Bakery, Confectionery, Ice Cream, Chocolate andCocoa Manufacturing

Modern Technology of Food Processing & Agro BasedIndustries(Confectionery,Bakery,Breakfast Cereal Food,DairyProducts, Sea Food, Fruits & Vegetable Processing) with ProjectProfiles (3rd Revised Edition)

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Author: NIIR Board of Food Technologists Format: PaperbackBook Code: NI10Pages: 688ISBN: 9789381039823 Price: Rs. 1,775.00 US$ 150.00Developing competitive agro-industries is crucial forgenerating employment and income opportunities. It alsocontributes to enhancing the quality of, and the demand for,farm products. Agro-industries have the potential to provideemployment for the rural population not only in farming, butalso in off-farm activities such as handling, packaging,processing, transporting and marketing of food andagricultural products. Food processing & agriculture basedindustry is important from the point of view of contribution toindustrial production and employment generation. The foodsector has emerged as a high-growth and high-profit sectordue to its immense potential for value addition, particularlywithin the food processing industry. The agricultureprocessing sector has the vast potential in the developmentof an economy through its multiplier effect. This handbookcontains processes formulae, manufacturing method ofvarious products, brief profiles of various projects which canbe started and providing information regarding land area cost,project cost plant & machinery cost etc. It containsPhotographs of Plant & Machinery with Supplier’s ContactDetails and Plant Layout and Process Flow Sheets. Themajor contents of the book are Biotechnological Applicationsin Dairy Industry, Packaging of Orange Squash in RigidPlastic Containers, Quality Assurance for Food Products,Canning of Vegetables, Cocoa Butter, Chewing Gums,Confectionery Manufacturing Process, Corn Flakes andStarch, Diary Products, Dehydration of Fruit & Vegetables,Extruded Sugar Products, Fish Canning and Processing, FruitBeverages, Fruit Juices, Squashes and Cordials, Honey, IceCream, Jam, Jellies & Marmalades, Pickles, Chutneys &Sauces, Preservation Fruits and Vegetables, Sugar Candy &Confectionery etc. This publication is an outcome ofcontributions from project consultants, engineers and foodtechnologists aimed at highlighting the manufacturing projectdetails. It is expected that the information presented in thishandbook will help everyone who wants to startup asentrepreneur.

Modern Technology of Confectionery Industries with Formulae &Processes (2nd Revised Edition)

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Author: Minni Jha Format: PaperbackBook Code: NI60Pages: 292ISBN: 9788178330990 Price: Rs. 600.00 US$ 100.00Confectionery in a broader sense implies the preservation ofsweet meat preparation in the form of candies, caramels,chocolate, processed cocoa products and traditional Indianconfections. India is a country with a collection of wide rangeof different cultures and many festivals and occasions arebeing celebrated in different parts of the nation andconfectioneries play a major role in those special occasions.Therefore, the confectionery industry in this country has got ahuge potential and this sector has grown recently in the Indiawith the entry of many foreign companies. Special emphasishas been made on describing the various processparameters and equipments used with the help of processdiagrams wherever necessary. This major content of thisbook are confectionery ingredients, flavour, gelatinizingagents, gums, glazes, waxes, traditional Indian confections,manufacturing processes and formulations of confections,nutritive value of confectionery products. This book alsodescribes about the science and technology of chocolate andconfectionery, packaging of confectionery products, qualitycontrol, future confectionery industry etc. Apart from these italso contains details of cooking techniques, formulae,processes. The incorporation of flavours and essences,permitted colours used quality control aspects along withsources of plant, machinery and raw material. This book is aninvaluable resource for research centers, professionals,entrepreneurs and end users in academic and industryworking on the subject.

The Complete Technology Book on Bakery Products (BakingScience with Formulation & Production)3rd Edition

