Manufacture gum, jelly and pastille confectionery
Overview
This standard covers the manufacture of gums, jellies and pastilles. This includes measuring and mixing, cooking, depositing, stoving and demoulding as well as the packing and finishing process. It also covers the importance of checking the quality of the product. This standard covers use of gelling agents in the manufacture of jellies, gums and pastilles. The gelling agent is a key ingredient and different agents are used in the production of different types of sweet confectionery. It also covers the ingredients which are used in producing gums, jellies and pastilles. It covers why these ingredients are used and what happens to them during the cooking process. Also, why it is important to get the right balance of ingredients at the start of the process, and what the effect can be if this does not happen.
Performance criteria
You must be able to:
Prepare for producing gums, jellies and pastilles
prepare to produce gums, jellies and pastilles 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 producing gums, jellies and pastilles 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 production of gums, jellies and pastilles
carry out the production of gums, jellies and pastilles according to
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
measure and mix product in accordance with specifications
cook the product using open-pan or continuous cooking method
check the quality of product during cooking in line with
organisational requirements
deposit the product following cooking
undertake stoving in accordance with specifications
mould products according to organisational requirements
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 production of gums, jellies and pastilles
finish production of gums, jellies and pastilles in accordance with
the legal or regulatory requirements, the organisational health and
safety, hygiene and environmental standards and instructions
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:
the potential food safety risks, allergens and control procedures
associated with manufacturing gum, jelly and pastille
confectionery
- what the process and main manufacturing stages are for
producing jellies, gums and pastilles
what the different types of measuring and mixing processes are
what the critical quality checkpoints are in the measuring and
mixing process
- what the differences are between open-pan and continuous
cooking
- what the different types of cooker used are and the principles on
which they work
what the critical quality checkpoints are during cooking
what the depositing, stoving and demoulding cycle is
what the critical quality checkpoints are during depositing, stoving
and demoulding cycle
- why starch is used for moulding and when starchless moulding
might be used
what the different finishing processes are
what the causes of rework are
how rework can be incorporated back into the cooking process
how rework could be avoided
what the definition of a gelling agent is in the context of sweet
confectionery manufacture
how molecules of a gelling agent rearrange when gelation occurs
what the five main gelling agents used in confectionery are and
their sources
- which gelling agents are used in which products, their different
properties and the benefits of each
how gelling agents behave in these manufacturing stages
how and when gelling agents are quality checked
the consequences of using agents that do not comply with
company specifications
- the main ingredients in a gum, jelly and pastille and what function
they have in the confectionery product
the basic recipes for gum, jelly and pastille making
the key differences in ingredients and eating experience between
gums, jellies and pastilles
how different cooking methods will affect recipes
why it is important that ingredients are carefully measured, and
what the effect would be if this does not happen
- 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 conditioning and why it is
important to do so
- how to obtain the necessary resources for producing gum, jelly
and pastille confectionery
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