What is the most important profession at the bakery? It is unlikely that anyone will object to the fact that this is the profession of a dough mixer. Every housewife knows: the most important thing when baking is the right kneaded dough. But it is one thing to bake buns for the family, and quite another to feed the inhabitants of Moscow with freshly baked bread.
For 70 years, Zvezdny's products have pleased the residents of Moscow and the Moscow Region with their excellent quality. The controlling stake in the company belongs to the Fazer group of companies, significant investments and fresh ideas which allowed to bring the plant to a new level. Today Zvezdny produces bakery and confectionery various varieties, quick-frozen semi-finished products (pizza, dough, puff products). Two more lines are being prepared for launch: for the production of toast and rye-wheat varieties of bread. In connection with the expansion of production, the company needs highly qualified workers.
The main thing is experience
- At the interview, he says Tatyana Emelyanova, recruitment manager of Zvezdny JSC, - I am interested in the education and work experience of the candidate. I find out the reasons and motives for which a person wants to work in our company. We talk about the personal qualities of the applicant, about strengths and weaknesses his character. An obligatory part of the interview is my story about our company: working conditions and remuneration, corporate values.
After the applicant has successfully passed the interview in the personnel service, he is escorted to the workshop. Here the boss introduces him to the equipment, production cycle, asks questions to determine the level of training of the employee. Based on the results of the conversation, the issue of his employment is decided.
The ideal applicant - who is he?
This is a man or woman from 18 to 45 years old, continues Tatiana Emelyanova. - It is desirable that the applicant has a special education (food technical school, college) and work experience. For applicants without experience, we can offer vacancies that do not require professional knowledge, such as a stacker. Then, if the employee has a desire to develop, there is an opportunity to become a dough mixer.
We always warn candidates that work in the bakery shop is not easy: you have to spend a lot of time on your feet, there are night shifts - the plant works around the clock.
Zvezdny employs only Russian citizens. All must be available Required documents: the passport, employment history, certificate of pension insurance, military ID for men, medical book. If there is no medical book, the candidate is offered to undergo a medical examination - upon completion probationary period The company compensates employees for these expenses.
Beginning of work
Last summer, the mill launched a mentoring program. Each new worker, coming to production, falls under the wing of an experienced colleague, who adapts the newcomer to the conditions of work and life of the enterprise. The mentor introduces the employee to production, explains the intricacies of the equipment, and corrects errors. At the end of the probationary period, a mini-certification is carried out.
There are no limits to perfection
On Zvezdny there are programs and vocational training and professional development. If a person came to the simplest position - a stacker , he has the opportunity to learn in the process of work, and then take a higher position. For specialists with special education, career prospects are open.
Of course, we try to fill emerging vacancies with our specialists, - notes Tatiana Emelyanova. - Firstly, employees know the production very well, and secondly, this is one of the ways of non-material motivation of the staff.
Two whales of success
The position of the dough mixer is very responsible, - says Nadezhda Prokudina, head of the bakery shop. - The process of making bread begins with the work of this specialist.
The dough mixer controls the dough kneading process from start to finish. He must weigh the raw materials, place them in a bowl (kneading container). Then the bowl is brought under the mixer and a certain program is set - the dough kneading begins.
The dough mixer must be well versed in the dough, - Nadezha Prokudina continues, - to know the dosages and recipes, be able to measure its temperature, understand what moisture, elasticity of the dough is. This specialist needs to know the principles of operation of the equipment and it is desirable to have computer skills - all of our machines are electronically controlled.
Among personal qualities, first of all, I would like to note diligence and responsibility. Well, communication skills will not hurt anyone - after all, not one person works, but a team, on whose work the quality of the product depends.
Work is a joy
We provide our specialists with all the conditions to ensure that the bread they bake is tasty and delights customers, - says Tatiana Emelyanova. - Registration for work is carried out in full accordance with Labor Code. We pay holidays and sick leave, out-of-town issue a policy of compulsory medical insurance.
For all employees working on shift schedule, free food is provided, - says Tatyana Emelyanova. - There is a canteen on the territory of the plant, where everyone is offered a full set lunch. The workers are provided with shoes and overalls, which can be washed here at the plant. After six months of work at the enterprise, a contract of voluntary medical insurance is concluded with everyone - this is an opportunity to undergo expensive examinations and visit specialist doctors.
