Basics of Confectionery Technology
authored by: Sonal Naresh ChaudhariLength: 152 mm | Breadth: 15 mm | Height: 229 mm | Imprint: NIPA | Weight: 345 GMS
Keywords
Sugar crystallization, Chocolate tempering, Pastry techniques, Confectionery ingredients, Candy making, Fondant preparation, Caramelization process, Gummy bears production, Truffle filling, Marshmallow crafting, Toffee recipes, Fudge molding, Jellybean manufacturing, Pectin in confections, Nougat structure, Marzipan molding, Gum paste modeling, Hard candy formation, Rock candy crystallization, Confectionery emulsifiers, Praline techniques, Lollipop shaping, Meringue consistency, Confectionery innovationThis book, titled "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.
Mrs. Sonal Naresh Chaudhari currently working as an Assistant Professor of Food Technology at K. K. Wagh College of Food Technology, Nashik, Maharashtra. She is in the field of academics for more than 15 years and have experience in teaching Food Technology to undergraduate students.
She has completed her B.Tech in Food Technology in 2003 from North Maharashtra University, Jalgaon. She has been awarded with Gold Medal for being University Topper in B.Tech. Food Technology in 2003. She has completed M.Tech in Food Engineering and Technology from University Institute of Chemical Technology, Matunga, Mumbai. In 2015 she has qualified 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 till 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 by online platform. She is running “fstonline” 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 It’s Production, 9. Cocoa, 10. Cocoa Bean Processing, 11. Cocoa Butter
12. Chocolate Manufacturing Process, 13. Chocolate and It’s 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 Confectionary