Subject Details
Dept     : FTECH
Sem      : 6
Regul    : 2019
Faculty : Ms.R.Mohana priya
phone  : NIL
E-mail  : mohana.r.ft@snsct.org
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  • Lecture Notes

    Dear Students the Lecture Notes has been uploaded for the following topics:
    Health and safety – rules and safe practices in the work places, cleaning and sanitation of equipments,
    Code for hygiene condition in bakery and biscuit manufacturing unit,
    Standard specifications for breads, biscuits, cookies and confectionery products

  • Lecture Notes

    Dear Students the Lecture Notes has been uploaded for the following topics:
    other confections - ingredients - Formulation – Processing method,
    Aerated confectionery – Process and Methods of aeration,
    Fondant, Fudge - ingredients - Formulation – Processing method

  • Assignment

    Assignment topic is Product Development and due date is .

  • Assignment

    Assignment topic is NEW PRODUCT DEVELOPMENT and due date is .

  • Question Bank

    Dear Students the Question Bank has been uploaded for the following topics:
    Status of bakery and confectionery industries in India,
    Status of bakery and confectionery industries in India

  • Lecture Notes

    Dear Students the Lecture Notes has been uploaded for the following topics:
    Bread making, methods - Straight dough - Sponge and dough- Activated dough development- Chorley wood bread process - Dough retarding and freezing - emergency No time process.,
    Bread making, methods - Straight dough - Sponge and dough- Activated dough development- Chorley wood bread process - Dough retarding and freezing - emergency No time process.,
    Definition, importance of sugar confectionery. General technical aspects of industrial sugar confectionery manufacture - compositional effects,
    Manufacture methods of high boiled sweets: Ingredients -. prevention of recrystallization and stickiness.,
    Preservation and spoilage of various bakery and confectionery products,
    Spoilage of confectionery products,
    Cake making: Ingredients and methods,
    Problems in baking,
    Preparation of Pie – Apple and custard pie,
    Rheology of dough - Farinograph, Amylograph

  • Lecture Notes

    Dear Students the Lecture Notes has been uploaded for the following topics:
    Types of biscuit dough‘s - Developed dough, short dough‘s, semi-sweet, enzyme modified dough‘s and batters.,
    Preparation of Pastry – Danish, short crust, choux and Puff pastry. Preparation of wafers.,
    Types of confectionery products-Caramel, Toffee - ingredients - Formulation – Processing method

  • Puzzles

    Dear Students the Puzzles has been uploaded for the following topics:
    Classification and Raw materials for bakery and confectionery products

  • Youtube Video

    Dear Students the Youtube Video has been uploaded for the following topics:
    Farinograph
    Extensograph

  • Assignment

    Assignment topic is Paper Publication and due date is 02-05-2023.

  • Assignment

    Assignment topic is NEW PRODUCT DEVELOPMENT and due date is 17-04-2023.

  • Assignment

    Assignment topic is NEW PRODUCT DEVELOPMENT and due date is .

  • Lecture Notes

    Dear Students the Lecture Notes has been uploaded for the following topics:
    Introduction to utensils and equipments used in bakery industry with their purpose,
    Bulk handling of ingredients- Dough mixing and mixers, Dividing, rounding, sheeting,
    laminating-Fermentation enclosures and brew equipment - Ovens and Slicers; Extrusion

  • Lecture Notes

    Dear Students the Lecture Notes has been uploaded for the following topics:
    Alveograph and Extensiograph.

  • Lecture Notes

    Dear Students the Lecture Notes has been uploaded for the following topics:
    Bread making, methods - Straight dough - Sponge and dough- Activated dough development- Chorley wood bread process - Dough retarding and freezing - emergency No time process.,
    Characteristics of good bread – internal and external. Preparation of rusk and buns.,
    Bread defects and remedies.,
    Biscuit/cookies manufacturing process

  • Lecture Notes

    Dear Students the Lecture Notes has been uploaded for the following topics:
    Status of bakery and confectionery industries in India,
    Classification and Raw materials for bakery and confectionery products,
    Essential and optional. Leaveners and yeast foods. Structure builders. Tenderizers, moisteners and flavor enhancers,
    PFA Specification of raw materials

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