INDUSTRIAL TRAINING REPORT

ON

BAKERY AND CONFECTIONARY

AT

THE BREAD BASKET

16.02.2022 to 02. 03.2022

Submitted in partial fulfillment of the requirements

For the degree of B. Voc. Food Processing Technology

Submitted by

R.SUKIRTHIKA (20VFP044)

II B. Voc Food Processing Technology

Department of Food Processing Technology

PSG College of Arts and Science

An Autonomous College – Affiliated to Bharathiar University
Accredited with A Grade by NAAC (3rd Cycle)
College with Potential for Excellence
(Status awarded by the UGC)
Star College Status Awarded by DBT –MST
An ISO 9001:2015 Certified Institution
Coimbatore – 14
 PSG COLLEGE OF ARTS & SCIENCE
(AUTONOMOUS)
COIMBATORE – 14
2021 - 2023

Roll number: 20VFP044

Certified bonafide report done by: R. SUKIRTHIKA

Head of the Department Staff In-charge

Submitted for the viva voce examination held at PSG College of Arts & Science
on ……………….

Internal examiner(s) ………………………………

External examiner(s) ……………………………...

 DECLARATION

I R. SUKIRTHIKA(20VFP044) hereby declare that this industrial training

report entitled BAKERY AND CONFECTIONARY is submitted on partial
fulfillment of the requirements for the degree of B. Voc Food Processing
Technology is my original record of work carried out by me during the industrial
training at THE BREAD BASEKET TRICHYfrom16.2.2022– 02.3.2022

Place: COIMBATORE

Date:

Name and Signature of the Student

(R. SUKIRTHIKA)
 ACKNOWLEDGEME

Every work is successful largely due to efforts made by number of wonderful people.
Whatever I have done, is due to the blessing of the Almighty. His blessing guided me
on the right path. I thank the Lord Almighty for showering his grace on me.
Next, I would like to thank my beloved Parents who have brought up me with love,
gave education and encouraged me throughout my work.
I extend my heartfelt gratitude to Dr. T. Kannaian, Secretary, PSG College of Arts and
Science, Coimbatore for permitting me to undergo this training programme.
I extend my sincere thanks to Dr. D. Brinda, M.Sc., M. Phil., Ph.D. Principal, PSG
College of Arts and Science, Coimbatore for permitting me and providing the opportunity to
attend viva voce examination of this training.
I express my sincere thanks to Dr. S. Radhai Sri, M.Sc., M.Phil., Ph.D.,
Associate Professor, and Head, Department of Food Processing Technology, and
Coordinator, Food Processing Centre, PSG College of Arts and Science, Coimbatore for her
permission and motivation for the training.
I show my gratitude to all the Faculty Members of the Department of Food
Processing Technology, PSG College of Arts and Science, Coimbatore for their support and
guidance during the training.
I owe my gratitude to the Plant Technicians of Food Processing Centre, PSG College
of Arts and Science, Coimbatore for the help rendered during the industrial training.
I express my gratitude to Industry persons for their guidance, suggestions, support, and
encouragements during the training.
I sincerely thank the staff members of the bread basket, Trichy for having patiently
rendered their help and support during the training period
Finally, I would like to thank everyone who helped me directly and indirectly for my
industrial training.
 CONTENTS

Chapter no. Chapter title Page no.

List of Tables

List of Plates

List of Figures

1 Introduction 1

2 Profile of the Industry 2

3 Products Manufactured 4

4 Equipment 23

5 Storage 25

6 Packaging material 26

7 Documentation 26

8 Marketing and Distribution 26

9 Waste disposal 28

10 Sanitation and hygiene 28

11 Conclusion 28

LIST OF TABLES
Table No. Title Page no.

1 Daily sold products 27

 LIST OF PLATES

Plate No. Title Page no.

1 Cookies 6

2 Bread 8

3 Bun 10

4 Doughnut 12

5 Pizza base 14

6 Cakes 15

7 Puff pastry 17

8 Cream 19

9 Confectionaries 20

10 Garnishes 22

11 Hot air oven 23

12 Slicer 24
 LIST OF FIGURES

Figure Page no.

