosewater saffron Lollipops

Cinnamon Red-Hot Lollipops

Bubble Gum Lollipops

Christmas Peppermint Lollipops

Rock Candy

Hard Caramel Lollipops

Browned Butter–Caramel Lollipops 

Fleur De Sel, Lavender, and Caramel Lollipops

Espressocaramel Lollipops

Passion Fruit– Caramel Lollipops

Honeycomb Toffee Lollipops

Lollipop Lines: For solid and center-filled high-quality ball lollipops

Hard dough cutting machine and Dough climbing conveyor

Ball forming Lines: For gums, chewy candies, toffes, fruit pastes and similar masses

Cut & Wrap Lines: For gums, chewy candies, toffes, fruit pastes and similar masses

Powder mixing machine for potato hard biscuit and gold fish biscuit production line

Powder sprinkler for soft and hard biscuit production line

Chocolate coating machine with cooling tunnel for soft and hard biscuit production line

Dough Forming Machine Cookie Dough SheeterTo Make 3-color Biscuit

Salt & Sugar sprinkler

Chapter 12

Snacks and Namkeen Production

Raw Material Requirement

Potato Chips Processing

Potato chips Manufacturing Process

Destoning and peeling

Slicing

Colour treatment

Frying and salting

Cooling and sorting 

Packaging

Raw Material Requirement

Method of preparation of potato chips

Recipe

Meat-based Snacks 

Popped Pork Rinds

EEP-Frying Pork Rinds

Baking Pork Rinds 

Seasoning Pork Rinds 

Pickled Products with formulations

Quick Fresh-pack Dill Pickles

Pickled Horseradish Sauce

Fermented Dill Pickles

Reduced-sodium Sliced Dill Pickles

Quick Sweet Pickles

Sweet Gherkin Pickles

Reduced-sodium Sliced Sweet Pickles

Bread and Butter Pickles

Pickle Relish

Pickled Pepper-Onion Relish

Pickled Corn Relish

Pickled Hot Peppers

Pickled Mixed Vegetables

Pickled Dilled Beans

Pickled Three-bean Salad

Pickled Beets

Marinated Peppers

Piccalilli

Cucumber Hot Dog Relish

Marinated Whole Mushrooms

Refrigerated Dilled Pickled Eggs

Snacks-based on Popcorn

Preparation of materials

Puffing the cornmeal mixture

Cut the puffy mixture into the right size

Drying corn snacks

Adding flavor to corn snacks

Corn snack packaging

Puff Corn

Materials and Formulation

Corn Chips and Simulated Potato Chips

Corn Chips

Corn chips packaging method 

Corn chips production line

Simulated Cassava based Chips

Process flow chart of cassava base simulated chips experiments

Fully Automatic Potato Chips Production Line with the Capacity of 300, 500 KG/ Hr.

Snack Crackers: Process and Recipes

‘Ritz’ Type Snack Cracker

Description

Product Specification

Ingredient list

Recipe 1.1

Recipe 1.2

Recipe 1.3

Recipe 2.1

Recipe 2.2

Recipe 2.3

Recipe 2.4

Cheese crackers

Ingredient List

Recipe 3.1

Recipe 3.2

Recipe 3.3

Recipe 3.4

Recipe 3.5 Cheese straws

Vegetable and Herb Crackers

Recipe 4.1

Recipe 4.2

Recipe 4.3

Wheat Crackers

Ingredient list

Recipe 5.1

Recipe 5.2 

Oyster Crackers

Recipe 6.1

Recipe 6.2

Goldfish

Ingredient List:

Recipe 7.1

Savoury Snack 

Namakpare - A Savoury Snack

Ingredients

Instructions

Crispy Chickpea Croutons

Ingredients

Instructions

Easy Guacamole

Ingredients

Instructions

Sundried Tomato Hummus

Ingredients

Instructions

Baked Polenta Chips

Ingredients

Instructions

Easy Vegetarian Quesadillas

Ingredients

Instructions

Beetroot Hummus

Ingredients

Instructions

Chapter 13

Plant Economics of Automatic Bakery Business to Produce Puffs, Croissant etc.

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum

Chapter 14

Plant Economics of Bakery Premix (Cake, Bread, Muffins, Rusk Etc.)

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum

Chapter 15

Plant Economics of Biscuit Manufacturing Unit

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum

Chapter 16

Plant Economics of Chocolate Compound Plant

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum

Chapter 17

Plant Economics of Cocoa Products [Cocoa Couverture (Liquor), Cocoa Butter, Cocoa Powder, Chocolate Spread, Chocolate Syrup]

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum

Chapter 18

Plant Economics of Confectionery Manufacturing Plant

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum

Chapter 19

Plant Economics of Cookies Making

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum

Chapter 20

Plant Economics of Ice Cream Stabilizer

Land & Building

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum

Chapter 21

Plant Economics of Namkeen and Chips Manufacture

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum

Chapter 22

Plant Economics of Spices (Masala) Unit

Land & Building

Plant & Machinery

Fixed Capital

Working Capital Requirement/Month

Total Capital Investment

Turn Over/Annum