TECHNOLOGY OF SWEETS (MITHAI) WITH FORMULAE (E-Book by EIRI)

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Description
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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
Pantua
Lalmohan
Burfi
Kalakand
Milk Cake
Peda
Dharwad Peda
Thirattupal
Rabri
Khurchan
Basundi
Kulfi and Frozen Desserts
Malai Ka Baraf
Falooda
Kunda
Bal Mithai
Puffed Rice Laddoo
Marunda
Black Gram: (Urad) Pappads
Vadian
Besan Poora
Besan Laddoos
Pakoras
Bhuga
Sesame Gachak
Chikki
Gulgulas

DESERT 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

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
Chana Podo
Surti Paneer
Bandel Cheese
Regional Products

TECHNOLOGY OF DAHI AND YOGURT

TECHNOLOGY OF MISHTI DOI

SHRIKHAND MANUFACTURE

CHAKKA POWDER

SHRIKHAND WADI

KHEER MANUFACTURE

DRIED KHEER MIX MANUFACTURE

PAYASAM MANUFACTURE

PHIRNI MANUFACTURE

Ingredients

SEVIAN MANUFACTURE

SOHAN HALWA

GAJA KA HALWA

KAJU BURFI MANUFACTURE

GHEVAR PREPARATION

RASOGOLLA, KHEER AND PAL PAYASAM

PROPARATION 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
Vaieties 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
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

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