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How to Start Manufacturing Project of Chocolate, Chewing Gum , Sugar Free Confectionery, Liquorice Paste, Cream Paste , Aerated Confectionery, Invert Sugar, Jam, Jelly, Marmalade, Toffee and Caramel Industry (Confectionery Products Business)

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Information about How to Start Manufacturing Project of Chocolate, Chewing Gum , Sugar...

Published on June 21, 2016

Author: ei1234

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1. How to Start Manufacturing Project of Chocolate, Chewing Gum , Sugar Free Confectionery, Liquorice Paste, Cream Paste , Aerated Confectionery, Invert Sugar, Jam, Jelly, Marmalade, Toffee and Caramel Industry (Confectionery Products Business)

2. www.entrepreneurindia.co Introduction Confectionery manufacture has been dominated by large scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago.

3. www.entrepreneurindia.co Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era. Sugar confectionery has developed around the properties of one ingredient – Sucrose. It is a non- reducing disaccharide. The principal ingredient in all confectionery is sucrose, which in its refined form has little flavour apart from its inherent sweetness.

4. www.entrepreneurindia.co This handbook contains Packaging in the confectionery industry, Structure of sugar confectionery, Flavouring of confectionery, Confectionery plant, Ingredients, Quality control and chemical analysis, Medicated confectionery and chewing Gum, Chocolate flow properties, General technical aspects of industrial sugar confectionery manufacture, Manufacture of liquorice paste,

5. www.entrepreneurindia.co Extrusion cooking technology, Manufacture of invert sugar, Marzipan and crystallized confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. The aim of this handbook is to give the reader a perspective on several processes and techniques which are generally followed in the confectionery industry.

6. www.entrepreneurindia.co The texture and technological properties of confectionery products are to a large extent controlled by its structure. The book is aimed for food engineers, scientists, technologists in research and industry, as well as for new entrepreneurs and those who are engaged in this industry.

7. www.entrepreneurindia.co Table of Contents 1. INTRODUCTION History Raw materials 1. Physical and chemical properties 2. Sweetening ingredients 3. Other raw materials Properties and microbiology of confectionery Types of confectionery Process and Machinery for confectionery production Modern developments Production of typical confectionery products Fondant

8. Production of fondant Casting fondant articles Figure 1. Baker - Perkins fondant machine Figure 2. NID high speed mogul molder Caramel, fudge, and toffee Formation of caramel bars and small units Boiled sweets, hard candy, brittle, croquante, and butterscotch Marshmallows and nougat Jellies, gums, and turkish delight Panning Other products Packaging, storage, and economic aspects www.entrepreneurindia.co

9. 2. PACKAGING IN THE CONFECTIONERY INDUSTRY Trends and developments The purpose of a package The container Materials Metal cans Paper and associated materials Types of paper Metal foil Transparent films Metallized films www.entrepreneurindia.co

10. Shrink and stretch films Laminates Selection and use of wrapping materials for chocolate and confectionery The machinery The type of wrap Physical properties of wrapping materials-testing methods Strengh Permeability Physical structure Printing odors in food wrappers Testing of wrappers for various other properties www.entrepreneurindia.co

11. Resistance of printing ink and varnish to tropical conditions Toxicity Wrapping materials in display and advertising Testing of wrapping and advertising material for fading Adhesives Physical properties of adhesives Adhesive groups Mechanical sealing methods Adhesive tapes Metal containers Types of cans Built-up body Dessicant pouches www.entrepreneurindia.co

12. 3. SUGAR, SYRUP, CONFECTIONERY AND SWEETENERS Introduction Composition The production of beet sugar The production process for beet sugar The production of cane sugar The production process for cane sugar Kinds of sugar Kinds of syrups Confectionery, liquorice and wine gums Confectionery www.entrepreneurindia.co

13. Liquorice Wine gums and soft gums Sweeteners The energy-supplying sweeteners Saccharides Polyalcohols Non-nutritive sweeteners Quality deterioration, spoilage and storage 4. FOOD VALUE OF CHOCOLATE AND CONFECTIONERY Food value and the composition of foods www.entrepreneurindia.co

14. Carbohydrates Fats Proteins Mineral matter Vitamins The Labeling of Foods Containing Vitamins Food values of chocolate and confectionery Calculation of caloric value of a food Supposed harmful effects of confectionery The virtues of confectionery www.entrepreneurindia.co

