Control sugar solutions in confectionery manufacture
Overview
This standard is about how sugar dissolves in water, the importance of particle size and the effects of heat on a sugar solution. 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 process involved in dissolving sugars and the different methods of boiling sugar.
Performance criteria
You must be able to:
Prepare for dissolving sugars
prepare for dissolving sugars 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 dissolving sugars 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 dissolving sugars
carry out dissolving sugars 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 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 dissolving sugars
finish dissolving sugars 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
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 in accordance with
organisational procedures
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 using sugar solutions in confectionery manufacture
- the purpose and importance of controlling sugar solutions and
sugar syrups
how sugar dissolves in water
the ways in which the rate of sugar dissolving can be influenced
the importance and uses of particle size, agitation and
temperature in producing a sugar solution
- the differences between a solution, saturation and super
saturation
the different methods used for boiling sugar solutions
what the different boiling temperatures are for low and high boiled
sugar
- how to measure the solids content of a sugar solution, why this is
important and the relation to temperature
the causes and uses of caramelisation
the causes and effects of inversion
the circumstances and reasons for using vacuum boiling
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 controlling sugar
solutions and why it is important to do so
how to obtain the necessary resources for boiling sugar solutions
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