No. Title
1 Cookies 6

2 Bread 8

3 Bun 10

4 Doughnut 12

5 Pizza base 14

6 Cake 15

7 Puff pastry 17

8 Confectionaries 20
 CHAPTER 1 - INTRODUCTION

This report is about the training under went on the topic Bakery and Confectionary

sector. The internship was done in a bakery called THE BREAD BASKET which is a well-

known and developed bakery in TRICHY. The training program was conducted for 15 days in

the month of FEBRUARY in the year 2022. The company was first established in thillai

nagar, now it has seven branches in Trichy .

The company aims to produce a quality product with FSSAI norms. The company

uses modern manufacturing facility under stringent quality standards. This report depicts the

understanding of the baking process that happen in the company to produce many varieties of

baked products and confectionaries. In this context, we were placed in THE BREAD

BASKET TRICHY , from 16.2.2022 TO 2.3.2022

OBJECTIVES OF THE TRAINING WERE,

• To understand the technical aspects involved in the production of bakery and

confectionary products.

• To enhance the practical and technical knowledge and skill in production.

• To build self-confidence as well as bridges gap in academic curriculum and in the

industry.

• To learn new technology, keep updated with market demand and make aware of new

development.

• To implement the knowledge gained in classroom and practically face all the possible real

time work challenges.

1
 CHAPTER 2 - PROFILE OF THE INDUSTRY

THE BREAD BASKET was started in Trichy and it has 7 branches .IT is also located

in Ooty . Around 13 people are employed in the factory. They have a turnover of around 12

lakhs per month. All their raw materials are specifically chosen and brought from Chennai ,m

Mysore and Trichy.The brand name stands famous for their delicious and fresh foods.

ADDRESS

4TH CROSS WEST THILLAINAGAR ,OPP TO UNLIMTED SHOWROOM TRICHY 18 .

CONTACT

• 0431-2751098

CERTIFICATE AND LISCENCE

➢ FSSAI license

➢ Local municipal corporation health license

➢ Sale permit

➢ Fire department license

➢ GST registration

➢ Labor certification

➢ Sanitary certificate (department of health)

2
ORGANIZATION CHART

LAYOUT

Storage area 1 (raw materials) Storage area 2 (finished products)

Processing
area 1

Processi Icing
ng area area
2

Baking area
Cold
storage

Office

3
 CHAPTER 3 - PRODUCTS MANUFACTURED

BREADS • Fruit loaf

• Milk bread • Mini bun

• Wheat bread • Mini donuts

• Sandwich bread • Pudding cake

• Coconut bread • Wonder cake

• Garlic loaf • Brownie

• Muffin CAKES

• Black forest • Cassata

• White forest • Caramel

• Butterscotch • Berry blast

• Mango • Triple berry

• Strawberry • Pure chocolate

• Pineapple • KitKat

• Black current SIGNATURE CAKES

• Blueberry • Blueberry cheese cake

• Raspberry • Kulkand mousse cake

• German forest • Choco hazelnut

• Choco chip • Choco fudge

• Choco truffle • Choco butterscotch

• Choco mango • Honey cake

• Oreo • Choco vanilla

• Red velvet • Choco strawberry

4
 • Choco mocha

• Rasamalai cake

• Gulab jamun cake

HOT SNACKS

• Puff

• Fried roll

• Samosa

• Cutlet

• Burger

• Sandwich

5
 PREPARATION OF COOKIE
Salt and sweet cookies are made with main ingredients like sugar, flour, salt, egg,
Hydrogenated fat, liquid glucose, and vanilla essence. It may be formed by hand or rolled and
cut into shapes.

INGREDIENTS

SWEET COOKIE

Refined flour - 500 g

Icing Sugar - 500g

Essence - 7.5ml

Hydrogenated fat - 500g

Milk - 50ml

Liquid glucose - 25g

PROCEDURE

• Add Hydrogenated fat and sugar and mix well in a paddle agitator.

• Add flour, essence mix well. Add water and salt and mix at slow speed for 1 minute
and at high speed for 5 minutes.

• The ingredients are mixed at very high speed for 1 minute.

• Again, the dough is mixed at slow speed for 1 minute till it reaches consistency.

• The dough is taken out, rolled using rolling pin.

• It is cut into desired shape with the use of cookie cutter.

• Each cookie should have 1cm thickness.