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Author: NIIR Board of Consultants & Engineers Format: PaperbackBook Code: NI61Pages: 672ISBN: 9789381039380 Price: Rs. 1,675.00 US$ 150.00Baking is a food cooking method that uses prolonged dryheat by convection, rather than by thermal radiation. Heat isgradually transferred "from the surface of cakes, cookies andbreads to their centre. As heat travels through it transformsbatters and dough into baked goods with a firm dry crust anda softer centre". Bakery products have become essential fooditems of the vast majority of population. The present dayconsumer looks for new bakery products, better appeal, tasteand convenience from bakery foods. Bakery industry has alsoan important role in popularizing wheat in non-wheatconsuming region of the World. With good planning andaccess to good staff, raw materials and markets, setting up abakery can represent an excellent enterprise opportunity. Thebook is invaluable reading for those starting their own bakingbusiness or any baker looking to improve their existingbusiness in order to increase profits. The book covers variousaspects related to different bakery products with theirmanufacturing process and also provides contact details ofraw material, plant and machinery suppliers with equipmentphotographs and their technical specifications. It provides athorough understanding of the many new developmentsshaping the industry and offers detailed technical coverage ofthe manufacturing processes of bakery products. It examinesthe nature of bakery products, the role of the ingredients indetermining their quality, processing methods and theircontrol. Various bakery products covered in the book arewheat ingredients, other grain ingredients, shortenings,emulsifiers, antioxidants, water and salt, different types ofbreads and biscuits, cakes, buns, icings, production of cookieand cracker, spices, flavours, colors, leavened andunleavened products, air-leavened products, chemicallyleavened bread and rolls, chemically leavened sweet goods,Yeast-leavened plain bread, rolls, dough, preservation ofbakery products, milk and egg ingredients, fruits, vegetables,nuts and many more. Food Mixer, Cookie Extruder, RotaryOven, Biscuit Sandwiching Machine, Tunnel Gas Oven, FlourMixer, Cookies Rotary Moulder, Bun Divider Moulder,Planetary Mixer, Spiral Mixer, Pillow Packing Machine, OilSpray Machine are the various equipments described in thebook with their photographs and technical specifications. Thebook aims to provide comprehensive information on differenttypes of bakery products. The book is aimed for food

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technologist, scientists, research scholars, as well as for newentrepreneurs and those who are engaged in this industry.

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Food Packaging Technology Handbook (2nd Revised Edition)

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Author: NIIR Board Format: PaperbackBook Code: NI93Pages: 749ISBN: 9789381039090 Price: Rs. 1,475.00 US$ 150.00Food packaging technology is primarily concerned withpackaging activities regarding protection of food productsfrom biological, physical or chemical agents. With the growthof modern civilization, people are getting more concernedwith hygiene and quality of the food. As a result of that, foodpackaging is gradually setting up its stand to contend withother industries. The importance of food packaging hardlyneeds emphasizing since only a handful of foods are sold inan unpackaged state. Packaging is the science, art, andtechnology of enclosing or protecting products for distribution,storage, sale, and use. Packaging also refers to the processof design, evaluation, and production of packages. Packagingcan be described as a coordinated system of preparing goodsfor transport, warehousing, logistics, sale, and end use.Packaging contains, protects, preserves, transports, informs,and sells. With an increasing focus on sustainability and costeffectiveness, responsible companies no longer want to overpackage their food products, yet many remain unsure justwhere reductions can effectively be made. In near future it isgoing to be a booming industry. Food packaging canfunctionally be subdivided into five parts, which arecontainment, protection, communication, functionality,environmental and safety issues. The packaging industry’sgrowth has led to greater specialization and sophisticationfrom the point of view of health and environment friendlinessof packing material. The demand on the packaging industry ischallenging, given the increasing environmental awarenessamong communities. The food packaging industry is growingat the rate of 22 to 25 per cent per annum. In near future it isgoing to be a booming industry. This book majorly deals withfood adulteration and food quality control, strategy forachieving, success in food packaging, packaging materialsfor processed foods, food additives, trend of carbonated andstill beverage spoilage, examination of canned foods,international food packaging, standard related to food safety,aseptic packaging of foodstuffs, computer aided graphicdesign in food packaging, thermal process determination,designing of thermal process for low acid foods, modifiedatmosphere packaging etc. Along with these features thebook also encloses the description of equipments andmachineries used in food processing and preservation withdiagrams. This book also contains photographs of

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equipments and machineries used in food packaging. Thisbook gives comprehensive account of food packaging, whichis the most important part to preserve the food for a long time.The present volume has been written primarily for the benefitof new entrepreneurs, technologists, technical libraries andfor those who want to diversify in the field of food industry.

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The Complete Technology Book on Cocoa, Chocolate, Ice creamand other Milk Products

