A professional who tends flour sifter and vats to mix fermenting, oxidizing, and shortening solutions, according to formula. Respnsibilities include:

• Dumps flour from bins into sifting machine, using mechanical tipping apparatus or power chain hoist.
• Opens valve, meters specified amount of water into fermenting vats, and adjusts thermostat to heat water to specified temperature.
• Measures or weighs yeast food, milk solids, salt, sugar, and enrichment ingredients, according to formula, and dumps ingredients into vats.
• Starts vat agitators and adds yeast at specified period to ferment solution.
• Opens valves and starts pumps to run solution through heat regulator to dough-mixing machine.
• Measures specified amounts of oxidizing solution and liquid shortening and dumps them into holding tanks.
• Keeps record of time and temperature readings.