bagels quiches doughnuts and pies we are sure all these now sound almost if not exactly as familiar as roti paratha and puri to the urban indian ears the baking industry in the country has come a long way and stands pretty evolved with demand rising for designer products and multigrain breads india is the third largest wheat producing country in the world next only to china and the us the present production of wheat in india is estimated at 65 million tones indicating a sixfold increase in the last twoandahalf decades the milling and baking industry is the largest organised food industry in the country with an annual turnover of more than rs 4500 crores bakery products are becoming increasingly popular due to their ready to eat convenience availability at reasonable cost greater nutritional quality availability of various taste and textural profiles and adequate shelf life with more and more women in urban india working and lifestyles changing this is one industry poised for a major revolution in the coming years the beginnings of which have already been made the job profile commercial bakers work in wholesale and retail bakeries supermarket instore bakeries hotels and restaurants till recently largely a part of the hotel and hospitality industry baking has matured into a career of its own with concept selling boutique restaurants and readytoeat food really catching on bakers mix and bake ingredients to produce breads pastries and other baked goods a baker must be able to accurately weigh and measure ingredients in large quantities and blend the ingredients properly to prepare dough and batter a thorough understanding of ratios decimals and percentages is important a skilled baker must understand the function of many different ingredients and in large bakeries he or she must learn how to operate high volume production machinery in many small to mediumsize bakeries skilled bakers roll shape and cut a variety of dough and pastries by hand to produce breads sweet rolls danish pastry french pastry pies and cookies many bakers are highly skilled in baking and decorating special occasion cakes ranging from small birthday cakes to large and elaborate wedding cakes some bakers work in kitchens in restaurants grocery stores and bakery shops other work for companies that manufacture large quantities of baked goods bread business the main duties in all types of bakery are weighing and measuring ingredients mixing dough and dividing into pieces for rolls and loaves putting dough into tins baking decorating slicing and wrapping studying baking vocational courses are offered by food craft institutes institutes of hotel management both under the national council and state governments and institutions in the private sector the vocational courses cover such areas as reception book keeping housekeeping cookery bakery and confectionery restaurant and counter service canning and food preservation food and beverage service hotel and catering management and food production the eligibility requirement for admission is a pass in class 10 or 10 plus two examination and the duration of these courses varies