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

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How to Start Business

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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