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CHAPTER–1: INTRODUCTION TO CONFECTIONERY

Unit Overview & Description
Introduction to Confectionery
Scope of Confectionery
Confectionery Terms
Small and Large Equipment used in Confectionery
CHAPTER–2: ROLE OF RAW MATERIAL USED IN CONFECTIONERY

Unit Overview & Description
Introduction to Role of Raw Materials used in Confectionery
Essential Ingredients for Cake
Optional Ingredients for Cake
Storage of Raw Materials
CHAPTER–3: MOISTENING AGENTS

Unit Overview & Description
Introduction to Moistening Agents
Milk
Eggs
Water
CHAPTER–4: FATS AND OILS

Unit Overview & Description
Introduction to Fats and Oils
Composition of Fats and Oils
Functions, Types and Storage of Fats and Oil in Confectionery

CHAPTER–5: LEAVENING AGENTS

Unit Overview & Description
Introduction to Leavening Agents
Importance of Leavening Agents
Types of Leavening/Areration
CHAPTER–6: CAKE MAKING METHODS

Unit Overview & Description
Introduction to Cake Making Methods
Sugar Batter Method
Flour Batter Method
Genoise /Sponge Method
All in one Blending Method

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Keywords: making sweets confectionery candy
File Size: 4005 KBytes