S/N NAME MATRIC NO

1. ADEDEJI RACHEL AYOBAMI 10761

2. OLATUNDE GBEMISOLA ABIDEMI 10762

3. AYODELE MOROHUNFOLUWA AYOMIKUN 10763

4. OLAREWAJU SHUKURAH BOLUWATIFE 10764
5. JOLASIMI OLUWATOSIN DEBORAH 10765

6. ADEREMI OLUWAFERANMI MICHAEL 10766

7. OMOTOLA DOLAPO ELIZABETH 10768

8. OGUNDAIRO ELIZABETH 10769

9. AYAJO OPEYEMI IFEOLUWA 10771

10. ADEJORO OLUWAFUNKE DORCAS 10772

11. AJAYI PELUMI PRAISE 10773

12. AJIBOYE RUKAYAT OLAMIDE 10774

13. OLUWATOBI OLAJUMOKE PATIENCE 10775

14. ADEMOLA ISLAMIA IDUNNU 10776

15. ADEYEYE OYINDAMOLA AYOMIDE 10778

16. TAIWO OLUWASEGUN OMOTAYO 10779

17. OLAJIDE AMUDAT BIDEMI 10780

 18. ALABI RIDWAN MAYOWA 10781
19. DARAMOLA BUKUNMI PEMISIRE 10783

FLOWCHART OF BREAD MAKING

FLOWCHART OF BREAD MAKING

INGREDIENTS PREPARATIONS: Weigh and measure ingredients, mix dry

ingredients (flour, yeast, salts, sugar) prepare liquid ingredients
(water, milk, and eggs).
MIXING: Combine dry and liquid ingredients, mix until shaggy dough forms.

KNEADING: Knead dough(hand). kneading is the process of manipulating dough

to develop gluten, creating elasticity and structure.it ensures even
fermentation and distributes yeast to creating desires texture.
FERMENTATION: Is the process which yeast converts sugar into carbon dioxide
gas causing the dough to rise. Bacteria responsible for
fermentation (saccharomyces cerevisiae) fermentation allows
the dough to rise from 1-2hours at 30°c.
SHAPING: Punch down the dough and shape into desired loaf form.

PROOFING: Is the process of allowing dough to rise, ferment after shaping at

30mins.
BAKING: Is the final stage of bread making process where the dough is
transformed into a crispy golden-brown loaf. Baking kills yeast
stopping fermentation.
COOLING: Allowing the baked bread cool for 1hour.

STORAGE: Pack bread to preserve freshness and protection from contamination

METHOD AND PROCEDURES OF BREAD MAKING
INGREDIENTS. MEASUREMENTS
1). Salt Two big spoon baking materials
2). Flour 2kg
3). Yeast 4 small spoon of baking materials (To
make it rise)
4). Butter 50g
5). Preservatives Two small spoon of baking materials
6). Shacarrine Two small spoon of baking materials
7). Sugar Two and half cup of measuring cups
8). Milk flavor One satchet of milk flavor
9). EDC One cover of EDC (to make it last
longer)
10). Nutmeg One satchet (To give it flavor)
11). Tablet
12). Water 5 cups of water
PROCEDURES
Sieve your flour, yeast, Saccharine, milk flavor, nutmeg, then put them
together in a bowl, then add your preservatives, EDC and water, then you kneed
together [mix together]. You add your butter and then kneed together. After
kneading, you make use of the milling machine, you put your mixed ingredients on
your milling machine to make a DOUGH. Then you cut your dough in different
sizes e.g [300g for 500 bread, 650g for 1,200 bread, 150g for 350 bread]. Take
the baking pan, butter your baking pan and place the split side of the dough on the
middle of the baking pan, then you out the [ready dough] in a cool dry place for
two to three hours to make it rise.

