A TECHNICAL REPORT ON STUDENTS INDUSTRY WORK

EXPREIENCE SCHEME

LAUTECH BAKERY, OWODUNI FOOD PROCESSING UNIT, LAUTECH,

OGBOM

BY

OLADEJI AJOKE ZAINAB

MATRIC NO: 152615

SUBMITTED TO THE
DEPARTMENT OF FOOD SCIENCE AND ENGINEERING,
FACULTY OF ENGINEERING AND TECHNOLOGY,
LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, P.M.B 4000,
OGBOMOSO, OYO STATE, NIGERIA.

IN PARTIAL FULFULMENT OF THE REQUIREMENTS FOR THE

AWARD OF BACHELOR OF TECHNOLOGY (B.TECH) IN FOOD
SCIENCE

November, 2020

CERTIFICATION

This is to certify that this report was writing by OLADEJI AJOKE ZAINAB with

matric number 152615, Department of Food science and engineering, Faculty of

Engineering and Technology, Ladoke Akintola University of Technology,

Ogbomoso, Oyo State.

i
 DEDICATION

This report is dedicated to the Almighty God for His love, mercy, unmerited favor

and mighty support which I found in His sight all through my industrial training

programme.

ii
 ACKNOWELEDGMENT

My gratitude goes first to the highest God for His strength and grace to be able to go

through this training.

I also appreciate the effort of my parent Mr. and Mrs. Oladeji for their support during

this programme, may God continue to enrich you in all sides. I sincerely appreciate

the effort of all the staff LAUTECH Bakery for their contribution in one way or the

other for the success of this programme.

Also to all family members and special friends who were of significant help during

the training period God Bless You All (AMEN).

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 TABLE OF CONTENT
Title page i
Certification ii
Dedication iii
Acknowledgement iv

Table of content v
CHAPTER ONE 1

1.0 Industrial Work Experience Scheme (SIWES) 1

1.1 Introduction to SIWES 1

1.2 Organisations Involved in the Management of SIWES Programme

and their roles 2
1.2.1 The Federal Government 2
1.2.2 The Industrial Training Fund (ITF) 3
1.2.3 The Supervisory Agencies (NUC, NABTEB, etc.) 3
1.2.4 The Institutions 4
1.2.5 The Employers/industry 4
1.2.6 The Students 5
1.3 Scope and Purpose of SIWES 5
1.4 Name of the Company 6
1.4.1 Location of the Company 6
1.5 Brief Summary of Company’s Activities 6
1.6 History of His Favour Computers 7
1.7 Organogram of Favour Computers 8
1.8 Relationship with Co-worker and Client 9
CHAPTER TWO 10
CHAPTER THREE 13
CHAPTER FOUR 17
CHAPTER FIVE

iv
 CHAPTER ONE

1.0 INTRODUCTION

Students Industrial Work Experience Scheme is an inter-mix of theory and practice

designed to expose students of tertiary institutions to the world of work. It is a skills training

programme geared towards the preparation of students of the Universities,

Polytechnics/Colleges of Education to real life work situation after graduation. SIWES was

established in 1973 by Decree No. 47 of 1973.The I T F established the SIWES in 1973 due

to the identified need in graduates of tertiary institutions in Nigeria incidence of occupational

misfit among Nigerian graduates has taken a Centre stage in the debate on the relevance and

quality of higher education to national development. It is on this basis that studies tend to

assess the trends in work-base study programmes with reference to skill acquisition and

utilization. This study therefore examined the SIWES scheme and the incidence of

occupational misfit in Nigeria. The ex-post facto research design was used for the study.

The population was estimated at 2,242 comprised of students from four polytechnics

(849), Four monotechnics (550) and (542) Industrial Training Officials of SIWES in Science,

Technology and Agriculture related courses selected through the purposive and stratify

random sampling techniques. Data were collected using an expert validated questionnaire

tagged: ―SIWES Skills Development and Utilization complemented with relevant primary

data from the Industrial Training Fund Office. Three hypotheses were tested, using Chi

square (X2), and multiple regression analysis at 0.05 alpha. Findings indicated that 61.9%

(male) and 38.1% (female) participated in the study with a mean age of 32.5 years. SIWES

has contributed to skill acquisition significant (78%) and skills utilization in industrial

development (68%).

SIWES significantly influenced the certification and accreditation of courses in the

Monotechnic and Polytechnic Institutions and SIWES had also enhanced the extent of

1
funding skills- acquisition programmes by the Federal Government meanwhile, SIWES also

improved positively the level of skills utilization by employers of labour It is recommended

that government should devote sufficient financial resources to all levels and aspects of

education to sustain skill acquisition programme such as in SIWES.

