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    Start Your Own Confectionery And Chocolate Products With Manufacturing And Formulations (eBook)

    Start Your Own Confectionery And Chocolate Products With Manufacturing And Formulations (eBook)
    Start Your Own Confectionery And Chocolate Products With Manufacturing And Formulations (eBook)
    ₹ 2,350 INR
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      START YOUR OWN CONFECTIONERY AND CHOCOLATE PRODUCTS WITH MANUFACTURING AND FORMULATIONS HAND BOOK 
      CONFECTIONERY AND CHOCOLATE PRODUCTS 
       
      Sugar Based Confectionery
      Major Candy Types
      Raw Materials Used
      Sucrose
      Gross Compositions of Common Food Ingredients Used in Confectionery  Manufacture
      Invert Sugar
      Boiling Points of Sucrose Water Syrups of Different Concentrations
      Corn Syrups and Other Sweeteners
      Sugar substitutes
      Few Additional Ingredients (Raw Materials)
      Chocolate and Cocoa Products
      Cacao Beans
      Cocoa Bean Processing 
      Chocolate Liquor
      Flow sheet of cocoa and chocolate manufacturing plant 
      Cocoa Butter
      Cocoa
      Chocolate
      Five roll chocolate refiner 
      Diagram of a chocolate conche machine showing roller within curved tank
      Limitation Chocolate
      Confectionery Manufacturing Process
      Extruding plastic candy centers which will be subsequently covered with chocolate
      Starch molding machine 
       
      CHOCOLATE MANUFACTURE
       
      Ingredients
      Cocoa Nibs, Cocoa Liquor 
      Sugar and Other Sweeteners
      Cocoa Butter 
      Milk Products 
      Emulsifiers 
      Other Fats
      Flavor
      Chocolate Processes
      Preparation of ingredients
      Mixing
      Refining
      Buhler Automatic Hopper System
      Mixing and Double Refining System
      Milk Chocolate Processes 
      Diagram of Modern Refiner System Switzerland
      Groen Crumb System Pilot Plant
      Couching
      The conche
      Diagram of Conche Pot
      Rotary Conches
      Rotary Conche Method of operation
      Frises Double Overthrow Conche
       
      CONFECTIONERY PROCESSES
       
      Summary of confectionery processes
      Rolling and Cutting
      Casting or Depositing 
      Hand Candy
      Conbar Sheeting and Cutting System
      Fondants, Jelles, Marshmallows
      Die Forming
      Extrusion and Bar Forming 
      Rollers and Orifices for Extruded Products 
      Wemer Candy Extruder side view
      Panning 
       
       
      BOILED SWEETS, HARD CANDY 
       
      Process and Recipe for Sugar Boilings
      Large Scale Production
      Syrup Dissolving and Cooking
      Continuous Dissolver
      Hard Candy Production Line
      Uniplast Sweet Former
      Vacuum Boiling Pan
      Vacuum Cooking 
      Continuous Vacuum Boiling System
      Pulled sugar, soft center bonbons, aerated boilings, fourres
      Continuous candy molding plant 
      Sugar Pulling Machin
      Mintoe Type Hand Candy
      Soft Center Bonbons
      True Bonbons, Fourres
       
      PROPERTIES OF BOILED SUGAR CONFECTIONS
       
      Microstructure
      Water Activity (ERH)
      Composition
      Color
       
      NOUGAT, SOFT NOUGAT (MONTELIMART, NOUGATINE) FORMULATION AND PROCESS
       
      Egg Syrups
      Cocoa Powder, Milk Powder, Spice Flavours
      Fats
      Examples of Formulation and Processes
      Soft Nougat
      Hard Chewy Nougat
      Preswhip Air Pressure Whisk
      Continuous Nougat Manufacture
      Fruit Chew
      Base Syrup
      Gelatin Solution
      Chewing sweets composition
      Jellies, Gums, Pastilles, Turkish Delight
      Solution of the Gelling Agent
      Gelling agents origin and uses
      Syneresis, pH, Gel Breakdown
      Gums
      Starch Jellies
      Continuous Starch Jelly Production
       
      PRESSURE COOKED STARCH JELLIES
       
      Formula A-(Chemetator principle) using thin boiling starch
      Formula B-(Jet cooker) using high amylose starch
      Agar and Gelatin Jellies
      Gelatin Jelly (Acid Jelly)
       
      PROJECT PROFILE OF CHOCOLATE MAKING
       
      Plant and Machinery
      Fixed Capital
      Raw Materials
      Total Working Capital/Month
      Turn Over/Annum
       
      PROJECT PROFILE OF CONFECTIONERY MANUFACTURE (TOFFEE, CANDY, CHEWING GUM, CHOCOLATE ETC)
       
      Plant and Machinery
      Fixed Capital
      Raw Materials
      Total Working Capital/Month
      Turn Over/Annum
       
       
      PROJECT PROFILE OF NUTRICANDY
       
      Plant and Machinery
      Fixed Capital
      Raw Materials
      Total Working Capital/Month
      Turn Over/Annum
       
       
      PROJECT PROFILE OF TUTTY FRUITY (PAPAYA CANDY)
       
      Plant and Machinery
      Fixed Capital
      Raw Materials
      Total Working Capital/Month
      Turn Over/Annum
       

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      Each report include Plant Capacity, requirement of Land & Building, Plant & Machinery, Flow Sheet Diagram, Raw Materials detail with suppliers list, Total Capital Investment along with detailed calculation on Rate of Return, Break-Even Analysis and Profitability Analysis. The report also provides a birds eye view of the global industry with details on projected market size and then progresses to evaluate the industry in detail.

      We can prepare detailed project report on any industry as per your requirement. 

      We can also modify the project capacity and project cost as per your requirement. If you are planning to start a business, contact us today.

      Detailed Project Report (DPR) gives you access to decisive data such as:

      • Market growth drivers
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      • Market structure
      • Key highlights

      Overview of key market forces propelling and restraining market growth:

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