Confectionery industry.ppt
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Transcript of Confectionery industry.ppt
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SUBMITTED BYMUHAMMAD SOHAIL AKRAMROLL NO. 3258 SEMESTER 8 T H
BS (HONS.)FOOD SCIENCE AND NUTRITION
MAJOR FOOD TECHNOLOGY GOVT COLLEGE UNIVERSITY
FAISALABAD
Confectionery Industry(Z.A. FOOD)
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Contents
ObjectiveIntroductionProductsIngredientsRole of ingredientsEquipmentsProcessingDifference between toffee, candy Reference
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Objective
For the application of theoretical knowledgeTo learn about the fluctuations came across the process
lineTo learn that how to work in a teamTo make links with the food firmsAchieve highest goal
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Introduction
Z.A. Food industry is one of the leading manufacturers and exporters of Faisalabad
It was established in 1996, in FaisalabadIt provides products and services either in Pakistan or to
whole worldIt import latest machinery from Canada, Japan, and
ChinaIt Certified by the ISO 9001, HACCP, and HALAL
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Products
Lollipop
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Cont…
Center filled candiesBEST EVER PAN FROOTY COCONUT FROOTY
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Cont..
Bubble gumPRINCE GUM FRESH GUM FRESH BOLL GUM
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Cont…
ToffeesCREAMY ÉCLAIR GUAVA SOFT TOUCH
MILK SOFT TOUCH
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Cont…
Sixer
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Ingredients
Sugar Glucose
Water Salt
Citric acid Lecithin
Food grade colors Food grade flavors
Vegetable fat Gum base
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Role of ingredients
Sugar: it is used as a major ingredient in confectionery industry. Two types of sugars are used their: Granular Icing
Glucose: Second major ingredient of confectionery item, used to develop elastic texture of the candy, toffee, bubble, chewing gum, etc.
Water: used as a medium to dissolve sugar.
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Cont…
Gum base ingredients function:Elastomer: provide elasticityResins: provide body strengthWaxes: act as a softening agent, commonly paraffin microcrystalline wax Fat : act as a plasticizerEmulsifier: help to hydrate e.g. lecithine & monostreateAntioxidant: protect from oxidation or intend the shelf life
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Equipments
Weighing balancePressure cookerCooling tableKneading machineRoping machinePacking machineExtruder
Extruder Kneading machine
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Processing bubble
Mixing: Firstly add gum base, talcum powder, glucose, lecithin
for 3-4 min Add sugar and mix it for 5-6 min Add sugar and mix it again for 5-6 min Add remaining of the sugar, citric acid, flavor apply homogeneous mixing for 3-4 min at the temp of 70-75 Celsius.
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Sixer processing
Sixer is the famous product of Z.A food industry which lead to the peak position
IngredientsSugarWater GlucoseCoconut
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cont….
ProcessingAdd sugar and water in open pan on the fire to dissolve
the sugar.Cooking temp 131centigrade & time 15-20 minutsMixing : cooked material is panned out in a mixer to mix the
coconut in it
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cont….
The dough type material putt out at the table and allow to the cool.
Moulding : extruder are used to mould the dough and give the shape.
Cooling and convaying: convaying and cooling is done at a same time to save the time.
After cooling the primary cutting of dough into small pieces.
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cont….
Resting :keep the final shaped product for 24 hours resting time at room temp.
Coating :caramel color, chocolate and sugar is used to form the coating material.
These material mixed and cooked in open pan then prepared material and product mixed in rolling drum for the purpose of coating .
Blower are also used to dry the coating
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Cont…
Polishing :polishing material add in the drum and processing done 5-10 min
Packaging machine :efficiency 500 to 1000 piece is packed in 1 minute
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Flow diagram for sixer
Mixing and cooking
Moulding
Convaying
Coating
Packaging
Coating
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Candy processing
The Arabs’ word for it was qandi , from qand , a lamp of cane sugar.
In 1800s,Americans called it sugar candyNow, its just candyTwo types of candiesHard candy 1.5-2% moisture contentSoft candy 4-6% moisture content
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cont….
IngredientsSucroseCorn syrup (liquid syrup)ColorFlavorCitric acid
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Preparation hard boiled candy
Cooking : Main task concentrate the solution. sugar and liquid glucose are added in the cooker.Cooking temp 130 centigrade and vacuum 700 mm Hg.Cooking is done for 10 mintVacuum reduced the moisture content at low temp i.e.
without vacuum 160 centigrade so that high temp caramelization can be a problem
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Cont..
Cooling: shift the batch to cooling table , where the batch is cooled to 100centigrade for 5 to 10 mint
Citric acid added at this stageKneading : kneading machine for proper mixing of
citric acid for 5-10 minForming :tri roller machine are used .Roller machine
has heater to maintain the temp of the dough 90-100 centigrade
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Cont…
It makes the shape of dough in to the ropeRope move to the seizer which gives proper size to the
rope.Cutting: dough passes to the die that cut in to
required shape of candy.Cooling :shifting conveyer passes the candy to the
cooling conveyer 3 stage.Air from blowers cools the candy and makes it hard
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Cont..
Wrapping and packing: pillow wrap machines used for wrapping and the packing in plastic jarspillow wrap machines
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Lollipop processing
Ingredient:WaterSugarGlucoseCitric acidColor flavor
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Processing
Take water in cooker and add the sugar in it.open the steam walve and start mixing.At the temp 95-100 centigrade add glucose in it.At the temp of 144 centigrade the materials totally
cooked.Close steam walve and take out the material from
cooker and put on the table.Add citric acid color and flavor.Cooking time is 15 min.
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Difference between toffee, candy and chocolate?
Toffees very often have nut or other inclusions added e.g. the almonds in English Toffee
Candy: a sugar based flavored and colored sweet.
Chocolate: a mix of cocoa beans, sugar and milk products in different proportions.
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References
http://www.fao.org/WAIRdocs/x5434e/x5434e0a.htmhttp://zafood.net/