1.1 History of SIWES

At the early stages of the development of education in Nigeria, there was a problem

of the gap between theory and practical skills of students. Therefore, there was a need to give

students the opportunity to get real work experience. The program was created to give

students experience in addition to theoretical learning. The industrial training policy was

introduced by Federal Government of Nigeria in 1973. This project was necessary to

improve practical skills of students. SIWES has become a necessary pre-condition of

graduation. The program is working with such disciplines as engineering, medical science,

natural science, technology, agriculture, education, environmental and applied science, The

duration of the program can be different, for the universities it's six month, and a year for

college and polytechnics. The program is developed under the guidance of the Ministry of

011Education. This is an excellent bridge between theoretical and practical education.

SIWES is working on designing proper programs for exposing students to the industrial

workplace environment. It is all about the development of occupational competence.

It was established in 1971, the ITF has operated consistently and painstakingly within

the context of its enabling laws, i.e. Decree 47 of 1971. The objective for which the fund was

established has been pursued vigorously and efficaciously. In the three decades of its

existence, the ITF has not only raised training consciousness in the economy, but has also

helped in generating a corps skilled indigenous manpower which has been manning and

managing various sectors of the national economy.

2
 The main thrust of ITF programs and services is to stimulate human performance,

improve productivity and induce value added production in industry and commerce. Through

its SIWES, vocational and apprentice training programs, the fund builds capacity for

graduates and youth self-employment in the context of small scale industrialization, in the

economy. The mission statement of ITF is to promote and encourage the acquisition of skills

in industry and commerce with a view to generating a pool of indigenous trained manpower

sufficient to meet the needs of the Nigerian economy.

1.2 Roles of SIWES

 Provision of avenue for students to gain industrial skills and experience in their course
of study.
 To prepare students for work situations they are likely to meet after graduation.
 To expose students to work methods and techniques in handling equipment and
machineries that may not be available in the universities.
 To make the transition from the university to the world of work easier and thus enhance
students contact for later jobs placements
 To provide students with an opportunity to apply their theoretical knowledge in real
work situation, thereby bridging the gap between university work and actual practice.
1.3 Contributors of the Scheme
There are some organizations that contribute to SIWES which ensures for the Smooth
and proper running of the scheme. They are:
 The federal government

 The Industrial Trust Fund

 The Institution and Some subordinate agencies which are;

i. NUC-National Universities Commission

ii. NBTE-National Board for technical Education

iii. NCCE-National Commission for College of Education

3
1.3.1 Federal Government Role

The federal government has contributed to SIWES by the establishment of the ITF. It

compensates firms and companies to grant placement to students that apply at their

establishment.

1.3.2 Industrial Trust Fund Roles

 Grant allowance to students and their supervisors

 Vet and process log book of students and ITF form 8

 Supervise students on industrial training

 Organize programmes for student before their training to put them through on what

to do during training.

 Formulate policies and guidelines for SIWES for distribution to all SIWES

participating bodies, institutions and companies involved in the scheme.

1.3.3 Student Roles

 To stay focused and learn from practical knowledge being impacted by my industry

based supervisor also take part in all the processes involved in production of bread as

a final product.

 To comply with the rules and regulations binding on all the workers in the industry

and to take appropriate record of all training activities and other assignments during

the SIWES program in my logbook.

 To participate in institution‘s SIWES orientation program before proceeding on

industrial training.

 To be Honest, hardworking and obedient to constituted authorities and adhere strictly

to all rules and regulation of the organization where the student is attached.

 To be regular and punctual at their respective places of industrial attachment.

 To avoid change of place of attachment except on special circumstance and this must

be determined and approved by the Director.

4
  To complete SPE.1 form and get it endorsed and stamped by the employers and

forward same to the ITF.

 To record all training activities and other assignments in the logbook and submit to

ITF to ensure proper assessment.

 To be diligent, honest, conscientious and take pride in the protection of employers

property throughout the attachment period.

 To be a good representative of both institution and family.

 To safeguard and protect the employers’ property during the period of training.

 To keep proper record of training activities and other assignments in the log books.

1.3.4 Logbook

Logbook is a book which is designed to assist the student to keep accurate records of

their training during SIWES. It shows the department/section of the industry/company where

a student had worked and the period spent in each department/section. The logbook must

also be checked and signed by the supervisor.

