Technology of Sweets (Mithai) with Formulae

1050 INR/Piece

Get a Price/Quote

Product Details:

Click to view more
Share Your Product:

Request To Call Back Send Inquiry

Technology of Sweets (Mithai) with Formulae Price And Quantity

Minimum Order Quantity 1 Piece
Price 1050 INR/Piece

Publisher International Book Distributing Co.
Product Type Book
Binding Paperback
Application Technology, preparation, and formulae for various Indian sweets (Mithai)
Book Dimensions Approx. 24 x 16 x 2 cm
Language English
Edition 1st Edition, 2016
Target Audience Students, food technologists, sweet manufacturers, entrepreneurs
Product Name Technology of Sweets (Mithai) with Formulae
Pages 132
Reference Value Useful as a teaching aid and practical reference for R&D and commercial units
Author Dr. S. K. Sarkar
Weight About 260 grams
Illustrations Contains diagrams, tables, and photographs for better understanding
Content Coverage Covers traditional and modern methods for preparing Indian sweets, practical formulations, processing technologies, preservation techniques, and hygienic handling
ISBN/ISSN 978-93-81421-58-7
Special Features Includes step-by-step formulae, complete technology details, quality control, and troubleshooting tips

Technology of Sweets (Mithai) with Formulae Trade Information

Supply Ability 1 Piece Per Day
Delivery Time 2-3 Days
Main Domestic Market All India

Product Description

Technology of Sweets (Mithai) with Formula

The book Technology of Sweets (Mithai) with Formulae covers Details of Raw Materials used for Sweets Manufacture, Making of Milk Based Sweets, Raw Material the Milk Used for Making Sweets, Technology of Bengali Sweets Rasogolla, Technology of Dahi and Yogurt, Technology of Mishti Doi, Shrikhand Manufacture, Chakka Powder, Shrikhand Wadi, Kheer Manufacture, Dried Kheer Mix Payasam Manufacture, Phirni Manufacture, Sevian Manufacture, Sohan Halwa, Gajar Ka Halwa, Kaju Burfi Manufacture, Ghevar Preparation, Rasogolla, Kheer and Pal Payasam, Preparation of Lassi, Shrikhand Preparation, Technology of Khoa Manufacture and Storage, Peda, Khoa Based Sweet Kalakand, Koha Based Sweet-Gulab Jamun, Milk Based Sweet Burfi, Chhana based sweet Rasogolla, Preparation of Kulfi, Yoghurt, Production of Sandesh, Manufacture of Shrikhand by Ultrafitration Process, Preparation of Traditional Sweets, Gulab Jamub/Rasgullas, Winter Products, Appendix Some Selected Recipes of Traditional Foods, Dessert Powders and Puddings, Ice Cream.