People have long known about the technology of making dough and baking bakery products. Scientists have suggested that the appearance of yeast dough goes back 4 millennia. However, bakers who did this professionally and thus earned a living did not appear until the 12th century BC, the first mention of them testifies to this. Egypt became the state where fresh bread was first sold. The civilization of Egypt has become the birthplace of the most popular type of grain. However, people baked bread at home, and only in the twentieth century the profession of a baker became mass.
About the profession
A person who specializes in baking bread is called a baker. Since the time of Russia it was believed that bread is a sacred food. It is able to satisfy hunger, as it has high nutritional and energy value. Our ancestors made great efforts to prepare this nutritious product. Not in vain about him were proverbs and songs.
What is he doing?
The baker's work takes place at the bakery (bakery, bakery or catering). He makes bread and various bakery products.
The baker carries out the whole process of making bread: preparing raw materials, kneading dough, controlling the fermentation process of dough and dough, forming, baking and determining the readiness of products.
The level of professionalism and job responsibilities of bakers are determined by their qualifications and rank. There are 6 such discharges.
Professionalism
It is important for the baker to be:
- physically resilient;
- clean;
- attentive;
- Responsible
- dexterous;
- patient;
- conscientious;
- neat;
- have the ability to think logically;
- have good motor memory, developed sense of smell and touch, excellent visual perception.
Professional training
According to the official duties, the baker must be able to and understand:
- features of chemical processes that occur during the preparation of products;
- rules for preparing raw materials before baking;
- methods of cutting and preparing different types of dough (shortbread, puff, custard and more), toppings, etc .;
- baking modes of different products;
- ways to eliminate defects in test baking;
- norms and rules of interchangeability of raw materials;
- sanitary standards and production rules;
- finished product quality requirements;
- assortment of bread products;
- packaging requirements for finished products;
- product formation and surface finishing of semi-finished products;
- device and principles of equipment operation.
In what conditions does the work take place?
The baker’s job is in harsh conditions. These include: high temperatures and various chemical processes due to cooking technology. Since bakers are forced to work in hot shops, next to red-hot ovens, they are at risk of burns. Bakery workers spend most of the day on their feet. Periodically, additional physical activity comes from lifting weights. In addition, from professional contact with flour, seasonings and yeast, “occupational” diseases can develop. We are talking about asthma, allergies, rhinitis, conjunctivitis, varicose veins, "grain irritation" from working with infected vanilla or coconut powder. It is also possible the appearance of diseases of the heart and blood vessels, if a person is constantly in contact with infrared radiation. It is worth noting that the bakers are liable for defective products.
Baker's job responsibilities
Bakers need to understand the purpose of everything that is used in the production, and skillfully handle it. No less important is the knowledge and observance of the norms of expenditure of products and the formulation of manufactured products. In turn, this is due to the study of the technology of manufacturing products from any dough. In the process, the baker will have to deal with the preparation of the recipe and the selection of the source material for the preparation of new items of bread products. The list of duties also includes adherence to the recipe, molding and baking process.
Requirements for a baker when hiring include full compliance with established special sanitary standards, which will guarantee the quality and safety of the finished product. Personal hygiene and sanitation are a prerequisite for a person working in bakeries. Much attention is also paid to regular medical examinations. The results of its passage affect the further continuation of work in the bakery. In case of poor health, the baker will not be allowed to return to baking bread.
The profession of a baker is available only to people with a secondary specialized education. For secondary work in the manufacturing processes of products allowed employees of secondary education.
It is important that a person loves his job. A baker is a creative profession where you need to put your soul into your work in order to get good results.
Baker's instruction
The baker is a worker. A person with a vocational education, special training and specific work experience is accepted at this place. The employee must possess all the necessary knowledge related to this profession. This refers to everything that relates to the process of preparation, baking and receipt of finished products; work with equipment, safety measures, industrial sanitation, fire protection and awareness of state product standards.
If the worker is temporarily absent from the workplace for good reason, all the duties of the baker are transferred to the person appointed by the director.
In the performance of his functions, the baker must rely on the laws of the state, the charter of the enterprise, the orders and instructions of the director, as well as on the internal work schedule.
The bakery worker is subordinate to the designated person. This may be the head of the workshop, the director of the organization or a highly skilled worker.
What rights does a baker have? He has the right to offer management suggestions for improving activities and other rights described in the Labor Code of the Russian Federation.
The profession of a baker can rightfully be considered one of the most important in the world. Bread is an essential and necessary product. This can be seen by comparing the amount of flour products consumed with other products. The preparation of the most common product on the planet is certainly associated with a number of subtleties and nuances. Bakers possess all this knowledge and skills, thanks to them people eat food prepared with soul.