RECIPE NO.

1 Date: February 14,2020

Bread Loaf
Prep Time: 1hr 40mins Cooking Method/s:
Cooking Time: 3o mins. Cooking Temp:
Mise-en-place Time: 1hr 10mins Utensils:
Yield- 3.5lb

Cost per Actual

Sl.no Ingredients Qty. Carbohydrate Fat Protein Calorie
unit (Rs.) cost(Rs.)
1 FLOUR 1Kg.
2 YEAST 60g
3 SALT 20g
4 SUGER 50gm
5 WATER 600ml.
6 MILK POWDER 25g
7 OIL 80ml.

Method:
1. Weigh all ingredients.and sift the flour.
2. Knead all the ingredients except oil for 5 minutes.
3. When the gluten has formed add oil and knead again until the dough is smooth.
4. Keep the dough for proofing--25 mins., knock back, scale 1300 gms for breakfast loaf
and 1600 gms for sandwich loaf
5. Shape the bread and put into greased bread tin.
6. Allow to proof--45min. and bake at 200ºc for 30 min.

RECIPE NO. 2 Date: February 14,2020

Hard Roll
Prep Time: 1hr 15mins Cooking Method/s:
Cooking Time: 15min. Cooking Temp:
Mise-en-place Time: 1hr. Utensils:

Yield- 40 nos.

Cost per Actual

Sl.no Ingredients Qty. Carbohydrate Fat Protein Calorie
unit (Rs.) cost(Rs.)
1 FLOUR 1kg.
2 YEAST 30 g
3 SALT 15g
5 WATER 600ml.

Method:
1.weigh all ingredients.
2.sieve flour and salt.
3. knead all ingredients into a dough
4. Make a dough.keep dough for resting. Give initial proof--20 min., knock back and rest
5.Scale a dough in equal quantities.
6. shape hard rolls and keep for proofing--30 min.
7.bake at 230ºc with steam
8.lower the heat after 10 minutes and bake at 200ºc for 15 min.

RECIPE NO. 3 Date: February 14,2020

Soft Roll
Prep Time: 1hr. 10mins Cooking Method/s:
Cooking Time: 15min. Cooking Temp:
Mise-en-place Time: 55mins Utensils:
Yield- 40 nos.

Cost per Actual

Sl.no Ingredients Qty. Carbohydrate Fat Protein Calorie
unit (Rs.) cost(Rs.)
1 FLOUR 1Kg
2 YEAST 30g
3 SALT 15g
4 WATER 500ml.
5 BUTTER 70g
6 EGG 2nos.
7 SUGAR 50g
8 MILK POWDER 25g

Method:
1. Mix all the ingredients in the dough mixer except the butter
2. Knead the dough for 5 minutes on slow speed or until the gluten has formed.
3. Add the softened butter and knead again till a smooth dough is obtained ,mix in flour
4. Keep the dough for proofing--20min., knock back and rest again
5. Scale a dough in 25- 30 gms sizes and rest
6. Shape the rolls into desired shapes and place on baking tray for final proofing--25 min.
7. Glaze with egg wash and top it up with toppings of your choice
8. Bake at 200º C for 15-20 min.

RECIPE NO. 4 Date: February 14,2020

Baguette
Prep Time: 1hr 15mins Cooking Method/s:
Cooking Time: 15min. Cooking Temp:
Mise-en-place Time: 1hr. Utensils:
Yield- 5 nos.

Cost per Actual

Sl.no Ingredients Qty. Carbohydrate Fat Protein Calorie
unit (Rs.) cost(Rs.)
1 FLOUR 1kg.
2 YEAST 30 g
3 SALT 15g
4 WATER 600ml.
5 GLUTEN 20g
6 BREAD IMPROVER 20g

Method:
1.weigh all ingradients.
2.sieve flour,gluten and bread improver and salt.
3.mix gluten in water and mix, mix in flour
4. Make a dough.keep dough for resting. Give initial proof--20 min., knock back and rest
5.Scale a dough in equal quantities(350g)
6. roll baguette and keep for proofing--30 min.
7.bake at 230ºc with steam
8.lower the heat after 10 minutes and bake at 200ºc for 15 min.
RECIPE NO. 5 Date: March 3,2020
Bun
Prep Time: 1hr 15mins Cooking Cooking Method/s:
Time: 15mins. Mise-en- Cooking Temp:
place Time: 1hr Utensils:
Yield- 30nos.

