| Name of the product : Milk bread in a open tin | |||||
| Num of portion : 1x400 gms | |||||
| Recipes and procedure | |||||
| Ingredient | Quantity | Per | Rate | Unit | Amount |
| Flour | 250 | gm | 22.00 | Kg | |
| Sugar | 50 | gm | 35.00 | Kg | |
| Salt | 5 | gm | 15.00 | Kg | |
| Yeast | 30 | gm | 100.00 | Kg | |
| Vanaspati | 50 | gm | 80.00 | Kg | |
| Milk | 100 | ml | 30.00 | Ltr | |
| Milk maid | 30 | gm | 200.00 | Kg | |
| Egg | 1 | num | 3.00 | nos | |
| Custard pd | 30 | gm | 80.00 | Kg | |
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| | | Total cost of raw meterial : | | ||
| | | Overheads : | | ||
| | | Total cost : | | ||
| | | cost per portion : | | ||
| Procedure : | | | |||
| sift the flour on table top and make a well in the centre and put yeast sugar and milk . | |||||
| mix it nicely and leave it to ferment for 5 to 10 mins | |||||
| add the egg , fat, milk pd and salt and custard pd and using enough milk knead to smooth dough | |||||
| roll the dough and place it on a floured surface on the table top and cover with a wet cloth | |||||
| once it is doubles in size hit a punch and release the air and roll it back to normal size | |||||
| repeat the process once again while covered with a wet cloth | |||||
| add the fruits and roll it to a fine cylindrical shape and place it in a greased bread tin | |||||
| place it on a warm place till it raises to 95% of the mould | |||||
| bake at 200 degree celcius for 35 minutes | |||||
| cool on a wire rack for atleast 3 hours and slice and pack. | |||||
| Name of the product : whole wheat bread | |||||
| Num of portion : 1x400 gms | |||||
| Recipes and procedure | |||||
| Ingredient | Quantity | Per | Rate | Unit | Amount |
| Flour | 125 | gm | 22.00 | Kg | |
| whole wheat aata | 125 | gm | 20.00 | kg | |
| Sugar | 10 | gm | 35.00 | Kg | |
| Salt | 5 | gm | 15.00 | Kg | |
| Yeast | 10 | gm | 100.00 | Kg | |
| Vanaspati | 30 | gm | 80.00 | Kg | |
| Caramel | 20 | ml | 40.00 | kg | |
| Water | 150 | ml | ------ | ----- | |
| | | | | | |
| | | | | | |
| | | Total cost of raw meterial : | | ||
| | | Overheads : | | ||
| | | Total cost : | | ||
| | | cost per portion : | | ||
| Procedure : | | | |||
| sift the flour on table top and make a well in the centre and put yeast sugar | |||||
| mix it nicely and leave it to ferment for 5 to 10 mins | |||||
| add the fat and salt enough cold water knead to smooth dough | |||||
| roll the dough and place it on a floured surface on the table top and cover with a wet cloth | |||||
| once it is doubles in size hit a punch and release the air and roll it back to normal size | |||||
| repeat the process once again while covered with a wet cloth | |||||
| add the caramel and roll it to a fine cylindrical shape and place it in a greased bread tin | |||||
| place it on a warm place till it raises to 95% of the mould | |||||
| bake at 250 degree celcius for 35 minutes | |||||
| cool on a wire rack for atleast 3 hours and slice and pack. | |||||
