CHAPTER ONE

1.0 About SIWES

The Students Industrial Work Experience Scheme (SIWES) is a skills training program designed

to expose and prepare students of universities and other tertiary institutions for the Industrial

Work situation they are likely to meet after graduation. It is also a planned and structured

program based on stated and specific career objectives which are geared towards developing the

occupational competencies of participants. Consequently, the SIWES program is a compulsory

graduation requirement for all Nigerian university students offering certain courses.

The Students Industrial Work Experience Scheme (SIWES), is the accepted training program,

which is part of the approved Minimum Academic Standard in the various degree program for all

Nigerian Universities. The scheme is aimed at bridging the existing gap between theory and

practice of Sciences, Agriculture, Medical Sciences (including Nursing), Engineering and

Technology, Management, and Information and Communication Technology and other

professional educational program in the Nigerian tertiary institutions. It is aimed at exposing

students to machines and equipment, professional work methods and ways of safeguarding the

work areas and workers in industries, offices, laboratories, hospitals and other organization.

1.1 AIMS and objectives of SIWES

- To provide an avenue for students in the Nigerian Universities to acquire industrial skills and

experience during their course of study.

- To prepare students for the work situation they are likely to meet after graduation.

- To allow the transition phase from school to the world of working environment easier and

facilitate students contact for their job placement.

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- To expose the students to work methods and techniques in handing equipment and Machinery

that may not be available in their universities.

- To provide students with an opportunity to apply their theoretical knowledge in real work

situation thereby bridging the gap between theory and practice.

1.2 Importance of SIWES

 Blend theoretical knowledge acquire in the classroom with practical hands-on application of

knowledge.

 Appreciate work method and gain experience in handling equipment and machinery which may

not be available in our institution

 Develop and enhance personal attributes such as critical thinking, creativity, initiative,

resourcefulness leadership, time management, presentation skills and interpersonal skills.

 Enhance student’s contacts with potential employers while on training.

 Bridge the gap between the knowledge acquired in institutions and the relevant production skills

required in work organizations.

 Appreciate the role of professions in their various fields as the creators of change and wealth and

indispensable contributors to growing the economy and national development.

 Appreciate the connection between their courses of study and other related disciplines in the

production of goods and services.

1.3 History, Organization and Activities of STK industrial limited

History

STK industrial limited is owned by Mr. Tochukwu kpajie. The company has stood for years and

has over the years become one of the renowned distributors of Baking powder, dry yeast and

icing sugar.

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Activities

STK industrial limited is into the production of baking powder and icing sugar. The products

undergo laboratory tests after to ensure quality of products

Organization

STK industrial limited comprises of various departments and personals. The company comprises

of the baking powder department and the icing sugar department.

Organogram of STK Industrial limited

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 CEO

Managing
Director

General Manager

Quality
Account Secretary PRODUCTION Factory
Officer MANAGER
Control
Engineer

PRODUCTION
Cashier Operator
SECURITY Staff

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 CHAPTER TWO

2.1 Introduction to Baking powder production

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a

weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a

buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture

of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–

base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.

The first single-acting baking powder, which releases carbon dioxide at room temperature

as soon as it is dampened, was developed by food manufacturer Alfred Bird in England in 1843.

The first double-acting baking powder, which releases some carbon dioxide when

dampened, and later releases more of the gas when heated by baking, was first developed by

Eben Norton Horsford in the U.S. in the 1860s.

Baking powder in recent times is one of the most prominent ingredients used in baked goods for

which fermentation flavors will be undesirable. It is used in backing confectionaries like; cake,

cookie, bread, biscuit etc.

Baking powder is made from distinct raw materials which includes;

1. Aluminum sulphate

2. Sodium bicarbonate

3. Corn flour or cassava flour

In STK industrial limited, the production of baking powder employs the expertise of various

departments which includes;

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  Production

 Packaging

 Laboratory

2.2 Production

Production department is where all the processes involved in the production of baking powder

takes place.

The raw materials are measured out and weighed with a manual scale or electronic scale for

increased accuracy.

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Plate 1: Measuring out Aluminium sulphate and sodium bicarbonate

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For every production 13kg of Cassava or corn flour is added, 7kg of Aluminium sulphate is

added and 7kg Sodium bicarbonate is added.

The mixture is poured in an electronic mixer and left to mix until it is properly mixed.

Packaging

The mixture is then taken to the packaging section where it is poured in a container 100 and 300g

respectively and then sealed.

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Plate 2: Packaging and sealing of baking powder

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2.3 Laboratory section

After the production is done some laboratory tests are made to ensure quality and safety for use.

Tests are made on;

 Appearance

The baking powder had to be white and maintain a fine powdery texture.

 Odor

The baking powder is checked for odor. This is done by perceiving the mixture and ensuring

it maintains an odorless state.

 pH test

pH is tested by placing the powder in a temperature of 25°c, then the pH meter is used is

check the pH.

 Moisture Analysis

The moisture content is checked by weighing the sample at dry state and then oven drying it

to get rid of every minuscule of moisture. The sample is weighed again and the difference in

weight is recorded.

 Solubility

The solubility is checked with the powder at different temperature to ascertain rate of

solubility at each level of temperature.

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 Plate count

Equipment required:

 Autoclave

 Balance

 Dilution bottle

 Hot air oven

 Incubator

 Petri dish, glass

Medium;

1. Plate count Agar

2. Ringer solution, 0.1% (diluent)

After each production session is over, a laboratory analysis is done on;

1. Plate count

Preparation of plate count;

The plate count is prepared using Potato Dextrose Agar (PDA)

Steps:

 Weigh 23g of the powder into 1 liter of distilled water.

