BUTT SWEETS AND BAKERS

Submitted By:
Muhammad Hassan ,Muhammad Yousif

Muhammad Faheem ,Faisal Hayyat Malik

Ghulam Taqi, Muhammad kashif

Muhammad Abdullah, Arslan Khan

Ayesha Ali, Ayesha Arshad

Huzaifa bibi ,Farah bibi

Shehla mai, Uraifa zafar

(2021-to- 2025)

Submitted To:

Mam Noshaba Fiaz

A Internship report is submitted in partial fulfillment of the requirements of all

subjects of Food Science and Technology.

Bs (Hons) Food Science and Technology

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THE GOVERNMENT COLLEGE UNIVERSITY OF FAISALABAD (LAYYAH
CAMPUS)

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 ACKNOWLEDGMENT

I have only pearls of my eyes to admire the blessings of the compassionate and omnipotent
because words are bound, knowledge is limited and time is short to express
ALLAH ALMIGHTY’s dignity Whose Blessings thrived my ambitions, giving me affectionate
parents, talented teachers, sweet brothers & sisters and unique friends.

Trembling lips and wet eyes praise for HOLY PROPHET HAZRAT MUHAMMAD (P.B.U.H.) for
enlightening our conscience with the essence of faith in ALLAH, converging all His kindness and
mercy upon him.

I own special gratitude Mr Khizer Saleem (Quality Manager) BUTT SWEET & BAKERS, for his
indispensable cooperation and providing me facilities to conduct internship under his
supervision. I want to pay him special thanks as my Internship Supervisor, under his dynamic
supervision, skillful guidance, and constructive suggestions throughout my internship and in
writing of my internship report.

I wish to express my deep sense of gratitude to my Parents for their amiable attitude, moral
support and prayers for my success. I have no words to express my heartfelt thanks to my
family for their continuous encouragement.

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 INTRODUCTION OF ORGANIZATION

Butt Sweets is one of the most reputable and famous producers of Sweets and Bakery items in
the town. They have gained all its fame and repute by the traditional and outstanding taste of
its products. They are keeping a prominent distinction for its taste and quality from its day of
foundation. Butt Sweets has become an irresistible place for any person who loves a quality
taste in a traditional way and with no compromises, especially its seasonal products like Halwa
jaat, Rabri Doodh and Ice Cream are making people crazy. They keep on renovating its outlets
time to time as they are trying to provide good atmosphere with the outstanding products. Butt
Sweets got a lot of customers who are true lovers of Traditional and Conventional taste in a
new and modern style. They do not compromise over the quality and taste. They are the
biggest asset for the progress of Butt Sweets to provide and Butt Sweets always fulfill the
demands and needs that is why after wandering whole city they break on the Butt Sweets and
enjoy the true Lahori Maza up to their desires. Butt Sweets cares for its customers and always
takes a step ahead before its Customers think for it. Butt Sweets was established in 1947 with
the aim to provide a standard traditional taste to the people of Lahore. Traditions of taste were
presented with such a beauty that Lahories were left no other option except Butt Sweets.

Butt Sweets has a number of outlets in Lahore, which are located at main places of city. Butt
Sweets is producing Sweets like Burfi of different types, Russ gullas, Gulab Jamun, Messu,
Amratti, Dill pairay, Cham Cham, Sohan Halwa etc. Bakery items Like Bread, Chicken Bread,
Biscuits, Cookies, Pizzas, and Cakes etc. Cooked Items like Samosas, Nimkos and Seasonal Items
like Halwa jaat, Rubri Doodh, Ice Cream etc. Butt Sweets is progressing very swiftly. They are
establishing new outlets in reputable areas of Lahore. They are renovating their customer’s
satisfaction. Butt Sweets has a strong financial base and also has a very good sales repute.