1.3.5 Institution Roles

 Submit a comprehensive report to ITF

 Ensure payment of allowances and render all returns to ITF

 Supervise students during their industrial training and sign their log book

 Apply job specifications as prepared for all accredited courses and award

appropriate credit in accordance with the federal government minimum

academic standards.

1.3.6 Roles of the Subordinate Agencies

 Ensure adequate funding of SIWES unit in all institutions

 Ensure appointment of suitable SIWES coordinator

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1.4 Relevance of SIWES to Food Science and Technology

The fact that about 30% of agricultural produce by rural farmers are considered as

postharvest losses due to improper handling, lack of processing and preservation techniques

on the farm and the consequent wastages which eventually lead to food shortage pose a

major challenge to the Food Scientists, Technologists and Engineers.

Food Science is the applied science devoted to the study of food. The Institute of

Food Technologists defines food science as ―the discipline in which the engineering,

biological, and physical sciences are used to study the nature of foods, the causes of

deterioration, the principles underlying food processing, and the improvement of foods for

the consuming public‖ (Heldman, 2006).

Food Scientists are involved in the development of new food products, design of

processes to produce these foods, choice of packaging materials, shelf-life studies, and

sensory evaluation of products using panels or potential consumers, as well as

microbiological and chemical testing (Food Science Activity Guides, 2015).

Food Technologists work in food research and development to ensure the quality and

safety of food products. They work to improve manufacturing methods through preservation,

storage and new product development. They also work with food scientists to enhance the

nutritional value of foods.

The SIWES program have improved and bridged the gap between classroom lectures

and the practical world, making students of Food Science and Technology have an overview

of what they will meet at the outside world after graduation.

6
 CHAPTER TWO

2.0 BACKGROUND OF ORGANIZATION

2.1 Brief History about the Company

LAUTECH Bread is a production of Department of Food science and engineering,

LAUTECH, Ogbomoso, is located at Owodunni Food processing unit, of the Department.

2.1 ESTABLISMENT ORGANOGRAM

Head of Department

Production Manager

Production Manager Sales Manager Accountants

Cashier

Bakery Technicians Driver

Baker Distributors

2.1.1 Aims and Objectives of the Company

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  Production and supply of high quality bread.

 Meet the customer requirement in terms of functional needs, taste and enjoyment.

 Continue the improvement of the quality management.

 Ensure good manufacturing practice within the factory.

 Involved in production of nutritious bread that prevents disease caused by nutrition.

2.2 UNITS IN THE ESTABLISHMENT

2.2.1 Production department

The production department includes the weighing section, mixing section, cutting section,

baking section, packing/packaging section. The production section ensures both quantity and

quality demands are met daily or per shift.

Good manufacturing practices are been followed in order to ensure quality of the

finished products, some of which includes:

1. All employees must wear caps or hair net and no visible hair (facial hairs or beards) to

prevent contamination of the bread with human hair.

2. Hand must be washed thoroughly, before contact with the ingredients when weighing and

during mixing, when checking dough quality, in cutting section when removing unwanted

dough piece, during in-process checks by quality control personnel and during packaging of

bread.

3. Strict use of PPE within factory‘s premises.

4. Rings, pins, painted or long nails, jewelries and other loose attachment are not allowed in

the factory.

5. Safe personal conduct within the food plant is strictly observed.

6. Hands should be washed at the following times:

 When reporting for work

 After a breakpoint

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  After eating

 After using toilet facilities.

This department also sees to the maintenance and repair of factory machineries and

equipment. It ensures that systems and operation work perfectly to avoid alteration to good

quality product.

The department is supervised by the Production Manager.

Different sections in the production department are;

1. Weighing Section

At this section, all ingredients needed for the production are weighed with scales.

2. Mixing Section

This is where all ingredients weighed are poured into the mixing tub and are mixed together.

3. Cutting Section

The cutting phase is designed to produce the desired size, weight, and type of the bread.

4. Moulding Section

Here the dough is scale into different size and mould.

5. Panning and Proofing Section

These consist of a large space where creamed dough is being place to the baking pan and

expose to proofing.

6. Baking section

This is the section where dough pieces are moved into oven at certain temperature for a

particular period of time in order for the dough to undergo some chemical and physical

changes to form bread. These are formation of the structure and texture, reduction of

moisture and formation of color of the bread.

