Modern Technology of Confectionery Industries with Formulae and Processes

Contents: 1. Confectionery ingredient. 2. Confectionery fats. 3. Milk and milk products. 4. Fruits, preserved fruits, jam, dried fruits. 5. Flavour. 6. Gelatinizing agents, gums, glazes, waxes. 7. Traditional Indian confections. 8. Confectionery processes and formulations. 9. Nutritive value of confectionery products. 10. BIS specifications. 11. Science and technology of chocolate and confectionery. 12. Packaging of confectionery products. 13. Quality control. 14. Research and development in the confectionery industry. 15. Future of confectionery industry. 16. The marketing of confectionery. 17. Suppliers of raw materials. 18. Suppliers of plant and machinery suppliers.

"Confectionery in a broader sense implies the preservation of sweet-meat preparation in the form of candies, caramels, chocolates, processed cocoa products and traditional Indian confections.

Special emphasis has been made on describing the various process parameters and equipments used with the help of process diagrams wherever necessary. Apart from these it also contains details of cooking techniques, formulae, processes, the incorporation of flavours  and essences, permitted colours used, quality control aspects along with sources of plant, machinery and raw material."