Bread Manufacturing Process
I. PRODUCT AND ITS USES
Bakery industry comprises an important segment of industrial activity in food processing industry in the country. It provides nutritious breakfast and food to a large number of households in cities, towns and even villages of India. Bread and biscuits consumption is increasing everyday and these are being increasingly used for various feeding programmes for children managed by voluntary agencies and State Department of Health, Education and tribal welfare. Bakery industry has also an important role in popularising wheat in traditionally non wheat consuming regions of the country.
II. MARKET POTENTIAL
A survey conducted by the Society of Indian baker reveals the need for a two fold increase in the production of bread. The present production bread in the country is more than 9 lakh tonnes and by 1990 this figure is expected to reach 15.20 lakh tonnes. The Government is encouraging the bakery industry to expand into the rural areas to provide more nutritious ready to eat products.
Manufacture of bakery products has substantial scope for development in smaller towns, villages and backward areas and can provide a good number of employment opportunities at different levels.
III. PRODUCTION TARGETS (Per Annum) Qty. 1,80,000 loaves of 400 gms. Value Rs. 94,50,000
1. The scheme is worked out per shift basis and 300 working days per annum. 2. The daily production of bread loaves has been assumed at 6000 tonnes of 400 gms.
IV. PRODUCTION DETAILS AND PROCESS OF MANUFACTURE
Dough is prepared by kneading all the ingredients together in the kneading machine. The bowl is removed and mixing is done at intervals of 40 minutes. The mixed dough is fermented for two hours, knocked back and rested for 30 to 40 minutes. The dough is ready for dividing. The dividing is done as per the size of the load to be manufactured.
The divided dough pieces are panned and kept for final processing. When the dough