Confectionery in a broader sense implies the preservation of sweet meatpreparation in the form of candies, caramels, chocolate, processed cocoaproducts and traditional Indian confections. India is a country with acollection of wide range of different cultures and many festivals and occasionsare being celebrated in different parts of the nation and confectioneries playa major role in those special occasions. Therefore, the confectionery industryin this country has got a huge potential and this sector has grown recently inthe India with the entry of many foreign companies. Special emphasis has beenmade on describing the various process parameters and equipments used with thehelp of process diagrams wherever necessary.
This major content of this book are confectionery ingredients, flavour,gelatinizing agents, gums, glazes, waxes, traditional Indian confections,manufacturing processes and formulations of confections, nutritive value ofconfectionery products. This book also describes about the science andtechnology of chocolate and confectionery, packaging of confectionery products,quality control, future confectionery industry etc.
Apart from these it also contains details of cooking techniques,formulae, processes. The incorporation of flavours and essences, permittedcolours used quality control aspects along with sources of plant, machinery andraw material. This book is an invaluable resource for research centers,professionals, entrepreneurs and end users in academic and industry working onthe subject.