Control sugar crystallisation and inversion in confectionery manufacture

URN: IMPSC203
Business Sectors (Suites): Sweet Confectionery
Developed by: Improve
Approved on: 01 Jan 2019

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

  1. prepare for crystallisation in accordance with the legal or

    regulatory requirements, the organisational health and safety,

    hygiene and environmental standards and instructions

  2. check product specifications at the right time

  3. set up equipment according to specification

  4. check that material for crystallisation is available and fit for use

  5. check that services meet requirements

  6. start up the plant and check that it is running to specification

  7. take action in response to operating problems

  8. maintain communication in accordance with organisational

    requirements

    Carry out crystallisation

  9. carry out crystallisation in accordance with the legal or regulatory

    requirements, the organisational health and safety, hygiene and

    environmental standards and instructions

  10. use equipment and check that it is supplied with materials and

    services

  11. achieve the required output to the correct specification

  12. check the product is transferred to the next stage in the

    manufacturing operation

  13. take action in response to operating problems within the limits of

    your responsibility

  14. maintain communication in accordance with organisational

    requirements

    Finish crystallisation

  15. finish crystallisation in accordance with the legal or regulatory

    requirements, the organisational health and safety, hygiene and

    environmental standards and instructions

  16. check the specifications to time shut down

  17. shut down equipment in accordance with organisational

    procedures

  18. deal with items that can be re-cycled or reworked

  19. dispose of waste in line with organisational requirements

  20. make equipment ready for future use after completion of the

    process

  21. maintain communication in accordance with organisational

    requirements

  22. complete all necessary documentation in line with organisational

    requirements


Knowledge and Understanding

You need to know and understand:

  1. 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

    1. the potential food safety risks and control procedures associated

    with sugar crystallisation and inversion processes

    1. the purpose and importance of crystallisation

    2. how sugar crystals are formed and how the process is controlled

    to achieve the required amount and size

    1. what relevance agitation and degree of super-saturation has on

    the crystallisation process

    1. the process involved in inversion and methods of production

    2. why invert sugar is used

    3. what are the characteristics of invert sugars

    4. what happens when reducing sugars are heated in the presence

    of protein

    1. the uses of the Maillard reaction

    2. what equipment and tools to use and their correct condition

    3. what materials to use and in what quantity

    4. how to obtain and interpret the relevant process or ingredient

    specification

    1. what recording, reporting and communication is needed and how

    to carry this out and the reasons why it is important to do so

    1. what action to take when the process specification is not met

    2. how to carry out the necessary pre start checks and why it is

    important to do so

    1. how to follow the start up procedures for crystallisation and why it

    is important to do so

    1. how to obtain the necessary resources for crystallisation

    2. how to follow work instructions and why it is important to do so

    3. common sources of contamination during processing, how to

    avoid these and what might happen if this is not done

    1. how to operate, regulate and shut down the relevant equipment

    2. when it is necessary to seek assistance and how to seek it

    3. how to follow the relevant process control procedures and why it

    is important to do so

    1. what the limits of your own authority and competence are and why

    it is important to work within them

    1. how to deal with items that can be re-cycled or re-worked

    2. how to dispose of waste

    3. how to make equipment ready for future use


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

2

Indicative Review Date

01 Jan 2023

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

impsc203k

Relevant Occupations

Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code

8111

Keywords

Crystallisation; Confectionery; Sugars; Super saturation