UNIVERSITY OF AGRICULTURAL SCIENCES

GKVK BENGALURU
AGRO INDUSTRIAL ATTACHMENT

DEPT OF FOOD SCIENCE AND TECHNOLOGY

ATTACHMENT TO: -
BAKERY TRAINING UNIT, HEBBAL

PROJECT REPORT
VISIT TO BAKERY TRAINING UNIT HEBBAL
FROM 25/11/19 TO 29/11/19

SUBMITTED TO: - SUBMITTED BY

DR USHA RAVINDRA
DR K G VIJAYALAKSHMI
 VISIT TO BAKERY TRAINING UNIT
INTRODUCTION

Bakery Training Unit is working under the Directorate

of Extension, University of Agricultural Sciences,
Bangalore. It was started during 1968 as Bakery
Training Unit sponsored by US Wheat Associates, New
Delhi, with the main objective to impart skill oriented
training programmes in bakery.
The unit has been imparting training in bakery since
last five decades for professional bakers, industrialists,
SHG's members, youths, housewives etc. to develop
entrepreneurship and to create self employment
opportunities. Presently unit is equipped with semi
automatic plant to conduct training programmes on
large scale manufacture of bakery products by step by
step process.
Since from 2006, unit is also include "Food processing
" as a component of training for processing and
preparation of value added products from different
produces of agriculture such as fruits and vegetables,
cereals, millets, milk, soybean, spiceetc. The main aim
of these trainings is to create technical competency
and to develop confidence regarding different stages of
food processing and product development to become
self employed and help them to get employment
opportunities in food industries.
During 2008 the Bakery Training Unit
received "National Productivity Council award" from
Ministry of Food Processing Industries, Government of
India, New Delhi.
VISION
To provide trusted and valued training knowledge,
consistently high product quality and outstanding
service to all customers (Bakery entrepreneurs,
housewives & Bakery owners) and to be Indian best
managed Bakery consultant.
MISSION
To apply strong and consistent production practices
and principles in pursuit of our service and value
commitments, to generate sustainable economically
value added Bakery owners and Bakery suppliers.
OBJECTIVES
 Providing fundamental knowledge on Bakery and
Value Addition
 Imparting knowledge on Bakery raw materials
  Hands on Training in preparation of Bakery &
Value added products
 Imparting knowledge on Food hygiene, Sanitation
and Safety.
 Costing and Economics of Bakery and Value added
products
 Promotion of bakery and Value Addition industry
for economic empowerment.
 Training on handling of semi-automatic plant.
Specialties in Training
 Hands on Training
 Learning by doing
 Handling of Bakery Equipments/ machineries
 Project Preparation
 Costing of Bakery Products
 Exposure visits
 Interaction with successful entrepreneurs
 Lecture by experts
 Innovative Products Development
PROGRAMMES
  14 weeks certificate course in Baking Technology
(Commercial Production)
 4 weeks Baking course (Domestic purpose)
Short Duration
 Cake and Cake decoration (5 days)
 Healthy Bakery products (5 days)
 Special Cakes (3 days)
 Eggless bakery products (3 days)
 Processing of fruit and vegetables (2 days)
 Milk and Milk products (3 days)
 Processing and products of Soyabean (2 days)
 Preparation of Spice mixes (2 days)
 Value added Ragi products (3 days)
 Value added Amla prodcts (2 days)
 Diet and Nutritional management for diabetes (2
days)
 Chats preparation (2 days)
 Value added Biscuits/ cookies (3 days)
 Value added Millet Products (3 days)
 Summer camps in Baking
o Home baking (3 days)
 o Lunch box for School children (3 days)
Other services
 Off campus training programmes
 Orientation programmes
 Awareness programmes
 Sponsored training programmes
 Collaborative training programmes
 Exhibitions
Achievements
 National productivity council award winning unit
 For the first time organized National Seminar on
Bakery
 Establishment of Bakery Unit at Bangalore Central
Prison
 Training for Physically Challenged Persons
 Nutrition programme for SHG's, Nursing and Hotel
Management students
 Training for Tribals
 Cent per cent job placement after training through
job placement cell.
 Developed Entrepreneurs in Bakery and Value
Addition Enterprise
 Technical Consultancy and services
 Onsite training for Entrepreneurs
DAY 1 ;
TASK TAKEN UP :-
THEORY ON RAW MATERIALS MATERIALS USED
IN BAKERY INDUSTRY
1 FLOUR
2SUGAR
3 FAT
4 EGG
5 MILK
6 SALT
7 WATER
8 LEAVENING AGENT
9 YEAST
10 SPICES
11 FLAVOURINGS
 PRACTICAL
PREPARATION OF COCONUT COOKIES
METHOD OF PREPARATION; ALL IN ONE
METHOD
INGREDIENTS USED
MAIDA- 200g
COCONUT POWDER -100g
VANILLA FLAVOUR-FEW DROPS
SUGAR-100g
FAT-160g
GRANULATED SUGAR – 1 tsp
CHERRY AS REQUIRED FOR TOPPING
DAY 2
 THEORY ON FAT AND SUGAR
 PRACTICALS
PREPARATION OF RAGI BUTTER BISCUITS ,
MASALA DOUGHNUT

