Confectioner Food, Wood & Garment Trades Workers

Chemical constitution of chocolate to alter recipes and provide customers with experiences of pleasure.

The bakery production methods used to make baked products such as leaven, unleaven, sour dough, and predough.

Recommended Books

1 book

Bakery and Confectionery Products

Lakshmi Jagarlamudi

2022

Preview

Components and nutrients of confectionery products required to identify possible allergens.

Recommended Books

3 books

Science of Sugar Confectionery

William P Edwards

2018

Preview

Handbook of Bakery and Confectionery

S. M. D. Mathuravalli

2021

The Science of Sugar Confectionery

William P. Edwards

2018

Preview

The raw materials and other ingredients used in baked goods.

Recommended Books

2 books

Bakery and Confectionery Products

Lakshmi Jagarlamudi

2022

Preview

Handbook of Bakery and Confectionery

S.M.D. Mathuravalli

2021

Preview

Chemical aspects and constitution of sugar to alter recipes and provide customers with experiences of pleasure.

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance …

Ensure the quality of all factors involved in a food production process.

Ensure a clean working space according to hygienic standards in the food processing industry.

Preserve, review, and evaluate existing food specifications such as recipes.

Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials …

Bake cakes, tarts and confectioneries using ingredients such as flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid such as milk or water and leavening agents …

Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.

Cover the surface of the food product with a coating: a preparation based on sugar, chocolate, or any other product.

Monitor activities to ensure bread products are handled in accordance with safety and hygiene standards.

Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep …

Manage the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.

Monitoring that specifications such as colour, shape, glaze, texture, weight, depth of coating are met.

Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.

Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.

Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.

Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.

Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.

Produce different kinds of confectionery from chocolate mass.

Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.

Heat and cool chocolate using marble slabs or machines in order to obtain the desired characteristics for different applications like shininess of the chocolate or the way it breaks.

Operate confectionery manufacturing and processing machinery such as boilers, baling presses, compressors, conveyor driven machinery, and storage silos, tanks and bins. They may also operate jar filling systems or wrapping …

ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.

Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the …

Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.

Label raw material/ product samples for laboratory checks, according to implemented quality system.

Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to …

Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.

Ensure effective working relationships with colleagues and others. Maintain them over long periods of time.

Build a good relation with suppliers in order to improve knowledge and quality of supply.

Identify and work with suppliers to ensure quality of supply and best price has been negotiated.

Operate process control or automation system (PAS) used to control a production process automatically.

Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.

Apply specific techniques for extrusion process in the food industry.

Apply laws and organisation rules for the safe storage and use of flammables.

Examining the type ofcocoa bean delivered by suppliers and matching it to the desired product.

Prepare pastry for special occasions such as weddings and birthdays.

Embellish pastry for special occasions such as weddings and birthdays.

Adapt a flexible approach to occuring problems in the process of creating food and beverages.

Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to have a good effect. Turn designs into reality, …

The specialty of sweets produced in different regions and follow recipes for manufacturing sweets according to specifications.

Operate ovens using the right thermal regime to bake different types of dough and maintain equipment in order to ensure effective and correct operation.