COST OF PRODUCTION
PRODUCTS. AMOUNT [ in naira (N)]
Flour. 3000
Yeast. 200
Sugar. 900
Other ingredients like;
Butter, nutmeg, EDC, tablet, 2750
Saccharine, milk flavor,
and preservatives
Labour i.e helper's wage 2000
Transportation 2000
Printings 5, 500
TOTAL COST OF PRODUCTION = 16,500
 HEALTH BENEFITS OF BREAD
Calcium
White bread is fortified with calcium and four medium slices per day would
provide over 30% of the recommended daily intake of calcium which we need
every day to maintain healthy bones and teeth.
Fibre
Bread, especially whole meal, is an important source of dietary fibre which helps
to keep our digestive system healthy, helps control blood sugar and cholesterol
levels and makes us feel fuller for longer. On average in the UK, bread provides
17-21% of fibre intake across all age groups.

Protein
Bread is a low fat source of protein which is required by our bodies for growth,
renewal and repair. Pairing bread with another lean protein source for example as
a chicken sandwich or beans on toast is an excellent way to meet daily protein
requirements.
Iron
White bread is fortified with iron. Iron is important for energy and concentration,
promoting a healthy immune system and healthy blood. Whole meal bread
naturally contains iron from the wheat bran and wheat germ as part of the grain
used to make the whole meal flour.

Vitamins & Other Minerals

Bread contains a wide range of vitamins and minerals including B group vitamins
thiamine (B1), Niacin (B3) which are important for releasing energy from food and
maintaining healthy skin, eyes and nails. It contains the B vitamin Folate (Folic
Acid) which is important for pregnancy as it can help to prevent neural tube
defects such as spina bifida. Due to the recently updated Bread and Flour
Regulations 1998, bread will soon also include another B vitamin, Folate (Folic
Acid) which is important for pregnancy as it can help to prevent neural tube
defects such as spina bifida.
Energy
On average, in the UK, bread provides 11–12% of energy. Bread is relatively low
in calories. An average medium slice of white bread contains 77 calories, brown
contains 72 calories and wholemeal contains 79 calories.
Fat
Bread is a low-fat food, where an average medium slice of white bread contains
2.1g of fat, brown bread contains 2.0g and wholemeal contains 2.5g. It’s important
to carefully consider what you have with it and choose healthy options for spreads
and toppings.
Sugar
Most breads are low in sugar which is important for healthy teeth and maintaining
a healthy weight. In general bread contains no added sugar, where it is added for
example in some whole meal loaves to balance the flavour profile, it is normally
around 1%

RELEVANCE MICROORGANISM BREAD PRODUCTION,

Yeast (Saccharomyces cerevisiae):
1. Fermentation: Yeast converts sugars into carbon dioxide gas, causing dough to
rise.
2. Flavor development: Yeast produces compounds contributing to bread's flavor
and aroma.
3. Texture modification: Yeast helps break down starches, creating a tender crumb
Microorganisms play a crucial role in bread production, particularly in the
fermentation process. Here's a breakdown of their relevance:

Lactic Acid Bacteria (LAB):

1. Sourdough starter: LAB ferments sugars, producing lactic acid and creating a
tangy flavor.
2. Dough acidification: LAB helps maintain optimal pH, controlling yeast growth
and flavor development.
3. Bread texture: LAB contributes to a more open crumb structure.
Other microorganisms:
1. Mold: Some breads, like sourdough, rely on mold (e.g., Penicillium) for unique
flavors and textures.
2. Bacteria: Certain bacteria, like Bifidobacterium, can enhance bread's nutritional
value.
Benefits of microorganisms in bread production:
1. Improved texture and structure
2. Enhanced flavor and aroma
3. Increased nutritional value
4. Better digestibility
5. Longer shelf life

Challenges and considerations:

1. Contamination control
2. Maintaining optimal fermentation conditions
3. Managing yeast and LAB populations
4. Ensuring consistent quality

Innovations and trends:

1. Sourdough revivals
2. Artisanal breads
3. Ancient grain breads
4. Probiotic breads
5. Microbial fermentation for gluten-free breads
Key microorganisms in different bread types:
1. Sourdough: Lactic Acid Bacteria (LAB), yeast, and mold
2. Yeast bread: Saccharomyces cerevisiae (yeast)
3. Rye bread: LAB and yeast
4. Flatbread: Yeast and LAB

Best practices for working with microorganisms:

1. Maintain clean environments
2. Control temperature and humidity
3. Monitor fermentation conditions
4. Use proper handling and storage techniques

By understanding the role of microorganisms in bread production, bakers

can optimize fermentation conditions, improve bread quality, and create unique
flavor profiles.