1. RAGI BUTTER BISCUIT

INGREDIENTS
RAGI FLOUR -100g
MAIDA -100g
ICING SUGAR -100g
VANASPATI -120g
CARDOMOM FLAVOUR FEW DROPS
SODA -¼ tsp
MILK POWDER -1tsp
CUSTARD POWDER- 1tsp
2. MASALA DOUGHNUT
INGREDIENTS
MAIDA -1000g
WATER TO MIX
MILK POWDER-40g
VANASPATHI-150g
EGG-4No
YEAST-20g
SUGAR-50g
SALT-20g
GREEN MASALA-300g
OIL FOR FRYING
 PACKING OF NUT RING BISCUITS,MASALA
BISCUITS,RAGI BISCUITS AND FRYING OF
DOUGHNUTS
DAY 3
TASKS TAKEN UP
 THEORY ON LEAVENING AGENTS AND
YEAST
RRACTICALS :-
 PREPARATION OF COCONUT CASTLES, DIL
PASAND, BOMBAY KHARI, VEG PUFF, JAM
BUN
1.COCONUT CASTLES
INGREDIENTS
MAIDA-150g
MARGARINE-120g
SUGAR-120g
EGG-2 No
COCONUT POWDER-40g
SALT-A pinch
BAKING POWDER-1/2 tsp
VANILLA FLAVOUR-Few drops
MILK-to mix
FOR DECORATION
JAM-200g
COCONUT POWDER-250g
CHERRIES-10 No
SUGAR-Syrup

 DIL PASAND,BOMBAY KHARI AND VEG PUFF

INGREDIENTS:
MAIDA-500g
LILLY FAT-300g
VANASPATHI-20g(for kneading)
SALT-10g
ICE COLD WATER-275 ml
SUGAR-1tsp
TRANSFER OF BAKERY PRODUCTS FOR SALE
PACKING OF BISCUITS
DAY 4
TASKS TAKEN UP;
PRACTICALS :
PREPARATION OF STUFFED ROLL
INGREDIENTS
MAIDA 500g
WATER 300ml
FAT 20g
MILK POWDER 15g
YEAST 10g
SALT 10g
SUGAR 30g

DAY 5
PRACTICALS : PREAPARATION OF RICH PLUM
CAKE
INGREDIENTS :
MAIDA 150g
SUGAR 100g
MARGARINE 100g
EGG 2 Nos
CARAMEL 1tsp
COCOA POWDER 1tsp
BAKING POWDER ¼ tsp
SALT A PINCH
VANILLA ESSENCE FEW DROPS
DRY FRUITS- 250g
THEORY ON FAT i.e, TYPES OF FAT AND THEIR
USES
THANKYOU