Temper chocolate
Overview
This standard is about tempering chocolate before it is used in production. Tempering is a critical stage in chocolate manufacture. This standard covers the understanding of the importance of tempering, and what happens to chocolate if it is not tempered. It also covers different methods of tempering used in manufacturing chocolate products. This standard is about applying heat to bring about a change in the condition of a product in this case tempering chocolate. 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 tempering process in the manufacture of chocolate products.
Performance criteria
You must be able to:
Prepare for heat treatment
prepare for tempering chocolate in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions when
preparing for tempering chocolate
check product specifications at the right time
set up equipment according to specification
check that materials for tempering chocolate 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 heat treatment
carry out chocolate tempering in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions when
carrying out chocolate tempering
use equipment and check that it is supplied with materials and
services
achieve the required output to the correct specification
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 heat treatment
finish tempering chocolate in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
check the specifications to time shut down
shut down equipment in accordance with organisational
procedures
deal with items that can be re-cycled or reworked
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 tempering processes
- the reason for tempering chocolate and why this is important in
the manufacture of chocolate products
- the difference between tempered and untempered chocolate, and
the reason for this difference
- why it is important to control temperature during tempering and
what would happen if this is not controlled adequately
- why it is important to control the degree of temper and how this is
achieved
the different methods of tempering chocolate in manufacturing
the processes involved in automated tempering and their purpose
the effect of using cocoa butter equivalents and substitute fats on
the tempering process
what equipment and tools to use and their correct condition
what materials to use and in what quantity
how to obtain and interpret the relevant process or ingredient
specification
- 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 tempering and why it is
important to do so
how to obtain the necessary resources for tempering
how to follow work instructions and why it is important to do so
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
how to follow the relevant process control procedures and why it
is important to do so
- what the limits of your own authority and competence are and why
it is important to work within them
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