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Author: NIIR Board of Consultants & Engineers Format: PaperbackBook Code: NI144Pages: 624ISBN: 8186623906 Price: Rs. 1,275.00 US$ 125.00Cocoa, Chocolate and Ice Cream are the products which hasa good nutritious value and relatively inexpensive food.Cocoa butter is used in chocolate and to cover otherconfectionery products. Now a day chocolate and ice creamare gaining good popularity among the society all over theworld. Chocolate is a key ingredient in many foods such asmilk shakes, candy bars, ice creams etc. It is ranked as oneof the most favorite flavors in the world. Despite itspopularity, most people do not know the unique origins ofthis popular treat. Chocolate is a product that requirescomplex procedures to produce. The process involvesharvesting coca, refining coca to cocoa beans, and shippingthe cocoa beans to the manufacturing factory for cleaning,coaching and grinding. These cocoa beans will then beimported or exported to other countries and be transformedinto different type of chocolate products. Ice cream is afrozen dessert usually made from dairy products, such asmilk and cream, and often combined with fruits or otheringredients and flavors. The meaning of ice cream variesfrom one country to another like frozen custard, frozenyogurt, sorbet, and gelato and so on. The ice cream industryhas traditionally grown at a healthy rate of 12% per annum.India is the second largest milk producing country. Milkproducts like butter, curd, ghee, etc have become anessential part of our food and are consumed in good quantityevery day. In spite of the huge demand that exists for suchmilk based items conventional methods are employed forproducing these items. The growth in cocoa, chocolate, Icecream and other milk product industry has been primarilydue to strengthening of distribution network and cold chaininfrastructure. Some of the fundamentals of the book arecocoa bean production, sources of cocoa bean supplies,refining for production of chocolate masses for differentuses, shipment of cocoa beans, cocoa processes , cocoa fordrinking, instant cocoas, drinking chocolates manufacturingcocoa, cocoa butter & replacement fats , coatings and cocoa, chocolate manufacture, chocolate bars and coveredconfectionery , chocolate molding, determination of fat incocoa and chocolate products, determination of coolingcurve of cocoa butter and similar fats, the manufacture ofdairy products, ice cream manufacture, energy value andnutrients of ice cream etc. The present book contain

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formulae, processes and other relevant details related tomanufacture of cocoa products, chocolates, ice cream andother milk products. An attempt has been made to bring in tofocus the significant aspect of cocoa products, dairy productsmanufacturing. It is hoped that the subject matter containand its presentation will be very helpful to newentrepreneurs, professionals, institutions, technocrats andstudents etc.

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Importers Directory of Food, Beverages & Tobacco Products (WorldWide /International Buyers Database) 3rd Edition

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Format: CD-RomBook Code: NID63 Price: Rs. 4,307.00 US$ 150.00ABOUT: Today much of the world’s economy is based on theability of countries to import and export goods to each other.This global economy is vital to allowing the exchange oftechnology and goods and relies upon a network of importersand exporters to ensure that goods can flow freely and beavailable to meet the ever growing demand of the public. Inorder to keep track of the most reputable importers, we havecreated Database of Importers. Perhaps no other question isasked more frequently by exporters than "Where and howcan I find importers?? Database of Importers is a perfectstarting point for international exporters, manufacturers,traders and merchants looking to establish direct contactswith overseas customers. This Directory contains the latestand complete information about your potential businesspartners in several countries. The importers information listedin Buyers Directory has been collected from very reliablesources like electronic media, embassies and differentassociation of concerned countries .Having in view the exportpromotional programme, our dedicated team has compiledBuyers Directory with hard work, efforts and devotion. TheDirectory contains the most comprehensive database ofimporter information. We at NPCS collect data from aroundthe world, and then classify the raw data into the kind ofintelligent categories that companies around the world useto: • Find new importers, new markets and new businessopportunities • Enhance international trade • Support sales &marketing. Importers Directory of Food, Beverages &Tobacco Products (World Wide /International BuyersDatabase) 3rd Edition (Food Products, Dairy Products,Beverages, Milk, Chocolates, Cereal, Wheat, BakeryProducts, Biscuit, Noodles, Pasta, Starch, Vegetables,Canned Food, Frozen Food, Seafood, Pulses, Spices,Pickles, Sauces, Fruits, Sugar, Juices, Honey, Eggs, Meat,Beer, Vinegar, Guar Gum, Wine, Soft Drink, Cigarettes,Liquor, Alcohol) Contains: Over 6,300 Importers / ForeignBuyers. Details include Company’s Name, Contact Person(4,400), Address (6,200), Phone (6,300 Landline/ Mobile),E-Mail (3,400), Fax (4,500), Website (1,000) and ProductDescription. Note: All Records does not contain all fields ofinformation. However, maximum information has beenincorporated. Format: MS Excel, .xls

