Bakery Manufacturing Process. - Entrepreneur India

1 Manufacturing process . Manufacture of Bread, Biscuit, Cake, Cookies, MuffinsBakingisafoodcookingmethodthatuse sprolongeddryheatbyconvection, "fromthesurfaceofcakes, ". ,betterappeal, ,rawmaterialsandmarkets, , ,theroleoftheingredientsindeterminingthe irquality, ,othergrainingredients,shortenings,emuls ifiers,antioxidants,waterandsalt, ,cakes,buns,icings,productionofcookieand cracker,spices,flavours,colors,leaveneda ndunleavenedproducts,air-leavenedproduct s,chemicallyleavenedbreadandrolls,chemic allyleavenedsweetgoods,Yeast-leavenedpla inbread,rolls,dough,preservationofbakery products,milkandeggingredients,fruits,ve getables, ,CookieExtruder,RotaryOven,BiscuitSandwi chingMachine,TunnelGasOven,FlourMixer,Co okiesRotaryMoulder,BunDividerMoulder,Pla netaryMixer,SpiralMixer,PillowPackingMac hine, ,scientists,researchscholars, of Made From WheatIntroductionWheatCommercial Wheat VarietiesComposition of WheatLipidsUtilization of WheatDetermining the Quality of Other Grains IngredientsIntroductionDurumSpecial Quality ConsiderationsUtilizationRyeChemical Physical CharacteristicsTriticaleGeneral CharacteristicsQuality, Composition, and Nutritional FactorsUtilizationRiceStructure and CompositionQuality of Rice in the Baking IndustryMilletVarieties and DistributionStructure of the SeedFood UsesCornStructure and CompositionQuality FactorsTraditional Food Products From CornOatsClassificationStructure and CompositionBarleyDescription of Plant and SeedUtilization of and Composition of Barley KernelsQuality Factors3.

2 Shortenings, Emulsifiers and AntioxidantsIntroductionThe Chemistryof Fats and OilsShortenings From Natural SourcesAnimal Fats and OilsVegetable ShorteningsQuality Assurance of Fat and Oil ProductsTestsSpecificationsEmulsifiersLe cithinMonoglyceridesand DeglyceridesOther Food EmulsifiersAntioxidantsSynthetic AntioxidantsNatural AntioxidantsFat Substitutes and Replacements4. Water and SaltIntroductionWaterRegulations Affecting Potable WaterWater TreatmentEffects of Water Impurities on Bakery Treatment MechodsUsed by BakeriesAnalyses of WaterSaltSalt in the Human DietContainers and StorageTypes of SaltSalt with AdditivesSalt Substitutes in Bakery ProductsAnalytical Methods5. Products of Bakery IndustriesBreadIntroductionMarket MaterialsFlourYeastWaterSaltSugarBulk SolidsFlavouringsEnrichmentBread ManufactureStraight Dough MethodSponge Dough Method (Semi-Automatic)Make BreadsWhite Pan BreadMilk BreadSweet BreadRice BreadClosed Pan BreadSponge DoughFinal DoughMake up and Baking of the BreadEgg BreadFrench BreadStraight Dough MethodRaisin BreadWhole Wheat Bread (Straight Dough Method) BreadRye Bread (LeaySow)Vienna BreadSpecial BreadsDate-Nut BreadLow Sodium BreadCheese BreadSpecification for Various Types of BreadsWhite BreadOther RequirementsMass of the BreadWheat Meal BreadOther and Crumb(a) Optional Ingredients(b)

3 Mould InhibitorsBread ImproverRequirementsBiscuitsIntroduction Biscuit Raw MaterialsCerealsSweetenerShorteningMilkL eavening Agents and ProductsMarket PotentialStatewiseUnits of Biscuits in OrganisedSectorManufacturing ProcessRecipes for Various Types of BiscuitsArrowroot BiscuitShell BiscuitsDigestive BiscuitsHoney Comb or Crimp BiscuitsAlmond Fruit BiscuitsWalnut BiscuitsSoda BiscuitCoconut BiscuitsSaltishBiscuitsMarie BiscuitsEster BiscuitsSandwich Type BiscuitsCheese BiscuitsRice BiscuitsCorn Flour BiscuitsCoffee BiscuitsVictoria BiscuitsEdinburg BiscuitsSnow Drop BiscuitsLuncheon Combination Wheat BiscuitsSimple All Purpose BiscuitsSoojeeBiscuitsSpecial Nut BiscuitsDirectionsCorn Flour Coconut BiscuitChocolate Vanilla BiscuitFor IcingPeppermint Cream BiscuitsBiscuit CoatingsWhite CoatingDark Chocolate CoatingLemon CoatingMalt Milk CoatingFew Points for Making Good BiscuitsCookiesBasic IngredientsBonding Materials or ToughersTenderzingMaterialsFloorsShorten ingSugarLecithinMilkEggsRotary Machine CookieWire Cut CookieSpread of the CookiesEquipments For the Manufacture of CookiesWire Cut MachineStamping and Rotary CattingMachinesRotary MouldedCookiesFormula for Sugar Wafer ButterProcessing of Sugar WaferCoatings for CookiesCoatings for Cookies EnrobingVanilla ChocolateDark CocoaCoconutPeanut CoatingPie FillingsFruit FillinsApple Pie FillingsBanana Cream Starch-Based Gel FillingStrawberry FlavouredFillingsCream Style FillingsPie CrustsThe FlourThe SaltSugarFlaky CrustsMealy CrustsFormulations and Procedures for Pie CrustsLong Flake Pie CrustsDough for Fried PeasFruit Pie DoughMealy Crust DoughFried PiesFaults in Pie CrustsSoda FoodFormulas for Soda

