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Merit Bread Internship Report Burhan
Merit Bread Internship Report Burhan
Burhan Aslam
Roll No. 39 (Regular)
B.Sc. (Hons.) Food Science & Technology
MERIT BREAD
Outline
Introduction to industry
Merit’s products
Equipments used in the merit bread
Raw material and their functions
Bread manufacturing
Bread faults
Continued…
◦ Gujranwala, Gujarat,
◦ Easakhel, Khanewal,
◦ Multan, Okara,
◦ Sialkot, Jhelum,
Shwarma
Burger Section
Biscuits
Cakes
Bread Section
Buns
Rusk
Fast Food Section
Continue…
Shwarma Types
Shwarma large
printed
Shwarma small
printed
Roll
Round
Jumbo
Mac
Royal
Continue…
Biscuits Types
Almond
Nipple
Almond special
Choora
Cookies large
Continue…
Cakes Types
Fruit cake
Mini cake
Queen cake
Muffins
Kulfa cake
Plain cake
Cup cake
Continue…
Bread Section
Fruit bun
School bun
Sheer mall
Continue…
Rusk Types
Goal rusk
Tikky pack
Continue…
Fast Food Section
Pizza
Shwarma
Drumstick
Zinger
Pratha roll
Sandwich
Spring roll
Chicken roll
Equipments Used In Merit Bread
1. Mixers
Spiral Mixer (bread, bun and Rusk mixing)
• of a rotating steel bowl and an Axel which also rotates
• mixing is done due to their combination of rotation
Z- Mixer
• Mixer is usually wheel-mounted, heavy tub with vertical
sides, round ends, and flat bottom.
• Spindles are lowered into mixer, move in either
planetary or stationary, circular motion when activated.
• Blades are designed to provide cutting action of dough.
Equipments used in Merit Bread
Continue…
2. Weighing Balance: Weighing balances is used
to weigh different bread ingredients.
Two types of weighing balances at plant.
Mechanical Balances
• These are used to weigh flour and sugar etc.
Electronic scales
• Used to weigh different ingredients in small
fractions (Yeast, improver, salt)
Equipments Used In Merit Bread
Continue…
3. Ovens (Swing type oven)
• 8 wings which have trays suspended between the iron-
wheels.
• Below these trays, there are gas burners for baking.
4. Rusk oven (Tunnel type oven is used for Rusk drying)
5. Flour Sifter (Remove the undesirable foreign particles, dust)
Water
• Dissolve the ingredients forming homogenous
mixture and Important for yeast activity
• Helps in swelling of starch granules
• Medium for many chemical reactions
occurring in bread making
• Help in transforming the protein of the flour
into gluten
Function Of Major Ingredients
Sugar
• Promotes fermentation and browning
• Provides sweetness & food for yeast activity
• Gives appetizing color due to Caramelization
• Also affects the volume of loaf
• Make the bread tender because of its property
to retain moisture
• Improves the texture of bread.
Yeast
• Production of carbon dioxide
• Causes dough maturation
• Development of fermentation flavor
Functions Of Minor Ingredients
SHORTENING (Fat or Oil)
Used to soften or tenderize the bread
Confers the moisture on bread and hence retard
staling
Assists in gas retention by making the gluten
more airtight thus giving better volume and
crust
Additives
These additives may be added as
preservatives as antibacterial and antifungal.
Calcium and ammonium salt added in bread
to supply the nutrient needs of yeast cells
Functions Of Minor Ingredients Continue…
Salt
Natural antioxidant
Boost the flavor
Tightening the gluten structure
Adding strength
Helps loaf to hold on to carbon dioxide gas
Slows down fermentation
Milk
used in milky bread
enhance the food value
enhances the crust color and crumb color
gives taste
enhances the volume of bread
Bread Manufacturing
Ingredients
Ca.Propionat
Salt Soft improver Acetic acid
e
Banaspati Vanilla
Ca.Acetate Safe yeast
ghee powder
Lemon
Muraba Food color
essence
Bread Manufacturing
Steps in BREAD Production
Dividing Fermentation
(10-15
Panning Molding min, 25–
3000C)
External Internal
Mix. (120)
Salt Ca.Propionate Soft improver
improver
Banaspati
Acetic acid Ca.Acetate Safe yeast
ghee
Lemon
Vanilla powder Muraba Food color
essence
Orange Crown
essence improver
Fruit Bun Manufacturing
Continue…
production.
