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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- Realistic / Conventional
- Temperature scales
Celsius and Fahrenheit temperature scales.
- Chemical reactions of roasting cacao beans
Proper roasting, which reduces this risk of bacteria. Chemical reactions occur when cocoa beans are roasted and proper roasting is integral to good flavoured chocolate.
- Roasted cacao beans
Characteristics of roasted cacao beans and roasting processes and methods.
- Taste cocoa beans
Taste cocoa beans after roasting and make sure that there are no raw or burned flavours.
- Exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
- 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.
- Maintain industrial ovens
Maintaining industrial ovens in order to ensure effective and correct operation.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Ensure health, safety and security measures
Take responsibility for health, safety and security measures in the workplace including posture the body well, safely operate tools and machinery, and wear the right clothes and protection for the climate. Apply health and safety standards. Adhere strictly to the site safety rules and systems and equipment operational procedures.
- Operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
- Tend fans for machines
Start fans that force conditioned air into drums or compartments.
- Maintain kitchen equipment at correct temperature
Keep the refrigeration and storage of equipment at the correct temperature.
- Monitor roasting
Monitor the roasting of coffee beans and grains for proper degree of roasting to produce the desired flavours and colours.
- Collect samples for analysis
Collect samples of materials or products for laboratory analysis.
- 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.
- Check processing parameters
Check processing parameters to keep under control the technological processes.
- Manage kiln ventilation
Managing a product specific and energy efficient kiln ventilation.
- 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 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.
- Stand high temperatures
Stand high temperatures while keeping concentration and efficiency under demanding circumstances.
- 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.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Manage flammable substances
Managing flammable substances to roasting operations and ensuring that safety measures are in place.