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

Introduction to utensils and equipments used in bakery industry with their purpose. Bulk handling of ingredients- Dough mixing and mixers, Dividing, rounding, sheeting, and laminating-Fermentation enclosures and brew equipment - Ovens and Slicers; Extrusion. Rheology of dough - Farinograph, Amylograph, Alveograph and Extensiograph.

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. Types of biscuit dough‘s - Developed dough, short dough‘s, semi-sweet, enzyme modified dough‘s and batters. Cake making: Ingredients and methods. Preparation of Pie – Apple and custard pie. Preparation of Pastry – Danish, short crust, choux and Puff pastry. Preparation of wafers. Problems in baking.

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. Types of confectionery products-Caramel, Toffee, Fondant, Fudge and other confections - ingredients - Formulation – Processing method. Aerated confectionery – Process and Methods of aeration. Spoilage of confectionery products.

Preservation and spoilage of various bakery and confectionery products. Standard specifications for breads, biscuits, cookies 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.