The Complete Technology Book on Flavoured Ice Cream

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Author: NIIR Board of Consultants & Engineers Format: PaperbackBook Code: NI184Pages: 448ISBN: 817833013X Price: Rs. 975.00 US$ 100.00Ice Cream is a favourite food of millions around the world. It isa frozen mixture of a combination of component of milk,sweeteners, stabilizers, emulsifiers and flavours. Ice cream isa palatable, nutritious and relatively inexpensive food. Noother food enjoys so much popularity and has as attractive aform and appeal as ice cream. Ice cream is composed of themixture of food materials, such as milk products, sweeteningmaterials, stabilizers, emulsifiers, flavours or egg productswhich are referred to as ingredients. Milk fat is of majorimportance in ice cream. It contributes rich flavor to the icecream, is a good carrier for added flavor compounds andpromotes desirable tactual qualities. Stabilizers are used toprevent the formation of objectionable large ice crystals in icecream. Emulsifiers are used to produce ice cream withsmoother body and texture, to impart dryness and to improvewhipping ability of the mix. Flavour is considered the mostimportant characteristics of ice cream. It has twocharacteristics; type and intensity. Classification of ice creammay be based on commercial terms commonly agreed uponor on regulatory composition requirements or flavor labelingstandards. Commercially ice cream is classified as plain icecream, chocolate, fruit, nut, frozen custard, confection,bisque, puddings, mousse, variegated ice cream, Neapolitan,ice milk, lacto, novelties, frappe etc. The basic step ofproduction in manufacturing ice cream are composing themix, pasteurization, homogenization, cooling, ageing,flavouring, freezing, packaging, hardening, storage, loadingout products and cleaning of equipments. Ice cream can bemass produced and thus is widely available in developedparts of the world. Ice cream can be purchased in largecartons from supermarkets and grocery stores, in smallerquantities from ice cream shops, convenience stores, andmilk bars, and in individual servings from small carts or vansat public events. Ice cream is expected to continue to expandrobustly in India as purchasing power increases and asmanufacturers invest in expanding the availability of icecream in small stores. Some of the fundamentals of the bookare composition of ice cream mixes, the role of theconstituents, diet science and classification of ice cream,caloric content of ice cream and related products, milk fatcontent of ice cream, classification of ice cream and relatedproducts, artificially sweetened frozen dairy foods, ingredients

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of ice cream roles and properties, effect of sweetener onfreezing point, influence on ice crystal size and texture,flavour and colour materials and preparation, ice cream mixerpreparation processing and mix calculations, the freezingprocess, the freezing point of ice cream mixes, ice creamhandling, cleaning and sanitation, varieties, novelties andspecials etc. It is a comprehensive book which covers all theaspects of manufacturing of ice cream in various flavours.The book is meant for entrepreneurs, technocrats,professionals, researchers, dairy technologists etc.

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Directory / Database of Corporate/Leading Companies/Industries inIndian Food, Beverages and Tobacco Products (with FinancialFigures) 6th Edition [.xlsx, excel format]

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Format: CD-RomBook Code: NID142 Price: Rs. 4,838.00 US$ 150.00Offline Business directory is the best thing in today's businessworld. If you are searching for Buyers, then thisDirectory/Database is the perfect tool for you. By having theright business leads, you would be able to have immediatecommunication with prospective businesses, partners andcustomers through this boundless list of All India Companies incsv excel editable format (easy sorting and filtering). We offeran extensive suite of Directories/ database to assist you inreaching the right and targeted businesses and people quicklyand easily. Business, B2B‎, Industrial Directories, MailingList are used for sales planning, finding Buyers, Sector,Business House and marketing research to perform businessanalysis. With our company database/Directory, you will haveaccess to company list, Corporate/Leading Companies, Small& Medium Enterprises (SME), you will find a business listconsisting of company contact details. We compiled list ofcompanies in excel format to give you access to over hundredthousands of major & minor businesses and companies. Fromsmall business to Corporate Houses, our data is complete withbusiness contact information to help you connect with the rightcompanies or buyers. This database collection is a greatresource for Buyers and those suppliers who offer their goodsand services to Trade, Manufacturing industry, Companies,Corporate Houses & Industries in India. Products: Meat, Eggs,Dairy Products, Sugar, Cocoa, Cocoa Beans, Cocoa Powder,Confectionery, Miling, Bakery, Packaged Food, Starch,Fruit/Vegetable, Edible, Sprit & Vinegar, Water, Soft Drink,Beer, Wine, Soya, Coconut, Honey, Yeast, Pickle, Sauce,Noodles, Pasta, RTE, Bread, Biscuit, Flour, Chocolate, Milk,Butter, Ghee, Cheese, Coconut Milk Powder, Rice Bran, Sooji,Cake & Rusk, Melted Milk Food Tulsi, Zarda. Contains: 2015records with following Information: Name of Company,Address, City, Pin Code, Phone, Fax, Email (1466), Website(544). Name of Directors, Location of Plants, Project Capacity,Production, List of Major Raw Materials, Name of Products,Turnover, Major Raw Materials with their consumption quantity& Raw material value, credit ratings. Financial Comparisonamongst companies assets, Net worth, Cash flow, Cost as %of sales, Raw material turnover, Selling & distributionexpenses, growth of assets, liabilities Income & expenditure,Liquidity Ratios, Profitability Ratio, Profits, Return Ratios,Structure of Assets & Liabilities (%), Working Capital &Turnover Ratios) (*Wherever available) Note: All Records doesnot contain all fields of information. However, maximuminformation has been incorporated. Format: MS Excel, .xlsx

