Production of Dairy Products, Ice Cream, Chocolate and Cocoa


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Production of Dairy Products, Ice Cream, Chocolate and Cocoa (Cocoa Bean, Cocoa Mass, Cocoa Powder, Cocoa Butter,Drinking Cocoa, Drinking Chocolate, Vegetable Lecithins, Soya Lecithin, Cheese, Soft Cheese, Khoa, Yoghurt, Ice Cream, Dry Whole Milk, Skim Milk and Buttermilk, Peach Ice Cream, Dried Fruits, Candied and Glaced Fruits) Cocoa, Chocolate and Ice Cream are the Products Which Has a Good Nutritious Value and Relatively Inexpensive Food. Cocoa Butter is used in Chocolate and to Cover Other Confectionery Products. Now a Day Chocolate and Ice Cream are Gaining Good Popularity among the Society All over the World. Chocolate is a Key Ingredient in Many Foods Such as Milk Shakes, Candy Bars, and Ice Creams Etc. It is rankedas One of The Most Favorite Flavors in the World. Despite its Popularity, Most People Do Not Know the Unique Origins of This Popular Treat. Chocolate is a Product that Requires Complex Procedures to Produce. See more Contact us: Niir Project Consultancy Services 106-E, Kamla Nagar, Opp. Spark Mall, New Delhi-110007, India. Email: , Tel: +91-11-23843955, 23845654, 23845886, 8800733955 Mobile: +91-9811043595 Website: ,


Presentation Transcript

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Production of Dairy Products Ice Cream Chocolate and Cocoa Cocoa Bean Cocoa Mass Cocoa Powder Cocoa Butter Drinking Cocoa Drinking Chocolate Vegetable Lecithins Soya Lecithin Cheese Soft Cheese Khoa Yoghurt Ice Cream Dry Whole Milk Skim Milk and Buttermilk Peach Ice Cream Dried Fruits Candied and Glaced Fruits

slide 2: Introduction Cocoa Chocolate and Ice Cream are the products which has a good nutritious value and relatively inexpensive food. Cocoa butter is used in chocolate and to cover other confectionery products. Now a day chocolate and ice cream are gaining good popularity among the society all over the world. Chocolate is a key ingredient in many foods such as milk shakes candy bars ice creams etc. It is ranked as one of the most favorite flavors in the world. Despite its popularity most people do not know the unique origins of this popular treat. Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca refining coca to cocoa beans and shipping the cocoa beans to the manufacturing factory for cleaning coaching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products. Ice cream is a frozen dessert usually made from dairy products such as milk and cream and often combined with fruits or other ingredients and flavors. The meaning of ice cream varies from one country to another like frozen custard frozen yogurt sorbet and gelato and so on. The ice cream industry has traditionally grown at a healthy rate of 12 per annum. India is the second largest milk producing country.

slide 3: Milk products like butter curd ghee etc have become an essential part of our food and are consumed in good quantity every day. In spite of the huge demand that exists for such milk based items conventional methods are employed for producing these items. The growth in cocoa chocolate Ice cream and other milk product industry has been primarily due to strengthening of distribution network and cold chain infrastructure. Some of the fundamentals of the book are cocoa bean production sources of cocoa bean supplies refining for production of chocolate masses for different uses shipment of cocoa beans cocoa processes cocoa for drinking instant cocoas drinking chocolates manufacturing cocoa cocoa butter replacement fats coatings and cocoa chocolate manufacture chocolate bars and covered confectionery chocolate molding determination of fat in cocoa and chocolate products determination of cooling curve of cocoa butter and similar fats the manufacture of dairy products ice cream manufacture energy value and nutrients of ice cream etc.

slide 4: The present book contain formulae processes and other relevant details related to manufacture of cocoa products chocolates ice cream and other milk products. An attempt has been made to bring in to focus the significant aspect of cocoa products dairy products manufacturing. It is hoped that the subject matter contain and its presentation will be very helpful to new entrepreneurs professionals institutions technocrats and students etc.

slide 5: Market Outlook Cocoa beans market is expected to reach over US 16.0 Bn by 2022 growing at a CAGR of more than 3.0 during the forecast period 2016-2022.

slide 6: Global Cocoa Beans Market

slide 7: Revenue of 21.1 billion in 2014 was a 2.9 increase over 2013. The greatest growth was in premium products which expanded 11 and in dark chocolate products which grew 8. Sales are expected to grow another 6 by 2017 to 22.4 billion.