7. Packaging Section

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This involves packaging of the finished product using nylon and carton as primary and

secondary packaging materials respectively. This is done after which the product has been

baked and cooled properly with the aeration method of cooling. Proper cooling of the

product is required in order to prevent damage to the packaging material, avoid

contamination and to prolong the shelf life of the biscuit product. Packaging is important due

to the following reasons:

a. To enhance the product beautification and make it attractive to the buyer and final

consumers.

b. To increase the shelf life of the finished bread product.

c. To make distribution and transportation of the finished product convenient.

d. To make it economical (pocket friendly) by making different sizes like small and large

sizes depending on the consumers choice.

e. To give vital information about the company, nutritional composition, Nafdac number

manufacturing and expiring date of the finished bread product.

2.2.2 Quality control department

Quality control department is a very sensitive department that ensures and certify

good quality products by identifying defects in the products produced and taking preventive

measures to avoid further defect. It also aims in identifying defects in the finished product.

All raw materials are usually supplied and analyzed, then certified before they are

accepted for use in the production, they must meet the required standard or are rejected when

they do not meet the standard requirement.

The quality control also ensures good quality processes and products of the company

that is, the In-Process Quality Assurance (IPQA) Checks are done so as to supervise

ingredients preparation, flow and supply to the next line of operation and regular checks on

the dough weight, dough length, dough thickness and dough moisture to enhance quality of

the bread before packaging and avoid company‘s loss.

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Also the quality control department ensures good quality of water for production and other

raw materials such as the packaging materials, Furthermore the Quality control department

ensures an enabling environment that is free of dust, germs and other extraneous materials

that might cause harm to both bread products and the workers.

Various physical and chemical analysis are carried out on the ingredients used for bread

production, such as moisture content, ash content, gluten content, particle size and pH

determination of wheat flour, acid value, peroxide value and free fatty acid of hydrogenated

vegetable oil, sugar, molasses, soy lecithin, sodium bicarbonate, microbial analysis on

finished biscuit product, chemical and microbiological analysis on treated water, and so

many more analysis.

This department is supervised by Quality Control Manager.

2.2.3 Sales department

The sales department is involved in the distribution and advertisement of the bread products

to the wholesaler which in turn sells to the retailers which then sell to final consumers at

affordable prices. This is done by the sale personnel and head by Accountant.

2.2.4 Raw materials department

This is where raw materials receipts, way bills are kept and these raw materials are kept in

perfect storage section and are issued according to the requirement needed for production.

2.2.5 Administrative and Finance Department

This department is of two forms, they are administrative and finance unit.

The administrative unit is responsible for all the administrative matters of the company and

also takes care of the staffs and their welfare.

The unit is headed by the administrative director. The finance unit oversees both the internal

and external monetary aspect of the company such as payment of services provided by other

companies, purchasing of raw materials, payment of workers’ salaries and bonuses..

.2.2.6 Store keeping Department

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This department issues out all miscellaneous materials as requested by departments for their

use.

2.2.7 Finished Goods Store/Department

This department takes to record all finished goods produced and ready for sales.

CHAPTER THREE

3.0 KNOWLEDGE GAINED DURING SIWES PERIOD

Bread is a staple food prepared from a dough of flour and water, usually by baking.

Throughout recorded history it has been a prominent food in large parts of the world and is

one of the oldest man-made foods, having been of significant importance since the dawn of
12
agriculture. Bread may be leavened by processes such as reliance on naturally occurring

sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration.

Commercial bread commonly contains additives to improve flavor, texture, color, shelf life,

nutrition, and ease of manufacturing. Bread plays essential roles in religious rituals and

secular culture.

Types of flour

All-purpose or plain flour is a blended wheat with a protein content lower than bread

flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased,

it may be composed of all hard or soft wheat, but is usually a blend of the two, and can range

from low protein content to moderately high. It is marketed as an inexpensive alternative to

bakers' flour which is acceptable for most household baking needs.

Bread flour or strong flour is always made from hard wheat, usually hard spring

wheat. It has very high protein content, between 10% and 13%, making it excellent for yeast

bread baking. It can be white or whole wheat or in between.

3.1 Bread Production

Aim: To Produce Quality and Nutritious Bread Materials:

The ingredients used for bread production varies depending on the varieties.

 COCONUT BREAD: Flour, Yeast, Butter, Improver, Salt, Sugar, Enzyme Dough

Conditioner (EDC), Water, Preservative(Calcium propionate), Dry Chocolate Flavour,

Nutmeg, Caramel, Sardines, Honey and Flavour

 CHOCOLATE BREAD: Flour, Yeast, Butter, Improver, Salt, Sugar, Enzyme Dough

Conditioner (EDC), Water, Preservative (Calcium propionate), Nutmeg, Honey and

Flavour.