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Directory/Database of Corporate/Leading Companies in Indian Oils,Fats & Derived Products (Animal Fats & Oils, Vegetable Oils,Vanaspati, Margarine, Waxes From Bees, Oil Cakes, Meals, AnimalFeed)(with Financial Figures) 5th Edition [.xlsx, excel format]

Format: CD-RomBook Code: NID156 Price: Rs. 4,602.00 US$ 150.00Offline Business directory is the best thing in today's businessworld. If you are searching for Buyers, then thisDirectory/Database is the perfect tool for you. By having theright business leads, you would be able to have immediatecommunication with prospective businesses, partners andcustomers through this boundless list of All India Companies incsv excel editable format (easy sorting and filtering). We offeran extensive suite of Directories/ database to assist you inreaching the right and targeted businesses and people quicklyand easily. Business, B2B‎, Industrial Directories, MailingList are used for sales planning, finding Buyers, Sector,Business House and marketing research to perform businessanalysis. With our company database/Directory, you will haveaccess to company list, Corporate/Leading Companies, Small& Medium Enterprises (SME), you will find a business listconsisting of company contact details. We compiled list ofcompanies in excel format to give you access to over hundredthousands of major & minor businesses and companies. Fromsmall business to Corporate Houses, our data is complete withbusiness contact information to help you connect with the rightcompanies or buyers. This database collection is a greatresource for Buyers and those suppliers who offer their goodsand services to Trade, Manufacturing industry, Companies,Corporate Houses & Industries in India. Contains: 431 recordswith following Information: Name of Company, Address, City,Pin Code, Phone, Fax, Email (289), Website (96). Name ofDirectors, Location of Plants, Project Capacity, Production, Listof Major Raw Materials, Name of Products, Turnover, MajorRaw Materials with their consumption quantity & Raw materialvalue, credit ratings. Financial Comparison amongstcompanies assets, Net worth, Cash flow, Cost as % of sales,Raw material turnover, Selling & distribution expenses, growthof assets, liabilities Income & expenditure, Liquidity Ratios,Profitability Ratio, Profits, Return Ratios, Structure of Assets &Liabilities (%), Working Capital & Turnover Ratios) (*Whereveravailable) Note: All Records does not contain all fields ofinformation. However, maximum information has beenincorporated. Format: MS Excel, .xlsx

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Business Directory/Database of Milk and Dairy Products in India(2nd Edition) (Companies/ Industries of Dairy Consumables, DairyFarms & Dairy Products, Feed, Feed Ingredients, Dealers, DairyEquipment, Industrial Chemicals, Food Chemicals, Agro Chemical)

Format: CD-RomBook Code: NID174 Price: Rs. 3,658.00 US$ 200.00Including: Dairy Consumables, Dairy Farms & DairyProducts, Feed, Feed Ingredients, Dealers, DairyEquipment, Industrial Chemicals, Food Chemicals, AgroChemicals, Testing Laboratories Contain Over 19,500Records. Details include Company Name, Postal Address(19,400), Contact Person (7,900), Phone-Land line (18,000),Mobile (3,000), Fax (7,100), E-mail (5,440), Website (2,900)Product Details. Note: All Records does not contain all fieldsof information. However, maximum information has beenincorporated. Format: MS Excel

The Complete Book on Fruits, Vegetables and Food Processing

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Author: Dr. H. Panda Format: PaperbackBook Code: NI250Pages: 648ISBN: 9789381039229 Price: Rs. 1,675.00 US$ 150.00Food processing is the transformation of raw ingredients intofood, or of food into other forms. Food processing typicallytakes clean, harvested crops or butchered animal productsand uses these to produce attractive, marketable and oftenlong shelf-life food products. Benefits of food processinginclude toxin removal, preservation, easing marketing anddistribution tasks, and increasing food consistency. Inaddition, it increases yearly availability of many foods, enablestransportation of delicate perishable foods across longdistances and makes many kinds of foods safe to eat byde-activating spoilage and pathogenic micro-organisms.Processed foods are usually less susceptible to early spoilagethan fresh foods and are better suited for long distancetransportation from the source to the consumer. Theextremely varied modern diet is only truly possible on a widescale because of food processing. Food Dehydration is amethod of food preservation that works by removing waterfrom the food, which inhibits the growth of microorganisms.The dehydration process has to check various parameters likeheat-mass transfer, atmospheric pressure, equipmentssuitable for drying etc. to ensure suitable dehydration of food.Food processing techniques have to take measures on tomaintain food safety and control risks and hazards associatedwith food processing. The book includes dehydration processof Onion, roasting of coffee beans, development process ofGuava squash, preparation of fried potato chips, processing ofrice, butter and margaraine, canning of chilies Plums,processing and preservation of jack fruit, characteristics ofsweetened dahi, cereal grains, instant chutneys from pudinaand gongura, starch isolated from potato tubers, coating ofcashew kernel baby bits, ripening changes in mango fruits,mechanical and thermal properties of maize, storage ofbasmati rice under carbon dioxide-rich atmosphere, effect ofdifferent varieties of soya bean on quality of paneer, analysisof menthol content in pan masala samples, preparation ofdehydrated potato cubes, quality evaluation of raw driedmango slices khatai and mango powder amchur, packagingand storage of biscuits containing finger millet flour, storageeffect on microbial safety of potato flour, processing andquality evaluation of ready-to-eat watermelon nectars etc. Thebook is highly recommended to new entrepreneurs, existingunits who wants to get more information of processing of fruits

