Control and use ingredients 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 control and use ingredients in bakery operations. It is especially important if you require a broad understanding of the properties and use of ingredients to support technical aspects of your role. 

You need to show and understand how you identify and select the correct ingredients, required by a product specification, recipe or work instructions. You will need to check and know the condition of ingredients and confirm the required quantities labelled for production or technical use. You need to apply technical bakery skills and understand the properties and use of ingredients in bakery operations.

This standard is for you if you work in bakery operations, and is applied in the context of production or technical operations.

Performance criteria

You must be able to:

1. identify specified ingredients in accordance with product specifications                                           

2. establish quantities and qualities of ingredients required to meet production or technical needs
3. select ingredients to meet production or technical needs and check their condition for use in accordance with procedures
4. isolate and report ingredients of substandard quality, condition or quantity to the relevant personnel
5. confirm that ingredients are stored and positioned ready for further production or technical needs
6. check selected ingredients against instructions and specifications
7. confirm that ingredients are weighed and measured ingredients in accordance with procedures
8. confirm that weighed and measured ingredients are in the correct conditions and labelled ready for further production or technical needs in accordance with specifications
9. comply with health, safety, food safety, allergen and organisational requirements
10. operate within the limits of your own authority and capabilities

Knowledge and Understanding

You need to know and understand:

1. what ingredient provenance means and how it is controlled

2. the properties of flour and the characteristics of strong flour

3. why it is critical to control the amount of starch damaged particles in a flour

4. what alpha-amylase is and how its activity level in a flour is critical in bread making quality

5. the sources and purpose of animal and vegetable fats and oils used in bakery

6. the properties of fats and oils in baking; layering, creaming, shortening and the control of deterioration and rancidity

7. the uses of lard, compound shortenings, beef fat and vegetable margarines

8. the role of emulsifiers and emulsions in baking

9. the main sources and purpose of sugars and starches used in bakery ingredients

10. the properties of sugars and starches in baking; syrups, fondant, caramels, thickening, gelatinisation

11. the uses and properties of gums

12. the uses and sources of dairy and egg products

13. the uses and properties of milk, butter, cheese, yoghurt, milk powder

14. the uses and properties of egg and egg products

15. the uses and properties of salt and dough conditioners and improver


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



Flour; Milling; Grain; Wholemeal; Malted; White; Craft; Bakery; Baker;