slide 8: Chocolate Bar Sales in the UK

slide 9: The chocolate market registered a value of US XX Bn in 2016. During a five-year forecast period 2016-2024. The global chocolate market is set to grow at a CAGR of close to 5 through 2020. Chocolate market in the US is forecast to cross US 30 billion by 2021. The ice cream market in India is forecast to exhibit a CAGR of 17.03 during 2016-2021. The ice cream market in India is estimated to be over INR 4000 crores and is growing at a rate of 15-20 year-on-year. It is projected that by 2019 the market will reach around INR 6198 crores.

slide 10: India is the largest producer of milk in the world. It is also one of the largest producers and consumers of dairy products. The Indian dairy industry also offers good opportunities to both domestic and foreign investors for entry and expansion. Due to their rich nutritional qualities dairy products consumption has been growing exponentially in the country and considering various facts and figures the study anticipates that milk production in India will further grow at a CAGR of around 14 between 2015-16 and 2021-22.

slide 11: Indian Dairy Consumption

slide 12: Demand for milk is likely to be about 155 million tonnes by 2016-17 and around 200 million tonnes in 2021-22. To meet the growing demand there is a need to increase the annual incremental milk production from 4 million tonnes per year in past 10 years to 7.8 million tonnes in the next 8 years 210 million by 2021-22.

slide 13: Milk Production

slide 14: Table of Contents 1. COCOA BEAN PRODUCTION Introduction Botanical types The preparation of cocoa beans Fermentation Drying The cut test Sources of cocoa bean supplies Shipment of cocoa beans Infestation of cocoa Microbiology of cocoa

slide 15: 2. COCOA MASS COCOA POWDER COCOA BUTTER Introduction Cocoa mass Cocoa powder Cocoa butter Quality control 3. PARTICLE SIZE REDUCTION Introduction Current types of particle size reduction process Grinding cocoa nib into cocoa mass Refining of chocolate masses

slide 16: The roll refiner Refining for production of chocolate masses for different uses 4. COCOA PROCESSES Raw Bean Cleaning Roasting The NARS Process Micronizer Roasting of Nib Sterilization Alkalization Cocoa Liquor Treatment WinnowingCracking Fanning

slide 17: Alkalization Alkalization of Nibs Alkalization of Liquor Drying Roasting Pressing and Grinding Alkalization of Cocoa Cake Alkalization of Whole Beans Water Treatment Liquor Pressing Temperature of the Liquor Moisture Content Degree of Roast/Protein Coagulation Homogenizing Particle Size Pressures Expeller Pressing

slide 18: Cocoa Grinding Cocoa Fineness Cocoa For Drinking Instant Cocoas Drinking Chocolates Manufacturing Cocoa Drinking Cocoa Instant Cocoa Drinking Chocolate Cocoa Powder Microbiology Composition Analysis Cocoa Composition and Specifications Contamination and Adulteration of Cocoa Powder

slide 19: 5. Cocoa Butter Replacement Fats Cocoa Butter Prime Pressed Cocoa Butter Expeller Pressed Cocoa Butter Solvent Extracted Cocoa Butter Constitution of Cocoa Butter Properties of Cocoa Butter New Sources of Supply Natural Variations Super cooling Cooling Curves Crystallization Polymorphism Hardness Penetration Contraction Solvent Extraction of Cocoa Butter Refining of Solvent Extracted Fat Deodorization of Cocoa Butter

slide 20: Cocoa butter Replacement Fats Equivalent Fats CBE Substitute Fats CBS Other Fats Associated with Cocoa Butter Allied Fats 6. EMULSIFIERS IN CHOCOLATE CONFECTIONERY 7. COATINGS AND COCOA Vegetable Lecithins Soya Lecithin Other Vegetable Lecithins Fractionated and Modified Vegetable Lecithins

slide 21: Use Of Vegetable Lecithin And Other Phospholipids In Chocolate Synthetic Phospholipids And Modified Vegetable Lecithins Toxicity Checks on YN Viscosity Other Physical Effects of Lecithin Addition Other Surface Active Compounds Rheology Viscosity Definitions Measurement Of Viscosity Viscometers Simple Viscometers Rotational Viscometers The Gardner Mobilometer Use Of Lecithin In Chocolate Cocoa Powder Chocolate Drinks

slide 22: Chocolate Cocoa and Drinking Chocolate Powders 8. CHOCOLATE MANUFACTURE INGREDIENTS Sugar and Other Sweeteners Cocoa Butter Milk Products Emulsifiers Other Fats Flavour Rework Chocolate Processes Preparation of Ingredients

slide 23: Mixing Refining Milk Chocolate Processes Conching Other Conches and Chocolate Making Systems Viscosity of Chocolate 9. CHOCOLATE BARS AND COVERED CONFECTIONERY PRODUCTION METHODS Molding Enrobing Panning Tempering Other Chocolate Processes

