bakery ingredients
The raw materials and other ingredients used in baked goods.
Confectioners make a varied range of cakes, candies and other confectionery items for industrial purposes or for direct selling.
Competences and skills
59 ESCO relationsEssential knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesbakery production methods
The bakery production methods used to make baked products such as leaven, unleaven, sour dough, and predough.
chemical aspects of chocolates
Chemical constitution of chocolate to alter recipes and provide customers with experiences of pleasure.
chemical aspects of sugar
Chemical aspects and constitution of sugar to alter recipes and provide customers with experiences of pleasure.
nutrients of confectionery
Components and nutrients of confectionery products required to identify possible allergens.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 28 competences
Occupation specific
1 competencetend confectionery manufacturing equipment
Operate confectionery manufacturing and processing machinery such as boilers, baling presses, compressors, conveyor driven machinery, and storage silos, tanks and bins. They may also operate jar filling systems or wrapping machines.
Sector-specific
20 competencesapply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
bake confections
Bake cakes, tarts and confectioneries using ingredients such as flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid such as milk or water and leavening agents such as yeast or baking powder. Add flavourful ingredients like fruit purées, nuts or extracts and numerous substitutions for the primary ingredients.
bake goods
Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.
coat food products
Cover the surface of the food product with a coating: a preparation based on sugar, chocolate, or any other product.
enforce health and safety regulations for bread products
Monitor activities to ensure bread products are handled in accordance with safety and hygiene standards.
ensure correct use of bakery equipment
Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
knead food products
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
maintain food specifications
Preserve, review, and evaluate existing food specifications such as recipes.
manufacturing of confectionery
Managing the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.
monitor coating specifications
Monitoring that specifications such as colour, shape, glaze, texture, weight, depth of coating are met.
monitor temperature in farinaceous processes
Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.
monitor temperature in manufacturing process of food and beverages
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
mould chocolate
Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.
operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
- Scope note
- It sometimes involves controlling the heat treatment process as well.
operate mixing of food products
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
prepare bakery products
Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.
- Scope note
- Use techniques might include heating, baking and others
produce confectionery from chocolate
Produce different kinds of confectionery from chocolate mass.
temper chocolate
Heat and cool chocolate using marble slabs or machines in order to obtain the desired characteristics for different applications like shininess of the chocolate or the way it breaks.
Cross-sector
7 competencesapply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
care for food aesthetic
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
create new recipes
Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.
- Scope note
- Establish food specifications for the production of the new recipe.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
select adequate ingredients
Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.
- Scope note
- They might consider ingredients for the manufacturing of different products such as conventional, functional and organic foodstuffs as well as take certain diets or health issues into account.
work according to recipe
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
- Scope note
- Select the adequate ingredients to execute the recipe. The quality of the ingredients, their properties, and the adequate use of them may yield different results that can be determinant for a satisfactory final product.
Optional skills and competences 26 competences
Occupation specific
1 competenceprepare regional sweet dishes
Prepare traditional sweets produced in a particular region, following recipes and specifications.
Sector-specific
13 competencesadminister ingredients in food production
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
analyse trends in the food and beverage industries
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
apply extruding techniques
Apply specific techniques for extrusion process in the food industry.
assess cocoa bean quality
Examine the type of cocoa bean delivered by suppliers and match it to the desired product.
bake pastry for special events
Prepare pastry for special occasions such as weddings and birthdays.
decorate pastry for special events
Embellish pastry for special occasions such as weddings and birthdays.
dispose food waste
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
green
improvise to occuring food processing situations
Adapt a flexible approach to occuring problems in the process of creating food and beverages.
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
maintain relationship with suppliers
Build a lasting and meaningful relationship with suppliers and service providers in order to establish a positive, profitable and enduring collaboration, co-operation and contract negotiation.
negotiate improvement with suppliers
Build a good relation with suppliers in order to improve knowledge and quality of supply.
tend bakery ovens
Operate ovens using the right thermal regime to bake different types of dough and maintain equipment in order to ensure effective and correct operation.
work independently in service of a food production process
Work individually as an important element in service of a food production process. This function is executed individually with little or no supervision or collaboration with colleagues.
Cross-sector
12 competencesact reliably
Proceed in a way that one can be relied on or depended on.
apply flame handling regulations
Apply the laws and organisation rules for the safe storage and use of flammables.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
examine production samples
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
identify market niches
Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
make artistic food creations
Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to good effect. Turn designs into reality, caring for aesthetic and presentation.
negotiate terms with suppliers
Identify and work with suppliers to ensure quality of supply and best price has been negotiated.
operate automated process control
Operate process control or automation system (PAS) used to control a production process automatically.
digital
perform chemical experiments
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
perform services in a flexible manner
Adapt service approach when circumstances change.