Profession cacao bean roaster
Cacao bean roasters set up and operate cacao processing equipments such as a continuous roasters, crackers fanners, drying and grinding equipment.
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- Roasted cacao beans
Characteristics of roasted cacao beans and roasting processes and methods.
- Chemical reactions of roasting cacao beans
Proper roasting, which reduces the risk of bacteria. Chemical reactions occur when cocoa beans are roasted and proper roasting is integral to good flavoured chocolate.
- Temperature scales
Celsius and Fahrenheit temperature scales.
- Maintain kitchen equipment at correct temperature
Keep the refrigeration and storage of equipment at the correct temperature.
- Exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Taste cocoa beans
Taste cocoa beans after roasting and make sure that there are no raw or burned flavours.
- Maintain industrial ovens
Maintaining industrial ovens in order to ensure effective and correct operation.
- Apply different roasting methods
Employ different methods to roast cocoa beans, such as oven roasting, air roasting, drum roasting, coffee roaster, and hot air gun. Use the different methods according to the production requirements, type of cocoa beans, and desired chocolate product.
- Screen cocoa beans
Screen cocoa beans to select the appropriate beans for roasting and grinding. See to it that the selected beans conform to quality standards. Clean cocoa beans with minor defects.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Operate industrial ovens
Observe temperature and heat oven to the specified temperature. Operate roasting pans and facilitate the roasting process with instruments that prevent grain from sticking to the pans.
- Check processing parameters
Check processing parameters to keep under control the technological processes.
- Operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
- Apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
- Manage kiln ventilation
Managing a product specific and energy efficient kiln ventilation.
- Monitor roasting
Monitor the roasting of coffee beans and grains for proper degree of roasting to produce the desired flavours and colours.
- Monitor temperature in manufacturing process of food and beverages
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
- Manage flammable substances
Managing flammable substances to roasting operations and ensuring that safety measures are in place.
- Collect samples for analysis
Collect samples of materials or products for laboratory analysis.
- Tend fans for machines
Start fans that force conditioned air into drums or compartments.
- Stand high temperatures
Stand high temperatures while keeping concentration and efficiency under demanding circumstances.
Optional knowledge and skillsfollow verbal instructions assess cocoa bean quality history of chocolate mark differences in colours act reliably liaise with colleagues liaise with managers work in a food processing team ensure compliance with environmental legislation in food production work independently in service of a food production process follow hygienic procedures during food processing
Source: Sisyphus ODB