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Branches of Butt Sweets & Bakers Premium
Wahdat Road, Chauburji ,PIA Society ,Shalimar, Ravi road , DHA, Walton road , Liaqat
Chowk, Shahdra , Raiwand road ,Gajjumata , Baigum kot

Restaurants of Butt Premium

Butt Karahi Qaddafi Stadium , Butt Karahi Fortress , Butt Karahi PIA Road

SWEET SECTION:

Gulab Jamun/Cham Cham Variety:

 White Rus Gulah

 Pineapple Rus Gulah

 Pink Rus Gulah

 Water Rus Gulah

WHITE RAS GULLA

Ingredients

Fresh Milk Sugar

All-purpose flour Corn flour

Semolina Baking soda

Recipe

 Take Fresh Milk (boiled) and cool down.

 Add water 10kg.
 Add vinegar to ferment the Milk.
 Malmal cloth use to remove the whey protein, then add clean water in this cloth  And stain
the cheese.

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 Make dough after cooling.
 Dough is prepare by adding sugar, semolina, all purpose flour and corn flour.
 Mold the shapes by hand or by machine.
 Prepare sheera.
 Then add all these shaped dough balls in sheera.
 After 24 hours the White Ras Gulla is ready.

SIALKOTI RAS GULLA & WATER RAS GULLA

Ingredients

Fresh Milk Sugar

All Purpose flour Corn Flour

Semolina Baking Soda

Recipe

 Take Fresh Milk (boiled) and cool down.

 Add water 10kg.
 Add vinegar to ferment the Milk.
Malmal cloth use to remove the whey protein, then add clean water in this cloth
 stain the cheese.
 Make dough after cooling.
 Dough is prepare by adding sugar, semolina, all purpose flour and corn flour.
 Mold the shapes by hand or by machine.
 Prepare sheera.
 Then add all these shaped dough balls in sheera for 4 hours.
 Prepare water with light sugar and cool it.
 Add these balls in this water.
 The Ras Gulla is ready now.

NOTED POINTS

All above products have same recipe but with little changes. These changes are as below; 
PINEAPPLE RAS GULLA: Add pineapple flavor in sheera. Add pineapple chunks in dough and fry

and then add in sheera.

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 PINK RAS GULLA: Add pink food color during dough making.

 PEELI CHAM CHAM: Add yellow food color during dough making.

 BANGALI CHAM CHAM: This is dark brown (black) in color by just more frying during

process.
 MALAI CHARM: Similar to White Ras Gulla but irregular shape as shrinked by losing water.

RUS BHARI

Ingredients:

Milk Tattri

Maida Semolina

Sugar Almonds

Recipe

 Take milk in a pan and boil it

 Add Tattri in it
 Clotting of milk starts
 Remove water with the help of muslin cloth
 Put the clotted milk in a separate pan
 Add semolina and Maida in a small quantity
 Shaping is done with the help of machine or manually
 Fry it in the sugar syrup
 Dip it in the sugar syrup after frying
 Cutting is done
 Decorate with almond

RAS MALAI
Ingredients:

Cheese Semolina

Starch Oil

Sugar Alaichi

Recipe

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 First take all ingredients and prepare dough
 The dough is prepared manually and takes 10-15 min
 Then give proper shape in circular and rectangular form
with the help of extruder
 Cook it in sugar syrup for 10-15 min
 Dip in cold water for cooling
 Add Rabri, in cup and put pieces and cover the lid
 Store it in the freezer

Barfi Products

 Crunch Barfi
 Chocolate Barfi
 Pineapple Barfi
 Kiran Barfi
 Tuti Fruity Barfi
 Badam Barfi s
 Pista Barfi
CRUNCH BARFI
Ingredients
Khoya Sugar

Desi Ghee Alaichi

Recipe

 Boil and melt the Khoya.

 Add sugar.
 After proper boiling cool the mixture.
 Give shape to the dough.
 Make crunch by adding sugar with vanilla flavor.
 After cooling of crunch in tray then add in barfi.

NOTED POINTS

 CHOCOLATE BARFI: Add cocoa powder.

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 PINEAPPLE BARFI: Add pineapple chunks in dough.
 KIRAN BARFI: Add kiran (like kishmish) in dough.
 MANGO BARFI: Add mango in boiled mixture of sheera and glucose. Then add yellow color
and coconut husk in this mixture.

