Prepare and mix flour confectionery in bakery operations

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


This standard covers the skills and knowledge needed to prepare and mix flour confectionery, in craft or artisan bakery operations. Flour confectionery mixtures typically include; cake, sponge, almond based confectionery, meringue, and a variety of sweet fillings and toppings.

 You need to show and understand how you check and adjust the condition of ingredients required by a product specification or recipe and prepare for mixing. You will need to show and know how to mix ingredients correctly using different types of mixers, adjust mixtures to meet final specifications and store dough ready for further processing. You need to know how to recognise and prevent contamination during mixing, and recognise when mixtures are at the required specification. You need to know how blending takes place during the mixing process, how mixture structures begin development and how this is different depending upon the type of mixture required. You also need to know what factors effect mixing and how critical the mixing process is to the quality of the eventual product. 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 bakery operations, and is applied in the context of flour confectionery production.

Performance criteria

You must be able to:

1. obtain the correct recipe instructions and specifications 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, obtain authority to source replacement supplies in accordance with procedures
4. check and report the safe availability of the mixing area and mixing equipment in accordance with health and safety and food safety procedures
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 mixtures against specification and report any inconsistency to the relevant personnel
8. place mixtures in the correct condition and location, and label where required, ready for further processing
9. comply with health, safety, food safety, allergen and organisational requirements
10. carry out cleaning, and maintenance of equipment in accordance with Food Safety requirements and procedures
11. operate within the limits of your own authority and capabilities

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;