Technology of Sweets (Mithai) Namkeen and Snacks Food With Formulae

TECHNOLOGY OF
SWEETS (MITHAI),
NAMKEEN AND
SNACKS FOOD
WITH FORMULAE
TECHNOLOGY OF
SWEETS (MITHAI),
NAMKEEN AND
SNACKS FOOD
WITH FORMULAE
PRINTED & PUBLISHED BY

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Printed & Published by Sudhir Gupta for Engineers India

Research Institute , 4449 Nai Sarak, Main Road,
New Delhi -110006
iv
Technology of Sweets, Namkeen and Snacks Food with Formulae
Contents
Preface
Sweets are part of any Indian celebration or festivity of any
kind. They are prepared in Indian households not only for special
feasts and occasions, but also for simple celebrations like
birthdays, anniversaries, graduations or even any other concocted
reason. Every event big or small, calls for the sharing sweets
with the whole neighborhood even simply because he/she is the
proud owner of a new car.
There are several categories of Indian sweets like its varieties.
They can be classified as: Kheer And Payasams, Laddu Or
Ladoos, Halwas, Burfis, Kulfis, Sugar Syrup Based Sweets etc.
Snacks, namkins and pappads are popular food items in Indian
diet. Pappad is essentially a thin wafer-like product, circular in
shape, rolled from dough made from flour of pulses with salt,
chilli and spices added to it. It is easy to digest and nutritious
as well. There are many farsan items popular throughout the
country and minor changes are made in some ingredients to suit
the local tastes and preferences. Items like masala puffed rice,
chevda, fried peas, dal-muth, roasted masala peanuts etc. fall
under the category of farsan. Papad is eaten along with the main
course as taste enricher, while farsan is a snack. Quality standards
specified by BIS are available. Certification under PFA Act is
compulsory.
Indians seem to be snacking on ethnic foods with a
vengeance. This is good news for the corporate sector, given that
the past few years have seen a perceptible shift towards the
branded sector at the cost of the unbranded segment.
vi
Product is the most important part of the marketing mix. It

signifies what you are going to sell to the consumer. A
comprehensive analysis of the Industry and Our Market Survey
has given us a platform on which our product can be built. Our
product will be built for the masses, and expansion shall be
gradual, to cater to the entire countrys needs. Namkeen is a
product, which needs three important things:
1. Taste,
Contents
vii
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
Director
2. Quality and
3. Variation.
In the same order of significance we need to provide all three
to our consumers. Ours is a Company whose Product shall stand
for something every Indian craves for. We are entering a market
already dominated by a number of branded and unbranded players.
Customers are extremely loyal to the namkeen they consume.
So we thought about what would make these customers come
to us? Initially housewives in India used to make Namkeen at
home, but with changing times this is gradually fading away and
people have started thinking that it is easier to buy Namkeen than
make it at home.
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
Nai Sarak, New Delhi (INDIA)

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Contents-cum-Index
Contents
Chapter 1
Details of Raw Materials
used for Sweets
Manufacture........... 1-52
Sweeteners: gur (jaggery),
khandsari, bura, and
chini .................................. 1
Maida and Suji or Rava

(Wheat Flours) ................ 10
Maida (Refined Wheat
Flour) .............................. 11
Characteristics ....................... 11
Microscopic appearance ........ 11
Grades ................................... 11
Gur (jaggery) ............................ 2
Packaging .............................. 12
Regulatory Status .................... 2
Suji or Rava (Semolina) ........ 12
Technology ............................... 4
Khandsari (Khand) ................... 4
Microscopic Appearance ....... 13
Grading .................................. 13
Technology ............................... 5
Large Particle Grade ............. 13
Bura ......................................... 5
Small Particle Grade ............. 14
Packaging .............................. 14
Technology ............................... 6
Storage ................................... 14
Chini (Refined Sugar) .............. 6

Storage ..................................... 7
Dry Fruits And Other Nuts:

Badam, Kaju, Copra,
Pista, Khaskhas,
Akhrot, Kishmish ............ 14
Packaging ................................ 8
Almonds (Badam) .................. 14
Grains: Chawal (Rice),

Maida, Suji, Rava ............. 9
Description ............................. 15
Technology ............................... 7
Rice (Chawal) .......................... 9

Quality Characteristics ............. 9
Packaging .............................. 10
Quality Characteristics ........... 15

