Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Foreword -- Acknowledgements -- Preface -- Table of Contents -- Glossary -- 1. History, Prospects and Trends in Bakery and Confectionery Industry Bakery Industry -- Indian Baking Industry and Prospects -- Current Research on the Retail Bakeries Industry -- Factors for Growth -- Challenges and Opportunities -- Regulatory Aspect -- Global Bakery and Pastry Industry -- Nutritional Significance -- Chocolate and Confectionery Industry -- Prospects -- Competitive Landscape -- References -- 2. Types of Bakery and Confectionery Products -- Types of Bakery Products -- Types of Chocolate and Confectionery Products -- References -- 3. Bakery Ingredients -- Selection, Storage and Use -- Yeast -- Chemical Raising Agents -- Salt -- Cornflour -- Milk -- Cream -- Eggs -- Sugar -- Cocoa and Chocolate -- Coffee -- Nuts And Dried Fruits -- Meat and Poultry Products -- Fresh Fruits and Vegetable -- Food Colours -- Setting Materials -- Water -- Flavourings -- References -- 4. Formulations and Processing of Biscuits -- Ingredients Used in Biscuit Making -- Classification of Biscuits -- Hard Dough Biscuits -- Spread of the Biscuits -- Processing Technology of Cookies -- Soda Crackers -- Cream Crackers -- Snack Crackers -- Manufacturing Technology -- Secondary Processing -- References -- 5. Formulations and Processing of Cakes and Types of Cakes -- Ingredients Used in Cake Making -- Types of Methods -- Types of Cakes -- Common Faults -- References -- 6 Formulations and Processing of Breads -- Essential Ingedients used in Bread making -- Flour -- Types of flours used in Bread making -- Water -- Salt -- Sugar -- Fats and Oils -- Eggs -- Bread Improvers -- Milk -- Bread Making Methods -- Significance of Mixing, Fermentation and Proofing in Bread Making -- Temperature Control -- Fermentation.

Straight-Dough Method -- Straight Dough -- Over and Under Fermentation -- Proofing -- Formula Construction and Computation of Yeast Raised Products -- References -- 7. Bakery Equipment -- Selection And Maintenance Of Heavy Equipment -- 1. Oven -- 2. Proving chambers -- 3. Refrigerator -- 4. Deep Freezers -- 5. Dough Mixer -- 6. Work Tables -- 7. Storage Cabinets -- 8. Grass Burners -- 9. Weighing machines -- 10 .Flour sifter -- 11. Spiral dough mixer -- 12. Planetary cake mixer -- 13. Dough divider -- 14.Bun divider and rounder -- 15. Bread slicer -- 16. Dough sheeter -- 17. Rotary rack oven -- 18. Sorbet machine and Ice-cream machines -- References -- 8. Quality Assessment and Standard Specifications of Bakery Products -- 1. Moisture Content -- 2. Protein Content -- 3. Ash Content -- 4. Minerals Estimation -- 5. Diastatic Activity and Maltose Value -- 6. Estimation of Gluten Quantity -- 7. Sds-sedimentation Volume Test -- 8. Falling Number Test -- 10. Dough Raising Capacity -- 11. Alkaline Water Retention Capacity -- Texture assessment of Bakery products -- Specifications and Hygiene Requirements of Biscuits -- Packaging -- Nutritional Information -- References -- 9. Confectionery and Chocolate Ingredients -- Sugar -- Alternative bulk Sweeteners -- Gelling and Whipping agents -- Confectionery Fats -- Food Colours and Flavors -- Flavours -- Modified Starches in Candy and Confectionery Industry -- References -- 10. Commercial Processing of Chocolate -- Harvest and Fermentation -- Drying and Storage -- Testing, Cleaning, and Roasting -- Cracking (or Fanning) and Grinding -- Grinding or Refining -- Conching -- Tempering and Forming Chocolate -- Making Chocolate Candy -- Making Cocoa Powder -- References -- 11. Types of Confectionery: Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar Panning Tablets, Cream Pastes and Lozenges.

Types of Confectionery -- Baker's Confectionery -- Sugar Confectioneries -- Types of Bakers Confectioneries -- Types of Sugar Confectioneries -- Moisture Content -- Added ingredients -- Types of Sweets -- Hard Boiled Candy Manufacturing Process -- Processing of Hard Boiled Candies -- Process -- Aerated confectionery -- History -- Raw Materials -- The Manufacturing Process -- Lozenge Mufacturing Process -- Sugar Panning Tablets -- Granulation for tablet making -- Cream Paste -- References -- 12. Crystallized Confectionery and Chewing Gums -- Preparation of Crystalline and Non Crystalline Candies -- Types of Crystalline and Non Crystalline Candies -- Factors Affecting Crystallization Of Sugars -- Chewing Gums -- Kneading and rolling the gum -- Cutting and seasoning the gum -- Packaging the gum -- References -- 13. Equipments Used in Confectionery Manufacturing -- 1. Bean Roasters -- 2. Nib Grinder -- 3. Five Roll Chocolate Refiner -- 4. Conche -- 5. Enrobers in the Confectionery Industry -- 6. Counter-rotating Twin-screw Extruders -- 7. Mesh Extrusion -- References -- 14. Packaging and Storage of Bakery and Confectionery Products -- Packaging of Bakery Products -- Dry Bakery Products -- Moist Bakery Products -- Product Characteristics -- Moist Bakery Products -- Packaging Materials -- The Packaging Styles -- Endfold Wrapping -- Pillow Pack Wrapping -- Packing for Odd-sized Biscuits -- Packaging of Confectionery Products -- Role of Water Activity (aw) in Confectionery Products -- Growth of Microorganisms Dependent on Water Activity (Aw) -- Package Forms -- Consumer Unit Packages -- Flexible packages -- Semi-rigid containers -- Eco-friendly packages -- Rigid packaging systems -- Composite containers -- Shipping containers -- Packaging and Storage Studies -- Sohan papdi -- Sohan halwa -- Milk peda -- References.

15. Quality Assessment and Standard Specifi cations of Confectionery Products -- Confectionery Products -- Quality Control -- Chocolate Types (Composition) -- Other chocolate products -- Gianduja Chocolate -- Gianduja Milk Chocolate -- Chocolate para mesa -- Chocolat Types (Forms) -- Chocolate Vermicelli and Chocolate Flakes -- Filled Chocolate -- Chocolate or Praline -- Food Additives -- Hygiene -- Labelling -- A Chocolate or Praline -- Assorted Chocolates -- Other Information Required -- Use of the Term Chocolate -- Declaration of Minimum Cocoa Content -- Labelling of Non-Retail Containers -- Methods of Analysis And Sampling -- Quantitative Determination of Non-Cocoa Butter Vegetable Fats -- Determination of Non-Cocoa Butter Vegetable Fat in Chocolate and Chocolate Products -- Detection of Non-Cocoa Butter Vegetable Fats in Chocolate -- References.