As bakers, we have to make red rolls, make fine baked goods, confectionery, of course, and for several years now, also snacks and cold snacks. In addition to the classic bakery, you can find bakers in the gastronomy or catering industry, for example. The profession has become much less physically demanding, so that many women are now also learning this profession. We have a lot of technology in the bakery that makes practicing the profession easier. Despite the modern technology we have in our growth, craftsmanship is still very important for producing the diverse products. It’s four o’clock now. We’re in shipping right now, just in the final stages of loading the trucks, and at the latest,
they’ll be leaving the farm. In March, they’ll be cheese sticks. We’ll spray them with water, then dip them in the cheese, and then they’ll be baked. The training to become a baker is a three-year vocational training program. In Germany, it’s a dual training program, which means part of the training takes place in The vocational school and another part in the company. Subjects like German and math are taught, but also the technical knowledge, so the practical olives of the vocational school learn, for example, how to convert recipes to a specific number of kilograms.
Bitter bankruptcy of a well-known bakery and confectionery
Then the Betfair starts in the training company, even if the practical knowledge is then imparted. Occupational safety is the most important day, so wheat bread, wheat rolls, dryness. Sourdough also plays a role. Some bakers, and in the third year of training, these are then predominant things from the pastry shop, cream cakes, buttercream. Then there is also product hygiene. So, of course, you have to adhere to hygiene regulations around the product, such as when storing raw materials. Then there are the opponents at the workplace. Of course, the work surfaces are cleaned. The work equipment is cleaned. Some training content has been newly added, as well as snacks. There were reports that it didn’t exist a few years ago, not just because we practice today.
It is a bit difficult for the examiners. Yes, most of all with the croissants. We’ll do it again today, a little to the left towards the croissant. That’s how it should look. It’s important then that you also count. That would also be checked during the test to see if it has the same binding on each side. Was the test accurate? And then you have to make it a little wider each time, exactly too big, but a little back and forth. It’s very time-consuming. Making a croissant by hand. Nowadays there are maybe machines. The apprentice still has to plan it from scratch. It’s important that they also get a feeling for the dough itself as being wrong. After training as a baker, I can get my master baker’s certificate.
Bakery Café Confectionery Moshammer
That gives me the right to become self-employed in the baking trade or, with the master’s degree, also in the food technology course. In many traditional artisan bakeries, it’s still mostly done at night. That means you have to be someone who enjoys getting up at night and going to work, and you should Keep in mind that there’s always a lot of flour in a bakery, so if you want to get better, you shouldn’t shy away from physical work. Otherwise, consider carefully whether you’re willing to get dirty. Yes, the best thing about being a baker is, of course, that you can always work in the warmth.
Because of the technology, it’s sometimes a bit louder at work. You should know that. If you enjoy working in a team and working on a product from start to finish, you definitely have to be good at working with colleagues in the bakery profession. You have to be able to see what you’re doing with your own hands. It’s sick, both before and after, and therefore, an apprenticeship as a baker has very good career prospects. In Germany, bakers are desperately looking for and are also constantly looking for bakers from Germany worldwide.
