Control sugar crystallisation and inversion in confectionery manufacture
Overview
This standard covers the formation of sugar crystals and how their growth is controlled and used in the manufacture of confectionery. You also need to know how the process of inversion works, why it is used and understand the principles of the Maillard reaction. This standard is about physically changing the properties of a product through organic or physical processes. 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 an understanding of the crystallisation and inversion of sugars during confectionery manufacture.
Performance criteria
You must be able to:
Prepare for crystallisation
prepare for crystallisation 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 crystallisation 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 crystallisation
carry out crystallisation 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 crystallisation
finish crystallisation 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 line 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 line with organisational
requirements
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 sugar crystallisation and inversion processes
the purpose and importance of crystallisation
how sugar crystals are formed and how the process is controlled
to achieve the required amount and size
- what relevance agitation and degree of super-saturation has on
the crystallisation process
the process involved in inversion and methods of production
why invert sugar is used
what are the characteristics of invert sugars
what happens when reducing sugars are heated in the presence
of protein
the uses of the Maillard reaction
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 crystallisation and why it
is important to do so
how to obtain the necessary resources for crystallisation
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