1. 1

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

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

4. 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

5. 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

6. Products 6 Lollipop

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

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

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

10. Cont… 10 Sixer

11. Ingredients 11 SugarGlucose WaterSalt Citric acidLecithin Food grade colorsFood grade flavors Vegetable fatGum base

12. 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.

13. 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

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

15. 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.

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

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

18. 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.

19. 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

20. 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

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

22. Candy processing 22 The Arabs’ word for it was qandi, from qand, a lamp of cane sugar. In 1800s,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

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

24. 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

25. Cont.. 25 Cooling: shift the batch to cooling table, where the batch is cooled to 100centigrade 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

26. 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

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

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

29. 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.

30. 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.

31. References 31 http://www.fao.org/WAIRdocs/x5434e/x5434e0a.htm http://zafood.net/