How much is the baker's salary?

Bread Newspeak The baker's income is about 1800, and the after-tax income of the baker is more than 3000. The number of apprentices is about 1000, and the number of apprentices is about 2000.

Brief introduction of bread bakers The general name of chefs engaged in baking food in the baking industry. People who use different operating methods, molding techniques and mature methods to innovate the processing of main materials and auxiliary materials and make Chinese and western cakes and snacks.

Career introduction

A baker refers to a baker, a baker or a technician engaged in the baking industry. At present, the qualification certificates issued by the state are: junior workers, intermediate workers, senior workers, technicians, senior technicians and technical experts. There are six grades.

Declaration requirements

Junior worker: level 5, with more than one year working experience.

Intermediate worker: level 4, more than two years working experience.

Senior engineer: Grade III, with more than four years working experience.

Technician: Grade II, with more than eight years working experience.

Advanced technology: level 1, requiring 15 years working experience or above.

Evaluation content

Junior workers need to assess public knowledge.

Intermediate workers need to make three varieties independently within the specified time and check their knowledge.

Senior workers need to independently produce four varieties within the specified time, and they need to assess their knowledge and experience of more than 500 words.

Technicians need to independently produce five varieties within the specified time, check their knowledge and papers with more than 3000 words, and make a defense.

Senior technicians can independently produce six varieties within the specified time, so it is necessary to investigate and defend their knowledge and 2000-word papers.

Key temperature control in manufacturing process

Baking is the last highlight of making snacks. Sometimes the baking temperature is not well controlled, and the baked products will be greatly discounted or even wasted. Therefore, only by understanding the concept of baking temperature and baking principle can we make beautiful finished products. Overview of baking temperature

Generally speaking, under the premise of ensuring the quality of products, the baking of products should be completed at the highest possible temperature and in the shortest possible time. The experimental results of baking the same product at different temperatures show that the product can obtain larger volume and better texture at higher temperature. Take cake as an example, if the baking temperature is too low, the heat will penetrate into the product slowly, and the slurry will be heated and stirred for too long, which will lead to excessive expansion of the slurry and excessive expansion of bubbles, resulting in coarse pores and poor texture of the finished product. However, if the baking temperature is too high, the surface of the product is easy to crust or even burn, while the interior is not yet mature and stereotyped, which is also the reason why baking is often insufficient when the temperature is too high. If the temperature is too high, the top of the cake will protrude too high, or even break, which is the result of the internal expansion of the batter after it begins to form.

When selecting the baking temperature, the following factors should be considered

1, size and thickness: when the product is baked, the main direction of heat transfer through the product is vertical rather than horizontal. Therefore, the main factor that determines the baking temperature is the thickness of the product. Thick products such as baking temperature is too high and crust is too fast, which hinders the penetration of heat and easily leads to insufficient baking, so the furnace temperature should be reduced appropriately. Generally speaking, the furnace temperature of large and thick products is lower than that of small and thin products.

2. Ingredients: Oil, sugar, eggs, fruits and other ingredients are easy to burn or make the product too dark at high temperature. The richer the products containing these ingredients, the lower the furnace temperature required.

3. Surface decoration: Similarly, the baking temperature of products with decorative materials such as sugar, dried fruits and nuts on the surface should be low.

4. Steam: If there is a lot of steam in the oven, you can bake the product at a higher oven temperature, because steam can delay the formation of crust and reduce the surface color. The more products are loaded in the oven, the more steam is generated. In this case, the product can be baked at a higher temperature.

5. Disk density: If the disk density is high, the primer can be appropriately increased; On the contrary, you need to reduce the primer.

6. Time relationship: Generally speaking, the baking time of 50 ~ 90g dough should not be longer than 1 1 min. 100 ~ 140 g dough should not be longer than 13 minutes.