Shelf Life ................................ 16
Nutritive Value ........................ 17
Applications ........................... 17
ii
Contents-cum-Index
iii
Almond Oil ............................. 19
Packaging .............................. 49
Shelf Life ................................ 82
Kaju (Cashew) ....................... 19
Grading .................................. 35
Water ..................................... 49
Dry Gulabjamun Mix .............. 82
Packaging .............................. 35
Preservation ........................... 22
Gulab Jal (Rose Essence) .... 35
Chapter 2
Skim Milk Powder-based

Gulabjamun Mix .............. 82
Packaging and Storage ......... 22
Chemical Composition ........... 38
Copra (Dried Coconut Kernel)23
Imitation Rose Flavours ......... 38
Making of Milkbased Sweets .... 53-127
Description ............................. 23
Application ............................. 38
Khoa/Mawa ............................ 54
Kesar (Saffron) ...................... 39
Product Description ............... 55
Microbiological Quality ........... 24
Packaging .............................. 39
Technology ............................. 58
Grades ................................... 24
Grading .................................. 40
Process Mechanization ......... 59
Flavour ................................... 40
Innovations ............................. 60
Pistachio (Pista) ..................... 25

Processing ............................. 25
Freedom from moulds,

insects etc. ...................... 40
Continuous Khoa
Machine .......................... 61
Regulatory status ................... 26
Saffron in Filament ................ 40
Packaging of Khoa ................ 66
Shelf Life ................................ 26
Saffron in Cut Filaments ........ 41
Packaging Study .................... 66
Nutritive Value ........................ 27
Yellow Filaments .................... 41
Recommended Packaging .... 67
Application ............................. 27
Floral Waste .......................... 41
Physico-chemical Aspects ..... 67
Khaskhas (Poppy Seeds) ...... 27
Extraneous Matter ................. 41
Water Activity of Khoa ........... 71
Application ............................. 28
Saffron Powder ...................... 41
Rheology of Khoa .................. 71
Akhrot (Walnuts) .................... 28
Chemical Requirements ........ 41
Microbiological Quality ........... 71
Quality characteristics ........... 29
Cocoa (Cocoa, Cocoa

Powder & Coatings) ....... 41
Preservation of Khoa ............. 72
Inshell Walnuts ...................... 29

Shelled Walnuts ..................... 29
Applications ........................... 29
Kishmish (Raisins) ................. 29
Processing ............................. 32
Sulphur Fumigation ............... 32
Drying and Postdrying
processes ....................... 32
Flavourings And Colourings:
Chhoti Elaichi
(Cardamom), Gulab
Jal (Rose Essence),
Cocoa Coatings ..................... 44

Nutritive Value of Khoa .......... 73

Khoa Powder ......................... 73
Reverse Osmosis (RO) ......... 75
Miscellaneous ........................ 45
Tray Drying at Atmospheric

Pressure ......................... 75
Makhana (Gorgon Fruit) ........ 45
Spray Drying Process ............ 75
Harvesting and Processing ... 46
Fluidized Bed Drying ............. 75
Roasting and Popping ........... 47
Roller Drying Process ............ 75
Polishing, Grading and

Packaging ....................... 47
Gulabjamun ............................ 78
Uses ....................................... 47
Sabudana (Sago) .................. 47
Kesar (Saffron), Cocoa .......... 33
Gelatinization ......................... 48
Chhoti Elaichi (Cardamom) ... 33
Applications ........................... 49
Product Description ............... 78

Technology ............................. 78
Whole Milk Powder-based

Gulabjamun Mix .............. 83
Kalajamun .............................. 83
Technology ............................. 84
Pantua .................................... 84
Product description ................ 84
Technology ............................. 84
Physico-chemical aspects ..... 85
Lalmohan ............................... 86
Technology ............................. 86
Burfi ........................................ 86
Technology ............................. 86
Industrial manufacture ........... 87
Quality factors ........................ 88
Fat content ............................. 89
Stage of sugar addition ......... 89
Effect of additives .................. 89
Corn syrup addition ............... 90
Desiccation temperature ........ 90
Physico-chemical
characteristics ................. 90
Flavour ................................... 90
Colour .................................... 90
Body ....................................... 90
Texture ................................... 91
Equilibrium relative
humidity (ERH) of burfi ... 91
Free fatty acids ...................... 91
Composition ........................... 79
Hydroxy methyl furfural