4 CrackersFermentationManufacturingAbsorpt ionSaltSugarsAmylolyticEnzymesCakesThe FlourSoft Straight GuidelinesCake ProcessingCommon Faults in CakesTexture DefectsDefects of Crust AppearanceToo Low VolumeIrregular or Coarse GrainVarious Types of CakesCorn Flour CakeFruit CakeReceCakePethaCakeMaize Floor CakeCheese CakeSponge CakeWhite Layer CakesRich White Layer CakeUniversal Cake MixYellow Layer CakeChocolate CakeDevil's Food CakeChiffon CakeLayer CakePound CakeHard RollsSoft (Kaiser) RollsMake up of the RollsHamburger RollsMake up and Baking of the RollsBunsBath BunsSaffron BunsCross BunsGerman BunsSweet Crumb BunsRound Shaped Filled BunDoughSyrup WashBraid BunsSquare BunsFigure 8 Shaped , Nankhatiand PizzaMufinsBran MuffinsWhole Wheat MuffinsNankhataiPizzasRecipe for PizzaIcingsSome Guidelines for Icing PreperationFlavoursDevelopment in IcingsFluffy IcingsRecipes for Various Types of IcingChocolate IcingButter IcingWater IcingsRoyal Paste (General)

5 Vanilla IcingButter Scotch IcingButter Scotch Paste IcingBanana IcingCaramel Boiled IcingHoney Macaroon IcingSpice Cake IcingOrange IcingOrange SumshineIcingChocolate Fudge IcingButter Cream Milk and Eggs IngredientsIntroductionIngredients Derived From MilkComposition of MilkTypes of Milk IngredientsMilk Protein ConcentrateDairy Blends and Milk ReplacersCheeseQuality Tests for Milk and Milk ProductsIngredients From EggsFunctional ProductsStorage7. Fruits, Vegetables and NutsIntroductionNutsAlmonds, Almond Butter, and Almond PasteCoconutKernel PastePeanuts and Peanut ButterPecansPoppy Substitutes and DefettedNutsFruitsDried FruitsCandied or Glace FruitCanned FruitsFrozen FruitsFruit Jams, Jellies and Bakery Machinery and EquipmentWeighing EquipmentManual ScalesAutomatic Weighing EquipmentLiquid Measuring EquipmentMixingMixing EquipmentDry BlendersRibbon BlendersTumbler with Agglomerate BreakersVertical Screw MixerEquipment SelectionContinousPre-Mixing EquipmentHorizontal Dough Horizontal Dough Mixing EuipmentMixing MechanismVertical Planetary MixersContinousMixersTemperature and MixingMake-up EquipmentDividersEffect of Dividing Action on Dough PropertiesDividerRoundersControlling and Adjusting the Type Intermediate ProoferMaintenanceIntermediate ProofersMouldersMouldersfor CookiesBiscuit Rolling MachineBiscuit CuttersFermentation and Proofing EnclosuresConstruction DetailsBaking EquipmentsOvensChamber Type OvenDraw Plate OvenReel OvenOven HeatingFuelsSlicing EquipmentReciprcatingSlicersBlade SlicerPackaging Equipment9.

6 Spices, Flavors and ColorsIntroductionColoring AdditivesUncertified Color AdditivesCertified Color and Artificial FlavorsVanillaCocoa ProductsSpices and HerbsGeneral ConsiderationsSpices Used in Bakery ProductsCinnamon10. Cookie and Cracker ProductionIngredients HandlingMixingDough Relaxation and FermentationDough Machining and FormingDough StageScrap ReturnSalter of Sugar SprinklingRotary MoldingExtruder-Dough FormersWire CutRout PressThe Fruit Bar Co-ExtruderBakingDirect-Fired Ovens, Gas FiredConvection (Indirect) OvensPost ConditioningSecondary Cookies and CrackersBiscuit Packaging11. Unleavened Bakery ProductsIntroductionPie CrustsGeneral ConsiderationsTypes of Pie CrustsBaked PiesLong-Flake CrustShort-Flake CrustMealy CrustPressed Crumb CrustsSavory PiesFried of Faults in Pie CrustsStrudel, Phylloand Egg RollsUnleavened Cookies12. Products Leavened Primarily With Water VaporPuff PastryTheoretical Considerations Affecting LayeringPractical Mehtodsof Puff Pastry ProductionTraditional Puff Pastry methodAutomated Puff Pastry ProductionForminand Baking Puff PastryTrouble Shooting Puff , Cream Puffs, and PopoversCookies and CrackersBeaten BiscuitsPuff BiscuitsSugerWafers13.