Mixing
Aging Sifting Weighing
Dividing
Cracks at the
Flat bun
sides
Banaspati
Ca.Acetate Safe yeast Vanilla powder
ghee
Orange Crown
Milk powder
essence improver
Steps in Rusk Production
Flour
• Provides the basic structure
• Has ability to form strong dough, retains gas,
produces light aerated baked products.
Sugar
• Increase tenderness
• Crust color, volume,
• Moisture retention
Shortening
• Impart desirable eating qualities
• Interact with starch components to alter
hydration and swelling properties
• Plays a part in “baked flavor”
Role of Ingredients in Bakery Section
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Eggs
• Affect texture as a result of their emulsifying,
tenderizing, leavening and binding actions.
• Structure
• Add nutritional value
Leavening agents
• Causes the flour mixture to rise (CO₂ production)
• Leavener may b biological (Yeast) or chemical
(baking powder)
Glucose
• Used to prevent sugar crystals formation
• Give moderate sweetness
• Participate in formation of characteristics brown
color.
Role of Ingredients in Bakery Section
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Milk Powder
• Combines with gluten in wheat to produce soft
and moist product after baking
• Combines with reducing sugar to give color and
browning effect
Salt
• Flavor enhancer
• Controls the fermentation
• Aids in suppressing undesirable bacteria by
osmosis process
Flavors
• used in small amounts
• important effects on sensory and physical
qualities of bakery products.
Role of Ingredients in Bakery Section
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Water
• Hydration of flour proteins and starch
• Dissolving sugars, salts and various leavening
chemicals
• Aids in ingredient distribution
Potassium sorbate
Sorbic acid
• Used as preservative
• Lowers down the ph of products
• Inhibits the growth of micro-organisms
Bakery Section, Muffins
Ingredients
Sorbic
Essence Muraba Corn flour
acid
Bakery Section, Mini cake/Fruit cake
Ingredients
Baking
Salt Butter Eggs
powder
Grinding of Mixing
Weighing
sugar (5-7 min)
Baking
Cooling (200˚C, 18 Molding
min)
Packing
Shwarma Manufacturing
Ingredients
Bread
Sugar Dry yeast
improver
Oil
Shwarma Manufacturing
Continue…
Weighing Packing
Mixing Baking
(10 min) 26-27 (280-2850C,
degree Celsius 10min)
Proofing
Molding
(35-400C, 120-
(10 minutes)
125 minutes )
Burger Manufacturing
Ingredients
Xanthan
Dry yeast Cmc Guar gum
gum
Oil Salt
Burger Manufacturing:
Steps
Mixing
Weighing (25˚C, 16 Molding
min)
Slicing Packing
Products of Fast Food Section
◦ Spring roll
◦ Zinger burger
◦ Chicken burger
◦ Chicken roll
◦ Chicken donuts
Products of Fast Food Section
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◦ Drum sticks
◦ Sandwich
◦ Chicken pratha
◦ Pratha roll
◦ Shwarma
◦ Hot wings
◦ Chicken tikka
◦ Chicken shami
Pizza Manufacturing
Ingredients for pizza dough
1. Mixing 2. Molding
Pizza Manufacturing Continue…
Pizza sauce Ingredients
Black
pepper Tomato Ketchup Vinegar
Mixing
(2min)
Cooking
(30 min)
Pizza Manufacturing Continue…
Pizza topping ingredients
Pouring
Pizza Pizza
Molding pizza
dough topping
sauce
Proofing
De Cooling Baking (15 to 20
(8-12 min,
panning (few min)
240-250˚C) min, 35 to
40˚C)
Polishing
(using oil at Packaging
edges )
Hygiene conditions
Inspection of workers
Conclusions