 BUTTER BREAD: Flour, Yeast, Butter, Improver, Salt, Sugar, Enzyme Dough

Conditioner (EDC), Water, Preservative (Calcium propionate), Nutmeg, Honey and

Flavour.

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 WHEAT BREAD: Flour, Yeast, Butter, Improver, Salt, Enzyme Dough Conditioner

(EDC), Water, Preservative (Calcium propionate), Honey and Flavor.

 FRUIT: Flour, Yeast, Butter, Improver, Salt, Sugar, Enzyme Dough Conditioner (EDC),

Water, Preservative (Calcium propionate), Dry Chocolate Flavour, Nutmeg, Caramel,

Sardines, Honey, Flavour and Dried Mixed Fruit.

 SARDINE BREAD: Flour, Yeast, Butter, Improver, Salt, Sugar, Enzyme Dough

Conditioner (EDC), Water, Preservative (Calcium propionate), Nutmeg, Honey and

Flavour.

3.1.1 Procedure for Bread Production

Procedure involved in the production of LIBERTY Buttered Bread.

The weighed flour was poured into the mixing machine and the weighed water was

added to the flour. The ingredients were weighed according to the batch formula and were

then taken to the mixing section where all the ingredients (i.e. Sugar, Salt, Yeast,

Preservative, Nutmeg, Dry chocolate flavor and Honey) weighed were poured into the

mixing machine and were mixed for 12-13minutes. The weighed butter was added to the

dough 3minutes before the desired time (13minutes) and also little vegetable oil was added to

dough to make the dough easier to offload from the mixing machine and then the vegetable

oil was then mixed properly with dough. After offloading the dough on the table and the

dough were cut into various sizes and weighed and were kept on the table to be knead and

mould using hand and sometimes machine. After moulding, the dough was rubbed with pan

sterilizer and then placed into the baking pan and the baking pan containing dough was

moved to the baking section for proofing for some minutes or even hours depending on the

weather and season sometimes. After yeast proofing, it was then placed in the oven at 180-

200oc for 25-30minutes depending on the size/type of bread. After baking, the breads were

14
depanned and was allowed to cool for some minutes and then packaged inside each nylon

according to their sizes/types.

15
 RAW MATERIAL

WEIGHING

MIXING

CUTTING

SCALING & DIVIDING

KNEADING

MOULDING

CREAMING

PANNING

PROOFING

BAKING

COOLING

PACKAGING

BREAD

Fig 3.0. Flow chart for Bread Production

3.2 Equipment and Materials Used In the Industry

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The various materials and equipment used in the factory and their purpose are detailed

below.

 Mixing Machine

 Divider

 Moulding Machine

 Oven and Paddle

 Slicing Machine

 Baking pan

 Scale /Wieghing machine

 Sealer

 Knife

Mixing Machine

This is a machine used in mixing of ingredient before kneading or milling. The mixing

machine makes use of electricity for it operation while the bowl is protected against rusting

through anti- corrosive paint in order to avoid contamination during mixing. The mixing

bowl is operated manually by hand and is used only in the absence of the mixing machine,

because mixing machine makes work faster and easier.

Divider

This machine is very simple and faster. it divides the dough into same size as require. Large

dough is cut, weighed and spread into the divider plate.

Moulding Machine

This is a machine used for folding dough into the require form before placing it in a baking

pan.

Knife

This is an equipment used in cutting the dough into various sizes.

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Oven And Paddle

Oven is an equipment that provide the thermal energy needed for the baking of bread. There

are different types of oven base on the material with which it is made of Earth oven, ceramic

oven, metal oven, etc and there are many other ovens that are equipped with computer

applications, thermostat, thermometer etc. It enables it to perform more functions. The

thermometer helps to detect the temperature of the oven. Paddle is the tool that is used in

loading and offloading an oven

Slicing Machine

This is an equipment designed to cut bakery products already prepared (baked) into several

slices automatically. It consist of spaced blades in several standard dimensions, proceeding to

a graph cut. The cutting process is triggered by a side lever.

Baking Pan

Moulded dough are put into the baking pan for proofing, and later loaded into the oven. The

shape and size determine the shape of the bread.

Sealer

The sealer is used in sealing the bread after being packaged in nylon.

Scale/Weighing Machine

The scale is used in weighing of the ingredients before mixing, it also used after mixing to

get accurate measurement of the dough.

