1 Confectionery Industry Z A FOOD SUBMITTED BY

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Confectionery Industry (Z. A. FOOD) SUBMITTED BY MUHAMMAD SOHAIL AKRAM ROLL NO. 3258 SEMESTER 8 T H BS (HONS. )FOOD SCIENCE AND NUTRITION MAJOR FOOD TECHNOLOGY GOVT COLLEGE UNIVERSITY FAISALABAD

Contents 3 �Objective �Introduction �Products �Ingredients �Role of ingredients �Equipments �Processing �Difference between toffee, candy �Reference

Objective 4 �For the application of theoretical knowledge �To learn about the fluctuations came across the process line �To learn that how to work in a team �To make links with the food firms �Achieve highest goal

Introduction 5 �Z. A. Food industry is one of the leading manufacturers and exporters of Faisalabad �It was established in 1996, in Faisalabad �It provides products and services either in Pakistan or to whole world �It import latest machinery from Canada, Japan, and China �It Certified by the ISO 9001, HACCP, and HALAL

Products 6 �Lollipop

Cont… 7 �Center filled candies BEST EVER PAN FROOTY COCONUT FROOTY

Cont. . 8 �Bubble gum PRINCE GUM FRESH BOLL GUM

Cont… 9 �Toffees CREAMY ÉCLAIR GUAVA SOFT TOUCH MILK SOFT TOUCH

Cont… 10 �Sixer

Ingredients 11 Sugar Glucose Water Salt Citric acid Lecithin Food grade colors Food grade flavors Vegetable fat Gum base

Role of ingredients 12 �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.

Cont… 13 �Gum base ingredients function: �Elastomer: provide elasticity �Resins: provide body strength �Waxes: act as a softening agent, commonly paraffin microcrystalline wax § Fat : act as a plasticizer �Emulsifier: help to hydrate e. g. lecithine & monostreate �Antioxidant: protect from oxidation or intend the shelf life

Equipments 14 �Weighing balance �Pressure cooker �Cooling table �Kneading machine �Roping machine �Packing machine �Extruder Kneading machine

Processing bubble 15 § 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.

Sixer processing 16 �Sixer is the famous product of Z. A food industry which lead to the peak position �Ingredients �Sugar �Water �Glucose �Coconut

cont…. 17 �Processing �Add sugar and water in open pan on the fire to dissolve the sugar. �Cooking temp 131 centigrade & time 15 -20 minuts �Mixing : �cooked material is panned out in a mixer to mix the coconut in it

cont…. 18 �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.

cont…. 19 �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

Cont… 20 �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

Flow diagram for sixer 21 �Mixing and cooking �Moulding �Convaying �Coating �Packaging Coating

Candy processing 22 �The Arabs’ word for it was qandi , from qand , a lamp of cane sugar. �In 1800 s, Americans called it sugar candy �Now, its just candy �Two types of candies �Hard candy 1. 5 -2% moisture content �Soft candy 4 -6% moisture content

cont…. 23 �Ingredients �Sucrose �Corn syrup (liquid syrup) �Color �Flavor �Citric acid

Preparation hard boiled candy 24 �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 mint �Vacuum reduced the moisture content at low temp i. e. without vacuum 160 centigrade so that high temp caramelization can be a problem

Cont. . 25 �Cooling: shift the batch to cooling table , where the batch is cooled to 100 centigrade for 5 to 10 mint �Citric acid added at this stage �Kneading : kneading machine for proper mixing of citric acid for 5 -10 min �Forming : tri roller machine are used. Roller machine has heater to maintain the temp of the dough 90 -100 centigrade

Cont… 26 �It makes the shape of dough in to the rope �Rope 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

Cont. . 27 �Wrapping and packing: pillow wrap machines used for wrapping and the packing in plastic jars pillow wrap machines

Lollipop processing 28 �Ingredient: �Water �Sugar �Glucose �Citric acid �Color flavor

Processing 29 �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.

Difference between toffee, candy and chocolate? 30 �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.

References 31 �http: //www. fao. org/WAIRdocs/x 5434 e 0 a. htm �http: //zafood. net/