15. 5. STRUCTURE OF SUGAR CONFECTIONERY Introduction Toffee Starch gels Pectin gels Gelatin gels Other protein gels Boiled sweets and pulled sweets Panned sweets and coatings Chocolate-flavoured couvertures Concluding comments www.entrepreneurindia.co

16. 6. LIQUORICE PASTE, CREAM PASTE AND AERATED CONFECTIONERY Liquorice paste: introduction Liquorice paste: ingredients 1. Treacle 2. Wheat flour 3. Liquorice extract 4. Caramel 5. Rework (The manufacture of liquorice paste) 1. Premixing 2. Cooking 3. Extrusion www.entrepreneurindia.co

17. Cream pastes: introduction Cream pastes : ingredients The manufacture of cream paste The extrusion of cream paste Liquorice allsorts Aerated confectionery: introduction Methods of aeration 1. Mechanical aeration 2. Chemical aeration Marshmallow 1. Batch marshmallow 2. Continuous marshmallow Nougat www.entrepreneurindia.co

18. 7. CHEMISTRY OF FLAVOUR DEVELOPMENT IN CHOCOLATE Introduction Fermentation Drying Roasting 1. An introduction to browning reactions 2. A closer look at browning reactions Conching Conclusion www.entrepreneurindia.co

19. 8. CONFECTIONERY COATINGS, CHOCOLATE REPLACERS, DIETETIC COMPOUNDS Confectionery coatings Ingredients Manufacturing processes Conditions to be observed during production Colored coatings and pastel coatings Formulations Dietetic coatings Diabetic chocolate Carob coatings Defatted wheat germ Medicated chocolates www.entrepreneurindia.co

20. 9. CHOCOLATE BARS AND COVERED CONFECTIONERY Production methods Molding Enrobing Panning Tempering Other chocolate processes Chocolate drops (chips) Roller depositing Aerated chocolate Chocolate flake or bark Chocolate vermicelli or streusel www.entrepreneurindia.co

21. Laminated chocolate Chocolate tempering Compound coatings Measurement of degree of temper Chocolate molding Molding chocolate blocks or bars Hollow goods Foiled articles Shell forming equipment The westal SCB process Composition of chocolate for molding www.entrepreneurindia.co

22. molding and shell plant coolers Tablets Shells Good manufacturing practice Chocolate enrobing Mechanical Chocolate cooling Enrober coolers Automatic enrober systems Chocolate enrobing problems Chocolate panning Zein glazes www.entrepreneurindia.co

23. 10.CONFECTIONERY AND EXTRUSION COOKING TECHNOLOGY Introduction Problem description Curently realised extrusion cooking processes Extrusion of starch Extrusion of dry sucrose crystals Extrusion of sucrose-starch mixtures Extrusion of sucrose-syrup mixtures Coextrusion 1. Die design 2. Size restrictions www.entrepreneurindia.co

24. 3. Recipe restrictions 4. Density influence 5. Centre pumping 6. Post-processing 7. Cutting 8. Process economics 11. SUGAR CONFECTIONERY IN THE DIET Confectionery in society Confectionery as food Energy Nutrients www.entrepreneurindia.co

25. 1. Carbohydrates 1.1 Starch 1.2 Sugars 2. Fats 3. Protein 4. Vitamins 5. Minerals What food does: how it provides energy, growth and maintenance 1. Confectionery as part of a healthy diet 2. Nutritional content of sugar confectionery Nutrition labelling www.entrepreneurindia.co

26. 1. Calculated nutritional data 2. Analysed nutritional data 3. Which nutrients are needed? 4. Development of nutritional content Labelling sugar confectionery Confectionery and the critics 1. Obesity 2. Additives 3. Hyperactivity or hyperkinesis 4. Dental caries 5. Other criticisms Conclusion www.entrepreneurindia.co

27. 12. THE FLAVOURING OF CONFECTIONERY Introduction Basic confectionery types, recipes, inherent flavours 2. Fat boilings 3. Toffees and caramels 4. Fudge 5. Fondant 6. Candy 7. Cream and lozenge paste 8. Compressed tablets 9. Jellies and gums 10. Chewing gum www.entrepreneurindia.co

28. 11. Panned work 12. Chocolate Flavours from ingredients Flavours developed during processing Selection of flavourings 13. EMULSIFIERS, COLOURS AND FLAVOURS Emulsifiers Sources of emulsifiers Legislation Examples of emulsifiers Lecithin Sucrose esters, E473 www.entrepreneurindia.co