(HMF) content ................. 92
Rheological Properties .......... 79
Microbiological quality ........... 92
Potential Process
Modifications ................... 80
Shelf-life ................................. 93
iv
Rancidity ................................ 93
Contents-cum-Index
Product description .............. 123
Technology ........................... 136
Acid development .................. 93
Physico-chemical
aspects ......................... 108
Technology ........................... 123
Physico-chemical aspects ... 137
Browning ................................ 94
Current status ...................... 110
Innovations ........................... 124
Chhana-murki ...................... 138
Packaging .............................. 94
Khurchan .............................. 110
Kunda ................................... 124
Kalakand ................................ 95
Technology ........................... 139
Product description ................ 95
Technology ........................... 111
Technology ........................... 125
Size of industry ...................... 96
Basundi ................................ 112
Technology ............................. 96
Physico-chemical
aspects ......................... 125
Prospects for
mechanization .............. 139
Sensory quality ...................... 97
Size of industry .................... 113
Shelf-life ............................... 126
Technology ........................... 139
Fat ........................................ 97
Technology ........................... 113
Bal mithai ............................. 126
Sugar ..................................... 97
Physico-chemical
aspects ......................... 114
Prospects for
mechanization .............. 140
Technology ........................... 127
Chhana podo ....................... 140
Strength and type of

coagulant ........................ 98
Cham-cham ......................... 139
Surti paneer ......................... 140
Innovations ........................... 114
Technology ........................... 141
Microbiological quality ........... 98
Kulfi and frozen desserts ..... 115
Biochemical quality ................ 98
Sensory quality ...................... 99
Technology ........................... 116
Packaging and storage .......... 99
Innovations ........................... 118
Manufacture of
Bengali
Sweets .............. 128-144
Milk cake .............................. 100
Formulation of kulfi .............. 118
Rasogolla ............................. 128
Regional products ................ 142
Technology ........................... 100
Sweet fresh cream and

fresh milk ...................... 119
Ksheer sagar ....................... 142
Size of industry .................... 129
Sita bhog .............................. 142
Technology ........................... 130
Chhana gaja ........................ 143
Sugar syrup ......................... 131
Chhana jhele ....................... 143
Mechanized production ....... 132
Chhana kheer ...................... 143
Use of milk powder .............. 132
Chhana pakora .................... 143
Plain condensed whole

milk ............................... 121
Dried rasogolla mix .............. 133
Rasaballi .............................. 143
Yield ..................................... 133
Shosim ................................. 144
Super-heated condensed
skim or whole milk ........ 121
Packaging ............................ 133
Kalari .................................... 144
Sweetened condensed
whole or skim milk ........ 121
Peda ..................................... 101

Technology ........................... 102
Current status ...................... 103
Quality factors ...................... 104
Packaging ............................ 105
Shelf-life ............................... 105
Dharwad peda ..................... 106
Size of industry .................... 106
Technology ........................... 106
Thirattupal ............................ 106
Technology ........................... 107
Frozen cream ....................... 120

Fluid whole and skim
milk ............................... 120
Plain condensed skim
milk ............................... 120
Packaging ............................ 121
Chapter 3
Bandel cheese ..................... 142

Technology ........................... 142
Rasomalai ............................ 133
Chapter 4
Rajbhog ................................ 134
Shrikhand
Manufacture ..... 145-150
Technology ........................... 134
Technology ........................... 134
Prospects of mechanization 107
Physico-chemical
aspects ......................... 122
Rabri .................................... 108
Shelf-life ............................... 122
Khirmohan ............................ 135
Technology ........................... 146
Malai-ka-baraf ...................... 122
Sandesh ............................... 135
Traditional method ............... 146
Falooda ................................ 122
Innovations ........................... 147
Technology ........................... 108
vi
Preparation of curd .............. 147
Selection of rice ................... 161
Preparation of chakka ......... 147
Cooking characteristics
of rice ............................ 161
Preparation of shrikhand
from chakka .................. 148
Starter cultures ..................... 148
Separation of whey
from curd ...................... 149
Mixing of chakka with
cream and sugar .......... 149
Packaging of shrikhand ....... 149
Shelf-life ............................... 149
Physico-chemical
aspects ......................... 150
Chapter 5
Chakka Powder ...... 151-152
Chapter 6
Shrikhand Wadi ..... 153-156
Approximate composition .... 153
Lassi ..................................... 153
Manufacturing process ........ 154
Innovations ........................... 156
Physico-chemical
aspects ......................... 156
Long-life kheer ..................... 162

