Course

Practicals:

1. Introduction of tools and equipment’s of bakery
2. Preparation of rich yeast fermented breads
3. Preparation of biscuits and
4. Preparation of
5. Preparation of various types of
6. Preparation of filling and
7. Visit to a Professional Bakery

Unit I

Introduction to baking 8hrs.

Baking – Definition, History, Principles of baking, classification of baked foods. Types of equipment’s in baking industry, cleaning and sanitizing methods of baking equipment’s, baking temperature of different products, operation techniques of different baking equipment’s.

Unit II

Role of Ingredients 8hrs.

Ingredients and Their Role in Baking – Four, Yeast, sugar, egg, butter, salt, baking powder, colouring, flavouring agents. List of standard colouring and flavouring agents

Unit III

Factors for setting up a bakery unit 10hrs.

Factors to be considered for Setting up a Bakery Unit

Types of Ovens – Construction and Working of Conventional and Modern Ovens, Study and Maintenance of Major and Minor Equipment’s.

Bread Making – Steps and Methods, Role of Ingredients, Variety Breads, Qualities of a Good Loaf, Bread Faults, bread diseases.

Unit IV

Preparation and Decoration of baked foods 10hrs.

Cake Making – Functions of Ingredients

Cake Mixing Methods, Types of Cakes, Cake Judging, Cake Faults and remedies Biscuit, Cookie and Pastry Making, Types and techniques of Icing,

Frosting and fillings. Sensory evaluation of baked products- objective and subjective methods

Unit V

Confectionery 9hrs.

Processing of Raw Materials -Cocoa and Chocolate. Making of Toffee, Chocolates, Fruit Drops, Hard Boiled Candies (clear, hard, pulled, grained, filled), Soft candies (fondant, modified fondants like toffee, fudge, marshmallows, gums, jellies, chocolates) Bars, Chewing Gums, Special Confectionery Foods- tablets, Lozenges.

Pre- requisite: Baking principles & bakery products

Course Objectives:

1. To create knowledge on the role of science and technology in baking
2. To integrate the role of different ingredients in bakery
3. To familiarize with skills in planning and establishing a bakery

Course Outcomes:

CO1: Improved knowledge on principles of baking and appropriate sanitation, hygiene and safety practices during baking CO2: Understanding the role of ingredients in baking quality.

CO3: Gain knowledge to set up a bakery unit.

CO4: Increased knowledge on the complete process of baking and presentation of baked products CO5: Gain knowledge on the processing and preparation of confectionary products

Skills: Learned various baking skills to bake different products

CO-PO Mappings

Evaluation Pattern:

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Reference Books:

1. The Baker’s Book: A Practical Hand Book of the Baking Industry in All Countries, 2022, Emil Braun, Legare Street Press.
2. Potter, Food Science, The AVI Publishing Co., Inc., West Port, 5^th edition, Connecticut, 2007.
3. Baker’s Handbook on practical Wheat Associates, USA, New Delhi.
4. Dubey, SC, Basic Baking Science and Craft, Jwalmukhi Job Press, Bangalore,
5. Modern Pastry Chab, I and II, A VI Publishing Co., Inc., West Port, Connecticut, 1977.