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Quality control monitoring of pizza crust in mixing area at Doughpro Manufacturing and Trading Corporation / by Syra D. Santos.

By:

Santos, Syra D [author]

Contributor(s):

Cortado, Marie Abigail I [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2022Description: x, 38 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

658.562 Sa5 2022

Online resources:

Click here to view the Abstract and Table of Contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

Abstract: SANTOS, SYRA, DIAZ. QUALITY CONTROL MONITORING OF PIZZA CRUST IN MIXING AREA AT DOUGHPRO MANUFACTURING AND TRADING CORPORATION. Plant Practice Report. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. August 2022. Adviser: Ms. Marie Abigail l. Cortado. The student trainee practiced in DoughPRO Manufacturing and Trading Corporation plant in Sterling, Technopark, Silang, Cavite. It produces baked goods and has numerous locations and outlets around south Luzon. The trainee became knowledgeable in the monitoring of pizza crust in the mixing area by recording its batch number, Lot ID using Julian's calendar, and its quantity of water and flour. Also, the student was assigned to the packing area of crust as immersion, in which the trainee checks the crust discretely to inspect if any excess lard is coming from the pan when it is placed. In addition, the Good Manufacturing Practices were also practiced with the help of the OJT Supervisor for us to be knowledgeable and skills that can use in the actual work plus baking science. The trainee also experiences purchasing order entry and receiving a report at the finance department. Generally, this plant practice aims to acquire hands-on training that will be useful in the future. The student trainee learned that being flexible and taking the initiative is one of the assets in an real workplace.

List(s) this item appears in: Theses 2024

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Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	658.562 Sa5 2022 (Browse shelf(Opens below))		Link to resource	Room use only	PP-035		00084304

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Previous	658.562 L52 2022 Quality assurance operations of insant black coffee at B.O.B Toll and Manufacturing Corporation /	658.562 Or2 2022 Quality assurance operations of flour based products at Universal Robina Corporation - Cavite Plant /	658.562 P68 2022 Quality inspection and evaluation of stock products at warehouse of Doughpro Manufacturing and Trading Corporation /	658.562 Sa5 2022 Quality control monitoring of pizza crust in mixing area at Doughpro Manufacturing and Trading Corporation /	658.562 Se5 2022 Quality control checking and monitoring of food manufacturing lines at Bond of Brothers Toll and Manufacturing Corporation /	658.562 T57 2022 Quality assurance in the production of fruit wine at David's Faith Fruit Wine Manufacturing /	658.562 V71 2017 Quality control management of interadent Zhantechnik Phils. Inc. /	Next

Plant Practice (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

SANTOS, SYRA, DIAZ. QUALITY CONTROL MONITORING OF PIZZA CRUST IN MIXING AREA AT DOUGHPRO MANUFACTURING AND TRADING CORPORATION. Plant Practice Report. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. August 2022. Adviser: Ms. Marie Abigail l. Cortado.

The student trainee practiced in DoughPRO Manufacturing and Trading Corporation plant in Sterling, Technopark, Silang, Cavite. It produces baked goods and has numerous locations and outlets around south Luzon.
The trainee became knowledgeable in the monitoring of pizza crust in the mixing area by recording its batch number, Lot ID using Julian's calendar, and its quantity of water and flour. Also, the student was assigned to the packing area of crust as immersion, in which the trainee checks the crust discretely to inspect if any excess lard is coming from the pan when it is placed. In addition, the Good Manufacturing Practices were also practiced with the help of the OJT Supervisor for us to be knowledgeable and skills that can use in the actual work plus baking science. The trainee also experiences purchasing order entry and receiving a report at the finance department.
Generally, this plant practice aims to acquire hands-on training that will be useful in the future. The student trainee learned that being flexible and taking the initiative is one of the assets in an real workplace.

Submitted to the University Library February 14, 2023 PP-035