Description
Engineers India Research Institute Technology of Sweets (Mithai) Namkeen and Snacks Food With formulae by Eiri Board
The book “Technology of Sweets (Mithai), Namkeen and Snacks Food with Formulae” contains following chapters: Details of Raw Materials used for Sweets Manufacture, Making of Milkbased Sweets, Manufacture of Bengali Sweets, Shrikhand Manufacture, Chakka Powder, Shrikhand Wadi, Kheer Manufacture, Dried Kheer Mix Manufacture, Payasam Manufacture, Phirni Manufacture, Sevian Manufacture, Sohan Halwa, Gajar-ka-Halwa, Kaju Burfi Manufacture, Ghevar Preparation, Rasogolla, Kheer and Pal Payasam, Preparation of Lassi, Shrikhand Preparation, Technology of Khoa Manufacture and Storage, Peda, Khoa-based Sweet - Kalakand, Khoa-based Sweet - Gulab Jamun, Milk-based Sweet - Burfi, Chhana-based Sweet - Rasogolla, Preparation of Kulfi, Yoghurt, Production of Sandesh, Manufacture of Shrikhand by Ultrafiltration Process, Preparation of Traditional Sweets, Gulab Jamun/Rasogullas, Winter Products, Some Selected Recipes of Traditional Foods, Dessert Powders & Puddings, Extruded Snacks, Potato-based Textured Snacks, Snacks and Namkeen Recipies, Snack Food Preservation & Packaging, Details of Plant, Machinery and Equipments for Snacks Food, Namkeen and Sweets, Processed Products from Potato, Pappad and Bariyan Plant, Potato Chips/Waffers, Potato Chips (Automatic Plant) with Imported Machinery, Rice Puff, Rice Flakes, Corn flakes and Wheat flakes (integrated unit), Snack Food, and Packaging of Snack Foods.