Batch produce specialist fermented dough products

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


​This standard covers the skills and knowledge needed to batch produce specialist fermented dough products typically in craft or artisan bakery operations. Specialist fermented dough products involve advanced craft or artisan techniques and include specialist breads which require specific processing skills, especially at the moulding, shaping and finishing stages. Examples of these products may include; Specialist oven-bottom breads, Plaits, Fancy dinner rolls, Artisan breads, Display products like wheatsheaves, complex shapes and plaques.

You need to show and understand how you select and measure ingredients and mix relevant doughs for specialist fermented products. You will need to portion, mould and shape doughs and process these through to the baked and finished product. You need to understand how to apply advanced craft techniques and materials. Complying with organisational requirements and the high quality standards expected of specialist products are essential features of this standard.

This standard is for you if you work in the batch production of the types of products defined by the term specialist fermented dough products. This is typically a specialist, advanced craft or artisan bakery role.

Performance criteria

You must be able to:

1. check the recipe instructions and specifications are correct for mixing needs                                  

2. check that weighed and measured ingredients are in the correct condition for use and make adjustments in accordance with specifications
3. isolate and report any substandard ingredients, and source replacement supplies in accordance with procedures
4. check the safe availability of the mixing area and mixing equipment in accordance with Health,  Safety and Food safety standards
5. select the correct mixing equipment to meet mixing needs
6. mix ingredients in accordance with recipe instructions and specifications
7. check the quality of dough against specification and make dough consistency adjustments as required
8. place dough in the correct condition and location, and label where required, for further processing
9. divide dough in accordance with specification
10. mould and shape portioned dough in accordance with procedures
11. apply cutting, folding, crimping and assembling techniques to specification
12. use the correct tinning, tray-up and racking procedures
13. wash and dress dough surfaces to meet specification
14. minimise waste and deal with scrap material in accordance with procedures
15. prove and bake dough to specification
16. cool and apply any specified post-bake finishing to baked products to specification
17. carry out cleaning, and maintenance of equipment in accordance with Food Safety requirements and procedures
18. store the completed product in accordance with food safety procedures
19. provide advice on the appropriate wrapping, packing and transportation arrangements for products 
20. comply with organisational requirements

Knowledge and Understanding

You need to know and understand:

1. the standards of health and safety and food safety you are required to comply with, why it is important that you do so, and what might happen if standards are not met
2. why it is important to follow work instructions and product specifications or recipes throughout processing to ensure successful products
3. how to recognise and report mixtures that do not meet specification
4. how to seek advice and make mixing adjustments, to take into account minor changes in ingredient performance, production timing and environmental conditions, necessary to keep mixtures within specification
5. how to prevent contamination and cross contamination and what might happen if this is not done
6. what the lines and methods of effective communication are and why it is important to use them correctly
7. what the documentation requirements are and why it is important to meet them
8. personal protective clothing/equipment and working practices which are useful in combating the potentially harmful effects of dust and allergies resulting from breathing or skin contact with ingredients or mixtures
9. the importance of mixing to the required specifications for mixing equipment, recipe, ingredients, and process control
10. the purpose of the mixing process for flour confectionery mixtures and the importance of achieving the specified outcome
11. the importance of loading ingredients at the correct temperatures, in the correct weights/volumes and the correct order

12. what problems result from overloading the mixer, using an inappropriate mixer or selecting the incorrect mixer attachments
13. basic principles whisking, beating and blending to produce specific mixture structures and textures and how this is critical to achieving product quality
14. the basic function of key ingredients in batter and foams which can influence mixture structure, quality and texture
15. the principles of chemical aeration and the agents used in typical flour confectionery mixtures
16. how to recognise a mixture which is not conforming to specification and what basic corrective actions may be relevant


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



Mix; Prepare; Flour; Confectionery; Craft; Bakery; Baker;