HAND BOOK OF MODERN BAKERY PRODUCTS
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1 HAND BOOK OF MODERN BAKERY PRODUCTS Click to enlarge The book covers Baking, Ingredients Leavening Agents and Ovens, Biscuits, Breads and Rolls, Cakes, Cookies and Pastries, Raw Material, Processing, Bread Making Methods, How to Judge the Quality of Bread, Bread Faults, Bread Diseases, Staleness in Bread, Bread Improvers, Cake- Making Ingredients, Cake Manufacturing, Characteriestics of Cakes, Balancing of Cake Formula, Cake Faults and Remedies, Cookies, Pastry, Cookies, Biscuits, Cakes, Buns, Pies, Icings Breads & Pizzas, Health Breads, Chicken Patties, Noodles, Asian Noodle Technology, Biscuits Manufacture, Bread and Bun Compressed Baker s Yeast, Fried Snack Foods, Sea, Bhujia, Bombay Mix, Fried Nuts and Dal, Packaging for Biscuits, Chapati Making Unit, Automatic Biscuit Making Plant, Automatic Bread and Biscuit Unit, Automatic Pineapple Biscuit Making Plant, Bread Manufacturing, bakery Unit (Pastries, Bread, Buns, Cake, Toffee etc), Bakery Gel (Translucent Semi Solid Paste), Baking Powder, Mini Flour Mill (Atta), Modern Bread and bakery Unit (EOU) (Bread, Buns, Rusk), Roller Flour Mill, Details of Plant & Machinery, Bakery Machinery Suppliers, Suppliers Addresses. HAND BOOK OF MODERN BAKERY PRODUCTS BAKING, INGREDIENTS LEAVENING AGENTS AND OVENS Baking Ingredients Bread Flour Self raising Flour Biscuit Flour
2 Cake Flour Pastry Flour Water Leavening Agents Air Steam Carbon Dioxide Baking Powder Baking Soda Yeast Bread Improver Sodium chloride Persulphates Potassium bromate Phosphates Lime water Organic acids Equipment Recording dough mixers Farinograph Mixograph Load extension meters Alveographe Extrusion meters Penetrometers Maturographs Zymotachygraphe Barbender amylograph Extensometer Food texturometer Terms commonly used in Baking Types of Baking Ovens Internally and externally fired ovens Side flue and similar ovens Steam pipe ovens or steam tube oven Hot air ovens Peel and drawplate ovens Vienna ovens Adapting an ordinary oven for baking Vienna bread Travelling ovens BISCUITS, BREADS AND ROLLS Biscuits Bread
3 Types of bread Common defects in bread Bread Rolls Makeup of bread rolls Problems associated with bread roll preparation CAKES, COOKIES AND PASTRIES Cake Flour Sugar Shortening Eggs Milk Water Salt Flavour Leavening Sponge cake Fruit cake Angel cake Off flavours in cakes: causes and prevention Icings and fillings Icings Sugar Flat Icings Creamed Icings Butter Icing Royal Icing Cokkies Pastry Pizza RAW MATERIAL Wheat and wheat milling process Storage Composition of Flour Starch Moisture Protein Ash content Sugar Storage of yeast Quantity of yeast to be used
4 Water Salt Sugar Fat Milk PROCESSING Mixing Fermentation Knock back Dividing and rounding Intermediate Proofing Moulding and panning Proofing Baking Cooling Packing BREAD MAKING METHODS Straight Dough Method Salt delayed Method No-dough Time Method Sponge and Dough Method Ferment and Dough Process Advantages of sponge dough method of bread making HOW TO JUDGE THE QUALITY OF BREAD Volume Symmetry of shape Bloom Crust colour Evenness of bake Oven Break Internal colour of bread Structure Sheen and Texture Flavour and Aroma Crumb clarity and Elasticity Moistness Cleanliness BREAD FAULTS
5 Volume Crust colour Too Dark Crust Colour Exaggerated break, wild break or flying tops Lack of break shred Holes and tunnels in bread Cores and Seams Condensation marks Rapid drying (staling) of bread Over moist or sticky crumb Close crumb Crumbliness of crumb Leathery crust Runny or Sticky Doughs Sourness Irregularity of Shape Blisters Deficiency of bloom Hard (flinty) crust Colour Sports Too thick crust BREAD DISEASES Mold STALENESS IN BREAD Crust staling Crumb staling BREAD IMPROVERS Milk Malt Fat Sugar Eggs Soya flour Emulsifiers CAKE MAKING INGREDIENTS Flour Sugar
