UNIT 1:
Status of bakery and confectionery industries in India
PFA Specification of raw materials
Classification and Raw materials for bakery and confectionery products
Essential and optional. Leaveners and yeast foods. Structure builders. Tenderizers, moisteners and flavor enhancers
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.
Characteristics of good bread – internal and external. Preparation of rusk and buns.
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 Pie – Apple and custard pie
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.
Preparation of Pastry – Danish, short crust, choux and Puff pastry. Preparation of wafers.
Cake making: Ingredients and methods
