Machinist pastry machines

1. General characteristics of the profession

Works at the enterprises of the baking industry. Supervises the process of making dough on special equipment. Complies with the technology of the dough preparation process and the requirements for dough quality, weight and shape of products. Checks the quality and weight of dough pieces.

2. Requirements for 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, test lead.