Cost per unit

Sl.no Ingredients Qty. Actual cost (Rs.) Carbohydrate Fat Protein Calorie
(Rs.)
1 Flour 500g
2 Salt 10g
3 Mixed Spice 10g
4 Castor sugar 125g
5 Yeast 50g
6 Milk 350ml
7 butter 60g
8 Chopped Peel 50g
9 Currants 50g
10 Sultanas 50g

Method:
1 Mix all the ingredients in the dough mixer except the butter
2 Knead the dough for 5 minutes on slow speed or until the gluten has formed.
3 Add the softened butter and knead again till a smooth dough is obtained, mix in flour
4 Keep the dough for proofing, knock back and rest again
5 Scale a dough in 50 gms sizes and rest
6 Shape the rolls into balls and arrange on a baking tray and allow to proof
7 Glaze the rolls with egg wash.
8 Bake at 200º C for 15-20 min.

RECIPE NO. 7
Swiss Roll
Prep Time: 47mins Cooking Method/s:
Cooking Time: 7 mins. Cooking Temp:
Mise-en-place Time: 40mins Utensils:
Yield- 4lb.

Cost per unit

Sl.no Ingredients Qty. Actual cost (Rs.) Carbohydrate Fat Protein Calorie
(Rs.)
For Sponge:
1 Eggs 900g
2 Flour 200g
3 Sugar 300g
4 Cornflour 160g
5 Vanilla Essence
As Spreader
6 Jam 800g

Method
1 Sift the flour and cornflour and keep aside
2 Whip the yolks with half the sugar till ribbon stage.
3 Fold in sifted flour. Meanwhile whip the eggwhites with remaining sugar to form a stiff meringue
4 Fold in the meringue in the batter and immidiately spread onto trays lined with greaseproof paper
and bake the sheets at 200 Deg C for 5- 7 minutes
5 Sprinkle the caster sugar in the brown paper, placed baked sponge on top of sugar upside down.
6 Cut the edge, smear with jam evenly.
7 Roll the sponge tightly when still warm. Fold the brown paper and keeep it in refrigerator.
8 Before serving take it out from fridge, cut into thick wheel and serve.

RECIPE NO. 7
Muffin
Prep Time: 55mins Cooking Method/s:
Cooking Time: 15 mins. Cooking Temp:
Mise-en-place Time: 40mins Utensils:
Yield- 10nos.

Cost per unit

Sl.no Ingredients Qty. Actual cost (Rs.) Carbohydrate Fat Protein Calorie
(Rs.)
1 Refined Flour 115g
2 Sugar 115g
3 Butter 85g
4 Vanilla Essence few drops
5 Egg 2nos.
6 Baking powder 1.7g

Method:
1 Cream the butter and caster sugar till light and fluffy.
2 Whisk the egg in a separate bowl, mix with sugar cream and beat.
3 Add vanilla essence.
4 Add sieved flour and baking powder to the mixture in cut and fold method.
5 Pour the mixture in a greased muffin tray after 8 mimns. of rest.
6 Baked at 200 deg. C for 10 -15 mins.

RECIPE NO. 8
Banana Bread
Prep Time: 1hr. 45mins Cooking Method/s:
Cooking Time: 45 mins. Cooking Temp:
Mise-en-place Time: 1hr. Utensils:
Yield- 3.5lb

Cost per unit

Sl.no Ingredients Qty. Actual cost (Rs.) Carbohydrate Fat Protein Calorie
(Rs.)
1 Flour 330g
2 Baking soda 10g
3 Oil 40ml.
4 Corn flour 80g
5 Milk 150ml.
6 Sugar 50g
7 Eggs 5nos.
8 Banana 500g
9 Walnuts 160g
10 Cinnamon 5g

Method:
1 Puree the bananas with oil and keep aside. It is better to used over ripened bananas
2 Whip egg and sugar till light and fluffy
3 Add banana mixture to the egg mixture
4 Sift flour with baking soda,corn flour, Cinnamon and add chopped walnuts
5 Fold the flour into the egg and banana mixture
6 Pour the mixture in the lined tins and bake in the oven at 160ºC for 45 minutes
7 Let it cool and slice with a sharp knife and serve

RECIPE NO. 9
Pound Cake
Prep Time: 1hr. 45mins Cooking Method/s:
Cooking Time: 45 mins. Cooking Temp:
Mise-en-place Time: 1hr. Utensils:
Yield- 2.5lb

Cost per unit

Sl.no Ingredients Qty. Actual cost (Rs.) Carbohydrate Fat Protein Calorie
(Rs.)
1 Eggs 250g
2 Flour 250g
3 Sugar 250g
4 Butter 250g
5 Vanilla pods/ essence 5ml.
6 Baking powder 5g.

Method:
1 Beat the butter and sugar till creamy along with vanila pods
2 Add eggs one by one and keep creaming until the mixture is fluffy
3 Sift flour along with baking powder
4 Pour the contents into a lined mould and bake at 200 deg C for initial 10 minutes and then at 180 Deg for
another 35 minutes