Mix and refine chocolate
Overview
This standard is about the mixing and refining process in chocolate manufacture. It covers the equipment and refining methods that are used and why. It also covers the importance of these processes and their affect on the final product. This standard is about physically combining two or more constituents to produce a whole. It details the skills required to start up, run and shut down equipment, as well as being able to take action should operating problems occur. It is also about working to product specifications and production schedules. 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 the initial mixing and refining of chocolate for manufacture.
Performance criteria
You must be able to:
Prepare for mixing and refining
prepare for mixing and refining in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
check product specifications at the right time
set up equipment according to specification
check that material for mixing and refining is available and fit for
use
check that services meet requirements
start up the plant and check that it is running to specification
take action in response to operating problems
maintain communication in accordance with organisational
requirements
Carry out mixing and refining
carry out mixing and refining in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
use equipment and check that it is supplied with materials and
services
achieve the required output to specification in accordance with
organisational requirements
check the product is transferred to the next stage in the
manufacturing operation
take action in response to operating problems within the limits of
your responsibility
maintain communication in accordance with organisational
requirements
Finish mixing and refining
finish mixing and refining in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
check specifications to time shut down
shut down equipment in accordance with organisational
procedures
deal with items that can be re-cycled or reworked in accordance
with organisational procedures
dispose of waste in accordance with organisational requirements
make equipment ready for future use after completion of the
process
maintain communication in accordance with organisational
requirements
complete all necessary documentation
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
- the potential food safety risks and control procedures associated
with chocolate mixing and refining processes
- what the main purpose and the main methods of mixing are in
chocolate manufacturing
- what equipment is used to batch or continuously mix chocolate
ingredients
what materials to use and in what quantity
what the purpose of refining chocolate is and the components and
operation of five roll and two roll refiners
- what the affect of refining is on particle size distribution, the
texture and the taste of chocolate
- what process is involved in refining, including double refining and
the importance of the plasticity of the chocolate mass to the final
refiner
- why different types of chocolate need to undergo a different
refining process
- what recording, reporting and communication is needed and how
to carry this out and the reasons why it is important to do so
what action to take when the process specification is not met
how to carry out the necessary pre start checks and why it is
important to do so
- how to follow the start up procedures for mixing and refining and
why it is important to do so
- how to obtain the necessary resources for mixing and refining
chocolate
- common sources of contamination during processing, how to
avoid these and what might happen if this is not done
how to operate, regulate and shut down the relevant equipment
when it is necessary to seek assistance and how to seek it
different ways to carry out mixing and refining of chocolate
how to deal with items that can be re-cycled or re-worked
how to dispose of waste
how to make equipment ready for future use