CONCLUSION ON PRODUCTION OF BREAD MAKING

The bread-making project was a successful exploration of the chemical and
physical processes involved in transforming simple ingredients into a delicious and
nutritious staple food. Through experimentation and analysis, we gained a deeper
understanding of the complex interactions between yeast, flour, water, salt, and
temperature.
 MARKET ANALYSIS FOR BREAD PLAN
In Nigeria, baking related businesses creates more than 50 billion naira
average income per year, there're about 5,000 bakers in the southwest alone.
In one of the Nigeria most reliable food research report for 2018, bread and
other baked products has been in top of fast food and snacks by volume for the past
three consecutive years.
In profit remain consistently attraction, despite rise in the cost of production
especially due to the last recession. Bakery also too the list of employers in the
food industry as it generates nearly 53% of employment in the food production
sector.
Top list of bakery products according to market demands include:
Bread (made with flour, yeast and butter) •••••• 45%
Cakes (Events and cup size) ••••••• 25%
Different kinds of pies ••••••• 15%
Others including pizza •••• 15%
There's growth forecast of 5% in the market for bread and 2% increase in
other baked products in the next two years. This is due to Nigeria economy
crawling out of recessive increased minimum wages and innovative in the bakery
industry that makes product of better quality.

SWOT ANALYSIS FOR BREAD

STRENGTH OPPORTUNITIES
Extensive Range of products Large market demands for bread and
other baked products.
First class equipment. Large demands for bakery
Strong distribution Trang and consultancy
 BUSINESS PLAN
A business plan is a written document that outline a business's goal,
objectives and strategies for achieving success.
KEY COMPONENTS OF A BUSINESS PLAN
1). Executive summary; Brief overview of the business
2). Company description; mission statement, history and structure
3). Market Analysis; Industry, target, market, competition and market trends
4). Products/services; Plans for reading and converting customers
5). Marketing and sales strategy; Plans for reading and converting customers
6). Operation plans; Production, logistics and management processes
7). Financial projections: Revenue, expenses and funding requirements

BUSINESS PLAN FOR A BREAD BAKERY

Business name: Bouesti fresh loaf
Location: Bamidele Olumilua university of education science and technology
ikere ekiti, Ekiti state
Executive summary: Bouesti fresh loaf bakery aims to provide high quality
freshly baked bread to the local community, leveraging traditional baking
technique and premium ingredient. Our goal is to become the go-to-bread
destination, fostering strong relationships with customers and suppliers
Company description: Bouesti fresh loaf bakery will be e a limited liability
company [L.L.E.] owned by MCB 112 students
MARKET ANALYSIS
Target Market: Bouesti resident, restaurants, cafes, and fellow students
Market size: N198,000 (Estimated annual bread sales in bouesti)
Growth rate: 10% annually
Market trends: Increasing Donard for artisanal and healthy bread options
 Project and service: Bouesti fresh loaf has diversified products that requires the
same equipment to produce
Products are: Bread made with; flour, yeast and butter

MARKETING AND SALES STRATEGY

- Local Advertising (print online)
- Partnership with local restaurants and cafes
- Direct sales to Bouesti student

OPERATION PLANS
Baking and production: 6am -2pm
Monday- Friday
Retail Sales: 7am-6pm
Monday- Friday
Staffing: 3 bakers, 2 sales staff, 1 manager
Equipment: Commercial mixers, ovens and baking equipment
OUR VISION STATEMENT: To be among the best two bakers in the country in
the next 6years
OUR MISSION STATEMENT: To Provide excellent products, first class
customer services and consistent professionalism