UNIT 1:
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
UNIT 2:
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
Rheology of dough - Farinograph, Amylograph
Alveograph and Extensiograph.
UNIT 3:
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.
Bread defects and remedies.
Characteristics of good bread – internal and external. Preparation of rusk and buns.
Biscuit/cookies manufacturing process
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.
Preparation of Pastry – Danish, short crust, choux and Puff pastry. Preparation of wafers.
Cake making: Ingredients and methods
Preparation of Pie – Apple and custard pie
UNIT 4:
Types of confectionery products-Caramel, Toffee - ingredients - Formulation – Processing method
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.
Manufacture methods of high boiled sweets: Ingredients -. prevention of recrystallization and stickiness.
Spoilage of confectionery products
other confections - ingredients - Formulation – Processing method
Aerated confectionery – Process and Methods of aeration
Fondant, Fudge - ingredients - Formulation – Processing method
UNIT 5:
Preservation and spoilage of various bakery and confectionery products
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
