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    technology of sweets (mithai) with formulae (hand book)

    technology of sweets (mithai) with formulae (hand book)
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    technology of sweets (mithai) with formulae (hand book)
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    ₹ 1,150 INR
    ₹ 930 INR
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      • Details of Raw Materials used for Sweets Manufacture
      • Sweeteners Gur (Jaggery), Khandsari, Bura, Chini
      • Grains
      • Chawal (Rice), Maida, Suji, Rava
      • Dry Fruits and other Nuts
      • Badam, Kaju, Copra, Pista, Khaskhas, Akhrot, Kishmish
      • Flavourings and Colourings
      • Chhoti Elaichi (Cardamom),
      • Gulab Jal (Rose Essence), Kesar (Saffron), Cocoa
      • Miscellaneous
      • Water
      • Making of Milk Based Sweets
      • Khoa/Mawa
      • Sensory Profile of Traditional Dairy Products
      • Khoa Powder
      • Gulabjamun
      • Kalajamun
      • Pantua
      • Lalmohan
      • Burfi
      • Kalakand
      • Milk Cake
      • Peda
      • Dharwad Peda
      • Thirattupal
      • Rabri
      • Khurchan   
      • Basundi
      • Kulfi and Frozen Desserts
      • Malai-Ka-Baraf
      • Falooda
      • Kunda
      • Bal Mithai
      • Raw Material the Milk Used for Making Sweets
      • Terms Related to Milk Structure
      • Constituents of Milk
      • Minor Constituents   
      • Technology of Bengali Sweets
      • Rasogolla
      • Rasomalai
      • Rajbhog
      • Khirmohan
      • Sandesh
      • Chhana-Murki
      • Cham-Cham
      • Chhana Podo
      • Surti Paneer
      • Bandel Cheese
      • Regional Products
      • Technology of Dahi and Yogurt
      • Technology of Mishti Doi
      • Shrikhand Manufacture
      • Chakka Powder
      • Shrikhand Wadi
      • Lassi
      • Kheer Manufacture
      • Dried Kheer Mix Manufacture
      • Payasam Manufacture
      • Phirni Manufacture
      • Ingredients
      • Sevian Manufacture
      • Sohan Halwa
      • Gajar-Ka-Halwa
      • Kaju Burfi Manufacture
      • Ghevar Preparation
      • Rasogolla, Kheer and Pal Payasam
      • Preparation of Lassi
      • Introduction
      • Composition
      • Method of Preparation
      • Microflora of Lassi
      • Shrikhand Preparation
      • Introduction
      • Material required
      • Method of Preparation
      • Technology of Khoa Manufacture and Storage
      • Introduction
      • Definition   
      • Varieties and grades of Khoa   
      • Chemical composition of khoa
      • Microbiological Quality of Khoa
      • Methods of Manufacture
      • Packaging and Storage of Khoa
      • Peda
      • Introduction
      • Composition
      • Method of Manufacture of Peda
      • Khoa Based Sweet -
      • Kalakand   
      • Introduction
      • Chemical Composition
      • Method of Manufacture of kalakand
      • Khoa Based Sweet - Gulab Jamun
      • Introduction
      • Composition of Gulab Jamun
      • Method of Preparation
      • Milk Based Sweet - Burfi
      • Introduction
      • Composition of burfi
      • Method of preparation of Burfi
      • Microbiological Standards
      • Chhana based sweet - Rasogolla
      • Introduction
      • Composition of Rasogolla
      • Method of Rasogolla Preparation
      • 4. Microbiological standards
      • Preparation of Kulfi
      • Introduction
      • Materials Required
      • Procedure
      • Yoghurt
      • Production of Sandesh
      • Introduction
      • Mechanisation of sandesh preparation
      • Optimisation of processing
      • parameters for mechanised production   
      • Vented extruder for the continuous cooking of chhana sugar mixture   
      • Testing of vented extruder
      • Evaluation of sandesh
      • Manufacture of Shrikhand by Ultrafiltration Process
      • Introduction
      • Materials and Methods
      • Ultrafiltration (UF) Unit
      • Basket Centrifuge
      • Shrikhand Making
      • Sensory Evaluation
      • Results and Discussion
      • Preparation of Traditional Sweets
      • Gulab Jamun/Rasgullas
      • Rice Products
      • Winter Products
      • Summer Drinks
      • Some Selected Recjpes of Traditional Foods
      • Mathi
      • Matri
      • Sevian
      • Suji Halwa
      • Pinnis
      • Mall Pura
      • Gulab Jamun
      • Poories
      • Jalebi
      • Samosa
      • Dalia (Broken Whet Porridge)
      • Phulvarian
      • Rice Khichri
      • Sweet Rice
      • Sugarcane Juice Kheer
      • Phirni
      • Puffed Rice Laddoo
      • Marunda
      • Black Gram : (Urad) Pappads
      • Vadian
      • Besan Poora
      • Besan Laddoos
      • Pakoras
      • Bhuga
      • Sesame Gachak
      • Chikki
      • Gulgulas
      • Dessert Powders and Puddings
      • Gelatin Dessert Powders
      • Flavours for Gelatin Desserts   
      • Ice Cream
      • Introduction
      • Definition
      • History and Development
      • Classification
      • Composition
      • Food and Nutritive Value
      • Role of the Constituents in Ice Cream
      • Milk fat
      • Milk-solids-not-fat
      • Sugar
      • Stabilizer   
      • Emulsifier
      • Total solids
      • Flavour
      • Colour
      • Properties of Mix   
      • Method of Manufacture,
      • Packaging, Hardening and Storage
      • Dairy products
      • Non-dairy products
      • Vanilla
      • Distribution
      • Soft Ice Cream (Softy)
      • Judging and Grading of Ice Cream
      • Defects in Ice Cream, their Causes and Prevention
      • Uses of Ice Cream

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