Oven bake flour confectionery in bakery operations

URN: IMPCB206
Business Sectors (Suites): Craft Bakery
Developed by: Improve
Approved on: 30 Mar 2023

Overview

This standard covers the skills and knowledge needed to oven bake flour confectionery in tins, foils or moulds for baking, typically in craft, artisan or in-store bakery operations. Flour confectionery products include; cake and sponge based products, almond based confectionery, meringue, patisserie products.

You need to show and understand how you prepare for baking which include the setting of oven temperatures. You will need to demonstrate that you can oven bake products to the required standards as set out in a product specification. You need to understand the importance of preparing products and ovens for baking and the need to maintain product quality defined in a product specification. You need to know how heat is transferred to products and the changes which take place within products during baking. 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. check and adjust oven settings and the operating condition of the oven in accordance with recipe and specification
2. check the condition of products available for baking in accordance with specifications
3. position racks to minimise distance and avoid contamination of products when transferring trays
4. comply with health, safety, food safety, allergen and organisational requirements throughout preparation operations
5. transfer products from racks to the oven stock in accordance with procedures
6. set the oven and position products in accordance with procedures and production schedule needs
7. check and monitor the baking of products and operate dampers in accordance with specification
8. re-position products within the oven as necessary and adjust oven settings to meet baking specification needs
9. draw products from the oven when the product specification for baking is met, and remove products from tins and trays in accordance with procedures
10. position baked products for cooling, store tins and trays and take prompt action to isolate substandard products in accordance with procedures
11. comply with health, safety, food safety, allergens and organisational requirements throughout baking operations

12. carry out cleaning and maintenance of equipment in accordance with Food Safety requirements and health and safety procedures

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 prevent contamination and cross contamination and what might happen if this is not done
5. what the lines and methods of effective communication are and why it is important to use them correctly
6. what the documentation requirements are and why it is important to meet them
7. personal protective clothing/equipment and working practices which apply to working with hot surfaces and products
8. the main types of flour confectionery ovens in current use and their advantages in typical situations or with particular product ranges
9.. how the main oven types are insulated and fuelled
10. the methods by which heat is transferred to products during oven baking
11. the importance of oven conditions and their control; temperature, humidity, supply of top and bottom heat, damper control, in monitoring the progress of oven baking
12. the physical changes that take place within flour confectionery products during the baking process, including the importance of steam generation within products
13. the chemical changes within flour confectionery products which produce flavour and colour
14. the aim and methods of effective cooling of products to maintain optimum condition of product
15. the correct method for loading and unloading trays in racks
16. the importance of effective cleaning of tins, trays and utensils and their correct storage


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

4

Indicative Review Date

30 Mar 2028

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

IMPCB206

Relevant Occupations

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

SOC Code

8111

Keywords

Oven; Bake; Baking; Flour; Confectionery; Craft; Bakery; Baker;