2. Presented By: M. Waqas Mahmood Roll NO. 3236
ZA Food Industry
Presented By:
M. Waqas Mahmood
Roll NO. 3236

3. Road map Introduction Certifications Export Top products
Major ingredients
Role of ingredients
Test perform in confectionary industry
Equipment's
Flow diagram of candy
Flow diagram of bubble gum

4. Introduction: Z.A. Foods
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 has imported latest machinery from Japan, and China
It Certified by the ISO, HACCP, and HALAL

5. Certification
ISO 9001: 2000
HACCP Certification
Halal Certification

9. export Australia South africa Saudi arabia Yemen UAE Sri lanka
Afghanistan
somalia

10. Top products

11. Lollipop

12. Center filled candies

13. Bubble gum

14. Toffees

15. Sixer

16. Chocolate

17. Major ingredients Sugar Liquid glucose Citric acid Soya lecithin
GMS (Glycerol monostearate)
Water

18. Function : it use as preservative and sweeteners
Role of ingredients
Sugar:
it is used as a major ingredient in confectionery industry. Two types of sugars are used their:
Granular
Icing
Function : it use as preservative and sweeteners

19. Glucose:
Second major ingredient of confectionery item, used to develop elastic texture of the toffee, bubble, chewing gum, etc.
Function : it keep the gum fresh and flexible
Water:
used as a medium to dissolve sugar.

20. Citric acid
It act as antioxidant, preservative and acid regulator
Soya lecithin
Act as emulsifier and antioxidant
GMS
It use as antioxidant, emulsifier

21. Tests performed in confectionary
1. Sugar purity test
2. Flavor specific gravity
3. Brix of Glucose
4. Baum of glucose

22. 1.Sugar Purity Test
Dissolve 100 g of sugar in 400 mL of distil water in a 500 mL beaker to make sugar solution.
Then filter the sugar solution through filter paper.
After filtration weigh the filter paper.
Calculate the weight of impurities remaining on filter paper.
Wt. of filter paper = 2.5 g
Wt. of filter paper after filtration = 2.65 g
Wt. of impurities = 0.15 g
 Note: Maximum impurity permitted in sugar = 0.4 %

23. Specific Gravity of a Flavor
Take a desiccated specific gravity bottle and charge it with distil water and put its cap on its mouth.
Note its weight on an electrical weighing scale Now drain the water from the Bottle and dry up it again.
Now add the flavor (e.g. Strawberry) into the specific gravity bottle.
And then weigh again the specific gravity bottle.
Specific Gravity of cinnamon flavor = Wt. of sample / Wt. of equivalent volume of water
Specific Gravity of strawberry flavor = 1.029

24. 3. Brix of glucose 4.Baum of Glucose
It is measured by hand Refractometer.
4.Baum of Glucose
It is measured by calibrated Baum meter

25. Equipment's Weighing balance Pressure cooker Cooling table
Kneading machine
Roping machine
Packing machine
Extruder

26. Flow diagram: Candy

27. Flow diagram: bubble gum

28. Thanks for your attention