Learn to produce yoghurt,ice cream,milk drink,custard,cake,fruit juice,chocolate,etc

Hi, I am a Biochemist and also an Entrepreneur. For the past five (5) years now we have been training and raising entrepreneurs particularly in the area of manufacturing. We now have decided to empower more people by going on the net, particularly for those who may not be able to come to are production training centre. Please all our materials(text-books) and vcds on production are simplified and absolutely practical. You will understand them even without coming to our training centre.

For Details on how to get the practical production text-books and vcds:

Call: 08060093861 ,08155267035.
E-mail : [email protected] or [email protected]


OUR SAMPLE ON CUSTARD PRODUCTION
CUSTARD PRODUCTION 1 (in weight %)

Ingredients Quantity
[IMG]file:///C:\DOCUME~1\samdim\LOCALS~1\Temp\msohtmlclip1\01\c lip_image001.gif[/IMG]
1) Corn starch 80% total mixture
[IMG]file:///C:\DOCUME~1\samdim\LOCALS~1\Temp\msohtmlclip1\01\c lip_image002.gif[/IMG] 2) Cassava starch 20%

3) Egg yellow or deep red colour 0.5% -0.7% of the total mixture.
4) Flavour (vanilla, banana etc) 0.5% - 1% of total mixture.
5) Preservative (Sodium Benzoate) 0.1% -0.3% of total mixture.
6) Salt (OPTIONAL) 0.1%-0.2%
7) Sugar (optional) 2%-3%

FOR 1000g OF CUSTARD PRODUCTION 1 (in actual measurement).

I HAVE ALREADY DONE THE CONVERSION.

YOU CAN ALSO ORDER FOR THE TEXT-BOOK ON CALCULATION

Ingredients Quantity
[IMG]file:///C:\DOCUME~1\samdim\LOCALS~1\Temp\msohtmlclip1\01\c lip_image001.gif[/IMG]
1) Corn starch 800 total mixture
[IMG]file:///C:\DOCUME~1\samdim\LOCALS~1\Temp\msohtmlclip1\01\c lip_image002.gif[/IMG] 2) Cassava starch 200g


3) Egg yellow or deep red colour 5g –7g of the total mixture.
4) Flavour 5g – 10g of total mixture.
5) Preservative (Sodium Benzoate) 1g –3g of total mixture.
6) Salt (OPTIONAL)) 1g-2g
7) Sugar (optional)) 20g-30g

Procedure

1)Weigh out the quantity of corn starch and pour into a rotary mixer OR JUST STIR with a whisk.
2) Weigh our cassava starch and add into the same mixer and start mixing.
3) After about 10 minutes of continuous mixing add the remaining materials ( i.e. flavour, colourant, preservative, salt, sugar e.t.c) and let the mixing continue for another 20 minutes.
4) Sieve the product and pack into containers.

CUSTARD PRODUCTION 2.This is nice.Try it out.

Ingredient Quantity

(1) Corn flour / corn, starch 100%( total mixture)

(2)Egg yellow colour /Deep red colour 0.5% - 0.7% of the total mixture.
(3) Flavour e.g. banana, milk or VANILLA etc. 0.5% - 1% of the total mixture.
(4) Preservative (Sodium Benzoate) 0.2% - 0.4% of the total mixture.


FOR 1000g of custard use this below: NO cassava starch.
(1) Corn flour / corn, starch 1000g( total mixture)
(2)Egg yellow colour /Deep red colour 5g – 7g of the total mixture.
(3) Flavour e.g. banana, milk or VANILLA etc. 5g – 10g of the total mixture.
(4) Preservative (Sodium Benzoate) 2g –4g of the total mixture.
Procedure:

1)Weigh out the quantity of corn starch and pour into a rotary mixer OR JUST STIR .
2)After about 10 minutes of continuous mixing add the remaining materials ( i.e flavour, colourant, preservative, e.t.c) and let the mixing continue for another 20 minutes.
3)Sieve the product and pack into containers.

A wonderful custard formulation below ( both wt% and 1000g of actual measurement are given)

ingredients ranges
1 corn starch 100%(total mixture) (1000g )
2 egg yellow colour 0.6% of the total mixture--- (6g)
3 vanilla flavour 0.4% --o.5% ( 4g ---5g )
4 sugar 2% - 3% (20g- 30g)
5 milk powder 2%--5% (20g—50g)
6 milk flavour 0.2%--0.4% (2g--4g )
7 vitamin c 0.05% - 0.08%(o.5g—o.8g)

1. preservatives (sodium benzoate) 0.05%- 1%( o.5g ---10g.(within these ranges you are still correct)
2. salt 0.1%-0.2% (1g-2g)

do you know how i converted from % by weight to actaul measurement?
you can get our text-book on product calculation and conversion.

