This proposed book is the easy and complete guide to students for Course of Confectionery Technology. Generally text books and reference books recommended for confectionery technology are very costlier and also not easily available. Language of books many times is not easy to understand.

This book “Basics of Confectionery Technology” is easy to understand. It will be surely helpful to all students, staff, individuals for basics of Confectionery Technology. In other words,this Book is the “Perfect Solution” for 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