Physico-chemical
characteristics ............... 164
Avalakki (beaten ricebased) payasam ........... 177

Ada-based payasam ............ 177
Tuber crop-based
payasams ..................... 178
Fruit-based payasams ......... 179
Shelf-life ............................... 165
Seed-based payasams ........ 179
Chapter 8
Physico-chemical
vii
Chapter 14
Kaju Burfi
Technology ........................... 193
Chapter 15
Ghevar
Preparation ...... 197-200
Dried Kheer Mix

Chapter 10
Nutritional properties
of kheer ........................ 168
Phirni
Manufacture..... 184-185
Technology ........................... 198
Advantages .......................... 168
Ingredients ........................... 184
Padusha (makkhan bada) ... 198
Process ................................ 168
Technology ........................... 184
South indian sweet .............. 199
Physico-chemical
Shelf-life ............................... 171
Plant parameters ................. 172
Manpower ............................ 172
Chapter 11
Mohandas ............................ 200
Sevian
Chapter 16

Technology ........................... 186
Raw material ........................ 172

Utilities ................................. 172
Plant & machinery ............. 172
Payasam
Lauki halwa .......................... 198
Technology ........................... 199
Manufacturing method ......... 169
Chapter 9
Chapter 7
Contents-cum-Index
Rasogolla, Kheer
and Pal
Payasam .......... 201-204
Chapter 12
Sohan Halwa .......... 188-189
Technology ........................... 188
Chapter 17
Preparation of
Lassi ................. 205-207
Introduction .......................... 205
Composition ......................... 205
Kheer
Rice kheer ............................ 157
Classification ........................ 174
Gajar-ka-Halwa ...... 190-192
Pulse-based payasams ....... 174
Mango coconut rice kheer ... 158
Cereal-based payasams ...... 176
Technology ........................... 191
Preparation of sugar
syrup ............................. 206
Size of industry .................... 159
Vermicelli payasams ............ 176
Innovations ........................... 191
Preparation of lassi .............. 206
Technology ........................... 159
Rice suji-based payasam .... 177
Quality factors ...................... 192
Microflora of lassi ................. 207
Process upgradation ............ 160
Wheat suji-based
payasam ....................... 177
Packaging ............................ 192
Chapter 13
Method of preparation ......... 206

Materials required ................ 206
viii
Chapter 18
Shrikhand
Preparation .......208-211
Introduction .......................... 208
Material required .................. 208
Traditional method ............... 210
Industrial method ................. 210
Chapter 19
Technology of Khoa
Manufacture and
Storage ............. 212-218
Introduction .......................... 212
Definition .............................. 213
Varieties and grades
of khoa ................................. 213
Chemical composition
of khoa .......................... 213
Microbiological quality
of khoa .......................... 213
Methods of
manufacture .................. 214
Small scale preparation
of khoa .......................... 215
Equipment ............................ 215
Quality of milk ...................... 215
Traditional process .............. 216
Improved batch method for
khoa preparation ........... 216
Packaging and storage
of khoa .......................... 217
Microbiological standards .... 230
Chapter 21
Chapter 25
Khoa-based Sweet Kalakand .......... 221-222
Preparation of
Kulfi .................. 231-232
Introduction .......................... 221
Introduction .......................... 231
Chemical composition ......... 221
Materials required ................ 231
Method of manufacture of
kalakand ....................... 221
Procedure ............................ 232
ix
Optimisation of processing
parameters for
mechanised
production ..................... 243
Vented extruder for the
continuous cooking
of chhana sugar
mixture .......................... 244
Testing of vented
extruder ......................... 245
Evaluation of sandesh ......... 247
Chapter 26
Chapter 28
Yoghurt ................... 233-238
Types of yoghurt .................. 233
Manufacture of
Shrikhand by
Ultrafiltration
Process ............ 248-256
Method of manufacture ........ 235
Introduction .......................... 248
Traditional method of
yoghurt making ............. 236
Materials and methods ........ 249
Chapter 23
Industrial method of
yoghurt making ............. 236
Basket centrifuge ................. 249
Milk-based Sweet Burfi ................. 225-227
Therapeutic value of
yoghurt .......................... 236
Sensory evaluation .............. 250
Introduction .......................... 225
Examination of yoghurt ........ 237
Composition of burfi ............ 225
Defects of yoghurt ............... 237
Method of preparation of
burfi ............................... 225
Chapter 27
Chapter 22
Khoa-based Sweet Gulab Jamun ... 223-224
Introduction .......................... 223
Composition of gulab
jamun ............................ 223
Microbiological
standards ...................... 227
Chapter 24
Chhana-based Sweet Rasogolla ......... 228-230
Introduction .......................... 228
Peda ........................ 219-220
Composition of
rasogolla ....................... 228
Composition ......................... 219
preparation .................... 228
Method of manufacture
of peda .......................... 219
Chapter 20
Introduction .......................... 219
Contents-cum-Index
Method of rasogolla
Definition .............................. 233