You Can Get Our Text-Book On Product Calculation And Conversion.
Our Text Books Contains All The Formula For All The Products Listed Below. You Can Order For Them at affordable prices.
CALL: 08060093861 , 08155267035.
e-mail--: [email protected] or
[email protected]

Our Product List Below:

Product Volume Number 1.

(Our New Best Seller Book).Over 88pages.

Book Title: Money Is Just And Idea.

Money Is Just An Idea Is A Must Read For Every Entrepreneur----------------Mr. Ferguson

Written By Cletus Joseph.

Practical Text Book On The Following Food Products. Product Volume 2.

---------Ice Cream Production (Vanilla, Strawberry Etc.)
---------Milk Drink Production( 0range, Pineapple, Apple Etc.)
--------- Chocoltae Drink Production.
---------Custard Production.
---------Bread Making
---------Fruit Juice Production (Orange, Apple, Pineapple Etc.)
---------Yoghurt Production.


---------Choco Milk Powder Production.
---------Biscuits Making( Different Kinds).
--------Margerine Production.
--------Cake Making With Decoration(Fondant, Royal, Butter Decoration.)
---------All Practicals On Catering( Meat And Fish Pie, Puff-Puff, Chin-Chin, Buns, Doughnut, Bread Roll, Fish Roll, Egg Roll, , Salad ,Pancakes ,Hamburger Buns, Sausage Rolls, Cream Puff Pastry, Short Cake, Popcorn Etc .
------------Akara, Moi-Moi, Suya,Fried Rice Etc.
-----------Zobo And Kunu Drink Production
------------Soya Milk Production .

To order call:

Tel: 08060093861, 08155267035.

E-mail: [email protected] or [email protected]

Product Volume 3.: Practical Text Book On The Following Chemical Products. ( With Different Formula).

----------Liquid Detergent Production.
----------Liquid Soap Production (Different Formula)
---------Bar Soap Production(Different Formula)
---------Toilet Soap Production.
----------Medicated Soaps (Different Formula).
--------Herbal Soaps Like Aloe Vera Soap.
---------Powdered Detergent(Omo)
----------Dish Washing .
----------All Purpose Liquid Cleaner.( For Cloth, Dish And General Cleaning .)
----------Perfume Making.(Different Formula)
----------Liquid Air Freshner.
----------Gel Air Freshner.
----------Nail Polish Remover.
--------Acrylic Nail Dissolver .
----------School Chalk Production
-----------Hair Cream Production
-----------Body Lotion Production.
-----------After Shave Lotion
----------Toilet Cleaner.
----------Bleach Production.
----------Surface Cleaner.
----------Vim (Souring Powder) Production.
-----------Gentian Voilet(Gv) Production.
------------Antiseptic Production.
------------Tooth Production.
----------Starch Production.
-----------Spray Starch Production.
----------Disinfectant(Dettol) Production.
----------Baby Jelly Production.
----------Foaming Disinfectant Production.
----------Nail Conditioner Production.
----------Insecticides Production.( For Mosquito, Housefly Etc.)
----------Candle Making.(Different Formula)
----------Glue Production.
-----------Talcum And Face Powder Making.
-----------Car Wash Production.
-----------Car Grease Production.
------------Powdered Car Wash Production.
-----------Shampoo Production.
-----------Hair Conditional
----------Stain Remover.
----------Rust Remover
-----------Wood Polish Production.
-----------Shaving Powder.

Product Number Volume 4

------How To Calculate Weight % (Wt %)X .
------How To Convert From Percentage By Weight (Wt %) To Actual Measurement.
-------How To Convert From Actual Measurement Back To Weight %.
-------How To Know If Your Production Formula For Any Product Is Correct And Meets Regulatary Standards Like Who, Nafdac Etc.

product number volume 5.

five (5) video cds on practical production of chemical products (ie) :they are:
-------------liquid soap production.
-------------perfume making
-------------liquid air freshner
-------------toilet cleaner
-------------bleach production
product number volume 6.
five(5) video cds on practical production of food products
they are:
--------fruit juice production
--------ice cream production
--------milk chocolate powder.
--------custard production.
--------cake making with decoration.
--------milk drink production.
----------yoghurt production.

To order call:
Tel: 08060093861, 08155267035.
E-mail: [email protected] or [email protected]

Order Now