Patissa Products

 Bombay Patissa
 Basan Patissa
 Badam Patissa
 Cup Patissa

BOMBAY PATISSA

Ingredients

Basan Maida

Corn Flour Sugar

Alaichi Glucose

Yellow Color Ghee

Recipe

 Add Basan, Maida, corn flour, desi ghee in one open mouth big utensil.
 Fry them all and add some drops of water.
 Crunch made by adding sugar and glucose and cook until crunch made.
 Add this crunch to Basan mixture.
 Patissa made by pulling this crunch in Basan mixture properly.

NOTED POINTS

BADAM PATISSA: Just badam use for decore.

CUP PATISSA: The shape of this patissa is like cup.

MOTICHOOR LADU:

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Ingredients:

Sugar Water

Ghee Semolina

White flour Basan

Recipe

 Prepare the mixture by the addition of semolina, Bashan, white flour and mesh them all
 Heating in the boiling ghee and frying it at 1350C temperature
 Remove the motichoor grains with the help of sieve
 Spreading of grains on the tappi
 In the other pan heat the sugar and water till the homogeneous mixture is obtained
 Then add the motichoor ladu in it
 When it absorbs mixture it is cooled
 After this motichoor ladu are made manually
RABRI:
Ingredients
Milk Starch

Khoya Alaichi

Sugar

Recipe

 First boiling of milk is done and then add khoya in it

 Add sugar after 15 min addition of starch in it
 It is boiled for 30-40 min to evaporate water and take it in
condense form
 Now cool it by placing it in the cold water and also stir to loss
heat completely

Arabian sweet variety

 Almond Baklava

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  Walnut Baklava
 Peanut Baklava
 Caremal Baklava

Walnut Baklava

Ingredients:

All purpose flour Butter

Milk Powder Salt

Sugar Walnuts

Eggs

Recipe:

 Make the clarified butter or use store-bought.

 Cut the phyllo dough to the size of the baking sheet.
 Add a sheet of phyllo pastry to the prepared baking sheet. Brush with clarified melted
butter, then repeat the process until you get 12 layers of pastry.
 Make the walnut filling and spread it over the phyllo pastry.
 Add a sheet of phyllo pastry to the prepared baking sheet over the walnut filling. Brush
with clarified melted butter, then repeat the process until you get 12 layers of pastry.
 Cut the Baklava.
 Pour oil over the baklava.
 Bake until golden brown.
 Make the sugar syrup and pour it over the hot baklava.
 Leave to cool for at least 4 hours or overnight.

BAKERY SECTION
Cakes & Fruit Cakes

 Fresh Cream Cake

o Black frost gateau

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 o Pineapple cake
o Eggless truffle cake
o Fudge cake
o Mango meringue cake
o Oreo cake
o Banana cake with cream cheese frosting
o Chessboard cake
o Coffee cake
o Chocolate Cadbury
o Chocolate mars
o Carrot cake

o Bounty cake

o Caramel cake
o Cheese cake
Alaska Sponge
Consist of ice cream layered between a slice of sponge cake and a covering of meringue which
is baked quickly at high heat until lightly browned.
Ingredients
 Fresh yogurt
 Fresh milk
 Water
 Oil
 Eggs
 Meetha soda
 White flour
 Sugar

Procedure:

 First mix milk, eggs, yogurt, and oil in the mixer

 Mix all ingredients first at slow and then at medium speed for 30 min
 Mix till complete mixing of sugar

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  After that mix the other ingredients and mix for 3-4 min
 Mixing temperature of the batter is 30°C

Classic sponge

A cake is a light springy cake made from flour whisked eggs and sugar.

Ingredients:

 White flour
 Water
 Oil
 Eggs
 Sugar
 Baking powder
 Chocolate slab

Procedure:

 Mix Oil, Eggs, Sugar till no sugar granules are left

 Mix all ingredients for 30 min
 Add other ingredients and mix again for 2-3 min

Chocolate sponge

A cake flavored with melted chocolate cocoa powder or both.

Ingredients

 White flour
 Sugar
 Baking powder
 Oil
 Coco powder
 Eggs
 Water

Procedure:

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  Mix all the ingredients
 During mixing temperature of batter is 24°C
 Mix till no sugar granules are left
 Then grease the trays with oil and put the mixture
 Bake at 180-200°C

Dry Cake

Cake that lacks moisture for one reason or other.