29. Uses of emulsifiers in sugar confectionery Colours Technical Requirements of colours in sugar confectionery Synthetic colours Lake colours Interference colours Natural colours Caramel, E150 Chlorophyll, E140 Copper chlorophyll, E141 Cochineal, E120 Roboflavin, E101 www.entrepreneurindia.co

30. Riboflavin-5-phosphate, E101a Carbon black, E1 53 Curcumin, E100 Crocin Carotenoids β-Carotene, E160(a) Annatto, E160(b) Lutein, E161(b) Betalaines Anthocyanins Flavours Natural flavours www.entrepreneurindia.co

31. The image of natural products Nature-identical flavourings The case of nature-identical flavours Synthetic flavours Dosing Development in flavours Antioxidants Synthetic antioxidants Tocopherols 14. CONFECTIONERY PLANT Confectionery plant Steam injection cooking www.entrepreneurindia.co

32. Vacuum cooking Continuous plant 15. INGREDIENTS Ingredients Molasses and treacle Invert sugar Glucose syrup (corn syrup) Fructose Dextrose Lactose Dairy ingredients Sweetened condensed milk www.entrepreneurindia.co

33. Evaporated milk (unsweetened condensed milk) Milk powder Butter Butter oil (anhydrous milk fat) Whey Vegetable fats Gums and gelling agents or hydrocolloids Agar agar, E406 Alginates, E401 Carrageenan Gelatine Gellan gum, E418 www.entrepreneurindia.co

34. Gum acacia, also known as gum arabic, E414 Guar gum Pectin Starch The cooking of starch Obtaining different properties in the starch The use of starch in confectionery Thin boiling starches Pre-gelatinised starches Oxidised starches Non-gelling starches Gum tragacanth, E413 Locust bean or carob bean gum www.entrepreneurindia.co

35. Xanthan gum Egg albumen Practical forms of egg albumen Properties of egg albumen Testing egg albumen Substitutes for egg albumen Chewing gum ingredients Chicle Jelutong 16. CHEWING GUM Gum base characteristics Texturisers www.entrepreneurindia.co

36. Antioxidants Sugars Dextrose Glucose syrup Loss or gain of moisture Flavours 17. TRADITIONAL CHOCOLATE MAKING History Outline of process 1. Preparation of cocoa nib - flavour development 2. Grinding-particle size reduction 3. Conching—flavour and texture development www.entrepreneurindia.co

37. 18. SUGAR-FREE CONFECTIONERY Laxative effects The sugar substitutes Bulk sweeteners - the polyols Maltitol Erythritol Isomalt Polydextrose Intense sweeteners Aspartame Acesulfame K Saccharin www.entrepreneurindia.co

38. Stevioside Thaumatin Neohesperidine dihydrochalcone (NHDC) Sucralose Synergy The Chemistry of sweetness Making sugar-free products Reducing the energy content Sugar-free products Chewing gum Boiled sweets The problems of making sugar-free high boilings from isomalt www.entrepreneurindia.co

39. Gums and jellies Turkish delight Toffee Controlled calorie products 19. QUALITY CONTROL AND CHEMICAL ANALYSIS Introduction Designer quality Control of raw materials and packaging 1. Receipt of materials 2. Sampling 3. Testing www.entrepreneurindia.co

40. Process control Finished packs Sensory evaluation Hygiene 1. Microbiological testing 2. Foreign matter Legislation Chemicals analysis 1. Laboratory practice 2. Sugar analysis 3. Moisture content 4. Protein 5. Fat analysis www.entrepreneurindia.co

41. 6. Aflatoxins 7. Viscosity 8. Particle size 9. Acid content Modern methods Conclusion 20. MEDICATED CONFECTIONERY AND CHEWING GUM Medicated sugar confectionery High boiled sugar medicated confectionery Third ingredient addition www.entrepreneurindia.co

42. Continuous operations Depositing high boilings The 'Apollo' centre-filling line from Euromec The centre-filler hopper and pump unit Bosch Salvage Chewy medicated confections Gum products Chewing gum Packaging Concluding remarks www.entrepreneurindia.co

43. 21. CHOCOLATE FLOW PROPERTIES Flow behaviour of chocolate How to measure flow properties 1. Rotational viscometers Miscellaneous instruments Factors affecting the flow properties of chocolate 1. Fat content 2. Lecithin and other emulsifiers 3. Moisture content 4. Particle size distribution 5. Temperature 6. Conching time www.entrepreneurindia.co

