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    GERALD BIO REPORT Preliminary Page

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    Erhueh Kester Aghogho

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    © All Rights Reserved
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    GERALD BIO REPORT Preliminary Page

    Uploaded by

    Erhueh Kester Aghogho
    4 views4 pages

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    GERALD BIO REPORT preliminary page

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    4 views4 pages

    GERALD BIO REPORT Preliminary Page

    Uploaded by

    Erhueh Kester Aghogho

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    You are on page 1of 4

    FEDERAL UNIVERSITY OF TECHNOLOGY OWERRI

    PMB 1526, IMO STATE

    A REPORT ON STUDENT INDUSTRIAL WORK EXPERIENCE


    SCHEME (SIWES) 400 LEVEL

    DONE AT:
    DONA DIVINA BAKERY
    115, OHAMBIAM ROAD, ABA, ABIA STATE

    WRITTEN BY
    ANSALEM GERALD CHIBUIKE
    20201234055

    SUBMITTED TO
    THE DEPARTMENT OF BIOLOGY,
    SCHOOL OF BIOLOGICAL SCIENCE

    IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR


    THE AWARD OF BACHELOR OF TECHNOLOGY (B.TECH) IN
    BIOLOGY

    JANUARY, 2025

    i
    DEDICATION
    This report is solemnly dedicated to God Almighty for his protection and
    supervision in my life throughout the period of my industrial training program.
    Also to my parents, Mr. and Mrs. Ansalem, friend and fellow I.T students for their
    support and encouragement.

    ii
    ACKNOWLEDGEMENTS
    I ultimately than God who gave me the wisdom and inspiration all through my
    training period. I sincerely appreciate the Human resource manager for offering me
    the opportunity to work with the company as a trainee student. I won’t forget to
    appreciate the effort of the supervisor Mr. Kelvin Oforka for their motivation and
    assistance towards making my industrial training a successful one, also the
    encouragement and advice from my colleague.

    iii
    TABLE OF CONTENTS
    Title page i
    Dedication ii
    Acknowledgments iii
    CHAPTER ONE 1
    1.1 Introduction 1
    1.2 Aims and Objectives of SIWES 1
    CHAPTER TWO 3
    2.1 About the Place 3
    2.2 Organizational Structure of Dona Divina Bakery 4
    CHAPTER THREE 5
    3.1 Bakery 5
    3.2 Key Components of a Bakery: 5
    3.2.1 Baking Equipment: 5
    3.2.2 Types of Baked Goods 5
    3.2.3 Bakery Services 5
    3.3 Types of Bakeries 6
    3.4 Bakery Products 6
    3.5 Baking Techniques 6
    3.6 Tips for Nigerian Baking Conditions 8
    3.7 Normal Bread Baking 8
    3.8 Sardine Bread 11
    3.9 Meat pie 14
    3.10 Yeast 18
    3.11 Composition of Yeast 18
    3.12 Role of Yeast in Baking 20
    3.13 Types of Yeast Used in Baking 21`
    3.14 Yeast impact of bakeries 21
    CHAPTER FOUR 25
    CONCLUSION AND RECOMMENDATIONS 25
    4.1 Conclusion 25
    4.2 Recommendations 25
    REFERENCES 26

    iv

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