Bakery Product Report

8/8/2019 Bakery Product Report

1/12

Diversified Livelihood

Training on Baking/Bakery Products

February 13th

-15th

, 2009

At HID Hyderabad

Reported ByHuman and Institutional Development (HID), Safwco

Sindh Agricultural & Forestry Workers CoordinatingOrganization (Safwco)

1


2/12

Table of Context

1. BackGround.3

2. Introduction...3

3. Objectives..3

4. Methodology..3

5. TrainingContents...3

5.1 Suitability of different wheat for production of wheat forbakery products.4

5.2 Process of wheat for production and types ofmilling.4

5.3 Fermented and Sweet bakeryproduction5

5.4 Recipe and Methods of Biscuitspreparation...5

5.5 Recipe of Rusk preparation5

5.6 Recipes & Methods for plain cake & Decorated cake preparation..5

5.7 Recipe of bread preparation6

5.8 Recipe of Buns preparation.65.9 Recipe of Pizza preparation..6

6. Field Exposure Visits7. Training

Evaluation.78. Challenges

Issues.79. Suggestions

..810. Closing

Ceremony....8

11. Annexure:1.9

12. Annexure:2.10

2


3/12

1 Back GroundDeveloping human resources is prerequisite of sustainable developing.Safwco since its establishment has been instrumental to build capacityof local entrepreneurs, community members pertaining with differentoccupation and professions, NGOs and staff to produce quality workand to bring real change in rural and semi urban population of Sindhprovince of Pakistan.

Keeping in view the importance of capacity building developmentprogram and its role in socio-economic development HID sector ofSafwco has been organizing series of capacity building events toimprove skills and competencies of local entrepreneurs in maintainingand improving skill as they maximize their benefits and scale up theirbusinesses.

2 IntroductionThree day training on Baking/Bakery Products was initiated by Human& Institutional Development Center for the members of maleCommunity/Village Development Organizations of Thana Bulla Khanbranch, Safwco on February 13th to 15th, 2009 at HID Hyderabad. Inwhich 18 male participants from different groups participated.

Training was organized with focus to improve Skills among maleentrepreneurs involved in Bakery product development as to bringeconomic prosperity. Mr. Noor Muhammed Miano Professor, food

Technology Department Sindh Agriculture University, Tando Jjaam wasthe lead trainer.

3 ObjectivesFollowing were objectives of training:

To aware the rural mosses for preparation bakery products

To motivate the interest of participants for developing the bakeryunits in their areas

3


4/12

To motivate the trainees for reliance for income generating for theirsurvival.

4 Methodology Training was completely participatory and based on interactinglectures, discussions, exercises, group presentations and visit of fieldfor practically observation and learning. Participants were encouraged

to actively participate and share their experiences and observations intraining.

5 Training contents

Suitability of different wheat for production of wheat forbakery products

Process of wheat for production and types of milling

Fermented and Sweet bakery production

Recipe and Methods of Biscuits preparation

Recipes & Methods for biscuits preparation Recipe of Rusk preparation

Recipes & Methods for plain cake & Decorated cakepreparation

Recipe of bread preparation

Recipe of Buns preparation

Recipe of Pizza preparation

Training ProceedingsTraining on DL Baking/Bakery Products was initiated by reciting holyQuran. One of the participants was asked to recite Quranic Verses.After reciting Quranic verses introduction of participants and resourcepersons was made to get familiarity for developing learningenvironment during the training event, than Miss Arbeela ProgramOfficer HID Safwco shared Training Objectives with the participants andafter that Mr. Ali Gul Khushik Manager HID briefed in detail toparticipants about Vision and Mission of Safwco and also Safwcospurpose of Capacity Building (Human and Institutional Development).Before starting sessions formally, training norms were set with mutual

agreement of participants to be followed.

5.1 Suitability of different wheat for production of wheat forbakery products

Trainer started session on suitability ofdifferent wheat for production of wheat flourfor bakery products. He said in different

4


5/12

countries has special importance to wheat, it is natural nitration, it hasdifferent types of vitamins, wheat has two main growing cycles, springand winter. These cycles, along with the geographic region and soilcontent where it is planted, produce soft and hard wheat, or wheatwith a high starch content or high gluten content, different harnessesand colors.The amount of, gluten protein is what gives wheat flour its baking qualities. The harder the wheat, the

higher the protein content in the flour. Soft, low protein wheats are used in cakes, pastries, cookies and

crackers. Hard, high protein wheats are used in breads and quick breads.

