Padeiros
Preparação de Alimentos e ServiçoExposição à IA
- Fonte dos dados: BLSPublicado: 2026-08
Moderado· relativa
BaixoQuatro faixas relativasMuito altoValor por grupo ocupacional
Escala, base e fonte
Quatro faixas relativas (Baixo / Moderado / Alto / Muito alto)
831 ocupações detalhadas da tabela de projeções de emprego do BLS. O valor é atribuído por código da National Employment Matrix (NEM), pelo que as ocupações que partilham um código NEM recebem a mesma banda
- Fonte dos dados: AnthropicPublicado: 2026-03
0.000
0.000Intervalo dos valores aqui apresentados0.745Escala, base e fonte
Índice de exposição observada, 0–1 tal como publicado
Mapeado sobre tarefas O*NET
- Fonte dos dados: ILOPublicado: 2025
0.17
0.09Intervalo dos valores aqui apresentados0.70Valor por grupo ocupacional
Escala, base e fonte
Índice de exposição à IA generativa, 0–1 tal como publicado
Grupo de base CITP-08 — todas as ocupações com o mesmo código recebem este valor
Calculado por este site, não publicado pela OIT: das 1.012 ocupações que este site liga ao conjunto de dados da OIT, 91% atingem ou superam este valor.
Que tipo de valor esta fonte publica
A categoria de BLS é uma posição relativa, não um nível absoluto, e também não é uma medição de primeira mão: agrupa em quatro faixas as posições percentis da ocupação em vários estudos publicados. Não é uma previsão de emprego ou de salários, não é uma probabilidade de adoção e não distingue automação de aumento.
Task-level exposure
Apenas tarefas expostas| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Develop new recipes for baked goods.51-3011 | 0.0200100.0 | 0.00000.0 |
Check products for quality, and identify damaged or expired goods.51-3011 | 0.00000.0 | 0.0100100.0 |
Adapt the quantity of ingredients to match the amount of items to be baked.51-3011 | 0.00000.0 | —0 |
Prepare or maintain inventory or production records.51-3011 | 0.00000.0 | —0 |
Check the quality of raw materials to ensure that standards and specifications are met. | —0 | 0.00000.0 |
| Not observed on any surface — 13 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | ||
Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly. | —0 | —0 |
Set oven temperatures, and place items into hot ovens for baking. | —0 | —0 |
Combine measured ingredients in bowls of mixing, blending, or cooking machinery. | —0 | —0 |
Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers. | —0 | —0 |
Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products. | —0 | —0 |
Place dough in pans, molds, or on sheets, and bake in production ovens or on grills. | —0 | —0 |
Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes. | —0 | —0 |
Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary. | —0 | —0 |
Decorate baked goods, such as cakes or pastries. | —0 | —0 |
Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions. | —0 | —0 |
Direct or coordinate bakery deliveries. | —0 | —0 |
Order or receive supplies or equipment. | —0 | —0 |
Operate slicing or wrapping machines. | —0 | —0 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task | βE1 + 0.5 × E2 |
|---|---|
Adapt the quantity of ingredients to match the amount of items to be baked.O*NET Task ID 11922 | 1.0 |
Prepare or maintain inventory or production records.O*NET Task ID 11927 | 1.0 |
Develop new recipes for baked goods.O*NET Task ID 11931 | 1.0 |
Decorate baked goods, such as cakes or pastries.O*NET Task ID 11925 | 0.5 |
Direct or coordinate bakery deliveries.O*NET Task ID 11928 | 0.5 |
Order or receive supplies or equipment.O*NET Task ID 11929 | 0.5 |
Check products for quality, and identify damaged or expired goods.O*NET Task ID 20819 | 0.5 |
Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.O*NET Task ID 11915 | 0.0 |
Set oven temperatures, and place items into hot ovens for baking.O*NET Task ID 11916 | 0.0 |
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.O*NET Task ID 11917 | 0.0 |
Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.O*NET Task ID 11918 | 0.0 |
Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.O*NET Task ID 11919 | 0.0 |
Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.O*NET Task ID 11920 | 0.0 |
Check the quality of raw materials to ensure that standards and specifications are met.O*NET Task ID 11921 | 0.0 |
Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.O*NET Task ID 11923 | 0.0 |
Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.O*NET Task ID 11924 | 0.0 |
Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.O*NET Task ID 11926 | 0.0 |
Operate slicing or wrapping machines.O*NET Task ID 11930 | 0.0 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page