History .................................. 233
Production of
Sandesh ........... 239-247
Introduction .......................... 239
Traditional method of
sandesh preparation ..... 240
Ultrafiltration (UF) unit ......... 249

Shrikhand making ................ 250
results and discussion ........ 251
Chapter 29
Preparation of
Traditional
Sweets .............. 257-259
Karah (halwa) ...................... 257
Instant mix for halwa ........... 257
Shelf stable halwa ............... 258
Production of sandesh. ........ 241
Choorma/panjiri .................... 259
Mechanisation of sandesh
preparation .................... 241
Pinnis ................................... 259
Contents-cum-Index
xi
Chapter 30
Matri ..................................... 266
Ingredients ........................... 272
Ingredients ........................... 277
Gulab Jamun/
Rasogullas ....... 260-262
Ingredients ........................... 266
Method ................................. 272
Method ................................. 277
Method ................................. 267
Sweet rice ............................ 272
Chikki ................................... 278
Gulab jamun/rasogullas ....... 260
Sevian .................................. 267
Ingredients ........................... 272
Ingredients ........................... 278
Chaamp, kaleji, keema ........ 260
Ingredients ........................... 267
Method ................................. 272
Method ................................. 278
Rice products ....................... 261
Method ................................. 267
Sugarcane juice kheer ......... 273
Gulgulas ............................... 278
Marunda ............................... 261
Suji halwa ............................ 267
Ingredients ........................... 273
Ingredients ........................... 278
Phirni .................................... 261
Ingredients ........................... 267
Method ................................. 273
Method ................................. 278
Kheer ................................... 261
Method ................................. 267
Phirni .................................... 273
Gur wale chawal .................. 261
Pinnis ................................... 268
Ingredients ........................... 273
Chapter 33
Bhelpuri ................................ 261
Ingredients ........................... 268
Method ................................. 273
Chirva ................................... 261
Method ................................. 268
Puffed rice laddoo ................ 273
Dessert Powders &

Puddings .......... 279-284
Mrumura/kheel ..................... 261
Mall pura .............................. 268
Ingredients ........................... 273
Gelatin dessert powders ...... 279
Pulav .................................... 262
Ingredient ............................. 268
Marunda ............................... 274
Gelatin dessert powder ....... 280
Khichri .................................. 262
Method ................................. 268
Ingredients ........................... 274
Phulwarian ........................... 262
Gulab jamun ........................ 269
Method ................................. 274
Flavours for gelatin

desserts ........................ 280
Ingredients ........................... 269
Black gram (urad) papads ... 274
Strawberry ............................ 280
Method ................................. 269
Ingredients ........................... 274
Cherry .................................. 280
Poories ................................. 269
Method ................................. 274
Pineapple ............................. 280
Ingredients ........................... 269
Vadian .................................. 275
Lemon .................................. 281
Method ................................. 269
Ingredients ........................... 275
Orange ................................. 281
Jalebi .................................... 270
Method ................................. 275
Lime ..................................... 281
Ingredients ........................... 270
Besan poora ........................ 275
Pudding powders ................. 281
Method ................................. 270
Ingredients ........................... 275
Samosa ................................ 270
Method ................................. 275
Chocolate flavour:
formula no. 1 ................ 281
Ingredients ........................... 270
Besan laddoos ..................... 276
Vanillin flavour ...................... 282
Method ................................. 271
Ingredients ........................... 276
Formula no. 1 ...................... 282
Dalia (broken wheat

porridge) ....................... 271
Method ................................. 276
Formula no. 2 ...................... 282
Pakoras ................................ 276
Formula no. 3 ...................... 282
Ingredients ........................... 271
Ingredients ........................... 276
Cocoanut flavour pudding ... 282
Method ................................. 271
Method ................................. 276
Phulvarian ............................ 271
Bhuga ................................... 277
Maple-flavor powdered
pudding ......................... 282
Ingredients ........................... 271
Ingredients ........................... 277
Method ................................. 271
Method ................................. 277
Rice khichri .......................... 272
Custard cream (french

