Test lead

1. General characteristics of the profession

He prepares flour from the dough for the preparation of various products strictly according to technology, periodically checks the operation of the plants, controls the quality of the dough, controls the feeding of the flour and the work of the kneading machines using the control panel. Monitors the appearance and condition of the dough or dough and determines their degree of readiness. Regulates the dosing unit. Evaluates the dough on the eye, to the touch and taste.

2. The requirements of the profession to the individual characteristics of a specialist

Developed figurative memory, accuracy, physical health, well-developed taste, smell and vision, observation.

3. Medical contraindications

The work is not recommended for people with diseases of the cardiovascular system, respiratory system, musculoskeletal system with impaired motor functions, endocrine diseases (diabetes), skin allergies and eczema of the hands, visual defects, chronic infectious diseases that are bacterial carriers.

4. Requirements for training

Good knowledge of organic chemistry, basic knowledge of microbiology and mathematics. Must know the device, the principles of operation and the rules of operation of the dividing and other machines, the technological mode of cutting, preparation and baking of dough, safety regulations and industrial hygiene, standards and specifications for all varieties of bakery products and be able to determine the readiness of semi-finished products

5. Related professions

Baker, machinis dough machines.