6 Shortenings Egg Milk Water Salt Leavening Agents Flavour Emulsifiers CAKE MANUFACTURING Sugar-batter Flour-batter method Advantages of Flour batter method of cake making Blending method Boiled Method Sugar Water method All In process Panning of cake batter Baking of cakes Baking and cooling Loss Baking Temperatures CHARACTERISTICS OF CAKES Volume Colour of crust Symmetry of form Character of crust Texture Grain Colour of crumb Aroma Taste BALANCING OF CAKE FORMULA Rich cakes and lean cakes CAKE FAULTS AND REMEDIES Wrong quality of raw material Flour Sugar Shortening Egg
7 Baking powder Fruits Improperly balanced formula Baking powder ph Batter temperature Improper amount of moisture in the formula Operational mistakes Some common cake faults and their reasons COOKIES Cookie Ingredients Mixing of cookie doughs PASTRY, COOKIES, BISCUITS, CAKES, BUNS, PIES, ICINGS BREADS & PIZZAS Short Crust Pastry Puff Pastry Flaky Pastry Choux Pastry Project Profile on Bakery Location Statutory procedures Arrangement for finance Planning layout Selection of equipment Electricity Total Space Required for the Bakery Plan Layout of a Small Bakery Plan Layout of a Bread Bakery Working Capital Project Report for a small Retail bakery Fermented Goods White Bread Delayed Salt Method Spong and Dough Method Whole Wheat Bread Emergency Method of Bread Making Dinner Rolls Rusk Pizza (Base) Pizza Sauce Make up of Pizza Doughnuts Danish Pastry
8 Varieties Danish Fruit Roll Danish Cinnamon Roll Croissant Basic Sweet Dough Butteryfly Buns Nutty Rolls Jam Filled Buns Cheese Cake Hot Cross Buns Dutch Bread German Coffee Cake German Coffee Cake (Cocoanut Topped) Yeast raised Fruit Cake Stollen Rolled-in Basic Sweet Dough French Coffee Cake Butter Homs Waffle Rolls Japanese Rolls Danish Fruit Biscuit Apple Rolls Master Sweet Dough Master Sweet Dough Fruit Loaf Strudel Fillings and Toppings Butter Toppings Honey Toppings Streussel Topping-A Streussel Topping-B Poppy Seed Filling Cheese Filling for Cheese Cakes-A Cheese Filling for Cheese Cakes-B Apple Filling Crumb Filling Cream Filling Almond Filling Fig Filling Short Dough for Hot Cross Bun Crosses Apple Mince Mixture Custard Cream Cakes and Icing Pound Cake Pound Cake (Flour Batter Method) Madeira Cake
9 Orange Cake Emulsifier Date and Walnut Cake Cake for Making Cake Rusk Chocolate Cake Chocolate Brownie-I Chocolate Brownie-II Sunshine Cake Dessert Cake Fruit Cake Cake Batter Christmas Cake (Plum Cake) Gelatin Wash Mango Cake Chocolate Chiffon Cake Chiffon Cake Cocoanut Cup Cakes Banana Muffins Mango Cup Cakes Orange Muffins Dundee Cake Eggless Cake Ginger Bread Sponge Cake Mocha Cake Bon Bon Rum Balls Mawa Cake Carrot Cake Eggless Plum Cake Butter Icing Fondant Icing Royal Icing Glace Icing Gum Paste Almond Paste Marzipan Pastry & Pies Puff Pastry Puff Pastry II Method Vaul au Vent Vanilla slices Palmiers Mile Feuilles Baklava Flaky Pastry
10 Short Crust Pastry Short Pastry Dough Apple Crumb Pie Cherry Pie Filling Walnut Pie Filling Raisin Pie Filling Pumpkin Pie Filling Custard Pie Choux Paste Eclairs Biscuits & Cookies Nut Square Vanila Buttons Kaju-Pista Biscuits Orange Biscuit Jeera Biscuit Pineapple Biscuit Chocolate Walnut Cookies Cocoanut Biscuit Masala Biscuit Sweet and Safty Biscuit Cinnamon Biscuit Fancy Cocoanut Macaroons Peanut Macaroons Cashewnut Macaroons Fancy Chocolate Biscuit Japanese Cakes Basic Scone Mix Tri Colour Biscuit Almond Cookies Nut Rings Jam Buns Ice Box Cookies Rock Buns Peanut Cookies Melting Moments Nankhatai Shrewsburry Biscuits Cocoanut Cookies Chocochip Cookies HEALTH BREADS Introduction Gluten Free Bread Reduced Fat Bread
