Scribd Logo
Upload

Welcome to Scribd!

  • Industrial Visit: Bba S - Iii

    Uploaded by

    fryzin
    34 views5 pages
    Modern Bread pioneered the concept of bread in India when it launched in 1965. It was the first company privatized by the Indian government in 2000. Modern Bread has invested significantly in manufacturing and research and development to craft superior products, including milk plus bread, high-fiber brown bread, and multigrain bread containing seven grains and omega-3. Modern Bread aims to help customers make healthier choices and is available nationally in close to 100,000 stores across India manufactured in 40 factories. The basic ingredients in making bread are flour, yeast, salt, and water, which are mixed and shaped into balls before rising and baking for 20 minutes then cooling for 2 hours before being wrapped for distribution.

    Original Description:

    Report

    Original Title

    iv report

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Modern Bread pioneered the concept of bread in India when it launched in 1965. It was the first company privatized by the Indian government in 2000. Modern Bread has invested significantly in manufacturing and research and development to craft superior products, including milk plus bread, high-fiber brown bread, and multigrain bread containing seven grains and omega-3. Modern Bread aims to help customers make healthier choices and is available nationally in close to 100,000 stores across India manufactured in 40 factories. The basic ingredients in making bread are flour, yeast, salt, and water, which are mixed and shaped into balls before rising and baking for 20 minutes then cooling for 2 hours before being wrapped for distribution.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    34 views5 pages

    Industrial Visit: Bba S - Iii

    Uploaded by

    fryzin
    Modern Bread pioneered the concept of bread in India when it launched in 1965. It was the first company privatized by the Indian government in 2000. Modern Bread has invested significantly in manufacturing and research and development to craft superior products, including milk plus bread, high-fiber brown bread, and multigrain bread containing seven grains and omega-3. Modern Bread aims to help customers make healthier choices and is available nationally in close to 100,000 stores across India manufactured in 40 factories. The basic ingredients in making bread are flour, yeast, salt, and water, which are mixed and shaped into balls before rising and baking for 20 minutes then cooling for 2 hours before being wrapped for distribution.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 5

    INDUSTRIAL VISIT

    REPORT

    CHINMAI.T.R

    BBA S - III
    MODERN BREAD

    Modern, launched in 1965 is an iconic brand that pioneered the concept of bread,
    and literally created the bread category in India. Modern Foods was the first
    company to be privatised by the Government of India in 2000, and it was sold
    to Hindustan Unilever Ltd. (HUL).

    Modern Foods has been crafted with intensive efforts with significant investments
    in manufacturing, and research and development at Modern’s new innovation hub
    as well as thorough efforts on consumer insights, strategy and design.

    Modern has a completely new portfolio with superior products such as milk plus
    bread enriched with calcium high-fibre brown bread reinforced with premium
    wheat fibre 100% whole-wheat bread and new innovations such as multigrain
    super seed bread which not only has super seed sprinkles on top but even the flour
    is made of seven grains and contains omega 3.

    Modern wants its customers to ‘Thrive, and savour life to the fullest’ by helping
    them make smarter choices from its expanded range of healthy, nutritious and tasty
    bread and bakery products. Modern bread is available nationally in close to
    100,000 stores and manufactured in 40 factories across India.
    MANUFACTURING BREAD

    INGREDIENTS
    The basic ingredients are flour, yeast, salt and water. flour treatment
    agents, usually Vitamin C (ascorbic acid), are used in commercial production.

    FLOUR
    Wheat flour is the key ingredient in most breads. Flour quality is particularly
    important in bread making as the quality of the flour will have a significant impact
    on the finished product. When flour is moistened and stirred, gluten develops to
    give dough the 'stretch'. The elastic framework of gluten holds the gas produced by
    the fermentation of yeast.

    YEAST
    Yeast requires moisture, food and warmth for growth. When these requirements
    are satisfied, the yeast grows. Its function is to produce carbon dioxide gas to
    enable the dough to rise, form the cellular network found in bread crumb resulting
    in the significant texture and gives bread its characteristic aroma.

    SALT
    Salt is an essential ingredient in bread. It is used in very small amounts to give
    bread flavor. It also helps to control fermentation to produce bread of good volume
    WATER
    Water is used to produce the dough. It should be used in a specific temperature and
    quantity when making bread, because it affects the dispersal of the other
    ingredients.

    FAT
    Vegetable fat is used in very small quantities; it helps to keep the bread soft and
    also helps the dough pass more easily through the production process.

    FLOUR TREATMENT AGENTS


    Vitamin C (ascorbic acid) is used to strengthen the dough and help it rise. It has a
    beneficial effect on the volume, crumb structure and softness of the bread.

    PRESERVATIVES
    Preservatives, such as acetic acid (vinegar), are often used in commercial baking to
    ensure the freshness of the product and prevent staling.
    METHOD

    All ingredients are pumped from large storage bins into the dough mixers
    automatically. The dough is mixed intensely for about three minutes in a high
    speed mixer in batches. The temperature of the dough has to be carefully
    controlled at so that the yeast can grow and the dough become elastic.

    When mixing is complete the large mass of dough is tipped into a divider. It is then
    divided into individual pieces and shaped into a ball. The weight of each piece
    of dough is very important to ensure the quality of the finished product.

    The dough pieces are allowed to recover for a few minutes in a conveyor prover.
    Each piece of dough is then shaped and molded and placed in a tin. The texture and
    size of the dough piece is automatically controlled. The dough then travels through
    the final prover which allows the dough to rise gently for about one hour in strictly
    controlled temperature and humidity conditions. It is then ready for baking.

    The bread is baked for about 20 minutes, the loaves then go into a cooler.
    Cooling is usually done under carefully controlled conditions to ensure correct
    temperature, humidity and time. This is very important for quality. The cooling
    stage lasts for about two hours which enables the loaves to be sliced easily. The
    bread is then wrapped and ready for dispatch.

    You might also like