Details for 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.
- Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
- Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
- 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.
- Clean and sterilize vats and factory processing areas.
- Select and measure or weigh ingredients, using English or metric measures and balance scales.
- Turn valve controls to start equipment and to adjust operation to maintain product quality.
- Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
- Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
- Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
- 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.
- Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
- Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
- 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.
- Inspect vats after cleaning to ensure that fermentable residue has been removed.
- Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
- Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
- Inspect and pack the final product.
- Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
- Give directions to other workers who are assisting in the batchmaking process.
- Operate refining machines to reduce the particle size of cooked batches.
- Formulate or modify recipes for specific kinds of food products.
- Place products on carts or conveyors to transfer them to the next stage of processing.
- Cool food product batches on slabs or in water-cooled kettles.
- Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
- Realistic - 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.
- Conventional - 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.
Education, training, experience
- Education - These occupations usually require a high school diploma.
- Training - Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
- Experience - Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- Chemistry - Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
- Mechanical - Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
- Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
- Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
- Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
- Bindery Workers
- Chefs and Head Cooks
- Graders and Sorters, Agricultural Products
- Molding and Casting Workers
- Photographic Process Workers
- Prepress Technicians and Workers