7 Air-Leavened ProductsIntroductionAngel Food CakesGeneral ConsiderationsIngredients and FormulasProceduresMeringue Layer for TortesFoam Type Angel Food Mix Angel Food CakeCakes Made With Foams of Whole Eggs or Egg YolksEffects of Whole EggsPound CakesSponge CakesChiffon CakesCheese CakesSnow White California Cheese CakeFruit CakesCookies14. Chemically Leavened Bread and RollsIntroductionChemical Leavening of Air, Water Vapor, and Carbon Dioxide on VolumeCharacteristics of Chemical Leavening SystemsFunction of IngredientsSoda BreadsButtermilk BreadIrish Soda BreadIrish Soda BreadBoston Brown BreadChemically Leavened White BreadOther Bread VarietiesSoda BiscuitsSconesMuffinsVeggie Crackers15. Chemically Leavened Sweet GoodsCompositionGeneral Rules For Developing FormulasLayer CakesExamples of Cake FormulasProcessing Chemically Leavened Sweet GoodsTrouble Shooting Cake FaultsCup-CakesCake DoughnutsFormulation and ProcessingDoughnut Trouble of Formula to Processing MethodIngredientsRepresentative Formulas16.

8 Yeast-Leavened Plain Bread and RollsPrinciples of Plain Bread and Roll ProductionWhite BreadFrench BreadWhite RollsWheat BreadTwo Traditional Bread Processing SchemesStraight Dough MethodSponge-and-Dough MethodReaction During DevelopmentEstablishing Vesicle SizeConditioning the DoughTemperature Rise During MixingFermentationBulk FermentationsProofingPan ProofingDividing and RoundingBread-Molding ProcessesRoll-Forming ProcessesBakingEffect of Form and Size of the Dough and DepanningDefects of the CrustDefects in the CrumbDefects of VolumeDefects of Taste or OdorDefects in Shelf-Life17. DoughsIntroductionContinuous Processing of White Bread and RollsPrinciples of OperationFormulating White Bread for Continuous PlantsMaking Fermentation Processes More Kinds of Sponge Replacement SystemsConditioning by Mechanical or Chemical MeansSystems Relying Principally on Chemical Modification18.

9 BreadsSour Dough BreadsMicrofloraof Sour DoughsSan Francisco (Pacific Slope) Sour Dough BreadSour Dough French BreadPanettoneSal-Rising BreadRye and Multi-Grain BreadsMulti-Grain BreadsRye BreadRye Bread Formula and Variety BreadsBreads with Vegetable IngredientsBreads with Dairy IngredientsDietetic Bakery ProductsReduced SaltReduced FatGluten-Free"Diabetic" or Sugar-FreeReduced CalorieNo Cholesterol19. Yeast-Leavened Sweet DoughsPlain and Roll-In Sweet DoughsIngredientsFormulas, Sweet Dough Formula and ProcedureSponge Sweet Dough Formula and ProcedureRoll-in Sweet Dough Formula and ProcedureProceduresFruited Rolls and StollenDoughnuts and Other Fried GoodsGeneral FormulasIngredient Specificaionsand FunctionsProceduresDanish PastryHistoryExperimental StudiesIngredients and of PruductsAlmond Crumb Coffee CakeApple Filled Coffee CakesYeast-Leavened CookiesFried Yeast-Leavened Cookie20.

10 Preservation of Bakery ProductsIntroductionRefrigerated Dough ProductsFreezing PreservationFreezing Equipment and MethodsFreezing Doughsand BattersFreezing Baked Products and Processing in Hermetically Sealed ContainersMoifiedAtmosphere PackagingChemical PreservationIrradiationOther Methods21. Photographs of Machinery and EquipmentFood MixerCookie ExtruderRotary OvenPillow Packing Machine180 Layout Turning MachineOil Spray MachineBiscuit Sandwiching Gas OvenRotary Print Biscuit Forming Machine (Soft Biscuit)Tunnel Electric OvenFlour MixerCookies Rotary MoulderBun Divider MoulderBread MoulderDouble TroleyBakery OvenCookie Dropping MachinePlanetary MixerSpiral Mixer22. Raw Material SuppliersStarchBakery EnzymesBaking PowderBread ImproverCake GelEgg PowderFlavouringEmulsionFlexible PackagingGlucoseLecithinPlastic CratesMilk ProductsWheat GlutenYeast23. Machinery and Equipment ,BakeryManufacturing,HowtoStartManufactu ringProjectofConfectioneryProductsBusine ss,BusinessIdeasthatareEasytoStart,Secre ttoMakingMoneybyStartingBusiness,Busines sButBigProfitinIndia,SmallBusinessIdeasw ithSmallCapital,TopBestSmallBusinessIdea sforBeginners2017,HowtoStartBusinessinIn dia,BestLowCostBusinessIdeas,TopSmallBus inessIdeasinIndiaforStartingYourOwnBusin ess,TopEasySmallBusinessIdeasinIndia,Bus inessIdeawithoutInvestment,SmallInvestme ntBigReturns,TopBestSmallBusinessIdeasin India ,HowtoGetRich?