This unit of competency describes the skills and knowledge required to work with different types of grains, flours and leavening agents that are used to produce bakery products, including bread, pastries, cakes and biscuits.Users should note that other baking ingredients such as eggs, sugar, fats and oils, nuts and dried fruit are included in FBPTEC3005Work with bakery ingredients, their functions and interactions.This unit applies to individuals who work in commercial or high volume bakeries. It typically applies to the production worker responsible for producing baked products, where a knowledge of ingredients and how they react during processing is essential for maintaining product quality and consistency and will assist with identifying common processing faults and the corrective actions to be applied.All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.