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and vegetables.

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Confectionery Products Handbook(Chocolate, Toffees, ChewingGum & Sugar Free Confectionery)

Author: NPCS Board of Food Technologists Format: PaperbackBook Code: NI254Pages: 672ISBN: 9788178331539 Price: Rs. 1,975.00 US$ 200.00Confectionery manufacture has been dominated by largescale industrial processing for several decades.Confectionery implies the food items that are rich in sugarand often referred to as a confection and refers to the art ofcreating sugar based dessert forms, or subtleties (subtlety orsotelty), often with pastillage. The simplest and earliestconfection used by man was honey, dating back over 3000years ago. Traditional confectionery goes back to ancienttimes, and continued to be eaten through the Middle Agesinto the modern era. Sugar confectionery has developedaround the properties of one ingredient – Sucrose. It is a non-reducing disaccharide. The principal ingredient in allconfectionery is sucrose, which in its refined form has littleflavour apart from its inherent sweetness. This handbookcontains Packaging in the confectionery industry, Structure ofsugar confectionery, Flavouring of confectionery,Confectionery plant, Ingredients, Quality control and chemicalanalysis, Medicated confectionery and chewing Gum,Chocolate flow properties, General technical aspects ofindustrial sugar confectionery manufacture, Manufacture ofliquorice paste, Extrusion cooking technology, Manufacture ofinvert sugar, Marzipan and crystallized confectionery. Themanufacture of confectionery is not a science based industry,as these products have traditionally been created by skilledconfectioners working empirically. The aim of this handbookis to give the reader a perspective on several processes andtechniques which are generally followed in the confectioneryindustry. The texture and technological properties ofconfectionery products are to a large extent controlled by itsstructure. The book is aimed for food engineers, scientists,technologists in research and industry, as well as for newentrepreneurs and those who are engaged in this industry.

Bakery Industry in India (Bread, Biscuits and Other Products)Present & Future Prospects, Market Size, Statistics, Trends, SWOTAnalysis and Forecasts (Upto 2017)

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Author: NPCS Team Format: PaperbackBook Code: NI265Pages: 118ISBN: 9789381039366 Price: Rs. 35,400.00 US$ 980.00The market research report titled ‘Bakery Industry in India(Bread, Biscuits and other products) – Present & FutureProspects, Market Size, Statistics, Trends, SWOT Analysis andForecasts (Upto 2017)’ released by Niir Project ConsultancyServices, provides a comprehensive analysis on Indian bakeryindustry covering detailed reporting of the bread and biscuitssector in India. The report also provides a bird’s eye view of theglobal bakery industry with details on projected market size andthen progresses to evaluate the Indian industry in detail. Thereport elucidates the structure of Indian bakery industry, itsclassification in various products (Biscuits, bread, cakes,pastries, buns and rusks) and then provides a categoricaloverview of bread and the biscuits sector. The Indian biscuitsector is dominated by players like Britannia, Parle andSunfeast brand (ITC) together with other small players likePriyagold, Anmol Biscuits, Cremica etc whereas bread sectorhas only two major players, Britannia and Modern; and a hostof regional players like Harvest Gold, Bonn, Vibbs etc. Thereport provides an expansive market analysis of the Indianbakery sector by covering areas like growth drivers, trendsprevailing in the industry as well as comprehensive SWOTanalysis of the sector. The report indentifies growth factors ofthe industry as changing perception of the bakery productscoupled with changing lifestyles of the Indian population.Consumption of bakery products was not in the Indian culture;however with changing eating habits of the people and withrising western influence on food consumption patterns, bakeryproducts today have got takers from all age groups in thecountry. Rising preference for premium biscuit category isanother factor that will contribute in the volume growth for theindustry. Glucose segment has been losing its share tocategories like cookies and cream biscuits which are growingat a much higher rate than the overall biscuit sector. Also theindustry has been experiencing fortification of the bakeryproducts in order to satiate the burgeoning appetite of the‘health conscious’ Indian. Numerous healthy products havebeen launched in the bakery segment and are gainingpopularity at a high rate. Mounting presence of bakery chainshas further triggered the growth in the sector. Severalinternational bakery chains have entered in India recognizingpotential of the industry. Trends that have been gaining groundin the sector are e-retailing of the bakery products, aggressive