44. 7. Temper 8. Thixotropy 9. Vibration Conclusions 22. GENERAL TECHNICAL ASPECTS OF INDUSTRIAL SUGAR CONFECTIONERY MANUFACTURE Introduction Compositional effects 1. Sugars 2. Fats 3 Thickeners and stabilisers www.entrepreneurindia.co

45. 4. Proteins Change of composition 1. Caramelisation 2. Inversion 3. Maillard reaction 4. Secondary reactions Change of state 1. Crystallisation 2. Polymorphism 3. Starch 4. Enzymic changes www.entrepreneurindia.co

46. Environmental behaviour Evaporation Sweetness and taste 23. CARAMEL TOFFEE AND FUDGE Introduction Ingredients 1. Sugar 2. Glucose syrup 3. Milk protein 4. Fat 5. Salt 6. Water www.entrepreneurindia.co

47. 7. Other additivies Structure of toffee Formulation Processing 1. Equipment 2. Slab process 3. Cut and wrap process 4. Depositing Toffee texture Fudge www.entrepreneurindia.co

48. 24. TOFFEES AND CARAMELS Cooking toffees A typical toffee Sugar Glucose syrup 42 DE Condensed milk Fat Optional ingredients Whey powder Hydrolysed whey syrup Invert sugar syrup Brown sugar www.entrepreneurindia.co

49. Golden syrup Emulsifiers Glucose syrup 68 DE or higher Isomerised glucose, also known as isoglucose or High fructose corn syrup Salt Flavours and flavourings Colour The process Dissolving Emulsifying Cooking Shaping the toffee www.entrepreneurindia.co

50. The slab process Cut and wrap process Depositing Toffee as an ingredient of other products Formulation considerations Toffee in a chocolate-coated countline Toffee in a moulded chocolate product 25. CHOCOLATE TEMPER Introduction Techniques www.entrepreneurindia.co

51. Polymorphic transitions of triglycerides Liquid state Crystallization The α-form The β'-forms The β -form The β'1 —> β transition Triple chain length structures Cocoa butter The crystallization of mixtures 26. TABLETS, LOZENGES AND SUGAR PANNING Introduction www.entrepreneurindia.co

52. Tableting Granulation 1. Wet granulation 2. Fluidised bed granulation 3. 'Slugging' Ingredients 1. Base materials 2. Binders 3. Lubricants 4. Disintegrants 5. Colours and flavours www.entrepreneurindia.co

53. Compression 1. Bonding during compression Problem solving 1. Capping 2. Sticking and picking 3. Pitting 4. Mottling 5. Size and weight variation Lozenges 1. Composition 2. Processing 3. Drying www.entrepreneurindia.co

54. Sugar panning 1. Equipment 2. Automatic panning systems 3. Auxillary equipment Hard panning 1. Pretreatment of centres 2. Engrossing 3. Non-pareils (hundreds-and-thousands) Soft panning Flavour and colour www.entrepreneurindia.co

55. 1. Flavour 2. Colour Polishing Additional panning techniques 1. Alternative sweeteners 2. Silvering 27. SUGAR CONFECTIONERY, CHOCOLATE, JAMS AND JELLIES Agar-agar Anti-tailing devices www.entrepreneurindia.co

56. Automatic continuous sugar cooker Non-vacuum cooker Batch roller Cacao Cacao butter Cacao moth Cacao selection Caramel Chocolate-confectionery research Clayed cacao Colours for confectionery www.entrepreneurindia.co

57. 1. Selection of colouring matter 2. Method of dissolving 3. Concentration and purity Conches Circular or rotary conches The theory of conching Confectioners' glucose Continuous vacuum sugar cookers Cream beaters 1. The beater should be kept cool. 2. The syrup should be kept in the beater sufficiently www.entrepreneurindia.co

58. long to ensue complete crystallisation. Air-cooled cream beaters Cream and fondant making plant Dextrose Diabetic foods - chocolate Dragee pans Egg albumen Enrobers Automatic temperature control Fermentation of cacao beans Flavourings Classification of flavouring materials Fondant paste www.entrepreneurindia.co

59. Fumigation with ethylene oxide Gas fires for sugar boiling Half-coating device Heat penetration of cacao Invert sugar Use in confectionery Manufacture of invert sugar Jam manufacture - scientific principles Pectin Sugar Acidity End point of boil Statutory regulations

