Category Archives: Bakery Technology

Brief Overview Of Leavening Agents In Food Industry

By | June 15, 2018

Whenever you think about bakery products, your mind goes in the direction of the finished bakery products like bread, cookies, cakes and the list is so long. But have you ever tried to go behind the science of bakery products. If you go through the science behind the bakery products, that is much fascinating than… Read More »

5 Reasons Why Jam Is Not Setting!- Fruit Jam Problems

By | April 16, 2018

We all have had bread jam in our breakfast. Some of us have carried it in our tiffins to school or some of us like to have it with plain paranthas. Bizarre! Some of us have tried making jam in our home but have occurred one common problem, it doesn’t set properly. Let us have… Read More »

Ever Thought Why Bread Turns Golden Brown?

By | April 12, 2018

Bread, a staple food prepared from flour, water and yeast is one of the most loved food product. Over the ages, people are either consuming it as it is or by making delicious dishes out of it. You might have observed that when we toast a bread it turns golden brown and also it become… Read More »

How Are Gummy Bears Made With Flow Chart | Production Process

By | February 11, 2018

We’re hungry for a snack. How about you? We were thinking about something along the lines of a sweet little treat that’s just a bit chewy. What are we talking about? Gummy candies, of course!It’s hard to resist the lure of the sweet smell of gummy sweets. We know they’re bad for our teeth and everything, but they hit the sweet… Read More »

Making Biscuits – Biscuits From Scratch With Flow Chart

By | November 13, 2017

Sweet or salty, Soft or crunchy, Simple or exotic! Yes, it is the biscuit, one of the important snack used in every household. Today, though they are known by different names the world over, people agree on one thing – nothing beats the biscuit!  The history of biscuits is very old, and the recipe was… Read More »

Ruby Chocolate – The Fourth Type Of Chocolate | Pink Chocolate

By | September 27, 2017

It is the ultimate indulgence for the Instagram age, offering the traditional sweet hit of chocolate combined with the rush of a foodstuff that “pops” on camera and matching the colour of lurid yoga leggings. Invented by World’s largest Cocoa Producer company, Barry Callebaut after 13 years of thorough research and development, they gave the… Read More »

What happens when we put marshmallows in vacuum chamber?

By | January 30, 2017

According to IS 1008 sugar boiled confectionery sold as hard boiled sugar confectionery, pan good confectionery and toffee is a processed composite food article made from sugar with or without doctoring agents, such as liquid glucose and/or cream of tartar by a process of boiling whether panned or not with or without the addition of… Read More »

Hard Boiled Candies : Manufacturing Process

By | November 11, 2016

“Uncle doo kya ? Kya Doge ? Red,Yellow,Orange, Green ..Sab hai mere paas” Everyone must have listened to these lines from the very popular advertisement of POPPINS(Candy). Have you ever wonder, how exactly those colorful candies can be prepared, most of us might be the thing it just sugar and water with added coloring. But… Read More »

How To Make Chocolate- A Sweet Satisfaction | Production Process With Flow Chart

By | October 29, 2016

“There is nothing better than a friend unless it is a friend with chocolate.”Happy or sad, in love or nursing a broken heart, chocolates are made for all occasions. There is nothing like chocolate to lighten up your event. It’s a matter of wonder from where does this delicious and soothing thing come from. So… Read More »