Basics of Confectionery Technology

Sonal Naresh Chaudhari (Autor)

Buch | Hardcover

140 Seiten

2023
New India Publishing Agency (Verlag)
978-81-19002-30-6 (ISBN)

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This book, Basics of Confectionery Technology, serves as a comprehensive and accessible guide for students studying the subject. Traditional textbooks and reference materials for confectionery technology can be costly and difficult to obtain, and their language may be too complicated to comprehend. However, this book addresses these issues by providing clear and concise explanations of key concepts and techniques. As a result, it is an ideal resource for anyone seeking to gain a solid understanding of the fundamentals of confectionery technology.

Sonal Naresh Chaudhari is currently working as an Assistant Professor of Food Technology at K. K. Wagh College of Food Technology, Nashik, Maharashtra. She has been in the field of academics for more than 15 years and has experience in teaching Food Technology to undergraduate students. She completed her B.Tech in Food Technology in 2003 from North Maharashtra University, Jalgaon. She was awarded with a Gold Medal for being University Topper in B.Tech. Food Technology in 2003. She completed an M.Tech in Food Engineering and Technology from the University Institute of Chemical Technology, Matunga, Mumbai. In 2015 she qualified as ICAR-NET in the discipline of Food Technology with 61%. She has published research papers in National as well International Journals and also published more than 60 popular articles in agriculture related magazines, newspapers, in regional language i.e. Marathi. Up until now, she has guided 63 undergraduate students as Project Guide during their Hands on Training Programme in Final year of B.Tech. Food Technology. She has delivered 4 Radio talks from All India Radio - Nashik Station on Food Processing for Farmers in Marathi language. During Covid, she continued her passion of teaching through an online platform. She runs a Youtube channel which is dedicated to Food Science and Technology.

1. Introduction to Confectionery
2. Sugar
3. Various Sweetening Ingredients Used in Confectionery
4. Whipping Agent
5. Release Agents
6. Milk Ingredients in Chocolates
7. Starch Hydrolysates
8. Glucose Syrup and Its Production
9. Cocoa
10. Cocoa Bean Processing
11. Cocoa Butter
12. Chocolate Manufacturing Process
13. Chocolate and Its Types
14. High Boiled Sweets
15. Grained Sugar Products
16. Lozenges
17. Tabletting
18. Aerated Products Marshmallows and Nougat
19. Pan Coating
20.Packaging Requirements of Confectionery

Erscheinungsdatum	20.07.2023
Verlagsort	New Delhi
Sprache	englisch
Maße	150 x 229 mm
Gewicht	345 g
Themenwelt	Naturwissenschaften ► Geowissenschaften ► Geografie / Kartografie
	Sozialwissenschaften ► Soziologie ► Gender Studies
	Technik ► Lebensmitteltechnologie
	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	81-19002-30-X / 811900230X
ISBN-13	978-81-19002-30-6 / 9788119002306
Zustand	Neuware