60. Standard for jam Standard for marmalade General Technique of manufacture Fruit preparation Preparation of juice for "jelly" jams Preparation of recipes Boiling Cooling, filling and capping Storage Jelly crystals Jelly manufacture www.entrepreneurindia.co

61. Gelatin testing Proportions of ingredients Boiling and mixing (1) preparation of gelatin (2) preparation of the sugar syrup (3) mixing and dissolving Choice of colour Clarification Cooling and setting Cutting Packaging Production control Lactic acid www.entrepreneurindia.co

62. Lecithin Lemon curd Liquid sugar/liquid glucose mixtures Liquorice Liquorice products Machines for the manufacture of hard-boiled goods Maple sugar Marmalade manufacture Grading Steaming barrels Peeling Gouging Pulp and dummy www.entrepreneurindia.co

63. Peel Juice Recipes Boiling Marshmallow beaters Marzipan Marzipan fruits and mosaics Marzipan substitutes Melangeurs Milk chocolate Mogul machine 1. The starch must be clean and dry. Piping jelly www.entrepreneurindia.co

64. Piping jelly from fruit puree and agar-agar Piping jelly from fruit puree and pectin Piping jelly from fruit and sugar Refiners Refractometers Roasters Unit roasters Continuous roasters Steam roasters Principles of roasting Changes brought about in cacao beans owing to roasting The removal of shell from the NIB www.entrepreneurindia.co

65. (1) Chemical changes (2) Physical changes Steam pans Sugar Bibliography Sugar for the chocolate manufacturer Sugar for the confectioner Testing of refined sugars Tempering and storage kettles The outlet valve Thermometers for sugar boiling The recording dial thermometer www.entrepreneurindia.co

66. Adjustment of thermometers: the effect of barometric pressure on the boiling-point Toffee Physical nature of toffees and caramels Flavour Colour Texture Shelf life Graining Raw materials Manufacture Wrapping and packing Vacuum pans www.entrepreneurindia.co

67. Vertical mixers Winnower 28. CENTERS, FONDANTS, MARZIPAN AND CRYSTALLIZED CONFECTIONERY Introduction Recipes Cremes 3. Fudge Marzipan Variables affecting the properties of fondant Moisture content The amount of sugar crystals present www.entrepreneurindia.co

68. The concentration and viscosity of the syrup phase Crystal size of the sugar Basic steps in making the confections Fondant Crème making Fudge making Marzipan Uses of fondant Making impression in starch Uses of fudges and marzipan Quality control in fondant cremes, fudges and marzipan www.entrepreneurindia.co

69. 1. Moisture content 2. Soluble solids of the syrup phase 3. Sugar crystal size 4 Fat content 5. Density Conclusion www.entrepreneurindia.co

70. www.entrepreneurindia.co Niir Project Consultancy Services (NPCS) can provide Process Technology Book on Confectionery Products (Chocolate, Toffees, Chewing Gum & Sugar Free Confectionery) See more http://goo.gl/w9DBKm http://goo.gl/GGeVg8 http://goo.gl/wAQotP

71. Visit us at

72. Take a look at NIIR PROJECT CONSULTANCY SERVICES on #StreetView https://goo.gl/VstWkd www.entrepreneurindia.cowww.niir.org

73. Locate us on Google Maps https://goo.gl/maps/BKkUtq9gevT2 www.entrepreneurindia.co

74. An ISO 9001:2008 Company www.entrepreneurindia.co

75. o One of the leading reliable names in industrial world for providing the most comprehensive technical consulting services o We adopt a systematic approach to provide the strong fundamental support needed for the effective delivery of services to our Clients’ in India & abroad Who are we? www.entrepreneurindia.co

76. o Project Identification o Detailed Project Reports/Pre-feasibility Reports o Business Plan o Industry Trends o Market Research Reports o Technology Books and Directory o Databases on CD-ROM o Laboratory Testing Services o Turnkey Project Consultancy/Solutions o Entrepreneur India (An Industrial Monthly Journal) What do we offer? www.entrepreneurindia.co

77. o We have two decades long experience in project consultancy and market research field o We empower our customers with the prerequisite know-how to take sound business decisions o We help catalyze business growth by providing distinctive and profound market analysis o We serve a wide array of customers , from individual entrepreneurs to Corporations and Foreign Investors o We use authentic & reliable sources to ensure business precision How are we different ? www.entrepreneurindia.co

