The bakery production methods used to make baked products such as leaven, unleaven, sour dough, and predough.
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Skill reusability level
Relationships with occupations
Bakery production methods is an essential knowledge of the following occupations:
Baker: Bakers make a wide range of breads, pastries, and other baked goods. They follow all the processes from receipt and storage of raw materials, preparation of raw materials for bread-making, measurement and mixing of ingredients into dough and proof. They tend ovens to bake products to an adequate temperature and time.
Baking operator: Baking operators tend automatic reels or conveyor-type ovens to bake bread, pastries and other bakery products. They interpret work orders to determine the products and the quantities to be baked. They set the operational speed of conveyors, baking times, and temperatures. They supervise the baking process and maintain oven operations in control.
Confectioner: Confectioners make a varied range of cakes, candies and other confectionery items for industrial purposes or for direct selling.
Bakery production methods is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.
Educational counsellor: Educational counsellors provide practical and emotional support to students in a educational institution, either in small groups, classrooms, or individually. They function as an accessible school official whom students may contact for a wide variety of issues. Educational counsellors may provide advice on personal problems such as social integration and behavioural issues, and on school-related matters such as composing adequate curriculum schedules, discussing test scores, and informing students on further education options. They may work closely with a school social worker and/or school psychologist and make referrals to other support services if necessary.
Pastry maker: Pastry makers prepare and bake cakes, cookies, croissants, pies and alike products according to recipes.
- Bakery production methods – ESCO