Select and prepare ingredients for chocolate recipes
Overview
This standard is about the recipes used to produce different types of chocolate and what affects different ingredients have on processing and the final product. It covers how recipes can be adjusted by increasing or decreasing the amount of a particular ingredient to change the cost or processing characteristics of the final product. It also covers the use of fats in chocolate production and how they affect the viscosity of chocolate during processing. This standard is about identifying, selecting and preparing ingredients in a food and drink production environment. You need to show that you can identify and select the correct ingredients, required by a product specification or recipe. You will need to check the condition of the ingredients and store, blend or modify these for use further processing. This may involve weighing and measuring ingredients 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 the ingredients used in the manufacture of chocolate products.
Performance criteria
You must be able to:
Identify ingredients
identify the specified ingredients
check quantities according to your instructions and specifications
carry out any calculations necessary to establish quantities of
ingredients required to meet production needs
Select ingredients
select ingredients to meet production needs and check their
condition for use
isolate and report ingredients of substandard quality, condition or
quantity to the relevant personnel
take action where ingredients are not available to source
alternative supplies or establish whether alternative ingredients
can be utilised where permitted
store and position ingredients ready for further processing comply
with health, safety, food safety and organisational requirements
Prepare ingredients
check selected ingredients against your instructions and
specifications
carry out any blending, modification or treatment of ingredients
according to specification requirements
place the ingredients 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:
the potential food safety hazards and appropriate control
procedures associated with selecting and preparing ingredients
- potential allergens associated with production of chocolate
products
what the typical recipe formulation for plain chocolate is
what the functions of the ingredients used in plain chocolate are
and their affects on processing and the final product
what the typical recipe formulation for milk chocolate is
what the functions of the ingredients used in milk chocolate are
and their affects on processing and the final product
what the typical recipe formulation for white chocolate is
what the typical recipe formulation for coatings is and why it
cannot be called chocolate
- what the typical recipe formulation for chocolate flavoured
coatings is
what the typical recipe formulation for sugar free chocolate is
what the key adjustments are that can be made to a chocolate
recipe to effect cost
- how much fat should be added to chocolate for key purposes like
moulding and enrobing and how viscosity is effected
- the potential food safety risks and control procedures associated
with processes controlling chocolate viscosity and particle size
what chocolate viscosity is and what factors effect viscosity
what the principles of measuring the viscosity of chocolate are
what equipment is used to measure the viscosity of chocolate
why the viscosity of chocolate is important in the chocolate
manufacturing process
- what the plant methods for measuring the particle size of
chocolate are
- what the laboratory methods for measuring the particle size of
chocolate are
how to identify the required materials for processing
the importance of selecting the most appropriate materials for
processing
how to identify and dispose of materials that are not fit for use
the requirements for storing products that are awaiting processing
the different methods for preparing ingredients and when they
should be used
the safety procedures related to the tools used for preparation
how to identify and dispose of waste