slide 24: Chocolate Drops Chips Roller Depositing Aerated Chocolate Chocolate Flake or Bark Chocolate Vermicelli or Streusel Laminated Chocolate Chocolate Tempering Compound Coatings Measurement of Degree of Temper Chocolate Molding Molding Chocolate Blocks or Bars Hollow Goods Foiled Articles Shell Forming Equipment The Westal SCB Process

slide 25: Composition Of Chocolate For Molding Molding And Shell Plant Coolers Tablets Shells Good Manufacturing Practice Chocolate Enrobing Mechanical Chocolate Cooling Enrober Coolers Automatic Enrober Systems Chocolate Enrobing Problems Zein Glazes

slide 26: 10 . QUALITY CONTROL Who Decides the Standard of Quality Who Controls Quality How Should Quality Control Be Organized Raw Materials Type of Raw Material The Supplier Process Control In Line Process Control Finished Product Inspection Appearance Incidence of Sampling Taste Checks Weight Control Shelf Life Keeping Limits and Keeping Tests Microbiological Quality Control

slide 27: Food poisoning Factory Hygiene and Sanitation Prevention of Foreign Matter Contamination Travel Tests 11. SPECIAL METHODS OF ANALYSIS PARTICLESIZE DETERMINATION Methods of Determination Micrometer Metriscope Method of Determination Microscopes Sieving Methods for Determining Particle Size Elutriation Sedimentation Methods Particle Sizing by Laser Beam

slide 28: The Coulter Counter Determination Of Fat In Cocoa And Chocolate Products Rapid Methods using Trichlorethylene Extraction Refractometer Methods Determination of Fat Using Nuclear Magnetic Resonance Determination of Cooling Curve of Cocoa Butter and Similar Fats Method Apparatus Procedure The Melting Point of Fats Determination of Fusion Slip and Clear points Determination Softening Point of Fats

slide 29: Barnicoat Method Hardness of Fats Foam Test Modified Bickerman Method Water Activity Equilibrium Relative Humidity Determination of A/W Calculation of A/W/ERH Determining A/W Using Solutions of Salts A/W Determination by Protimeter Scientific Instruments Employed In Production Departments Viscometers Refractometers • Traditional Method • Standardized Method

slide 30: Sweetened Dahi Market Quality Packaging and Storage Keeping Quality Increasing Keeping Quality Dahi Powder • Whole Milk Dahi • Skimmed Milk Dahi 12. THE MANUFACTURE OF DAIRY PRODUCTS Butter Churning

slide 31: Cheese The Manufacture Of Hard Cheese Soft Cheese 13. TECHNOLOGY OF KHOA MANUFACTURE AND STORAGE Efinition Khoa A Remunerative Product With Simple Technology Varieties and Grades Of Khoa • Pindi • Dhap • Danedar Chemical Composition Of Khoa Microbiological Quality Of Khoa

slide 32: Existing Trade Practices Methods Of Manufacture Small Scale Preparation Of Khoa 1. Equipment 2. Quality of Milk 3. Traditional Process Improved Batch Method For Khoa Preparation Packaging And Storage Of Khoa Legal Aspect Of Khoa Manufacture 14. TECHNOLOGY OF MANUFACTURE OF YOGHURT AND DAHI Yoghurt • Details of Manufacture

slide 33: Method Of Preparation Of Flavoured Yoghurt Curd Dahi Definition Classification Food And Nutritive Value Composition Uses Of Dahi Sweet Sour Dahi • Traditional Method • Standardized Method Sweetened Dahi Market Quality Packaging and Storage Keeping Quality Increasing Keeping Quality

slide 34: Dahi Powder • Whole Milk Dahi • Skimmed Milk Dahi 15. FLAVOUR DEVELOPMENT IN CHOCOLATE Introduction Fermentation Drying Roasting Conching Conclusion

slide 35: 16. ICE CREAM 17. ENERGY VALUE AND NUTRIENTS OF ICE CREAM Energy Value And Nutrients Caloric Content Of Ice Cream And Related Products Protein Content Of Ice Cream Milk fat Content Carbohydrates In Ice Cream Minerals In Ice Cream Vitamins In Ice Cream Palatability And Digestibility Of Ice Cream

slide 36: 18. ICE CREAM INGREDIENTS Optional Ingredients Composition Of Milk Milk Products Used In Ice Cream Sources of Fat Skim Milk and Buttermilk Liquid and Dry Dry Whole Milk Concentrated Milks Special Commercial Products Mineral Salts Sweeteners Relative Sweetness Effect of Sweeteners on Freezing Point Sucrose