Every year, a survey is conducted among production workers in order to identify the best. The winners get the opportunity to travel to Finland, the home of Fazer, to exchange experiences with fellow bakers.
"Zvezdny" is also a rich corporate life. Employees of the enterprise must be congratulated on the New Year, on February 23 and March 8 - cash bonuses are issued. In October, on the Day of Food Industry Workers, awards and certificates are given to the most distinguished employees. Do not forget about birthdays here: anniversaries are awarded certificates and cakes own production. Now JSC "Zvezdny" is preparing for the most important event - the celebration of the 70th anniversary.
Kneading dough is a rather laborious task that requires a lot of time and effort. That is why a dough mixer was created - a device for automating this difficult process.
The dough mixer allows not only to mechanize it, but also to improve the quality of the product. It is produced in various modifications, which are designed for different tasks. There are several main advantages that any dough mixer has:
- increased cooking speed;
- economy of forces;
- excellent test quality (with a properly selected apparatus);
- selection of different functions;
- large production volumes provided by a professional dough mixer.
The principle of operation of the dough mixer
The main components of the device are the bowl, the drive mechanism and the kneading tool. The latter may take the form of paddles, spirals, forks, loops or drops that serve as the "arms" of the machine.
The bowls are in the shape of a bowl, but it depends on what the apparatus is intended for. They can rotate on an axis or be fixed, as well as rolling or stationary. The drive mechanism can have a gear, chain or belt principle of operation and makes it possible to switch speed (there can be from one to three or more). Some models have a reverse to release the kneading tool from the dough.
Types of dough mixers
The main varieties are spiral, paddle or planetary mixers, each of which is suitable for a certain type of dough. The shape of the kneading device resembles the letter "S" for the spiral and "Z" for the paddle.
The planetary mixer is a rather multifunctional device that can be used as a confectionery mixer. A set of nozzles allows you to knead batter and a variety of creams. The main difference of this device is that the mixers rotate not only along their axis, but also in a circle - like planets in space. Thanks to this approach, the maximum bowl space is captured and mousses, creams and doughs are kneaded in large quantities. They have a small drawback, consisting in somewhat less power and reliability, since the transmission of torque has certain difficulties.
Spiral household mixer is an excellent option for yeast and soft puff pastry. Such a dough mixer for the home gives the result due to the rotation of the mixers around its axis. This homemade dough mixer is bought by those who like to cook dumplings, dumplings and homemade noodles. This principle of operation can also be used by professional dough mixers. Multifunctionality and affordability make them leaders in their sector. The shape of the kneading lever and the way it rotates allows you to achieve the desired consistency. The unit is used for the following purposes:
- preparation of minced meat;
- kneading yeast (dough / non-dough) dough;
- kneading puff pastry;
- kneading unleavened, but not steep dough.
If you need a kneader for tough dough, then pay attention to the Z-shaped kneader, whose main advantage is high power. It is needed if you plan to make noodles, pasties, dumplings or cookies from a very cool dough.
Household and industrial mixers
If you need a dough mixer for the home, then a household dough mixer is ideal. Its main features can be called large volume bowls, ease of use and attractive price. But industrial dough mixers can have capacities of hundreds of liters of volume and provide continuous production. They contain all the necessary ingredients. There are also machines for batch mixing, equipped with special rolling bowls. They work with a predetermined time interval.
The industrial spiral kneading machine has the following qualities:
- the ability to process large volumes of dough (yeast, steep);
- high power drive mechanism;
- large bowl volume - from 20 to 375 liters;
- addition food products in progress;
- the ability to set various parameters, depending on the desired structure of the test;
- imitation of a manual kneading process, thanks to which bread and bakery products have a pleasant taste and texture.
Paddle units are needed where the dough has a very low percentage of moisture content (from 33% to 54%), and are suitable for the production of confectionery and bakery products, dumplings, meat processing. They have particularly high power and their horizontal shafts with Z-shaped paddles provide effective mixing. When mixing is completed, the working chamber turns and all the contents are unloaded into a specially prepared container.
