1. Prepare for work
   • Confirm product types and volumes to schedule production
   • Calculate yield and adjust recipe to meet special dietary requirements and production volumes
   • Confirm work area and work practices meet food safety and workplace health and safety requirements
   • Select and wear personal protective equipment according to safety requirements
   • Select specialty flour bread baking equipment and check to confirm readiness for use
   • Select ingredients and check to confirm quality and quantity
2. Mix specialty flour bread dough
   • Measure ingredient quantities to meet recipe specification
   • Load ingredients into mixer in required ingredient placement
   • Operate and monitor mixer to achieve speciality flour bread dough development for product type
   • Check specialty flour dough to identify faults and rectify
3. Process specialty flour bread dough
   • Divide, scale, mould and rest dough to meet required end-product specialty flour product shapes and baked weights
   • Final mould dough and place on baking surfaces for final prove as required
   • Final prove specialty flour dough as required for product type
   • Check processed specialty flour dough to identify faults and rectify
4. Pre-bake finish specialty flour bread products
   • Prepare pre-bake finishing mediums to recipe specifications
   • Pre-bake finish specialty flour products to meet end-product specifications
   • Check pre-bake finished specialty flour products to identify faults and rectify
5. Bake specialty flour bread products
   • Set baking temperatures and times to prepare for baking
   • Visually check dough size to confirm specialty flour product readiness for baking
   • Load oven and steam as required for specialty flour product type
   • Monitor baking to achieve baked colour and stability required for speciality flour bread product type
   • Unload and de-pan baked specialty flour products to cool
   • Check specialty flour bread product to identify faults and rectify
   • Prepare and transfer products for presentation and storage according to packaging and food safety requirements
6. Complete work
   • Clean equipment and work area to meet housekeeping standards
   • Dispose of waste according to workplace requirements
   • Complete workplace records according to workplace requirements
   • Confirm product types and volumes to schedule production
   • Calculate yield and adjust recipe to meet special dietary requirements and production volumes
   • Confirm work area and work practices meet food safety and workplace health and safety requirements
   • Select and wear personal protective equipment according to safety requirements
   • Select specialty flour bread baking equipment and check to confirm readiness for use
   • Select ingredients and check to confirm quality and quantity

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.