confectionery industry.ppt

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SUBMITTED BYMUHAMMAD SOHAIL AKRAMROLL NO. 3258 SEMESTER 8 T H

BS (HONS.)FOOD SCIENCE AND NUTRITION

MAJOR FOOD TECHNOLOGY GOVT COLLEGE UNIVERSITY

FAISALABAD

Confectionery Industry(Z.A. FOOD)

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Contents

ObjectiveIntroductionProductsIngredientsRole of ingredientsEquipmentsProcessingDifference between toffee, candy Reference

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Objective

For the application of theoretical knowledgeTo learn about the fluctuations came across the process

lineTo learn that how to work in a teamTo make links with the food firmsAchieve highest goal

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Introduction

Z.A. Food industry is one of the leading manufacturers and exporters of Faisalabad

It was established in 1996, in FaisalabadIt provides products and services either in Pakistan or to

whole worldIt import latest machinery from Canada, Japan, and

ChinaIt Certified by the ISO 9001, HACCP, and HALAL

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Products

Lollipop

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Cont…

Center filled candiesBEST EVER PAN FROOTY COCONUT FROOTY

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Cont..

Bubble gumPRINCE GUM FRESH GUM FRESH BOLL GUM

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Cont…

ToffeesCREAMY ÉCLAIR GUAVA SOFT TOUCH

MILK SOFT TOUCH

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Cont…

Sixer

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Ingredients

Sugar Glucose

Water Salt

Citric acid Lecithin

Food grade colors Food grade flavors

Vegetable fat Gum base

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Role of ingredients

Sugar: it is used as a major ingredient in confectionery industry. Two types of sugars are used their: Granular Icing

Glucose: Second major ingredient of confectionery item, used to develop elastic texture of the candy, toffee, bubble, chewing gum, etc.

Water: used as a medium to dissolve sugar.

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Cont…

Gum base ingredients function:Elastomer: provide elasticityResins: provide body strengthWaxes: act as a softening agent, commonly paraffin microcrystalline wax Fat : act as a plasticizerEmulsifier: help to hydrate e.g. lecithine & monostreateAntioxidant: protect from oxidation or intend the shelf life

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Equipments

Weighing balancePressure cookerCooling tableKneading machineRoping machinePacking machineExtruder

Extruder Kneading machine

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Processing bubble

Mixing: Firstly add gum base, talcum powder, glucose, lecithin

for 3-4 min Add sugar and mix it for 5-6 min Add sugar and mix it again for 5-6 min Add remaining of the sugar, citric acid, flavor apply homogeneous mixing for 3-4 min at the temp of 70-75 Celsius.

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Sixer processing

Sixer is the famous product of Z.A food industry which lead to the peak position

IngredientsSugarWater GlucoseCoconut

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cont….

ProcessingAdd sugar and water in open pan on the fire to dissolve

the sugar.Cooking temp 131centigrade & time 15-20 minutsMixing : cooked material is panned out in a mixer to mix the

coconut in it

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cont….

The dough type material putt out at the table and allow to the cool.

Moulding : extruder are used to mould the dough and give the shape.

Cooling and convaying: convaying and cooling is done at a same time to save the time.

After cooling the primary cutting of dough into small pieces.

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cont….

Resting :keep the final shaped product for 24 hours resting time at room temp.

Coating :caramel color, chocolate and sugar is used to form the coating material.

These material mixed and cooked in open pan then prepared material and product mixed in rolling drum for the purpose of coating .

Blower are also used to dry the coating

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Cont…

Polishing :polishing material add in the drum and processing done 5-10 min

Packaging machine :efficiency 500 to 1000 piece is packed in 1 minute

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Flow diagram for sixer

Mixing and cooking

Moulding

Convaying

Coating

Packaging

Coating

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Candy processing

The Arabs’ word for it was qandi , from qand , a lamp of cane sugar.

In 1800s,Americans called it sugar candyNow, its just candyTwo types of candiesHard candy 1.5-2% moisture contentSoft candy 4-6% moisture content

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cont….

IngredientsSucroseCorn syrup (liquid syrup)ColorFlavorCitric acid

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Preparation hard boiled candy

Cooking : Main task concentrate the solution. sugar and liquid glucose are added in the cooker.Cooking temp 130 centigrade and vacuum 700 mm Hg.Cooking is done for 10 mintVacuum reduced the moisture content at low temp i.e.

without vacuum 160 centigrade so that high temp caramelization can be a problem

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Cont..

Cooling: shift the batch to cooling table , where the batch is cooled to 100centigrade for 5 to 10 mint

Citric acid added at this stageKneading : kneading machine for proper mixing of

citric acid for 5-10 minForming :tri roller machine are used .Roller machine

has heater to maintain the temp of the dough 90-100 centigrade

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Cont…

It makes the shape of dough in to the ropeRope move to the seizer which gives proper size to the

rope.Cutting: dough passes to the die that cut in to

required shape of candy.Cooling :shifting conveyer passes the candy to the

cooling conveyer 3 stage.Air from blowers cools the candy and makes it hard

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Cont..

Wrapping and packing: pillow wrap machines used for wrapping and the packing in plastic jarspillow wrap machines

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Lollipop processing

Ingredient:WaterSugarGlucoseCitric acidColor flavor

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Processing

Take water in cooker and add the sugar in it.open the steam walve and start mixing.At the temp 95-100 centigrade add glucose in it.At the temp of 144 centigrade the materials totally

cooked.Close steam walve and take out the material from

cooker and put on the table.Add citric acid color and flavor.Cooking time is 15 min.

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Difference between toffee, candy and chocolate?

Toffees very often have nut or other inclusions added e.g. the almonds in English Toffee

Candy: a sugar based flavored and colored sweet.

Chocolate: a mix of cocoa beans, sugar and milk products in different proportions.

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References

http://www.fao.org/WAIRdocs/x5434e/x5434e0a.htmhttp://zafood.net/