 Boil while stirring until fully dissolved

 Autoclave at 121oC for 15 minutes

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 Mix well and pour on plate.

Preparation for diluent:

This is done using Peptone water (Powdered form)

 Weigh 1g of peptone water powder in 100ml of distilled water.

 Dispense 90g of the peptone water in dilution bottle and sterilize at 121oc for 15mins.

Preparation of food Homogenate and Dilutions:

Pouring plate

 Label all sterile petri-dishes with the sample number, dilution, plate and any other desired

information.

 Pipette 1ml of the food homogenate and of such dilutions which have been selected for

plating into petri-dish in duplicate.

 Pour into each petri dish 15ml of the molten PCA (cooled to 42 – 45 oc) within 15 minutes

from the time of preparation of original dilution.

 Mix the media and dilution by swirling gently clockwise, anticlockwise, to and fro thrice and

taking care that the content does not touch the lid.

Incubation

 Incubated the prepared dishes, inverted at 30oc for 72± 2 hours.

Counting colony

 Following the incubation count all colonies on the dishes and record the results per dilution

counted.

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 CHAPTER THREE

3.1 Introduction to Icing Sugar

Powdered sugar, also called confectioners’ sugar, or icing sugar, is a finely ground sugar

produced by milling granulated sugar into a powdered state. It usually contains between 2% and

5% of an anti-caking agent such as - corn starch, potato starch or tricalcium phosphate.

3.2 Production of Icing Sugar

Preparation

Icing sugar is prepared by measuring out and weighing the sugar to be used. Then the Anti caking

agent (either corn flour, potato or tricalcium phosphate) is measured out and mixed together with

the sugar.

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Plate 3: Mixing of sugar and corn flour

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The mixture is then transferred to a grinder which makes a fine powder of the mixture.

After the mixture has been finely grinded, it is transferred to an automated sealing

machine that automatically pours out a preset quantity into a sachet and seals it.

The sealed sachet is collected in the outward section of the machine and packaged.

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Plate 4: Transferring the sugar to the automated sealer

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3.3 Laboratory Analysis:

1. Plate count

Preparation of plate count;

The plate count is prepared using Potato Dextrose Agar (PDA)

Steps:

 Weigh 23g of the powder into 1 liter of distilled water.

 Boil while stirring until fully dissolved

 Autoclave at 121oC for 15 minutes

 Mix well and pour on plate.

Preparation for diluent:

This is done using Peptone water (Powdered form)

 Weigh 1g of peptone water powder in 100ml of distilled water.

 Dispense 90g of the peptone water in dilution bottle and sterilize at 121oc for 15mins.

Preparation of food Homogenate and Dilutions:

Pour plate

 Label all sterile petri-dishes with the sample number, dilution, plate and any other desired

information.

 Pipette 1ml of the food homogenate and of such dilutions which have been selected for

plating into petri-dish in duplicate.

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  Pour into each petri dish 15ml of the molten PCA (cooled to 42 – 45 oc) within 15 minutes

from the time of preparation of original dilution.

 Mix the media and dilution by swirling gently clockwise, anticlockwise, to and fro thrice

and taking care that the content does not touch the lid.

Incubation

 Incubated the prepared dishes, inverted at 30oc for 72± 2 hours.

Counting colony

 Following the incubation count all colonies on the dishes and record the results per dilution

counted.

2. Odor

The mixture should maintain an odorless state.

3. Color

The color should be white

4. pH

pH is tested by placing the powder in a temperature of 25°c, then the pH meter is used is

check the pH.

5. Solubility

The solubility test is done at different temperature to ascertain its ease to dissolve in water.

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6. Moisture content

The moisture content is checked by weighing the sample at dry state and then oven drying

it to get rid of every minuscule of moisture. The sample is weighed again and the

difference in weight is recorded.

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 CHAPTER FOUR

4.1 Importance/ use of Baking powder

1. Baking powder is typically used when the recipe doesn’t feature an acidic ingredient, as the

powder already includes the acid needed to produce carbon dioxide.

2. It is used to leaven baked products and make them lighter in texture.

3. It saves the time and labor require to properly mix the batter.

4. Stomach upset

5. Refrigerator freshener

4.2 Uses of Icing Sugar

 Powdered sugar is used in industrial food production when a quick-dissolving sugar is

required.

 It is sprinkled on baked goods to add a subtle sweetness and delicate decoration.

 It is mixed with butter to make a mixture for cake decoration.

 It is used as a sweetener in Juice, milk and some beverages.

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 CHAPTER FIVE

5.1 Relevance of Industrial Training to the Trainee’s Course of Study

The experience I gained during my Industrial Training was a boost to my knowledge.

 I had a good knowledge and experience on how to prepare baking powder and icing

sugar.

 I was fully sensitized on the uses and importance of the products.

 I was thought on how to run laboratory test on the products to ensure quality and safety

for consumption.

5.2 Recommendations

 I recommend students be posted to food industries and factories so that they can gain

experience on food production.

 An improvement on the schemes implementation; students should be placed in industries

relevant to their field of study. There is need for greater cooperation between industries

and educational institutions on how best to implement the SIWES programme.

 ITF should ensure regular visitation of the ITF officers to supervising agencies,

institutions, employees and students on attachment. The log book issued to students by

institutions should be checked and signed by the institutions and the ITF supervisors

responsible. All the institutions involved should be organizing orientations.

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