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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Personality Type

  • Realistic / Conventional

Knowledge

  • 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.

Skills

  • 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.

Optional knowledge and skills

follow verbal instructions work in a food processing team history of chocolate assess cocoa bean quality ensure compliance with environmental legislation in food production work independently in service of a food production process liaise with colleagues liaise with managers follow hygienic procedures during food processing act reliably mark differences in colours