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Manufacturing and Production Process

The document provides information on the manufacturing and production processes for various Indian sweets and desserts. It describes the step-by-step processes for making Mysore pak, milk peda, khoa, cookies, ice cream, chocolates, and other sweets. It also outlines the general manufacturing process that includes procuring raw materials, cleaning, processing, packaging, and distributing the final products. Details are provided on production planning, preservation methods, ideal storage conditions, and shelf life considerations for sweets and desserts.

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Varun Mudiraj
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412 views13 pages

Manufacturing and Production Process

The document provides information on the manufacturing and production processes for various Indian sweets and desserts. It describes the step-by-step processes for making Mysore pak, milk peda, khoa, cookies, ice cream, chocolates, and other sweets. It also outlines the general manufacturing process that includes procuring raw materials, cleaning, processing, packaging, and distributing the final products. Details are provided on production planning, preservation methods, ideal storage conditions, and shelf life considerations for sweets and desserts.

Uploaded by

Varun Mudiraj
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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MANUFACTURING AND PRODUCTION PROCESS

PREPARATION OF MYSORE PAK


Step 1 Besan
Mysore Pak is an easy-to-make sweet delicacy, which can be prepared very
easily. To prepare this easy yet delicious dessert recipe, ghee is heated in a
vessel over medium flame. Once the ghee is sufficiently hot, gram flour is added
to it and fried for few minutes. So that the raw smell goes away.

Step 2 Caramel
In another vessel, sugar is boiled with water till it reaches a one string
consistency. When the sugar syrup is prepared, fried gram flour is added in it
and stirred well till it thickens. The remaining ghee is heated and the gram flour
is gently added to the mixture. It is stirred all the time so that no lumps are
formed. When the ghee starts to rise up from the sides and begins to separate,
cooking soda is added.

Step 3
The Mixture is Stirred and poured into a greased plates and then gently
spreading the mixture and allowing it to cool. Before it hardens fully, it is
sliced into desired shapes. It is stored in an airtight container. This
scrumptious dessert recipe is sure to be loved by people of all age groups.

PREPARATION OF MILK PEDA


Step 1
Milk Peda is a simple yet interesting dish, which is easy to make and can be
prepared in just a few minutes. To begin pistachios are cut into halves. In a
microwave safe vessel milk powder, ghee and condensed milk is added.

Step 2
Whisked nicely avoid lump formation. In a grinder, cardamom seeds are added
without skin and grinded to a fine powder. Nutmeg powder, cardamom powder
and saffron are mixed in the mixture. The vessel is placed in the large
microwave and heated at high for one minute. The bowl is taken out and stirred
again.
Heated again for 30 seconds. The mixture should be of thick consistency. If it
is still thin in consistency then again it is heated for 30 seconds. The bowl is
kept aside allowing the mixture to cool down a little.
Step 3

Equal sized balls are prepared out of the mixture. They are pressed a little to
give the exact shape of Pedas. Halved pistachios are placed in centre. They are
Aligned on a plate and stored in an air tight container and refrigerated.
PREPARATION OF KHOA
PRODUCTION OF COOKIES
MANUFACTURING PROCESS OF ICE CREAM
MANUFACTURING PROCESS OF CHOCOLATES
PREPARATION OF CHOCOLATE COATED SWEETS AND
DESSERTS
PRODUCTION PROCESS OF ROSOGULLA
MANUFACTURING PROCESS OF GULAAB JAMUN
MANUFACTURING PROCESS OF HALWA
MANUFACTURING PROCESS
This process starts with accommodation of good quality raw materials which
are required to prepare the desired products.
The raw materials are cleaned and stored in a hygienic place.
These raw materials undergo several steps to be converted into a final product.
They are then well packed in air-tight containers to prevent any kind of
bacterial and fungal growth and are distributed to various milk parlours and
bakeries for sale.

PRODUCTION PROCESS
The Sales executive gives an approximate number of sales of their clients to
their manufacturers. Based on the given report the bakers bake optimum
number of products required to reduce wastage and loss.

PRESERVATION PROCESS OF SWEETS, COOKIES AND


DESSERTS
Besides the hygienic risks, there are the following factors which need to be
considered to achieve an ideal conservation of sweets and desserts:

Storage temperature

Humidity

Light

Air

Aroma

The shelf life

STORAGE TEMPERATURE

Milk Products are composed of a significant portion of fat necessary for its
structure, so it is sensitive to temperature variations and temperatures greater
than 20 ° C.

Accordingly, keeping it close to heat sources (radiators, lamps, ovens, windows


...) or in areas where the temperature may vary (non-regulated storage areas,
reheating too quickly...) should be avoided. This will cause the milk molecules
to destruct. It can also cause deformation and whitening due to fats resurfacing
to the top.

The products must be stored at a constant temperature between 10 and 20 ° C.


The majority of bakers agree it should be stored it at a constant temperature
between 15 ° C and 18 ° C.

HUMIDITY CONTROL

Whatever the type of product to preserve, humidity must be as constant as


possible because milk tends to absorb it due to its sugar content. Wet storage
with too much moisture will produce a dry whitening on the surface because of
the sugar crystallization.

Relative humidity (RH) depends on the storage temperature and the product
being stored.

In general, dry products such as praline chocolates require a relative humidity


between 50-60%. For products containing more moisture such as ganache, the
humidity must be between 65-70%.

To avoid condensation, one should be aware that when the temperature of


products decreases, the surface humidity has a tendency to increase. The
humidity of the storage area must be controlled and storing sweets directly on
the ground or against a wall must be avoided so that they do not absorb more
moisture.

LIGHT, AIR AND AROMA’S

Milk has a tendency to oxidize when it is exposed too long to air or light. Its fat
is broken down and becomes rancid and this alters the taste and sometimes the
smell. More importantly, it can easily absorbs odours.

To avoid this, products should be stored in an airtight container with opaque


packaging.

TIPS BEFORE TASTING

Before tasting sweets, they must allowed to reheat slowly in their packaging at
room temperature. Eating them before when they are too cold might hide their
aromas. Ambient reheating will allow moisture to collect on the box and not on
the sweets.

WHAT IS THE IDEAL SHELF LIFE?

Although for some products this question does not apply, the ideal is to eat
sweets as soon as possible.

The shelf life varies depending on the type of product and its composition..

If consumed past the use by date, the quality of the product will deteriorate but
it will not be harmful to a person’s health, it is a therefore advertised as a « best
before date ».

Warning: for sweets and chocolate confectionery, these times are drastically
reduced according to their composition (cream, dried fruit, marzipan alcohol
...).

In order for professional bakers to provide their customers with high quality
desserts with an unparalleled taste and appearance, Hengel proposes dessert
storage cabinet with precise humidity and temperature management. To avoid
deterioration due to light, the cabinet is opaque and airtight. Wickets allow
desserts to be stored by different variety.

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