slide 37: Corn Sweeteners and Related Ingredients Maple and Brown Sugars Honey Nonnutritive Sweeteners Fat Replacers Sugar Alcohols Syrups 19. STABILIZERS AND EMULSIFIERS Uses Of Stabilizers Kinds Of Stabilizers Characteristics Of Individual Stabilizer Ingredients Ice Cream Improvers Emulsifiers Industrial Usage

slide 38: 20. FLAVOURING AND COLORING MATERIALS Flavours For Frozen Desserts Vanilla Imitation Vanilla Flavourings Consistency in Vanilla Quality Vanilla Ice Cream Chocolate And Cocoa Processing Cocoa Beans Characteristics of Cocoa Chocolate Ice Cream Preparing Chocolate Syrup Freezing Characteristics Chocolate Confections Fruits In Frozen Desserts

slide 39: Fresh Fruit Candied and Glaced Fruits Dried Fruits Procedures And Recipes Strawberry Ice Cream Raspberry Ice Cream Peach Ice Cream Cherry Ice Cream Ice Cream with Complex Flavours Sugar Free Nuts Spices And Salt Color In Frozen Desserts Flavouring Low fat And Nonfat Ice Cream

slide 40: 21. MIX PROCESSING Preparation Of The Mix Combining The Ingredients Pasteurization Of The Mix Homogenization Aging Mixes Packaging Mixes For Sale Flavouring Mixes 22. THE FREEZING PROCESS Pre freezing Tests Freezing Operations Changes That Take Place During The Freezing Process

slide 41: Refrigeration Needed To Freeze Ice Cream Calculating Refrigeration Requirements Types Of Freezers The Continuous Freezer The Refrigeration System Advanced Programmable Freezers Shut Down and Cleaning of the Freezer The Batch Freezer Operation of the Batch Freezer Filling Containers from a Batch Freezer 23. FANCY MOLDED ICE CREAMS NOVELTIES AND SPECIALS PRODUCTION SYSTEMS

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Tags Production of Cocoa Butter Cocoa Mass Production Chocolate Mass Processing Cocoa Butter Manufacture Chocolate Bars Production Start Khoa Making Business Manufacture of Khoa Production of Mawa Yogurt Production Yoghurt Manufacturing Yoghurt Production Process Manufacturing Process of Dahi Dahi Processing Plant Production of Curd Fancy Molded Ice Creams Novelties Milk Products Production Milk Shake Production How to Start Cocoa Processing In India Chocolate Manufacturing in India Most Profitable Milk Products Manufacturing Business Ideas Chocolate Production Projects Small Scale Cocoa Processing Projects Starting Ice Cream Production Business How to Start Chocolate Manufacturing Business Chocolate Production Based Small Scale Industries Projects New Small Scale Ideas in Ice Cream Manufacturing Industry NPCS Niir Process Technology Books Business Consultancy Business Consultant Project Identification and Selection Preparation of Project Profiles Startup Business Guidance Business Guidance to Clients Startup Project for Milk Products Production Startup Project Startup Ideas Project for Startups Startup Project Plan Business Start-Up Business Plan for Startup Business Great Opportunity for Startup Small Start-Up Business Project Start-Up Business Plan for Milk Products Production Start Up India Stand Up India Yoghurt Making Small Business Manufacturing

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Tags Modern Small and Cottage Scale Industries Profitable Small and Cottage Scale Industries Setting Up and Opening Your Yoghurt Manufacturing Business How to Start Cocoa Butter Production How to Start Successful Milk Shake Production Business Small Scale Commercial Yoghurt Making Best Small and Cottage Scale Industries Cocoa Butter Manufacturing Business Profitable Small Scale Manufacturing How to Start Food Processing Industry In India Food Processing Industry in India Most Profitable Food Processing Business Ideas Food Processing Agro Based Profitable Projects Food Processing Projects Small Scale Food Processing Projects Starting Food or Beverage Processing Business How to Start Food Production Business Setting Up Of Food Processing Units How to Start Food Manufacturing Business Food Processing Business List Agro Based Small Scale Industries Projects Get Started in Small-Scale Food Manufacturing

slide 45: Niir Project Consultancy Services NPCS can provide Technology Book on Production of Dairy Products Ice Cream Chocolate and Cocoa Cocoa Bean Cocoa Mass Cocoa Powder Cocoa Butter Drinking Cocoa Drinking Chocolate Vegetable Lecithins Soya Lecithin Cheese Soft Cheese Khoa Yoghurt Ice Cream Dry Whole Milk Skim Milk and Buttermilk Peach Ice Cream Dried Fruits Candied and Glaced Fruits See more

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