Conducts routine small-scale baking and dough tests.
A Baking Technician in a flour mill conducts routine baking tests on milled flour to ensure it meets strict quality, consistency, and performance standards.
They bridge the gap between milling production and end-use, troubleshooting baking issues and supporting commercial sales.
Conduct routine test bakes (bread, pastries, cakes) on lab, batch, and commercial mill samples to evaluate flour performance, dough behavior, volume, and texture.
Assist in formulating, testing, and developing new tailor-made flour blends or enriched products.
Analyze competitor flours, evaluate customer complaints, and test flour-streaming impacts.
Assist the sales and technical teams by providing product demonstrations, technical training, and on-site support for industrial customers and bakeries.
Accurately record dough absorption, loaf volume, and other metrics.
Maintain compliance with safety, HALAL, HACCP, and food hygiene standards.
Ensure the in-house test bakery/kitchen and lab equipment are cleaned, sanitized, and properly maintained.
Requirements
High School Diploma Undergraduate Degree Bachelor's Degree Diploma or Certificate in Food Technology, Baking Science, or a related science field.
Hands-on experience in commercial baking, R&D, or flour milling quality control is highly preferred.
Deep understanding of rheology, dough properties, fermentation, and oven operations.
Strong analytical thinking, the ability to stand for long periods, and effective communication skills to train clients.
Required Skills
Food TechnologyBaking ScienceCommercial bakingR&DFlour milling quality controlRheologyDough propertiesFermentationOven operationsAnalytical thinkingCommunication skillsTrainingStanding for long periods