Ingredients

 Eggs
 Butter
 Sugar
 White flour
 Baking powder
 Vanilla flavor

Procedure:

 First take butter and sugar, put them in the mixer machine and then add eggs
 Then add flour and baking powder and mix at low speed
 Mix the mixture for 30 min and the temp during mixing is 20°C
 Color of dry cake batter is yellow
 Place it for stay time of about 15-20 min
 After staying oiling of trays is done and dry fruits or almonds are placed in it according
to customer demand

 Pour the mixer into the trays

 Bake at 180°C for 25-30 min

Cream Puff

A round shell of light pastry filled with whipped cream or a cream filling.
Ingredients
 Oil

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  Water
 White flour
 Egg
 Salt
 Baking powder

Preparation of Batter:

 First boil the oil then add the flour in the boiling oil and also stir
 Then pour it into the mixing bowl and give the staying time to the batter for cooling just
for 5-7 minutes

 Mix the batter along with the addition of the eggs

 Mix it for 5 minutes and the batter temperature is 40C
 Pour the batter in the butter for giving the proper shape and place it in the tray
 Then the trays are kept in the oven for baking of the cream puff at 215- 220C and the
baking time is 90 - 100 minutes

 After baking it is stored in the cold storage room at 3-4C temperature

 Then fill with cream and layering with the chocolate sauce on the upper side of the
cream puff

Gel formation
Gelation is a general way to convert a fluid to a solid and has been used since antiquity to
produce a variety of foods with distinctive textures. Foods such as gelatin-based desserts
are some of the simpler food gels, consisting of a water–gelatin gel with added sweetener,
flavor and color.
Ingredients

 China grass
 Sugar
 Glucose
 Pectin
 Tattri
 Water

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Procedure

 Take water in the pan, boil it and add sugar

 Then add china grass, pectin and Tattri heat them
 After two minutes of heating add the liquid glucose and dissolve it by heating
.
Chocolate Sauce formation
Ingredients
 Oil
 Chocolate powder
 Glucose liquid
 Cooking cream
 Chocolate slab
 Water

Procedure:

 First take oil in the pan on the burner

 Add the chocolate powder and stir it that no formation of the crumps occurs
 Add cooking cream and water and stir it
 Add glucose and remove the excess water
 Add chocolate slab mix it well
 Remove from the fire when its desire viscosity is obtained Uses:

 Use in the chocolate cakes for the decoration of the cakes  Fills the layers of chocolate
cakes

Making of Fresh Cake:

Black frost and kulfa flavor:

 In the fresh cakes two types of sponge are used that are chocolate and white
 Remove the upper brown layer of the sponge and make it smooth
 Cut the sponge into 2 halves
 Manually spray the sheera or milk to moisten the one half sponge
 Fill it with the chocolate sauce or cream according to flavor
 Place the sponge on it and smoothen it with cream

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 Spread the gel or make designs on it according to customer demand
 Store at -5 to -6C in the storage room
 The shelf life of a cake is 3-4 days due to the use of fresh milk, fresh cream and fresh

eggs in cake’s sponge

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 RUSK & BREAD SECTION

Variety of Bread

 Milky bread
 Bran bread

 Plain bread

 Sand witch bread

Types of Bun

 Sheer mall bun

 Plain bun

Bran bread

Made with a mixture of wheat brans, each slice is high in fibre and low in saturated fat.
Ingredients:

Water Sugar Oil

Yeast Maida Choker

Color caramel Bread improver Salt

Procedure:

 First add water and color in the mixing tub

 Then add Maida, yeast, choker, bread improver, ca and cp
 Mix it for 20 min. For proper mixing dough temperature will be same as other dough
 Dividing with the help of divider
 Molding is done to give proper shape
 Proofing is done for 1-1.5 hour’s temp is 30-35°C and humidity is 94%
 Now baking is done at 250°C for 30 min
 Place the baked bread on a wire cooling rack and allow it to cool completely for at least
15to 30 min before slicing.
 Ensure good slicing.

