it is training report

1. WELCOME

2. In-plant Training Programme
(GAE-474/475)
at
BAKERY EXPERIENTIAL LEARNING UNIT, CAET DAPOLI.
( 23/10/2023 TO 23/02/2024)
Presented by
Prerana Pandurang Patil
Reg no: ENDPU/2020/1077
Department of Agricultural Process Engineering
College of Agricultural Engineering And Technology, Dapoli

3. CONTENT
1. Objectives of Training
2. Organization Details
3. Work Accomplished
• Bakery Equipments and Its Specifications
• Products made in bakery unit
1. Plain Khari
2. Nachani Biscuit
3. Rot
4. Cake
5. Maida Biscuits
• Packaging of Bakery Products
4. Schemes for Food Processing Unit
5. Training Outcomes

4. Objective of training
 To study about Bakery unit .
To study Bakery Equipments.
To study about scope of Bakery in India.
To learn and prepare various products .
To learn important schemes for Food Processing Unit.

5. Organization details
Name of organization- Bakery Experimental Learning Unit, Dapoli
In-Charge- Dr. A.A.Sawant
Year of Establishment- 2009
Website- http://www.tatacentre.iitb.ac.in/
Address- At post – Dapoli, Tal. Dapoli, Dist. – Ratnagiri, Pin code
– 415712

6.  Bakery Experimental learning Unit, Dapoli was established in 2009. Bakery
unit has got financial support of Government of Maharashtra and National Co-
operation Development Corporation (NCDC), New Delhi.
Factory premises comprises of 12000 Sq. ft. area and a Drying Yard of 200 x
70 ft.
 Installed an IBR approved Boiler, certified under Indian Boiler Regulation Act,
1920 by Directorate of Boiler, Maharashtra State. Obtained an Entrepreneur’s
Memorandum Certificate (EMC) (Micro1) issued by District Industries Centre,
Ratnagiri.

7. Bakery Equipments
Spiral Dough Kneader Small planetary mixer Proofer

8. Bakery Equipments
Dough sheeter Bread slicer Gas single deck oven

9. Plain Khari
Take all weighted ingradients
Mix in the spiral Mixer and prepare dough
Knead the dough on working table
Roll out dough and spread dalda on it Make folds and roll out
Cut roll out dough in sheeter
Put khari in tray and placed it in oven and bake at 250
degree for 10 min and Roast at 140 degree for 20 min
Pack 200gm of khari in polythene bags

10. Nachani Biscuits
Take all weighted ingredients and mix it well in
spiral mixer
Make dough and Make sheet in Dough sheeter
Cut it in various shapes
Keep it in tray and keep tray in oven at 180 degree
for 20 min
Pack 200gm of biscuit in polyethene bags

11. Rot
Take all weighted ingradients
Mix in the spiral mixer and make
dough
Keep it for half and hour and then
make small balls
Keep it in tray and keep trays in oven
at 180 degree for 25 min
Cool the product
Pack 200gm of rot in polyethene bag

12. Cake
Take all weighted ingradients
Add water in mixture
Mix it well in same direction
Fill prepared mixture in cake molds
Keep moulds in tray at 185 degree
fir 15 min
Cool the product.

13. Maida Biscuits
Take all weighted ingradients
Mix in the spiral mixer and prepare
dough
Make small circular shape
Place it in oven at 175 degree for 15 min
Cool the product and pack 200 gm of
packets of plastic bags.

14. Packaging

15. Visit of other colleges and schools to our bakery

16. Schemes for food processing unit
• PMKSY scheme
• PLI scheme
• Pradhan Mantri Formalisation of Micro Food Processing
Enterprises ( PMFME )
• Production Linked Incentive Scheme for Food Processing
Industry (PLISFPI)

17. Training outcome
• In-Plant Training program helped to develop our view of thinking towards
employment generation, entrepreneurship, Co-operative sector and practical
world with different experiences.
• Training has helped understand the workers problem, their mindset and how to
convince them to get more outcome from their work so that it profitable to our
company.
• Training taught about team work which is most important for the sustaining the
company in good condition and competing the competitors in the market
• We gained a lot of practical knowledge from this training
• Exposure to Management of Bakery.
• Helped to improve the communication skills and marketing of products

18. THANK YOU