Hard Skills
IntermediateSensory AnalysisThe scientific method used to evoke, measure, analyze, and interpret responses to products through the senses of sight, smell, touch, and taste.
EntryHACCP PrinciplesKnowledge of Hazard Analysis and Critical Control Points to identify and manage food safety risks in the production line.
IntermediateCrumb Structure EvaluationThe technical assessment of a bread's interior cell structure, elasticity, and pore distribution to determine bake quality.
IntermediateMoisture AnalysisOperating specialized laboratory equipment to measure the water content and water activity in bread samples.
EntryDocumentation and Data EntryRecording test results, batch numbers, and grading metrics into digital or paper-based quality management systems.
IntermediatePh and Acidity TestingUsing pH meters to measure the acidity levels of dough and finished bread to ensure proper fermentation.