Control the division, moulding and shaping of fermented dough in automated operations

Business Sectors (Suites): Automated Bakery
Developed by: Improve
Approved on: 30 Mar 2023


This standard covers the skills and knowledge needed to control the division, moulding and shaping of fermented dough in automated bakery operations. Fermented dough typically includes bread and roll dough, enriched dough and laminated dough. The division, moulding and shaping of fermented dough is important to the efficient processing of dough and maintaining quality of the finished products.

You need to show and understand how you control the division, moulding and shaping of fermented dough, required by a product specification and work instructions. You will need to show and know how to monitor processing and equipment. You will need to ensure that dough is not contaminated or cross contaminated and that relevant records and reporting are maintained. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.

This standard is for you if you work in automated bakery operations, and can be applied in the context of fermented dough production.

Performance criteria

You must be able to:

1. check the operating condition of the equipment in accordance with operational needs                  

2. check the dough meets  temperature requirements, specification and Instructions

3. monitor the condition of dividing tools and the accuracy of equipment during processing

4. check the dough meets the specification and instructions

5. take action within the limits of your own authority on discovering any discrepancy between dough and the specification

6. divide dough using automated equipment in accordance with operational needs

7. position divided dough portions for further processing

8. check the portioned dough meets instructions and the specification

9. take action within the limits of your own authority on discovering any discrepancy between portioned dough and the specification

10. prepare and maintain tools and equipment for moulding and shaping in accordance with procedures

11. mould and shape portioned dough in accordance with procedures

12. minimise waste and deal with scrap material in accordance with procedures

13. place dough in the specified condition and location for further processing

14. take appropriate action regarding any problems which may arise in accordance with procedures

15. carry out cleaning, lubrication and detection activities in accordance with procedures

16. operate within the limits of own authority and capabilities in accordance with Standard Operating Procedures

17. operate in accordance with health, safety, environmental, cleaning and food safety requirements

18. avoid contamination or cross contamination of dough products in accordance with procedures

19. complete relevant records and make available as required

20. communicate with and report as necessary to team and management personnel

Knowledge and Understanding

You need to know and understand:

1. the importance of following work specifications to ensure successful dough processing
2. how to seek advice on process adjustments during mixing
3. how to keep dough within specification when there are minor changes in ingredient performance, production timing or environmental conditions
4. how to avoid contamination and cross-contamination during dough processing and what might happen if this is not done
5. how to recognise and report dough that does not meet specification during processing
6. the procedure for rejecting and isolating failed dough
7. the relevant regulatory requirements, health and safety, food safety and environmental standards and what might happen if they are not met
8. how to carry out the necessary pre-start equipment checks and why it is important to do so
9. how to follow standard operating procedures and why it is important to do so
10. how to operate, regulate and shut down equipment
11. the limits of your own authority and competence and why it is important to work within them
12. the lines and methods of communication within your organisation
13. how to communicate effectively with team, managers and other specialists

14. reporting and recording requirements and the importance of meeting them


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

30 Mar 2028





Originating Organisation


Original URN


Relevant Occupations

Engineering and Manufacturing Technologies, Food Production Operatives, Manufacturing Technologies, Process Operatives

SOC Code



Control; Division; Moulding; Shaping; Dough; Fermented; Nonfermented; Automated; Bakery; Baker