INDUSTRIAL VISIT REPORT APRIL 2025

Department of BBATH

Date of Visit: 28^th March 2026

Venue:  AROMA BAKERY, owned by Loyalworld Group of Companies

Participants: 25 students +1 Faculty Member

An industrial trip was organized on the 28^th March 2026for the internship students who had optedFor Bakery and Confectionery program.Aroma Bakery and sweets, located at #291/E, Near S.P.I., Hebbal Industrial Area ,Mysuru, 570016, a sister concern of Loyal World. The students observed the automated set up with trained staff, manufacturing and packaging of bakery items, and the maintenance of temperature and hygienic environment.  Aroma bakery and sweets exclusively caters to M/S Loyal World Supermarket, Mysore.  The Industrial Visit to the Aroma Bakery & Sovereign Foods was an a enriching experience for the students.The students acquired the knowledge of the entire production and packaging process, as well as the logistics support. They also lerned about the use of latest technology and the compan’sfocous on the B2B market segment . Aroma Bakery used the latest technology available in the industry. Mr. Muhammed, General Manager Aroma Bakery, Mr. Lal Bakery Head, interacted with the students shared hisentrepreneurial journey andanswering their questions. Students also had the opportunity of tasting Arom a’s very delicious Carrot Cakes, Banana Cakes and Juices.A total of 25 students were accompanied by MrRanjith. C.V, Bakery Instructor,Department Of BBA-TH, and provided valuable insights into the workings of small and medium-scale organizations.

2). Objective of the Visit

To gain practical exposure to large –scale bakery operations, understand production process, quality control, hygiene standards, and management practices in the food processing industry as part of our internal internship programme

3). About Aroma Bakery & Loyal World Group

Aroma Bakery is a unit of M/S Loyal world Group of Companies, a well-established name in food production and hospitality. The bakery specializes in Variety breads, Variety Cakes, Cookies and confectionery items, catering to both retail and bulk orders across Mysore.

4). Observations and Learning

Observed the automated and semi –automated processes for bread, cake and biscuit making, proofing baking and cooling stages.

Strict HACCP protocols followed. Staff used gloves caps, and masks. Separate zones for raw material and finished goods. 

PHOTOS OF INDUSTRIAL VISIT – In-House Philos Bakery &

 Aroma bakery, Mysuru