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expansion plans of the incumbents as well as technologicaland ingredients advancement. Just when you thought thatelectronics and clothes were the only popular categories ine-retailing, there came bakery products which have beengaining traction in the e-retailing segment. Bakers are alsobringing innovation and advancement in the technology andingredients they use. Packaging front has also seen somechanges in the past years. The report further evaluates theposition of the industry by providing insights to the SWOTanalysis of the industry. Large Indian population, abundantsupply of raw materials and low capital requirements are somestrengths of the bakery segment in India. India is among topproducers of key raw materials of the bakery industry whichputs sector in the sweet spot. The sector faces challenges inthe form of raw material fluctuations, high taxation as well as itsunorganized nature. Industry’s raw materials being agriculturalin nature are exposed to seasonal fluctuations in terms ofavailability and price movements. Rising competition in thesector due to low capital requirements and high growth rate ofthe sector is another impediment faced by the industry.However even after such challenges, the industry hasopportunities galore. Low consumption of bakery products inthe industry and spurt in the organized retail in the country aresome of the biggest opportunities for the bakery players. Risingincomes as well as emergence of new middle class segmentwill also be key factors in the growth for the industry. Indianbakery segment is already in a favorable position with highrural penetration of its products which will help it tap the Indianrural consumption boom. The next segment of the reportscrutinizes the demand supply scenario of the bakery industrywith projections of important numbers covering the overallbakery sector as well as biscuit and bread segment also. Thereport also provides you a succinct view on the foreign trade ofbakery products. It captures the current market size of thesector as a whole together with bread and biscuit segmentcoupled with forecasts for the next five years. The report alsoincludes key player profiles of players like Britannia IndustriesLtd, Parle Products Ltd, ITC Ltd, Surya Food & Agro Ltd(Priyagold) and Modern Food Industries India Ltd. The reportshares vital information like shareholding pattern, revenue mix,plant location and financial summary of the aforesaidcompanies. The next segment provides complete financialcomparison of bakery companies in India. Indian bakeryindustry is one of the biggest sections in the processed foodindustry of the nation and has undergone a massive changemajorly on account of changing perception of bakery productsand evolving consumer tastes. Rising urbanization and growthin the disposable incomes of the Indian population has proven

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to be a magnet for international bakery chains owing to whichthe sector has seen an influx of foreign bakery companiesforaying into India which has helped in improving the quality ofIndian bakery products. Today there is a constant effort by thebakery players to innovate their product line to match up toIndian palate. Driven by evolving perception of bakery productsin India, consumption boom in the nation and changingconsumer preferences, we estimate the Indian bakery industryto touch levels of INR 483 billion in the next five years.Reasons for Buying this Report: • This research report helpsyou get a detail picture of the industry by providing overview ofthe industry along with the market structure and classification •The report provides market analysis covering major growthdriving factors for the industry and latest market trends in theindustry • This report helps to understand the present status ofthe industry by elucidating a comprehensive SWOT analysisand scrutiny of the demand supply situation • Report providesanalysis and in-depth financial comparison of majorplayers/competitors • The report provides forecasts of keyparameters which helps to anticipate the industry performanceOur Approach: • Our research reports broadly cover Indianmarkets, present analysis, outlook and forecast for a period offive years. • The market forecasts are developed on the basisof secondary research and are cross-validated throughinteractions with the industry players • We use reliable sourcesof information and databases. And information from suchsources is processed by us and included in the report

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EMERGING INVESTMENT OPPORTUNITY IN INDIAN BAKERYINDUSTRY (Biscuits, Bread and Other Bakery Products) Why toInvest, Project Potential, Key Investment Financials, Industry Size &Analysis

