Food Batchmakers

Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.

Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.

Realistic

Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.

Conventional

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Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.

Investigative

Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.

Enterprising

Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.

Artistic

Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.

Social

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Job Zone Two: Some Preparation Needed

Clean and sterilize vats and factory processing areas.

Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.

Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.

Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.

Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.

Give directions to other workers who are assisting in the batchmaking process.

Select and measure or weigh ingredients, using English or metric measures and balance scales.

Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.

Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.

Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.

Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.

Modify cooking and forming operations based on the results of sampling processes, adjusting time cycles and ingredients to achieve desired qualities, such as firmness or texture.

Turn valve controls to start equipment and to adjust operation to maintain product quality.

Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.

Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.

Inspect vats after cleaning to ensure that fermentable residue has been removed.

Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.

Cool food product batches on slabs or in water-cooled kettles.

Place products on carts or conveyors to transfer them to the next stage of processing.

Fill processing or cooking containers, such as kettles, rotating cookers, pressure cookers, or vats, with ingredients, by opening valves, by starting pumps or injectors, or by hand.

Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.

Operate refining machines to reduce the particle size of cooked batches.

Formulate or modify recipes for specific kinds of food products.

Grade food products according to government regulations or according to type, color, bouquet, and moisture content.

Agitators

Balance scales

Ball mills

Beaters

Candy cookers

Candy stoves

Centrifugal clarifiers

Garrett Riffle

Co-Founder

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Garrett Riffle

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Education

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My work combines:

My work combines:

Entrepreneurship

Food

Upholding a Cause and Belief

Garrett Riffle

Co-Founder

Videos

Garrett Riffle

Milestones

Education

Career

Career Roadmap

My work combines:

My work combines:

Entrepreneurship

Food

Upholding a Cause and Belief

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