• Placed in a tray and baked at 185.c for 15 minutes.

• Instead of Hydrogenated fat, butter is used to make cream butter cookies.

• It should be pricked with fork.

• Each biscuit should weigh around 20g.

6
FLOW CHART FOR THE PREPARATION OF COOKIES

Mix hydrogenated fat and sugar in paddle agitator

Add flour and essence and mix well

Add water and icing sugar or salt, mix at slow speed (1minutes) and high speed (5minutes)

Mix at very high speed (1minutes) at again at slow speed (1minutes)

The dough is taken out and rolled using rolling pin

Cut into desired shape using cookie cutter

Placed in a tray and pricked with fork

Baked at 185ºC (15 minutes)

Figure 1

Plate 1: Cookies before baking

7
 PREPARATION OF BREAD
Bread is a staple food prepared from dough of flour and water, usually by baking.
Bread is served in various forms with any meal of the day.

INGREDIENTS

MILK BREAD

Refined flour - 1 kg

Icing sugar - 300g

Hydrogenated fat - 80g

Instant yeast - 5g

Salt - 10g

Water - 500ml

Calcium propanoate - 2g

Milk powder - 30g

Vanilla powder - 5g

PRODEDURE

• All the ingredients except Hydrogenated fat were mixed in all-in-one process.
• The ingredients were mixed in spiral mixer in slow speed for 2 minutes.
• Then Hydrogenated fat was added and was mixed at high speed for 8 minutes.
• After mixing to dough consistency, they were left to rest for 5 – 10 minutes.
• Now they were divided into loafs of desired weight. They were left to proof and raise
in volume.
• The breads placed in oven for baking. The dough was baked at 180℃ or 30 minutes.
• After cooling, the bread loaf was cut into slices using bread slicer and packed.
• Wheat bread is prepared by substituting wheat flour along with Maida flour.

8
FLOW CHART FOR THE PREPARTION OF BREAD

All ingredients are mixed except hydrogenated fat in paddle agitator

Add hydrogenated fat and mix at high speed (8 minutes)

Rest the dough for 5 – 10 minutes

Proof the dough near the ovens

Bake at 180°C or 30 minutes

Cool and cut them into slices and pack.

Figure 2

Plate 2: Baked bread

9
 PREPARATION OF PALIN BUN
Bun is small, sometimes sweet, bread, or bread roll. Though they come in many shapes
and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom.
Buns are usually made from flour, sugar, milk, yeast, and butter Common varieties contain
small fruit or nuts, are topped with icing or caramel, or filled with jam or cream.

INGREDIENTS

PLAIN BUN

Refined flour - 500g

Hydrogenated fat - 40g

Sugar - 150g

Salt - 5g

Yeast - 3g

Water - 250ml

Vanilla powder - 3g

Bread improver

Sesame seeds - for topping

PROCEDURE

• All ingredients (except fat), are mixed (All in one process) The ingredients are mixed
in spiral mixers for 10minutes.slow speed for 2minutes.
• Then hydrogenated fat is added and mixed at high speed for 8minutesAfter mixing to
dough consistency, they are left to rest for 5-10minutes.
• The dough is divided and molded into balls of desired weight using hands
• They were left to proof.
• Then they were baked at temperature of 200 °C for 14 minutes.
• After baking they were glazed with oil or egg
• Then cooled and packed.

10
FLOW CHART FOR THE PREPARATION OF BUN

All ingredients except fat are mixed in spiral mixer

(Slow speed for 2minutes)

Hydrogenated fat is added and mixed at high speed (8minutes)

Left to rest (5-10 minutes)

Bun weighed and Proofed

Baked at 200 °C for 14 minutes

Figure 4

Plate 4: Baked bun Plate 4.1: Baked bun

11
 PREPARTION OF DOUGHNUT

A doughnut or donut is a type of fried dough confection or dessert food. Doughnuts

are usually deep fried from a flour dough, and typically either ring-shaped or a number of
shapes without a hole, and often filled, but can also be ball-shaped . Other types of batters can
also be used, and various toppings and flavorings are used for different types, such as sugar,
chocolate, or maple glazing.