3.2.1 Ingredients Used And Their Function

The various raw materials used for bread production are:

1. Flour

2. Yeast

3. Salt

4. Sugar

5. Butter

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6. Water

7. Improver

8. Enzyme dough conditioner (EDC)

9. Calcium propionate (Preservative)

10. Flavour

11. Nutmeg

12. Dry chocolate flavor

Flour

This is the main ingredient used in production of bread, flour is a powdering substance which

is been obtained from wheat (which is the most common), cassava, corn etc. it has various

brand names: like Honey Well product, Life Wheat flour, etc. The net weight of a bag of

flour is 50kg.

Fig 3.1: Mostly widely used flour in the industry; Honey well superfine flour

NUTRITIONAL INFORMATION OF HONEY WELL FLOUR USED

Nutritional information per kg

Thiamine 6.0mg
Riboflavin 3.0mg
Niacinamide 45.0mg
Folic Acid 2.6mg
Iron 400mg
Zinc 50.0mg
Vitamin A 2.0mg
Vitamin B6 6.0mg
Vitamin B12 0.02mg
Vitamin C 100mg

NUTRITIONAL INFORMATION OF LIFE WHEAT FLOUR USED

Nutritional information per kg

19
Thiamin 6.20mg

Riboflavin 3.7mg

Nicotinamide 49.50mg

Folic Acid 0.45mg

Iron 40.70mg

Yeast

This ingredient brings about fermentation which causes the dough to rise. Itis natural yeast.

Its biological name is Saccharomyces cerevisiae.This is applied to the dough during mixing

of ingredient; the amount of yeast needed for bread production depends on the weather and

season

Salt

Its main function is the add taste to the production although bread at times can be baked

without salt but it will not be good as the product that has it. Industrial salt are used in

baking, its chemical name is sodium chloride (Nacl).

Sugar

This is one of the important ingredients used in bread production, its react with heat in the

oven during baking produce a brownish colour at the crust of the bread, such reaction is

known as criminalization reaction. It helps in fermentation it also aid taste of the product.

Butter

It is used during various stage of bread production. During the mixing stage it is added as an

ingredient and is also added during milling to ensure a smooth operation while using the

milling machine. Butter is added to the moulded dough and also in the inner part of the

baking pan.

Water

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Water hydrates the yeast and the flour. It dissolved the sugar and the salt. The full stop

amount of water in dough depends on how much water the flour can absorb.

Improver

This is the ingredient added to bread during mixing period its function are:

1. To increase water absorption.

2. To reduce the dough stickiness.

3. To simplify the work of the baker

Enzyme dough conditional (EDC):

It helps in speeding up of the reaction of the yeast with dough. It is a liquid ingredient used in

warm water.

1. It improves dough yield and increase loaf count

2. It helps in the improvement of gas oxidation in dough 3. It strengthens all dough and

prevents it from falling 4. It strength the gluten structure of bread

Preservative

This is an additive that helps in preserving the bread after baking. It increase it life span for

about seven (7) days.

Flavour

They are used to enhance, add to or change the taste of the bread.

3.3 Basic Processes In Bread Production

In order to get a good product, these processes have to be followed.

3.3.1 Weighing Of Raw Material Operation

The entire raw ingredients to be used for production are to be measure in order to get

accurate weight of the product. Raw material weighed accurately will give good Palatability,

nutritious and presentable product.

Quantity Of Ingredients Used In Making Various Type Of Breads

For Bread with mixture of chocolate and White

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Below are the weights of ingredient used for making chocolate and white and these Table

3.0: Quantity of Ingredient used for making the chocolate part of the bread

S/N INGREDIENT WEIGHT

1. A bag of flour 50kg

2. Yeast This depend on temperature of the

Environment
3. Butter 1.5kg

4. . Improver 150g

5. . Salt 1.5kg

6. Sugar . 5.3kg

7. EDC 100g

8. . Water 29kg

9. Preservative(Calcium 250g
propionate)
10. Dry Chocolate Flavour 150kg

11. Nutmeg 50kg

12. Caramel 500g

13. Sardine 3Tins

14. Honey 30g

15. Flavor 30g

Table: 3.1: Quantity of Ingredients used for making the white part of the bread

S/N INGREDIENT WEIGHT

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1. A bag of flour 50kg

2. Yeast This depend on temperature of the

Environment

3. Butter 1.5kg

4. . Improver 150g

5. . Salt 1.5kg

6. Sugar . 5.3kg

7. EDC 100g

8. . Water 29kg

9. Preservative(Calcium 250g

propionate)

