Bakery Recipes..4 Practs.....

 

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
		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.