INGREDIENTS

Doughnuts may also include

• Flour – 500g
• Sugar – 175 g
• Yeast – 15 g
• Salt – 3g
• Fat (butter) – 75 g
• Egg – 2 nos.
• Water\milk – as per requirement
• Cardamom – 10g
• Refined oil – For frying

PROCEDURE

• Prepare the yeast froth with yeast, warmwater and pinch of sugar and leave it for 5
minutes.
• Sieve flour, salt, and powdered sugar together.
• Add yeast froth to the flour mixture and ferment for 20 mins
• After the fermentation period sheet, the dough into desired thickness and cut with
doughnut cutter.
• Place them on floured tray. leave enough space for expansion.
• Allow it to proof with it become double in size.
• Fry it in the boiling oil until both sides gets golden brown color in the temperature of
160 – 180 ⸰C.
• Sprinkle with sugar and decorate.

12
 FLOW CHART FOR THE PREPARATION OF DOUGHNUT

Measuring is the process of weighing the ingredients.

Mixing is a unit operation that involves manipulation of a heterogeneous physical system

with the intent to make it more homogeneous. It helps in even distribution of the ingredients

Loafing is the process of giving shape to the dough.

Intermediate proofing is a short rest period between dough-dividing and the final sheeting
or molding. The length of the intermediate proofing time is dependent upon the ability of
the dough to relax after dividing.

Dough sheeting technology is used by bakeries and rolls out dough into a dough sheet with a
desired even dough thickness.

Proofing refers to a specific rest period within the more generalized process known as
fermentation.

Heat and Mass Transfer in Foods During Deep-Fat Frying. Frying is a popular method of
cooking and processing foods.

After frying the doughnuts, they are brought to room temperature.

They are being decorated using chocolates or cream and consumed

Figure 5

Plate 5: Doughnut before baking

13
 PREPARATION OF PIZZA BASE
Pizza is an Italian dish consisting of yeasted flat bread typically topped with tomato
sauce and cheese and baked in an oven.

INGREDIENTS:

Refined flour - 1 kg
Sugar - 100 g
Salt - 20 g
Milk powdered - 50 g
Oil - 50ml
Hydrogenated fat - 50 g
Yeast - 50 g
PROCEDURE:

• All the ingredients were mixed in spiral mixer.

• All the dough was left for proofing for about 10 minutes.
• Then the proofed dough was sheeted and cut into round shape and baked at 185℃
FLOW CHART FOR THE PREPARATION OF PIZZA BASE

All the ingredient mixed

Dough was left for proofing about 10 minutes

The proofed dough was sheeted and cut into round shape

Then was baked at 185℃ for 3 minutes

Figure 6

Plate 6: Pizza base

14
 PREPARATION OF CAKE
Cake is a form of sweet dessert that is typically baked. In their oldest forms, cakes were
modifications of breads.

SPONGE AND CHOCOLATE CAKE

INGREDIENTS

SPONGE CAKE CHOCOLATE CAKE

Maida - 1kg Maida - 1kg
Egg - 90 no’s Egg - 30 no’s
Cake improver - 50g Cake improver - 50g
Sugar powder - 1kg Sugar powder - 1kg
Vanilla essence - few drops Baking powder - 1tsp
Baking powder - 1tsp Milk - for
mixing
Milk - for mixing Calcium propanoate - 1tsp
Calcium propanoate - 1tsp Cocoa powder - 400g
Dark chocolate powder - 100g

PROCEDURE

• Cream butter and sugar very well, until light and fluffy.

• Beat eggs and add flavor

• Sieve flour and baking powder twice

• Add to beaten egg mixture gradually to cream beating every time.

• Fold the flour mixture to cream the egg mixture slowly

• Add mixture till the dropping consistency is reached

• Transfer to cake mold and bake at 190-220⸰ for 25 mins.

15
FLOWCHART FOR THE PREPARATION OF CAKES

Gather the ingredients

Pre heat the oven to 163◦C and grease the cake pan

Cream the butter and sugar (in whipper)

Add the eggs and the vanilla

Stir in the cake flour

Pour the batter into the pan

Bake the cake at 180◦C for 45 mins

Cut them into slices and pack.