style) ............................. 283
Sesame gachak ................... 277
Custard filling for pies .......... 283
Chapter 31
Winter Products ..... 263-265
Marunda ............................... 263
Gacchak ............................... 263
Reorian ................................ 263
Summer drinks ..................... 264
Sattu (bary water) ................ 264
Ganne ka ras (cane juice) ... 264
Kanki .................................... 264
Chapter 32
Some Selected
Recipes of
Traditional
Foods ............... 266-278
Mathi .................................... 266
Ingredients ........................... 266
Method ................................. 266
Custard pudding .................. 283
xii
Contents-cum-Index
Custard pierich and nonwatering ........................ 284
Process description ............. 309
Chapter 36
Die design ............................ 310
Dry vanilla cream

powders ........................ 284
Flatbread and cracker

snacks ........................... 311
Snacks and Namkeen

Recipes ............ 337-349
Chapter 34
Extruded Snacks .... 285-316
Formulation .......................... 313
Terminology .......................... 286
Further possibilities .............. 314
Extrusion process ................ 288
High moisture dough

snacks ........................... 314
Preconditioning
configuration ................. 288
Aloo bhujia ........................... 337

Ingredients ........................... 337
Method ................................. 337
Other recipe ......................... 338
Ingredients ........................... 338
Preparation .......................... 338
Masala khakra:a tasty
Indian snack ................. 339
xiii
For yellow dhokla ................. 346
For white dhoklas ................ 346
For green chutney ............... 346
Method ................................. 346
Bhel puri ............................... 347
Ingredients ........................... 347
Ingredients for tamarind
chutney ......................... 348
Ingredients for mint
chutney ......................... 348
Method ................................. 348
Method for bhel puri ............ 348
Bhel puri recipe ................... 349
Bhel puri recipe ................... 349
Ingredients ........................... 349
Method ................................. 349
Extruder configuration .......... 289
Die configuration .................. 293
Formulation .......................... 315
Expanded snacks ................ 293
Concluding comments ......... 316
Directions to make masala

khakra: .......................... 339
Chapter 35
Khakra gujarathi dish ........... 340
Potato-based Textured
Snacks ............. 317-336
Ingredients required for

this gujarathi dish: ........ 340
Chapter 37
Formulation .......................... 296

Baked collettes or shapes ... 296
Raw materials ...................... 318
Potato granules .................... 320
Method to make khakra

gujarathi dish ................ 340
Potato flakes ........................ 321
Recipe of ganthia ................ 341
Snack Food
Preservation &
Packaging ........ 350-365
Potato starch ........................ 323
Ganthia (chickpea snack) .... 341
Conventional snacks ........... 351
Formulations ........................ 298

Third generation snacks ...... 302
Potato flour .......................... 323
Ingredients ........................... 341
Quality control
considerations .............. 302
Methods of manufacture ...... 324
Packaging materials for

maintaining product
integrity ......................... 351
Fried collettes ...................... 294
Forming and frying of

wet dough .................... 324
High shear dry extrusion ..... 328
Formulations ........................ 306

Pre-cooked masa
Low shear pellet

extrusion ....................... 329
snacks .................................. 307
Potato chip manufacture ..... 334
Similar products using a

basis other than
potatoes ........................ 335

pre-cooked masa snacks .... 308
Coextruded snacks .............. 309
Flaked cereals ..................... 335

Puffed cereals ...................... 335
Ingrediants for masala

khakra ........................... 339
Method ................................. 341

Ingredients ........................... 341
Method ................................. 342
Dhokla .................................. 342
Ingredients ........................... 342
Preparation .......................... 343
Condiments .......................... 343
Dhokla recipe from
Gujarat .......................... 344
Ingredients (serves 4): ......... 344
Seasoning ............................ 345
Method ................................. 345
Sandwich dhokla .................. 346
Ingredients ........................... 346
Factors responsible for

loss of quality in snack
foods ............................. 352
Barrier properties of
plastic films ................... 354
Metallized films .................... 359
Cosmetic improvements ...... 359
Cost savings ........................ 360
Bags ..................................... 360
Machinery ............................ 361
Form-fill-seal (ffs)
machines ...................... 361
xiv
Bagging and cartoning

machinery ..................... 362
Computer application in
snacks ........................... 363
Mechanical and weight

and/or volume control
of snack ........................ 378
Moisture control ................... 379
Hygiene control .................... 380
Chapter 38
Composition control ............. 381
Details of Plant,
Machinery and
Equipments for
Snacks Food .... 366-382
Contaminant and foreign

body control .................. 381
Comminution and particle

size control ................... 367
X-ray examination ................ 382
Specific gravity ..................... 382