5.2 Process of wheat for production and types of milling

Flour can be white (comprised of theendosperm), whole wheat (made bygrinding the kernel or recombining the whiteflour, germ and bran that have beenseparate during milling), or germ flour,made from the endosperm and germ,excluding the bran. There are over 200

varieties of wheat produced in North America alone.

5.3 Fermented and Sweet bakery production

Flour can be good quality for bakery products it should be store in a store room which must be separate

where no rush of people, safety from insects and also flour packed in good quality of boxes for securing

any types of smell as such that type of protection for safety of bakery products material. The sweet bakery

products like pizza, biscuits, plain cake, decorated cake, bread and many other bakery products.

5.4 Recipe and Methods of Biscuits preparation

IngredientIn which flour 1 and half kg, sugar 1 kg, butter 1 kg &

three eggs

MethodIn a bowl you took butter and sugar and mix them five to six minutesthen took eggs and mix them in mixture of sugar and butter for teen

5


6/12

minutes (if you want any flavor of fragrance you must took essence invery small quantity and mix it in same mixture which you made forbiscuit. When it completely melts each other you give it shape ofbiscuit any type which you want then you bake it in an oven on 225 Cfor twenty five minutes. After 25 minutes biscuit will be ready forserving.

5.5 Recipe of Rusk preparation

Ingredientflour 1 and half kg, sugar 1 kg, butter 1 kg, twenty

four eggs and baking powder fifty gram

MethodButter and sugar mix each other then mix eggs too after that flour andbaking powder mix it, and then took a sharpener and through the helpof a brush make oily to that sharpener and then mixture put in it(quantity of mixture should be 400 gram) then bake it on 225 .

5.6 Recipes & Methods for plain cake

Ingredient

Ingredientflour 1 and half kg, sugar 1 kg, butter 1 kg, twenty four eggs andbaking powder fifty gram

MethodButter and sugar mix through machine after that mixeggs in it and melt that mixture slowly gradually till thatthey become like cream after that flour and bakingpowder mix in it and again melt it through mixingmachine after that took that material and put in asharpener and bake it in oven for 30 minutes on 250 C.

5.7 Recipe of bread preparation

IngredientFlour 1 and half kg, sugar 50 gram, khamir 10 gram,butter/oil 30 gram, water 350 M-litter, salt 10 gram

MethodSugar and water melt each other then khamir and flour mix in it afterthat leave it for 30 mints for mixing then again melt it and again leave

6


7/12

it for 20 mints, take sharpener fill it with mixture and again leave it inside for 30 mints then back it in oven for 30 mints on 250 C .

5.8 Recipe of Buns preparation

Trainer shared the recipe of buns to trainee in which same ingredient which used inbread but just little bit difference in preparation method of buns.

5.9 Recipe of Pizza preparation

IngredientFlour 1 kg, Egg 3, salt tea spoon, sugar 1 tea spoon,khamir 2 tea spoon, milk 3 M. litter

MethodAll ingredient mix each other then mix sugar and milk in it and melt itthen that mixture leave in side for 45 mints after that again melt it andthen same leave it in side for 15 mints, then take 250 gram melted

material and put it in pizza palate (palate size 9 inches) material coverin palate like in chapatti shape then decorate it with tomato souse,green chili, tomatoes, and other vegetable which you like and chezthen bake it in oven for 15 minutes on 250 C. Then delicious pizza willbe ready for eating.

6 Field/Visit of Bakeries

As baking is a practical vocation and thereare many skills involved, therefore the field

7


8/12

visits were planned during the last both days of the training. On thesecond day of the training the participants were taken to two differentbaking plants. Firstly they were led to Vita Bread Baking Companywhich is situated beside Phulleli Canal in Hyderabad. The baking plantof this company operates through a traditional Bathi instead of Gas runmodern Ovens. The participants were guided by the management ofthe Vita Bread which was requested in advance and they had agreed

to host the visit. Here participants were taught how this Bathi works;and were familiarized with different processes and steps through whicha product passed. They were shown the production and differentframes of Bread, Rusks, Buns, Cakes and biscuits.

After this, the team was led to the Dawn Bread Company which runsseven baking plants through out Pakistan, one of them in Hyderabad.The baking plant of the Dawn Bread operates through a modern ovensystem. The participants were shown how the same products werebaked through a different system.

On the third and last of the training, the participants were to see thebaking market in the Pathan Colony, Hyderabad-claiming to be one ofthe largest Baking Markets in Asia. The purpose to visit this marketwas twofold. Firstly, as the Pathan Colony is a Baking Hub of differenthousehold biscuit units with every household specializing in oneproduct or the other, the purpose was sensitize and motivate theparticipant that it was no so difficult to venture into this vocation. Weaimed at raising their morale and confidence.Second purpose of visiting Pathan Colony was to introduce them withthe supply side market of this business. They were acquainted withmany suppliers and shopkeepers dealing in the tools, frames and

machinery of baking. The raw material and ingredients suppliers werealso there. So the participants had many things to see and learn here.