10. Nutmeg 50kg

11. Sardine 3Tins

12. Honey 30g

13. Flavor 30g

Table: 3.3: Quantity of Ingredient used for making the white part of bread containing

fruits

S/N INGREDIENT WEIGHT

23
1. A bag of flour 50kg

2. Yeast This depend on temperature of the

Environment

3. Butter 1.5kg

4. . Improver 150g

5. . Salt 1.5kg

6. Sugar . 5.3kg

7. EDC 100g

8. . Water 29kg

9. Preservative(Calcium propionate) 250g

10. Nutmeg 50kg

11. Sardine 3Tins

12. Honey 30g

13. Flavor 30g

14. Dried mixed fruits 2 sachet

For white bread

Below are weight of ingredients used for making white bread and these includes Slice,

Special, Bamba, Medium Bamba, Cluster, Tysin, Small Tysin, and saloon bread

Table 3.4: Quantity of Ingredient used for making the white bread

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S/N INGREDIENT WEIGHT

1. A bag of flour 50kg

2. Yeast This depend on temperature of the

Environment

3. Butter 1.5kg

4. . Improver 150g

5. . Salt 1.5kg

6. Sugar . 5.3kg

7. EDC 100g

8. . Water 29kg

9. Preservative(Calcium 250g

propionate)

10. Nutmeg 50kg

11. Honey 30g

12. Flavor 30g

For Butter Bread

Below are the weights of ingredient used in production of Buns bread.

Table 3.6: Quantity of Ingredient used for making the butter bread

S/N INGREDIENT WEIGHT

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1. A bag of flour 50kg

2. Yeast This depend on temperature of the

Environment

3. Butter 1.5kg

4. Improver 150g

5. Salt 1.5kg

6. Sugar 6kg

7. EDC 100g

8. Water 29kg

9. Preservative(Calcium 250g

propionate)

10. Dry Chocolate Flavour 150kg

11. Nutmeg 50kg

12. Caramel 150g

13. Sardine 10Tins

14. Honey 30g

15. Flavor 30g

The apparatus used in weighing is the weighing balance or scale which may be digital or

analog and may be graduated in kilogram or in gram.

3.3.2 Mixing Operation

This is the second stage in bread production. It is a process in which the whole ingredients

are mixing together. The solid material are first mixed together for about 12-13mins before

the liquid ingredient which would have been mixed in a bowl will beaded later, the

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ingredient may be mixed by hand using mixing bowl, but for higher productivity the mixing

machine or mixer is used.

3.3.3 Cutting And Weighing Operation

After Mixing, the smooth dough would to be divided depending on the size of the bread

require. The dough is cut, weighed on a scale and a divider is used to divide the weighed

dough.

The material or instrument used are; knife, scale, pan and divider. The measurement used for

each types of bread were determined by the weight of each types of bread and the number of

pieces in which the divider used divides the dough into

For example;

Weight of Delight Bread = 700g

Number of pieces in which the divider used divides the dough into= 20pieces 700x20 =

14000g 14kg

3.3.4 Dividing Operation

After cutting and weighing. The diving of dough is done. Two types of dividers are used and

they are manual and automatic. The manual requires man power and automatic requires

electricity to work. The manual divider divide the weighed dough into 36pieces while the

automatic divider divide the weighed into 20pieces and the automatic divider is usually used

for big size dough while the manual is used for small size dough.

3.3.5 Kneading Operation

This process is done after dividing. The gluten is developed by kneading the dough, also Co2

are evolve. In kneading the dough, the dough is flattened with heel of the hand and folded

over with the other hand. If the dough is soft as it should be, it is easy to knead, if it contains

much flour, it becomes stiff and hard to fold, butter is added during kneading to enable a

smooth operation.

3.3.6 Moulding Operation

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After kneading, moulding is done. These take place in same section. Moulding gives shape to

bread. The dough is pressed to allow air to escape, it is then folded from the side to form a

rectangular shape, after which it is folded toward the front side and pressed firmly to seat, it

is folded again while some are rotated to the desired shape. Moulding of dough can also be

done by the aid of molding machine.

3.3.7 Creaming Operation

This is the process whereby pan sterilizer and groundnut oil are being rubbed on a moulded

dough purposely to have a good texture, flavor and also to aid removal of bread easily from

baking pan after baking.