Figure 7

Plate 7.5

16
 PREPARATION OF PUFF PASTRY
Puff is a flaky light pastry containing several layers of butter or Hydrogenated fat.

INGREDIANTS:

Refined flour - 10kg

Granulated sugar - 500g

Salt - 50g

Hydrogenated fat - 1kg

Water - 5l

PROCEDURE:

• All ingredients were mixed in spiral mixer by all-in-one process at slow speed for 2
minutes followed by high speed 4-5 minutes.
• The dough was mixed with hydrogenated fat in the ratio 2:1 which is dough:
Hydrogenated fat respectively.
• The dough was sheeted in sheeter and made into thin sheet.
• The sheeted dough was fold at 7 times and again it was subjected to sheeting and it was
folded at 9 times.
• It was rested at 10 times.
• The sheet was spread on the working table and it was cut into pieces of different sizes
using cutter and it was sprayed with cold water.

STUFFING:

• Vegetable stuffing: Carrot, potato, onion, cabbage, green pea, spice mix.
• Egg: Egg, onion, chicken masala, garam masala, turmeric powder, chilli powder, salt.
• Mushroom: Pepper, mushroom, onion, chilli powder, coriander powder, garam masala,
salt
• The pieces were stuffed with the various stuffing prepared, which was folded to
different shapes.
• The pieces were egg washed and baked at 200°C for 25 minutes.

17
FLOW CHART FOR THE PREPARATION OF PUFF PASTRY

All the ingredients were mixed in spiral mixer

At slow speed (25 minutes) and high speed (4-5minutes)

The dough was mixed with hydrogenated fat in the ratio of 2:1

The dough was sheeted in sheeter machine and made into thin sheet

The sheets were folded 7 times and again folded (9 times)

It was rested for 10 minutes and spread in a working table

Cut of desired size and shapes were made using cutter

The cut dough was sprayed with cold water

The sheeted pieces were stuffed with various stuffing’s

The stuffed puff is folded into different shapes

The pieces were egg washed and baked at 200℃ for 25 minutes.

Figure 9

Plate 9

18
 PREPARATION OF CREAM
Cream is a thick white or pale- yellow fatty liquid which rises to the top on whipping.
They work with two or more ingredients, typically butter and sugar, which together forms a
creamy paste.

TYPES OF CREAM

A) BUTTER CREAM
Butter cream is a soft mixture of butter and icing sugar used as a filling or topping
for a cake.

INGREDIENTS
Butter - 1kg
Powdered sugar - 1kg
Vanilla essence - 2tsp
Ice cream essence - 2tsp
Milk essence - 2tsp

B) FRESH CREAM
A cream which has a batter consistency and is whipped without addition of any
ingredients like sugar or essence is called as fresh cream. It melts faster than butter
cream.

INGREDIENTS
Water
Sugar
Edible vegetable fat
Sodium caseinate
Soy protein isolate
Emulsifier
Stabilizer

Plate 10 Plate 10.1

19
 CONFECTIONARIES

Confectionery is the art of making confections, which are food items that are rich in sugar
and carbohydrates. In general, though, confectionery is divided into two broad and somewhat
overlapping categories, bakers' confections, and sugar confections.

PREPARATION OF CHOCOLATE
Chocolate is a usually sweet, brown food that is prepared by roasting and grounding cocoa
seeds that is made in the form of a liquid, paste or in a block or used as a flavoring- ingredients
in other foods.

INGREDIENTS

Chopped dark chocolate - 100g

Chopped milk chocolate - 100g

Butter - 250ml

Dark or milk chocolate - for dipping

Cocoa powder - 75g for coating

PROCEDURE

• Melt both chocolates in double boiler over hot water just until melted. Remove from
heat.
• Vigorously beat butter into warm chocolate with a whisker.
• Chill the mixture for 4 hours, until they firm.
• Temper the chocolates. Dip in dark or milk chocolates and sprinkle some cocoa powder
over them.
• Store between 60℉and 70℉, the chocolates can be kept up to two weeks.

20
FLOWCHART FOR THE PREPARATION OF CONFECTIONS
Melt dark and milk chocolates in a double boiler

Beat the butter into warm chocolate

Freeze it for 4 hours

Temper the chocolate

Dip in dark or milk chocolate

Sprinkle some cocoa powder

Store between 60℉and 70℉

Figure 10

Plate 11 Plate 11.1

21
 GARNISHES

A garnish, simply put, can be just an add-on whose main purpose is decoration. However, carefully
selected garnishes have other functions too. This “decorative” item can add important flavour, texture,
and functional elements to the plating of the dessert, and can enhance the enjoyment of the dish.