This done, the participants were taken to the Al-Mustafa Flour Mills inthe Site area, Hyderabad. The participants were taught here theprocess of how the flour and Khamir was made from the wheat; andwhat was the difference between common flour and the flour used asan ingredient into making bakery products.

7 Training Evaluation

Training evaluation was conducted throughdeveloped questionnaire form to knowunderstanding level of participant and trainingquality in the eyes of participants in terms ofcontents, facilitators and logistic arrangement.

8


9/12

8 Challenges and IssuesA discussion was opened regarding what could bethe potential challenges and problems in their wayto start an enterprise in the baking profession.Though they cited many issues there off, yet themost common issues and problems raised by them

were:

a) Lack of capitalb) Scattered market for the baking productsc) A baking unit/Bathi.

9 Suggestions

In response to the issues and challengespinpointed by the participants, Mr. NoorMuhammad Miano-the Resource Person , gave asuggestion that the instead of giving tool kits toall participants individually it was far better toestablish a traditional Bathi at some centralplace identified by the participants themselvesfrom the amount budgeted under the subhead ofthe tool kits. This would serve not only acommon producing plant for all the participants

but it would also be utilized a learning center where the newly trainedentrepreneurs would sit together and share their skills andexperiences. This would serve as a nursery for the entrepreneurs in thebaking vocation.

10 Closing Ceremony

At the End of third day of training a simple closing

ceremony organized by HID in which certificatedistributed too. The certificate distribution startedwith the note of the manager-HID that thiscertificate was a reminder for every participant thathe was given an opportunity to participate in thistraining event at the cost of another potentialentrepreneur of the area. Therefore it was moralobligation of every participant to transform theskills learnt here into productive

9


10/12

business/enterprise. They all vowed to make the maximum use of theacquired skills. During the closing ceremony some participants sharedabout the three day training event, they admired not only the learningatmosphere and expertise of the Resource person, but they alsoappreciated and admired the management and administrative stepstaken by the HID team. They said every one was respected and wastaken care of at the residence and as well as in the training hall. In the

end of closing ceremony Mr. Ali Gul Khushik Manager HID paid vote ofthanks to all but specially to Facilitator for his nice cooperation.

Annexure: 1

Training Schedule

Training on Diversified Livelihood Baking/Bakery ProductsFebruary 13-15-2009, At HID CentreAt HID Center Safwco Hyderabad

ScheduleDay-1

9:00 Opening & Introduction

9:30 Training Objectives

10:00 Suitability of different wheat for production of wheat flour for bakeryproducts

11:30 Tea Break11:45 Process of wheat for flour production & Types of milling

1:00 Lunch

2:00Characterization of wheat flour for bakery products

3:00 Fermented & Sweet bakery production

3:30 Tea Break

3:45 Recipes & Methods for Biscuits preparation

4:30 Recipe of Rusk preparation

500 Wrap up of whole Day

Day-2

9:00 Recap of previous day

9:20 Recipes & Methods for plain cake & Decorated cake preparation

10:00 Recipe of bread preparation

10:30 Tea Break

10:50 To Visit bakeries for practically learning2:30 Lunch

3:30 Follow up of visit in aspect of learning

4:30 Wrap up of whole Day

Day-3

9:00 Recap of previous day

9:45 Recipe of Buns preparation

10:15 Recipe of Pizza preparation

10:30 Tea Break

10:45 To Visit bakeries for practically learning

10


11/12

2:30 Lunch

3:30 Follow up of visit in aspect of learning

4:30 Evaluation

5:00 Closing Ceremony

5:30 End of Training

Annexure: 2

List of Participant

S# Name1 Baheer Ahmed2 Naeem

3 Ghulam Ali4 Ghulam Qadir5 Muhabat Ali Palari6 Nabu Khan7 Shoukat Ali8 Abdul Hameed9 Khadem Hussain10 Jalal-u-Din11 Muhammad Nadeem12 Muhammad Khan13 Aareb Khan14 Qurban Ali15 Basheer Ali16 Muqeem17 Zahour Ahmed18 Khursid Khan19 Sajjan Ali20 Zahid Ali21 Aziz Ali22 Badal Khan

11


12/12

12

Bakery Product Report

Documents

Transcript of Bakery Product Report