Magnels ............................... 382
Contents-cum-Index
xv
Fixed capital ......................... 388
Fixed capital ......................... 397
Raw materials ...................... 389
Raw materials ...................... 398
Total working capital/month . 389

Total capital investment ....... 389
Total working capital/

month ............................ 398
Turn over/annum .................. 389
Preparations of sweets ........ 390
Turn over/annum .................. 398
Moong dal ladoos ................ 390

Process ................................ 390
Besan ladoos ....................... 390
Process ................................ 390
Chapter 40
Processed Products
from Potato ...... 399-407
Process ................................ 391
Classification of processed
products ........................ 400
Moong dal halwa ................. 391
Fried products ...................... 401
Process ................................ 391
Potato chips ......................... 401
Rash bara (badar dipped

in jaggery syrup) ........... 392
French fries .......................... 401
Process ................................ 392

Boondi ladoo ........................ 392
Dehydrated potato chips,

dices and waris ............. 402
Process ................................ 392
Potato flakes and granules .. 402
Manufacture of petha ........... 392
Potato starch ........................ 403
Sone papadi ......................... 393
Potato flour .......................... 404
Process of manufacturing .... 393
Potato custard powder ......... 405
Raw material ........................ 394
Soup or gravy thickener ...... 405
Potato biscuits ..................... 406
Formulation II for 1 kg
Elaichi Laddu ................ 395
Canned potatoes ................. 407
Orange flavour oil ................ 387
Panning ................................ 375
Universal flavour
essence ........................ 387
Chapter 41
Decorating of snacks ........... 375
Formulation - III for 1 kg

Cashewnut Laddu ......... 395
Wheat flour grades .............. 387
Dewatering and removal

of liquid fat .................... 376
Straight flour ......................... 387
Formulation IV -Pistachio
Laddu ............................ 395
Mysore pak .......................... 391
Comminution of lowmoisture snackfoods or snack food

ingredients .................... 368
Namkeen and
Sweets .............. 383-398
Impact milling or hammer

milling ............................ 370
Manufacturing process
of namkeen ................... 384
Comminution to produce
suspensions and
emulsions ...................... 370
Dalmoth ................................ 384
Lamination ........................... 371

Sizing and shaping .............. 372
Coating ................................. 373
Enrobing ............................... 374
Liquid spray coating ............ 374
Dusting ................................. 374
Immersion ............................ 375
Heat transfer ........................ 376

Mechanical and
engineering facts of
organoleptic quality
control of snacks .......... 377
Ambience ............................. 377
Chapter 39
Chanachur ........................... 385

Bhujia ................................... 385
Dal moth .............................. 386
Chanachur ........................... 386
Bhujia ................................... 386
Flavour and essences ......... 387
Lemon flavour essence ....... 387
Patent flour .......................... 387
Dehydrated products ........... 401
Pappad and Bariyan

Plant ................. 408-413
Manufacturing process
of bariyan ...................... 409
Cut straight flour .................. 388
Formulation - V (Baisin
Laddu 1 kg) .................. 395
Clear flour ............................ 388
Formulation - VI ................... 396
Plant economics .................. 388
Plant economics .................. 397
Automatic pappad plant

and machinery .............. 410
Land and building ................ 388
Plant economics .................. 412
Plant and machinery ............ 388
Packaging of pappad ........... 410
xvi
Contents-cum-Index
xvii
Oven puffed process ........... 432
Chapter 46
Fixed capital ......................... 412
Transparent and opaque

package ........................ 422
Plant economics .................. 433
Packaging materials ............ 423
Snack Food ............ 445-451
Raw materials .................... 41x2

month ............................ 413
Packaging and storage

studies .......................... 424
Turn over/annum .................. 413
Sorting, cleaning and

washing ......................... 425
Chapter 42
Slicing and washing ............. 425

