TS 12750

TS 12750 is a professional standard for the baker occupation and the person who performs it. It focuses on how the occupation is defined, how it is classified, the minimum tools and equipment used in the profession, and how the characteristics of personnel at different levels are measured and evaluated.

From a general technical perspective, baking is a food production process based on mixing flour, water, yeast, salt and similar ingredients into dough, controlling fermentation, shaping the product and managing the baking stage. Product quality depends on accurate handling of dough structure, proofing behaviour, heat treatment and hygiene practices.

How the occupation is structured

The main purpose of this standard is not only to name the job, but also to distinguish the competency levels expected within it. In that sense, it provides a framework for separating the occupation into classes or levels according to the knowledge, skills and practical performance associated with the role.

The tools and equipment mentioned in the standard represent the basic production setup used in bakery work. Equipment for measuring, weighing, dough preparation, shaping and baking is central to achieving consistent and controlled production in bread and related bakery operations.

• Definition of the occupation and the person who performs it
• Measurement and evaluation criteria for different levels
• Minimum tools and equipment used in the trade
• General framework for bakery work