11 No Cholesterol Bread Sugar Free Bread Low Sodium Bread Reduced Calorie Bread High Fiber Bread High Protein Bread CHICKEN PATTIES Raw Materials Preparation of Chicken Patties Analysis Sensory Evaluation Results and Discussion NOODLES Material and Methods Preparation of Nutritious Noodles Determination of Cooking Quality of Noodles Sensory Evaluation of Noodles Results and Discussion Organoleptic Evaluation of Noodles ASIAN NOODLE TECHNOLOGY Asian Noodles versus Pasta The Basics Noodle Processing Technology Mixing Ingredients Dough Resting Sheeting and Compounding Sheeting, Slitting and Waving Cooking Noodles Drying Noodles Evaluaing Noodles Asian Noodle Processing Evaluation Process Noodle Colour Noodle Texture Summary BISCUITS MANUFACTURE Product Mix End Use Market Potential
12 Suggested Installed Capacity of the Unit Raw Material & its Availability Means of Finance Know How Suppliers Machinery Suppliers Suggested Marketing Strategy Man Power Requirement Infrastructure Required BREAD AND BUN Product Mix End Use Capacity of the Unit Raw Material required and its availability Project Cost Technology Suppliers Plant and Machinery Suppliers Suggested Marketing Strategy Man Power Requirement Infrastructure Required Cost of production and Profitability COMPRESSED BAKER'S YEAST The Products The Wrapping Materials The Packaging Styles The product preparation stage CHAPATI MAKING UNIT Mechanisation of Chapati Making Millennium Thoughts AUTOMATIC BISCUIT MAKING PLANT Recipes for various types of biscuits Arraroot Biscuit Honey Comb Biscuits Almond Fruit Biscuits Soda Biscuit Coconut Biscuit Manufacturing Process Plant Economics of Automatic Biscuit making plant
13 AUTOMATIC BREAD AND BISCUIT UNIT Plant Economics of Bread and Biscuits Plant AUTOMATIC PINESPPLE BISCUIT MAKING PLANT Process of Manufacture Plant Economics of Pineapple Biscuit Unit BREAD MANUFACTURING Process Manufacture Formulas Standard Bread Plant and Machinery Plant Economics of Bread Plant BAKERY UNIT (PASTRIES, BREAD, BUNS, CAKE, TOFFEE ETC.) Process Manufacturing of Buns Normal Buns (Sweet Buns) Hamburger Buns General Process Plant Economics of Bakery Unit Buns, Care, Toffee etc. BAKERY GEL (TRANSLUCENT SEMI SCLID PASTE) Manufacturing of Bakery Gel Plant Economics of Bakery Gel BAKING POWDER Manufacture of Baking Powders Plant Economics of baking Powder MINI FLOUR MILL (ATTA) Manufacturing Process Plant Economics of Mini Flour Mill (Atta & Choker) MODERN BREAD AND BAKERY UNIT (EOU) (BREAD, BUNS, RUSK) Process of Manufacture with Formulation General raw material Rusk Manufacture
14 Formulation of Bread Rusk Plant Economics ROLLER FLOUR MILL Manufacturing Process Complete Plant Suppliers of Roller Flour Mills Plant Economics of Roller Flour Mill DETAILS OF PLANT & MACHINERY Bakery Oven Technical Data Bakery Equipments Ice Cream Cone Making Machine Technical Data Automatic & Manual Waffer Biscuits Machine Manual and Full Automatic Plant Mixer Machine with 2HP Waffer Cutting Machine Technical Specifications Automatic Horizontal Flow Wrap Mahine Bread Moulds Round Bread Moulds Special Bread Cooling Racks Bread Crate Grinding Plant for Atta and Besan Technical Data BAKERY MACHINERY SUPPLIERS Bakery Machinery Bakery Oven Bakery Dies and moulds SUPPLIERS ADDRESSES
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