Select and prepare raw materials for chocolate manufacture
Overview
This standard is about the different raw materials used to manufacture chocolate. It covers their selection, how they are prepared and how this and the materials chosen impacts on the type and quality of chocolate manufactured. This standard is about identifying, selecting and preparing raw materials in a food and drink production environment. You need to show that you can identify and select the correct raw materials, required by a product specification or recipe. You will need to check the condition of the raw materials and store, blend or modify these for further processing. This may involve weighing and measuring raw materials using manual or automated systems. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard. This standard is for you if you require a basic knowledge of selecting and preparing the raw materials used in the initial manufacture of chocolate.
Performance criteria
You must be able to:
Identify raw materials
identify the specified raw materials
check quantities according to your instructions and specifications
carry out any calculations necessary to establish quantities of raw
materials required to meet production needs
Select raw materials
select raw materials to meet production needs and check their
condition for use
isolate and report raw materials of substandard quality, condition
or quantity to the relevant personnel
take action where raw materials are not available to source
alternative supplies or establish whether alternative raw materials
can be utilised where permitted
store and position raw materials ready for further processing
comply with health, safety, food safety and organisational
requirements
Prepare raw materials
check selected raw materials against your instructions and
specifications carry out any blending, modification or treatment of
raw materials according to specification requirements
place the raw materials in the correct conditions and label storage
containers, where required, ready for further processing
comply with health, safety, food safety and organisational
requirements
operate within the limits of your own authority and capabilities
Knowledge and Understanding
You need to know and understand:
what the legal or regulatory requirements, the organisational
health and safety, hygiene and environmental standards and
instructions are and what may happen if they are not followed
potential allergens associated with chocolate manufacture
the potential food safety risks and control procedures associated
with selecting and preparing raw materials
- the importance of selecting the cocoa beans for different
chocolate manufacture
- the processes involved in preparing cocoa beans for chocolate
manufacture
- what the different fats used in chocolate making are and how they
are prepared for use
- the function of cocoa butter in chocolate making and why it is
important
- why vegetable fats are important in the manufacture of chocolate
and when they are used
- how and why lecithin and other fat extenders/emulsifiers are used
in chocolate manufacture
why butter oil is used in chocolate manufacture
what the different milk products used in manufacturing milk
chocolate are and how milk is processed for use in milk chocolate
- the advantages of using milk crumb and the process involved in
producing it
- the difference between the composition of milk crumb and milk
powder and how they are used in chocolate manufacture
- why sugar used in chocolate manufacture should be dry and free
from invert
what the different flavours used in chocolate manufacture are
what recording, reporting and communication is needed and how
to carry this out and the reasons why it is important to do so