3.3.8 Panning Operation

An aluminum pan is used for baking because it is a good conductor of heat, the pan has to be

cleaned by removing all dirt. The cream dough are carry into a pan and cover

̳Cap it up‘ Covers are mainly used for the bread not to over rise during baking.

3.3.9 Proofing operation

After panning proofing takes place when the dough rise after it has been left in a dry place

for some time due to the action of some enzymes with Co2 gas. These enzymes are known as

starch enzymes convert maltose to glucose and finally convert glucose to ethanol. Below is

Fermentation that occurs during proofing in bread production.

2C6H12O6+ yeast 2C2H5OH + 2CO2

3.4 Baking operation

Baking is an essential process in bread production. It is the process by which proofed bread is

exposed to heat. The heat is supplied by an oven. An oven is thermally insulated chamber

used for the heating, baking of a substance are commonly used for cooking. There are

varieties of oven based on the materials which is made of earth oven, ceramic oven, concrete

oven, metal oven, etc and the fuel with which it operates, gas, coal, electricity, etc Oven also

varies based on how it is controlled, modern ovens are equipped with thermostat which

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switches it On/Off at a particular temperature and some switching On/Off when the bread is

baked to a desired degree or by considering the moisture content. The pans are set into the

oven with a paddle to arrange then accordingly.

Table 3.7: Types/Sizes of Bread and the quantities obtained in a bag of flour(50kg)

Types Of Bread Quantity Obtained In A Bag Of Flour

Jumbo bread 71/72pieces

Bam ba bread 100 pieces

Medium Bamba bread 111/112 pieces

Sliced bread 132 pieces

Fortubite 100 pieces

Wheat 157/159 pieces

Cluster 50/51 pieces

Fruit 100/101 pieces

Special 138 pieces

Tysin 100 pieces

Small Jumbo 224 pieces

Small Tysin 235 pieces

Salon 354/356 pieces

Buns 133 pieces

CHAPTER FOUR

4.0 MAJOR ACTIVITIES DURING SIWES

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 The major activities during the SIWES program are majorly on the production of

bread. Bread is the final product of dough. The equipment used in bread production are

Listed below:

 Mixing machine

 Divider

 Moulding Machine

 Oven and Paddle

 Slicing Machine

 Baking pan

 Scale

 Sealer

 Knife

4.0.1 MIXING MACHINE

This is a bowl used in mixing of ingredient before kneading or milling. The mixing

machine makes use of electricity for it operation while the bowl is protected against rusting

through anti-corrosive paint in order to avoid contamination during mixing. The mixing bowl

is operated manually by hand and is used only in the absence of the mixing machine, because

mixing machine makes work faster and easier.

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Kneading is a method used to smoothen a rough dough. The machine is of two parts which

are the miller / kneader and a motor engine which produce the driving force. Between these

two is a belt, joining then together that makes it to be able to achieve its function. Careful

attention is taken when operating the machine, because it is the most dangerous of all and its

require an expert for operation

4.4 OVEN AND PADDLE

Oven is an equipment that provide the thermal energy needed for the baking of bread.

There are different types of oven base on the material with which it is made of Earth oven,

ceramic oven, metal oven, etc. and there are many other ovens that are equipped with

computer applications, thermostat, thermometer etc. It enables it to perform more functions.

The thermometer helps to detect the temperature of the oven. Paddle is the tool that is used in

loading and offloading an oven

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4.2 DIVIDER

This machine is very sample and faster.it divides the dough into same size as require. Large

dough is cut, weighed and spread into the divider plate.

4.7 SCALE

The scale is used in weighing of ingredient before mixing. It is also used after milling to get

the accurate measurement of the dough.

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4.0.9 KNIFE

This is an equipment used in cutting the dough into various sizes.

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 CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION

The SIWES programme was held at LAUTECH bakery, afforded me in depth

exposure to all processes involved in the production of bread. The programme has been

highly enlightening, beneficial, interesting and also as job opportunity. The objective of

which the scheme was set was however undergone and achieved.

5.2 RECOMMENDATION

Having completed the six months industrial training, I realized that it is beneficial for

all students to undergo such training to assist them acquire needed practical knowledge

which will guide them to working or establishing an industry.

So I recommend that the following under listed parts should be implemented,

(a) There should be a proper supervision of the student concerned by both ITF officials

and the institute based supervisors.

(b) Sending students specifically to establishment where the stipulated aims and

objectives of SIWES would be achieved.

(c) Payment of befitting students allowance to assist in student’s finances during the

period of training.

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