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  For packaging kraft paper used.
 Storage at room temperature
Plain Bun & Sandwich Bun

A sweet or plain small bread especially a round roll. A type of plain bread formed into
rounded bun shape and most often split and used for a burger sandwich.

Ingredients:

White flour Oil

Sugar Salt

Yeast Bread improver

Water

Procedure:

 First Maida and sugar are mixed in machine then add water according to need of dough
 Now add other ingredients
 Add extra yeast as well as oil gradually during mixing
 Temp of dough will be in between 20-22°C and it is mixed for 20-25 min
 Dividing is done with divider
 Molding is done to give proper shape
 Proofing is done to increase volume
 Baking is done at 200-220°C for 20-25 min
 Cooling

 A high-quality bread knife and a bit of know-how will get you a well-sliced sandwich
regardless of your cut preferences.
 Packaging
 Storage at room temperature

Milky Bread

A slightly sweet Japanese white bread that is known for its super soft fluffy texture.

Ingredients:

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White flour Oil

Sugar Salt

Yeast Bread improver

Dry milk Water

Procedure:

 First put water and sugar in tub

 Add oil in it and start mixing machine
 Now add Maida, yeast, bread improver, cp and ca and again mix for 10 min
 Now put the dough at rest for 1-2 hours and then mix it again by adding water and oil
 Dividing process is taken by divider
 Molding is done to give shape
 Proofing is done to increase volume
 Baking at 200°C for 25-30 min
 Cooling & Cutting
 Packaging
 Storage at room temperature

Cake Rusk

A rusk is a hard dry biscuit or a twice baked bread. Rusk is made of cakes rather than bread.

Ingredients:

 Sugar
 Butter
 Refined flour & Eggs

 Baking

Preparation Method:

 Add the ingredients butter, sugar, and egg into the mixer and mix them all for 15-20
minutes
 Then add the baking powder and refined flour
 Baking for the 30-45 minutes at 190 C- 200 C
 After first baking then giving the stay time for 12 hours

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  Again baked to lower the moisture level at 150 C for the 1 hour
 Cooling down at room temperature for 15-30 minutes

Biscuit & Cookies Section

 Coconut Biscuit
 Namkin Zeera Biscuit
 Naan Khatai Biscuit
 Choco Biscuit
 Coconut Biscuit
 Almond Biscuit
 Macron Biscuit

Coconut Biscuit

Ingredients:

 Sugar
 Ghee
 Khopra
 Refined flour
 Eggs

Procedure:

 Mix sugar and ghee in the mixer

 Blend the eggs and add in the mixture
 Add flour and Khopra in this mixture
 After mixing all the ingredients a paste is formed
 Now shape is given to the biscuits as required
 Bake it at 150-180°C for 20-25 min
 Cool it and pack

Zeera Biscuit

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Zeera biscuit are sweet salty crispy crunchy and crumbly eggless cookies flavored with roasted
cuminm seeds.

Ingredients:
 Sugar
 Salt
 Ghee
 Refined flour
 Eggs
 Dry milk
 Baking powder
 Zeera

Procedure:

 Blend the eggs

 Mix the sugar and ghee in the mixer
 Add blended eggs and mix
 Add refined flour and baking powder and mix
 Add dry milk and salt and mix
 Mix it all till the paste is obtained
 Make desired shapes and add zeera on biscuit
 Bake at 150°C for 20 min
 Cool it and pack

Naan Khatai

Naan khatai are

shortbread biscuit.

Ingredients:

 Refined flour
 Desi ghee
 Sugar
 Almond
 Dry milk mixed with water

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Procedure:

 Mix the sugar and refined flour in the mixer for 10-15 min
 Add desi ghee in it and mix for 15 min
 Now add almonds in it
 Make the shape as desired
 Bake at 150°C for 20-25 min  Cool it and pack
.

