This group includes bakers, pastry cooks and confectionery makers not elsewhere classified, for example those who make biscuits and spiced bread; make chewing gum; make fondants, caramels and other sweets; enrobe fondants, caramels, nuts or other foods by hand or machine; operate automatic machines which mould chocolate, soft sweets or jellies; or use tempering machines to maintain correct temperature and grain of liquid chocolate.