78. Our Approach Requirement collection Thorough analysis of the project Economic feasibility study of the Project Market potential survey/research Report Compilation www.entrepreneurindia.co

79. Who do we serve? o Public-sector Companies o Corporates o Government Undertakings o Individual Entrepreneurs o NRI’s o Foreign Investors o Non-profit Organizations, NBFC’s o Educational Institutions o Embassies & Consulates o Consultancies o Industry / trade associations www.entrepreneurindia.co

80. Sectors We Cover o Ayurvedic And Herbal Medicines, Herbal Cosmetics o Alcoholic And Non Alcoholic Beverages, Drinks o Adhesives, Industrial Adhesive, Sealants, Glues, Gum & Resin o Activated Carbon & Activated Charcoal o Aluminium And Aluminium Extrusion Profiles & Sections, o Bio-fertilizers And Biotechnology o Breakfast Snacks And Cereal Food o Bicycle Tyres & Tubes, Bicycle Parts, Bicycle Assembling www.entrepreneurindia.co

81. Sectors We Cover Cont… o Bamboo And Cane Based Projects o Building Materials And Construction Projects o Biodegradable & Bioplastic Based Projects o Chemicals (Organic And Inorganic) o Confectionery, Bakery/Baking And Other Food o Cereal Processing o Coconut And Coconut Based Products o Cold Storage For Fruits & Vegetables o Coal & Coal Byproduct www.entrepreneurindia.co

82. Sectors We Cover Cont… o Copper & Copper Based Projects o Dairy/Milk Processing o Disinfectants, Pesticides, Insecticides, Mosquito Repellents, o Electrical, Electronic And Computer based Projects o Essential Oils, Oils & Fats And Allied o Engineering Goods o Fibre Glass & Float Glass o Fast Moving Consumer Goods o Food, Bakery, Agro Processing www.entrepreneurindia.co

83. Sectors We Cover Cont… o Fruits & Vegetables Processing o Ferro Alloys Based Projects o Fertilizers & Biofertilizers o Ginger & Ginger Based Projects o Herbs And Medicinal Cultivation And Jatropha (Biofuel) o Hotel & Hospitability Projects o Hospital Based Projects o Herbal Based Projects o Inks, Stationery And Export Industries www.entrepreneurindia.co

84. Sectors We Cover Cont… o Infrastructure Projects o Jute & Jute Based Products o Leather And Leather Based Projects o Leisure & Entertainment Based Projects o Livestock Farming Of Birds & Animals o Minerals And Minerals o Maize Processing(Wet Milling) & Maize Based Projects o Medical Plastics, Disposables Plastic Syringe, Blood Bags o Organic Farming, Neem Products Etc. www.entrepreneurindia.co

85. Sectors We Cover Cont… o Paints, Pigments, Varnish & Lacquer o Paper And Paper Board, Paper Recycling Projects o Printing Inks o Packaging Based Projects o Perfumes, Cosmetics And Flavours o Power Generation Based Projects & Renewable Energy Based Projects o Pharmaceuticals And Drugs o Plantations, Farming And Cultivations o Plastic Film, Plastic Waste And Plastic Compounds o Plastic, PVC, PET, HDPE, LDPE Etc. www.entrepreneurindia.co

86. Sectors We Cover Cont… o Potato And Potato Based Projects o Printing And Packaging o Real Estate, Leisure And Hospitality o Rubber And Rubber Products o Soaps And Detergents o Stationary Products o Spices And Snacks Food o Steel & Steel Products o Textile Auxiliary And Chemicals www.entrepreneurindia.co

87. Sectors We Cover Cont… o Township & Residential Complex o Textiles And Readymade Garments o Waste Management & Recycling o Wood & Wood Products o Water Industry(Packaged Drinking Water & Mineral Water) o Wire & Cable www.entrepreneurindia.co

88. Niir Project Consultancy Services 106-E, Kamla Nagar, New Delhi-110007, India. Email: [email protected] , [email protected] Tel: +91-11-23843955, 23845654, 23845886 Mobile: +91-9811043595 Fax: +91-11-23841561 Website : www.niir.org www.entrepreneurindia.co Take a look at NIIR PROJECT CONSULTANCY SERVICES on #StreetView https://goo.gl/VstWkd www.niir.org www.entrepreneurindia.co

89. www.niir.org Follow Us www.entrepreneurindia.co

90. For more information, visit us at: www.entrepreneurindia.co

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