Determination of Fat % in Raw Milk

Principle:

Milk and Sulphur acid added to Gerber butyrometer. The butyrometer is shaken manually
during which acid digest the milk protein. A small quantity of ISO amyl alcohol is also added to
Wear normal laboratory protective equipment’s to protect against accidental release of
Sulphur acid. Never mouth pipette the acid and amyl alcohol

Materials:

Milk sample, Butyrometer , Automatic measurer, Sulphuric acid 90-91 %, ISO-amyl alcohol,
Gerber machine 1280rpm.

Method:

 Now added 10.94ml milk sample with pipette.

 Then added 1ml ISO-amyl alcohol.

 Close the stopper and shake well by wearing gloves and placed in the Gerber machine
having 1280rpm for 3 minutes and another butyrometer is also placed in front of it to
create balance.
 After 3 minutes the butyrometer is taken out and fat % is noted.
Parameter Sample Results
Fat% 1 4%
Fat% 2 4.1%

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 SHOPE AND RESTAURANTS REPORT
Cleaning the place
 Kitchen: In their kitchen nothing should be damaged, ever thing should in its place.
 Mixing: All the equipment will be kept separately.
 FIFO: First in first out
 Expiry date: The expiry date of the items should also be checked.

Artisans dress and physical cleanliness

 Gloves: workers are wearing gloves.

 Caps: The workers are wearing a cap so that the hair does not fall.
 Apron
 Injury: There should be no injury to the workers.
 Nails: Nails should be well trimmed.
 Medical report: The medical report of the workers should be with them.
 Number of employees: How many workers are there?

Condition of goods

 Freezer cleans: The freezer should be cleaned thoroughly without any spoilage things.
 Filter status: Water is being used cleanly
 Counter condition: The table being used is clean.
 Everything is covered: All items in the shop are well covered.
 Equipment is kept high off the ground: All items are kept above the floor so that no dirt,
garbage etc. falls into it.

Use and cleaning of trash cans

 IPM: Integrated Pest Management (IPM) is an effective and environmentally

sensitive approach to pest management that relies on a combination of common-
sense practices. IPM programs use current, comprehensive information on the life
cycles of pests and their interaction with the environment. IPM aims to keep the use

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 of pesticides and other forms of intervention only to levels that are economically and
ecologically justified and which reduce or minimise risk to human health and the
environment.
 Trash cans: The trash can is covered so that nothing spoils it out side.

SWOT Analysis:

Strength:
Strong Market Presence: Malmo Food Industry Lahore has established itself as a leading player
in the food industry, enjoying a strong market presence and brand recognition.
Diverse Product Range: The company offers a diverse range of food products, catering to
various consumer preferences and dietary needs, which provides a competitive advantage.
Quality Control Standards: The Quality Control Lab ensures rigorous quality control measures,
ensuring the production of safe and high-quality food products.
Skilled Workforce: The company employs a team of highly skilled professionals who possess
expertise in food science and technology, contributing to the development and improvement of
products.
Weaknesses:
Operational Efficiency: Malmo Food Industry Lahore may face challenges in optimizing its
operational efficiency, particularly in areas such as production processes and supply chain
management, which can impact overall productivity.
Limited Market Reach: While the company has a strong presence in Lahore, it may need to
focus on expanding its distribution network and reaching untapped markets to enhance its
market share.
Brand Perception: The company might face challenges in managing and enhancing its brand
perception among consumers, particularly in a competitive market where brand loyalty plays a
significant role.
Threats:
Intense Competition: The food industry is highly competitive, with both established players and
new entrants vying for market share. Malmo Food Industry Lahore needs to stay vigilant and
proactive in maintaining its competitive edge.
Changing Consumer Preferences: Shifts in consumer preferences and trends can pose a threat,
as the company needs to continuously adapt and offer products that align with evolving
consumer demands.

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Regulatory Environment: Adhering to strict food safety regulations and compliance
requirements is crucial. Any failure to comply with regulations can result in penalties, legal
issues, and damage to the company's reputation.

Summary

 Organizes thoughts which encourage.

 Communicates at a level appropriate for the intended audience communicates well
through formal presentation.
 I learn about how to work in industry.
 Develops clear problem statement.
 Gathers information from a variety of source.
 Interprets results effectively.
 Learn how to perform milk test.
 Improve my skills.
 Got experience how to work in a batter way.

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