The most important characteristics of the dough mixer
The dough mixer may have the following technical capabilities:
- the ability to switch speeds (from one to three) - the first is always responsible for mixing the ingredients, the second for the formation of the dough structure, and the third for the reverse;
- reverse movement, thanks to which the kneading body is easily released from sticking dough - this option is available in expensive units;
- the possibility of programming and storing programs;
- kneading different volumes of dough (capacities from five liters to 375);
- different ways test unloading;
- timer (for expensive models) with preset modes and the ability to self setting time.
You can see how the industrial spiral mixer works in the video:
How to choose a dough mixer
If you need a dough mixer for home use, in a catering or a bakery, the main thing is to choose the right unit. To do this, you need to pay attention to these points:
- what kind of dough is supposed to be kneaded (so that the nozzles can mix it qualitatively, but at the same time not destroy the structure);
- specifications- starting from the number of available speeds and ending with the type of transmission, which affects total cost, as well as efficiency and comfort of operation;
- the size of the machine and the volume of the bowl, which depend on the scale of production - a home usually requires a small machine that will not take up too much space, while catering establishments need a productive dough mixer with a considerable volume;
- materials - high-quality dough mixers are made of carbon steel, stainless steel (where there is contact with the dough) and structural steel (the body and working components are made of it).
We bring to your attention a typical example of a job description for a tester, a sample of 2019. A person with a secondary vocational education and work experience can be appointed to this position. Do not forget, each instruction of the tester is issued on hand against receipt.
On presented typical information about the knowledge that the tester should have. About duties, rights and responsibilities.
This material is included in the huge library of our site, which is updated daily.
1. General Provisions
1. The tester belongs to the category of workers.
2. A person with an average professional education or initial vocational education and special training and ______ years of work experience.
3. The tester is hired and dismissed by the director of the organization on the proposal of _______________.
4. The tester must know:
a) special (professional) knowledge of the position:
— technological process preparation of dough and dough on dough mixing machines of periodic action, on dough preparation units and continuous action plants, lines of the rigid ring conveyor system in bagel production;
- methods of control and regulation of the technological mode of dough preparation;
- methods for checking and regulating the operation of dosing machines;
- device and rules for the operation of automatic batchers of raw materials and continuous dough preparation equipment;
- methods for determining the readiness of dough and dough;
b) general knowledge organization employee:
— rules and regulations of labor protection, safety measures, industrial sanitation and fire protection
- rules for the use of funds personal protection;
- requirements for the quality of work (services) performed, for the rational organization of labor in the workplace;
- types of marriage and ways to prevent and eliminate it;
- production signaling.
5. In his work, the tester is guided by:
- the legislation of the Russian Federation,
— Charter of the organization,
- orders and orders of the director of the organization,
- this job description,
— Rules of internal work schedule organizations.
6. The test maker reports directly to _______________ a worker with a higher qualification, the head of production (section, workshop) and the director of the organization
7. During the absence of the tester (business trip, vacation, illness, etc.), his duties are performed by the person appointed by the director of the organization on the proposal of ___________ in in due course which acquires the corresponding rights, duties and is responsible for the fulfillment of the duties assigned to it.
2. Job responsibilities of the tester
The duties of the tester are:
a) Special (professional) duties:
– Conducting the dough preparation process for all technological phases for baking bakery products over 3 to 10 tons per shift on batch dough mixers.
– Conducting the process of dough preparation in lamb production on the lines of the rigid ring conveyor system, rubbing the dough, placing it on the table for resting, cutting into portions; determining the readiness of the dough organoleptically and submitting it to the cutting area.
– Conducting the dough preparation process for all technological phases on one or two dough preparation units and continuous operation plants.
- Regulation of the operation of automatic feeders of raw materials, the process of kneading and fermentation of dough and dough, feeding the finished dough into the hopper of the dividing machine.
— Ensuring the required temperature, acidity and dough consistency.
— Determining the readiness of the test.
b) General duties of an employee of the organization:
— Compliance with the Internal Labor Regulations and other local regulations of the organization, internal rules and norms of labor protection, safety, industrial sanitation and fire protection.