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Author: NPCS Team Format: PaperbackBook Code: NI273Pages: 42ISBN: 9789381039458 Price: Rs. 29,500.00 US$ 500.00The report titled ‘EMERGING INVESTMENT OPPORTUNITYIN INDIAN BAKERY INDUSTRY (Biscuits, Bread and OtherBakery Products)-Why to Invest, Project Potential, KeyInvestment Financials, Industry Size & Analysis’ released by NiirProject Consultancy Services makes investing in Indian bakerysegment simplified. The report analyzes investment scenario ofthe industry and project feasibility of a bakery plant. The reportcovers crucial aspects like reasons for investment in the sector,core project financials, glimpse of the regulatory environment ofthe industry, potential buyers and analysis of the industry as awhole. While expanding a current business or while venturinginto new business, entrepreneurs are often faced with thedilemma of zeroing in on a suitable product/line. And beforediversifying/venturing into any product, they wish to study thefollowing aspects of the identified product: • GoodPresent/Future Demand • Export-Import Market Potential • RawMaterial & Manpower Availability • Project Costs and PaybackPeriod We at NPCS, through our reliable expertise in the projectconsultancy and market research field, have identified bakeryproject, in the processed food segment, which satisfies all theabove mentioned requirements and has high growth potential inthe Indian markets. And through this report we aim to help youmake sound and informed business decision. The reportcontains all the data which will help an entrepreneur findanswers to questions like: • Why I should invest in bakeryproject? • Who are the customers of the product? • What willdrive the growth of the product? • What are the costs involved? •What will be the market potential? The report initially talks aboutthe bakery industry as a whole with descriptions of biscuit aswell as bread industry separately. It further identifies potentialcustomers for the bakery industry along with key customerforecasts. One of the crucial factors to be assessed beforeinvesting in a sector is the market potential of the product. Thereport helps in analyzing the market potential by elaborating onvarious factors that will contribute to the consumption growth ofbakery products in India, import-export markets of the productsas well as market size and outlook of the industry. It alsoincludes graphical representation and forecasts of key dataindicators mentioned above. It further throws light on theregulatory environment of the industry by covering excise rates,customs duty, licenses required and also the ministries involvedin the bakery sector in India. The report turns the limelight

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towards project details of a bakery plant. It encapsulatesaspects like raw materials required, list of machinery requiredfor bakery plant, manufacturing processes of various bakeryproducts and project financials of a model project with specifiedproduct list and capacity. Project financials like plant capacity,costs involved in setting up of project, working capitalrequirements, payback period, projected revenue and profit arelisted in the report. It also lists down the key players in thebakery segment along with their contact details. This reporthelps an entrepreneur gain meaningful insights into the Indianbakeryindustry and make informed and sound businessdecision. Reasons for buying the report: • This report helps youto identify a profitable project for investing or diversifying into bythrowing light to crucial areas like industry size, demand of theproduct and reasons for investing in the product • This reportprovides vital information on the product like its definition,characteristics and segmentation • This report helps you marketand place the product correctly by identifying the targetcustomer group of the product • This report helps youunderstand the viability of the project by disclosing details likeraw materials required, manufacturing process, project costsand snapshot of other project financials • The report provides aglimpse of important taxes applicable on the product • Thereport provides forecasts of key parameters which helps toanticipate the industry performance and make sound businessdecisions Our Approach: • Our research reports broadly coverIndian markets, present analysis, outlook and forecast for aperiod of five years. • The market forecasts are developed onthe basis of secondary research and are cross-validatedthrough interactions with the industry players • We use reliablesources of information and databases. And information fromsuch sources is processed by us and included in the report

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About NIIR

NIIR PROJECT CONSULTANCY SERVICES (NPCS) is a reliable name in the industrial world for offering integrated technical consultancy services.

NPCS is manned by engineers, planners, specialists, financial experts, economic analysts and design specialists with extensive experience in the

related industries.

Our various services are: Detailed Project Report, Business Plan for Manufacturing Plant, Start-up Ideas, Business Ideas for Entrepreneurs, Start up

Business Opportunities, entrepreneurship projects, Successful Business Plan, Industry Trends, Market Research, Manufacturing Process, Machinery,

Raw Materials, project report, Cost and Revenue, Pre-feasibility study for Profitable Manufacturing Business, Project Identification, Project Feasibility

and Market Study, Identification of Profitable Industrial Project Opportunities, Business Opportunities, Investment Opportunities for Most Profitable

Business in India, Manufacturing Business Ideas, Preparation of Project Profile, Pre-Investment and Pre-Feasibility Study, Market Research Study,

Preparation of Techno-Economic Feasibility Report, Identification and Section of Plant, Process, Equipment, General Guidance, Startup Help,

Technical and Commercial Counseling for setting up new industrial project and Most Profitable Small Scale Business.

NPCS also publishes varies process technology, technical, reference, self employment and startup books, directory, business and industry database,

bankable detailed project report, market research report on various industries, small scale industry and profit making business. Besides being used by

manufacturers, industrialists and entrepreneurs, our publications are also used by professionals including project engineers, information services

bureau, consultants and project consultancy firms as one of the input in their research.

NIIR PROJECT CONSULTANCY SERVICES , 106-E, Kamla Nagar, New Delhi-110007, India. Email: npcs.india@gmail.com Website: NIIR.org

Sat, 02 Jun 2018 09:42:41 +0530

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