ABSTRACT AUTOMATIC PROCESS FOR MAKING HOLIGE, A TRADITIONAL INDIAN SWEET AND MACHINES THEREFOR An automatic process for making traditional Indian sweets called Holige comprises of the steps of: - preparation of the filler material using standard machines for mixing and heating the ingredients - preparation of flour dough using standard dough kneading machines - forming dough balls filled with filler material of required size with standard co-extrusion machines at a rate of 1 ball for every 2 seconds - transfer of filled balls to combined press/bake/cool machine with improvements in ball texture - machine pressing of filled ball - automatic transfer of pressed Holige to oven for baking - baking of pressed Holige in a temperature range of 200 to 220°C at pre-set time adjustable between 30 to 45 seconds - automatic transfer of baked Holige to cooling chamber and - auto transfer from cooling chamber to collecting tray.