Other garnishes that can be used to help present a frozen component are:

• Tuiles, which will also add visual, flavour, and texture (crunchy) elements

• Sliced fruit

• Meringue disk

• Small cookie

• Chocolate garnish

• Crumbs (cake, crushed nuts, or brittle)

22
 CHAPTER 4 - EQUIPMENT USED IN THE INDUSTRY
The following equipment list were presented below

HOT AIR OVEN SPECIFICATION

Capacity 5°C above ambient to 250°C maximum

Insulation Mineral wool

Doors Solid doors with silicone rubber gasket and

lock.

Shelves 2-3 stainless steel shelves (removable)

Air circulation Forced air circulation

Hot air oven size 605*605*910mm3 specification

• Microprocessor based digital temperature controller cum indicator

• Air circulation fan

Plate 12: Hot air oven

GRINDER (GRINDING WHEEL SPECIFICATION)

• Size of grain grit is determined by sorting or grading the material by passing through
screens with the amount of mesh per linear inches.
• The grain size influences stock removal rate and the generated surface finish.

23
SLICER

Product description: we are providing a qualitative range of bread slicer machine.

Available in different specification, these are tilted with slicing blades which are made of
high grade hardened and tempered steel and food grade steel, which can be toughened and
sharpened according to the demand of customer.

Plate 13: Bread slicer

WEIGHING MACHINE

• Capacity – 75kg
• Accuracy – 100g
• HOLD function to lock the weight
• MEMORY function to keep the last weight in memory
SHEETING MACHINE

• Max sheet width; 0-200mm

• 200-400mm, 800-1000mm
• Automatic grad; automatic, semiautomatic
• Minimum order quantity – 1 piece
• Job thickness – 0.1-0.5mm
SPIRAL MIXER

Spiral mixers are designed for dough and heavy batters and are used primarily for
making large quantities of yeast dough for breads and bagels. Spiral mixers do not have
interchangeable bowl and agitator arm. The agitator arm is in the shape of spiral. In a typical
model the bowl maybe set to rotate in either direction. Dough capacity range; 5-30 pounds for
small machines, more than 500 pounds in large machines

24
PADDLE MIXER

• The paddle is flat blade used for general mixing.

• The wire whip used for such takes as beating egg foam and cream.

CHAPTER 5 - STORAGE
i. STORAGE ROOM:
❖ The total area of the production unit was around 880 sq. ft, in which the store room was
about 160 sq. ft.
❖ The dry and wet ingredients were stored separately. Sacks of Maida and sugar were
stacked on well cemented floor.
❖ The storage room was well ventilated with ample amount of sunlight.
❖ The walls were free from cracks and spider web.
❖ The products like instant yeast, masala items, nuts were stored in transparent containers
on shelves.

ii. STORAGE OF RAW MATERIALS AND FINISHED GOODS:

❖ First In First Out [FIFO] system is followed in storage of all raw materials.
❖ The newly purchased raw materials are dated and rotated, only when the old goods are
finished new items are opened.
❖ The open bags of ingredients are placed in covered bins to keep out of insects and
rodents.
❖ Highly perishable goods are stored in coolers at a temperature of 5℃.
❖ The perishable items are replaced into the coolers as soon as the work completed.
❖ In separate coolers the raw and baked products are stored to avoid cross contamination.
❖ The cakes, cookies, bread, and other baked items are sent to the cafés as soon as the
production gets over either in morning trip or in evening.

iii. STORAGE OF BAKED PRODUCTS IN CAFÉ:

❖ The cakes were stored in display fridge where the temperature is always maintained.
❖ The other baked products like the cookies, breads, cupcakes, puff pastries etc. were
displayed in bamboo baskets to capture customer’s attention.