— Execution within employment contract orders of employees to which it is repaired in accordance with this instruction.
– Performing work on the acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, fixtures, tools, as well as keeping them in good condition.
- Maintaining established technical documentation.
3. Rights of the tester
The tester has the right:
1. Submit proposals for management consideration:
– to improve the work related to the provisions of this responsibilities,
— about attraction to material and disciplinary responsibility workers who violated production and labor discipline.
2. Request from structural divisions and employees of the organization the information necessary for him to fulfill his official duties.
3. Get acquainted with the documents that define his rights and obligations in his position, the criteria for assessing the quality of performance of official duties.
4. Get acquainted with the draft decisions of the organization's management regarding its activities.
5. Require the management of the organization to provide assistance, including the provision of organizational and technical conditions and the execution of established documents necessary for the performance of official duties.
6. Other rights established by the current labor legislation.
4. Responsibility of the tester
The tester is responsible in the following cases:
1. For improper performance or non-performance of their official duties provided for by this job description - within the limits established by the labor legislation of the Russian Federation.
2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
3. For causing material damage to the organization - within the limits established by the current labor and civil legislation of the Russian Federation.
Job description tester - a sample of 2019. The duties of the tester, the rights of the tester, the responsibility of the tester.
APPROVE:
"____" ___________ 2005
1. GENERAL PROVISIONS.
1.1. This job description defines the functional duties, rights and responsibilities of the mixer.
1.2. A dough mixer is appointed to a position and released from her production.
1.3. The dough mixer reports directly.
1.4. An employee can be appointed to the position of a dough mixer based on the results of an interview:
· with secondary specialized education in the field of bakery production;
· with knowledge of the organization of work of the dough mixer, technological processes when kneading dough from grain mixtures, premium flour and rye flour;
with knowledge of labor protection and operation technological equipment;
· having experience as a dough mixer from 1.5-3 years;
good practical skills.
1.6 The tasks of the mixer include the production of quality products in the required quantity, based on customer demand.
2. JOB DUTIES.
The mixer must:
2.1. Before starting work, check the readiness of the workplace for work - the serviceability and cleanliness of equipment, kitchen utensils, the cleanliness of the workplace, the availability of raw materials and semi-finished products in sufficient quantities of the required quality.
2.2. Before starting the test batch, organoleptically evaluate the quality of raw materials and semi-finished products.
2.3. During the working day:
- follow the instructions of the shift foreman, the released foreman, the head of the bakery;
- observe the technology of kneading and proving bakery products from grain mixtures, premium flour and rye flour;
- monitor the availability of raw materials and materials and promptly report their absence to the shift foreman, the released foreman, the head of the bakery;
- is constantly at his workplace and leave it only with the permission of the shift foreman, the released foreman, the head of the bakery;
- take care of technological equipment and kitchen utensils, prevent their spoilage and damage;
- immediately report malfunctions of technological equipment and breakdowns of kitchen equipment to the shift foreman, the released foreman, the head of the bakery;
- maintain order and cleanliness of the workplace, technological equipment, kitchen utensils, production facilities of the workshop.
2.4. Observe safety regulations and instructions for the operation of inventory, equipment and mechanization.
2.5. After the end of the shift, the dough mixer must prepare the workplace for the next shift.
2.6. The dough mixer is obliged to monitor the shift employees in terms of their compliance with the terms of the agreement on collective liability, to take measures in accordance with the signed agreement on collective liability for the safety of the material assets entrusted to him.
2.7. Inform the administration about all, without exception, facts that may adversely affect business reputation enterprises, the moral and psychological climate of the team, affect to some extent the state production process, profit of the enterprise.
2.8. The dough mixer, in addition to the duties set out above, must fulfill the reasonable requirements and instructions of the director of production, the deputy director of production, the released foreman of the bakery, regarding the work and given within their authority.
The mixer has the right:
3.1. Demand a fair and equitable distribution functional duties in the bakery during a work shift.
3.2. Approval of documents of management and personnel activities in the part related to the performance of official duties by him, as well as by other employees who had or are related to the events, actions and facts under consideration.