Humidification ...................... 445
Puffing .................................. 446
Cutting .................................. 446
Roasting ............................... 446
Seasoning (by rotary
seasoning machine) ..... 446
Finishing and drying ............ 447
Packaging ............................ 447
Protein snack ....................... 447
Process ................................ 447
Protein crackers ................... 448
Process ................................ 448
Process details .................... 448
Details of snacks food plant 449
Plant economics .................. 450
Fixed capital ......................... 450
Turn over/annum .................. 451
Drying of slices .................... 425
Potato Chips/
Waffers ............. 414-420
Process of manufacture ...... 416
Details of machinery ............ 417
Treating with chemicals ....... 426

Chip frying ............................ 426
Batch frying method ............ 426
Operation ............................. 417
Method of batch
processing .................... 426
Potao wafer mchine ............. 417
Packaging ............................ 426
Plant economics .................. 419
Working of imported
continuous potato
producing unit ............... 427

Fixed capital ......................... 419
Raw materials ...................... 419
Turn over/annum .................. 420
Chapter 43
Potato Chips
(Automatic
Plant) with
Imported
Machinery ........ 421-430
Packaging requirements
for fried potato
chips ............................. 421
Physico-chemical
changes during
storage .......................... 422
Imported plant and

machinery ..................... 428
Description machineries ...... 428
Optional equipment
available ........................ 429
Processing section .............. 429
Fixed capital ......................... 433

Raw materials ...................... 433
Turn over/annum .................. 434
Chapter 45
Rice Flakes, Corn
flakes and
Wheat flakes
(integrated
unit) .................. 435-444
Raw materials ...................... 435
Corn ..................................... 435
Nutritive value ...................... 435
Composition of grains .......... 436
Manufacturing process of wheat
flakes ............................ 440
Investment ........................... 430
Plant economics .................. 442
Potato chips
(imported plant) ............ 430
Chapter 44
Rice Puff ................. 431-434
Packaging of
Snack Foods .... 452-460
Fixed capital ......................... 443
ntroduction .......................... 452
Raw materials ...................... 443
Raw materials ...................... 431

month ............................ 443
Puffed rice ............................ 431
Turn over/annum .................. 444
General considerations ........ 431

Details of process ................ 432
Chapter 47
The product group ............... 452

Packaging materials
for snack foods ............. 454
Packaging system ............... 459
Gas flushing ......................... 460
Compensated vacuum ......... 460

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TECHNOLOGY OF

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Technology of Sweets, Namkeen and Snacks Food with Formulae

Technology of Sweets, Namkeen and Snacks Food with Formulae

Product is the most important part of the marketing mix. It

Snacks, Snacks and Namkeen Recipies, Snack Food Preservation

Nai Sarak, New Delhi (INDIA)

Maida and Suji or Rava

Gur (jaggery) ............................ 2

Regulatory Status .................... 2

Suji or Rava (Semolina) ........ 12

Khandsari (Khand) ................... 4

Microscopic Appearance ....... 13

Regulatory Status .................... 4

Large Particle Grade ............. 13

Small Particle Grade ............. 14

Regulatory Status .................... 5

Chini (Refined Sugar) .............. 6

Dry Fruits And Other Nuts:

Almonds (Badam) .................. 14

Grains: Chawal (Rice),

Rice (Chawal) .......................... 9

Quality Characteristics ........... 15

Technology of Sweets, Namkeen and Snacks Food with Formulae

Almond Oil ............................. 19

Shelf Life ................................ 82

Kaju (Cashew) ....................... 19

Dry Gulabjamun Mix .............. 82

Quality Characteristics ........... 19

Gulab Jal (Rose Essence) .... 35

Skim Milk Powder-based

Packaging and Storage ......... 22

Chemical Composition ........... 38

Copra (Dried Coconut Kernel)23

Imitation Rose Flavours ......... 38

Making of Milkbased Sweets .... 53-127

Quality Characteristics ........... 23

Kesar (Saffron) ...................... 39

Product Description ............... 55

Microbiological Quality ........... 24

Process Mechanization ......... 59

Packaging and Storage ......... 25

Pistachio (Pista) ..................... 25

Freedom from moulds,

Regulatory status ................... 26

Saffron in Filament ................ 40

Packaging of Khoa ................ 66

Shelf Life ................................ 26

Saffron in Cut Filaments ........ 41

Packaging Study .................... 66

Nutritive Value ........................ 27

Yellow Filaments .................... 41

Recommended Packaging .... 67

Floral Waste .......................... 41

Physico-chemical Aspects ..... 67

Khaskhas (Poppy Seeds) ...... 27

Extraneous Matter ................. 41

Water Activity of Khoa ........... 71