25
 CHAPTER 6 - PACKAGING AND PACKAGING MATERIALS
❖ The main aim of packaging is to prevent mechanical damages, contamination by insects
and loss of flavor.
❖ The packaging includes primary and secondary packaging to make sure the product
reaches the consumers without any damage.
❖ The bakery uses food grade poly bags for the package of breads, cookies, cupcakes etc.
and twist n tie bands or sealer to close the packets.
❖ The cakes are packed in food grade cardboard boxes.
❖ Corrugated paper molds are used for cupcakes and plum cakes.
❖ The chocolates are wrapped in foils to retain its freshness and flavor.
❖ The cut cakes are packed in smaller cardboard boxes and the birthday cakes in bigger
box.

CHAPTER 7 - DOCUMENTATION
The company uses both written and printed documents. The documents include all the
information about the staffs, turn-over, stock balance, previous year expenditure etc., these
documents are useful in many ways like improving the company, to know company growth
progression. They also maintain Biometric method for maintain staff attendance

The company also have a software for Enterprise Resource Planning and Resource
Management Software which is helpful in different ways. These software’s are helpful in
billing, income, and expenditure. The Resource Management software keeps a check on
production and selling rate of the products in the company. This Resource Management
software was created by a company called Turning Minds.

CHAPTER 8 - MARKERTING AND DISTRIBUTION

The marketing and distribution of the products of the company are maintained by the
partners, marketing professionals and other superiors of the company and the products are
distributed in the outlets which is probably located in a diameter of 20kms. They also distribute
products like sandwich bread, burger bun to some café.

26
DAILY SOLD PRODUCTS

PRODUCTS ORDERS PER DAY

Cookies 30-50 kg

Bread (sandwich, milk, normal) 100 packets

Rusk 50 packets

Bun (burger bun, plain and coconut bun) 100 packets

Sponge cake 7-8 kg

Brownie 3-5 kg

Muffins 4-5 kg

Plum cake 3-4 kg

Doughnut 100 pieces

Swiss roll 50 pieces

Red velvet cake 4-5 kg

Black forest cake 7-8 kg

White forest cake 5-6 kg

Wheat laddu 5-6 kg

Rasagulla 40 pieces

Rasamalai 40 pieces

Gulab jamun 100 pieces

Table 1

27
 CHAPTER 9 - WASTE DISPOSAL
Bakery wastes are mostly cut-down cakes during carving and stale breads and buns
removed as they become unsellable after 3-4 days but they can consist in any other ingredient
like dough, flour, sugar, and other edible ingredients, such as icing, burnt or broken product.
these wastes also include plastic bags, sacks etc.,

➢ They utilize some waste products like stale baked products and cut down cakes as a
feed for farm animals which reduces their disposal and alleviates environmental
issues.
➢ Spoiled bakery products and insect infested products are wrapped and thrown away.
➢ Vegetables that tend to spoil within few days are given to the workers over there.
➢ The fruit and animal waste which are biodegradable are grinded and made as paste
and are used as manure for their garden near their production unit.

CHAPTER 10 - SANITATION AND HYGIENE

➢ Wearing garments that is suitable for the operation and which protects against the
contamination of food, food-contact surfaces and food packaging materials is needed.
➢ Maintaining adequate personal cleanliness.
➢ Washing hands and keeping work surfaces clean and disinfectant could prevent workers
from falling ill and prevents food spoilage.
➢ Survival of spores may cause mold or rope.
➢ Removing all unsecured jewelry and other objects which might fall into food or
equipment is needed. In case those hand jewelries cannot be removed, may be covered
by material which can prevent intact and contamination.
➢ Maintaining gloves which are used in food handling should be of impermeable material.
➢ Hair nets, head bands, caps, beard covers, or other effective hair resistant needed.
➢ Storing clothing or other personal belongings away from the food production unit
contributes to hygiene.
➢ Packaging material should not be damaged or contaminated by chemicals, dirt, or dust
materials from outside. Proper checking of packaging material quality is needed.
➢ Damaged or broken materials from the metal equipment, broken utensils may cause
contamination.

CONCLUSION
Through this industrial training, we learnt the production of bakery and confectionary
products on a commercial scale. We have gained knowledge on technical and practical aspects
of bakery industry. We even came to know about the layout of the company and the position
of each equipment in the company. Different systems were studied like RO water system, rain
water harvest system, etc. It was a good experience. We have gained an ample amount of
knowledge in this industrial training.

28