3.3. Submit proposals to improve working conditions for management consideration.
3.4. Require management to create normal conditions for the performance of official duties.
3.5. Make decisions within your competence.
4. RESPONSIBILITY.
4.1. The mixer is responsible for:
- timely and high-quality performance of the duties assigned by the job description;
- false information about the state of affairs and the performance of official duties;
– maintaining trade secrets and not disclosing any information obtained as a result of professional activity;
- offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation;
- causing damage (material or damage to business reputation) to the enterprise within the limits determined by the current labor and civil legislation;
- failure to comply with orders, orders of the director of production, deputy director of production, related to work and given within their powers;
- failure to comply with the instructions of the head of the bakery and the released foreman of the bakery;
– violation of the Rules of internal labor regulations, safety and fire safety and sanitary and hygienic norms.
5. MODE OF WORK.
5.1. The mode of operation of the dough mixer is determined in accordance with the terms of the employment contract and the Internal Labor Regulations established at the enterprise.
Head of structural
divisions:
(signature) surname, initials
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Familiarized with the instructions:
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Job Description. Transportation of bowls with dough to dough mixers, fermenters and tipper machines. Cleaning the bowl and bunker from dough residues. Dosage of starter and head. In the absence of tipping machines, transferring dough from bowls to dough cutting tables and into the funnel of dividing machines. Performing more complex work under the guidance of a test supervisor of higher qualification.
Must know: the principle of operation and rules for the operation of dough mixing and tipping machines; methods and rules for preparing dough, methods for determining its readiness for cutting; flour varieties.
§ 23. Tester of the 3rd category
Job Description. Conducting the dough preparation process for all technological phases on batch dough mixers for baking bakery products up to 3 tons per shift. Ensuring the operation of dough mixing, tipping machines and dosing equipment in accordance with the established regime. Mixing dough, heads, tea leaves, leaven dough for manufactured products. Dosage of all types of raw materials. Head splitting. Control of the fermentation process of dough, head and dough.
Must know: the technological process of preparing dough, heads, starter cultures, dough on dough mixers of periodic action; parameters of the technological mode of dough preparation; processes occurring during fermentation; the duration of the technological process of dough preparation; methods of control and regulation of the technological regime; device, principle of operation of the serviced equipment; methods for determining the readiness of dough and dough; varieties of flour and main components of raw materials; assessment of the quality of raw materials and dough by the organoleptic method.
§ 24. Tester of the 4th category
Job Description. Conducting the dough preparation process for all technological phases for baking bakery products over 3 to 10 tons per shift on batch dough mixers. Conducting the process of dough preparation in lamb production on the lines of the rigid ring conveyor system, rubbing the dough, placing it on the table for resting, cutting into portions; determining the readiness of the dough organoleptically and submitting it to the cutting area. Conducting the dough preparation process for all technological phases on one or two dough preparation units and continuous units. Regulation of the operation of automatic batchers of raw materials, the process of kneading and fermentation of sourdough and dough, feeding the finished dough into the bunker of the dividing machine. Ensuring the required temperature, acidity and dough consistency. Determination of test readiness. Loading dosing tanks with certain types of raw materials and monitoring the process of its dissolution.
Must know: the technological process of preparing dough and dough on dough mixing machines of periodic action, on dough preparation units and continuous action plants, lines of a rigid ring conveyor system in bagel production; methods of control and regulation of the technological mode of dough preparation; methods for checking and regulating the operation of dosing machines; device and rules for the operation of automatic batchers of raw materials and continuous dough preparation equipment; methods for determining the readiness of dough and dough.
§ 25. Tester of the 5th category
Job Description. Conducting the dough preparation process for all technological phases for baking bakery products over 10 tons per shift on batch dough mixers. Conducting the dough preparation process in the development of an expanded range of bakery products. Conducting the dough preparation process for all technological phases on three or more dough preparation units and continuous installations or three or more dough mixers on the lines of the rigid ring conveyor system of bakeries.
Must know: device, design features of the serviced equipment and rules for regulating its operation; state standards for bakery products.
Note.
The dough maker, which is engaged in the preparation of only sourdough, is charged one category lower than the dough maker involved in the preparation of the dough.
