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.
Cacao bean roasters set up and operate cacao processing equipment such as continuous roasters, crackers fanners, drying and grinding equipment.
Competences and skills
33 ESCO relationsEssential knowledge 3 competences
Occupation specific
2 competencesroasted cacao beans
Characteristics of roasted cacao beans and roasting processes and methods.
Sector-specific
0 competencesNo competences in this bucket.
Cross-sector
1 competencetemperature scales
Celsius and Fahrenheit temperature scales.
Essential skills and competences 19 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
16 competencesapply 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.
apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
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.
check processing parameters
Check processing parameters to keep under control the technological processes.
- Scope note
- It includes checking moisture in food products to keep under control different technological processes such as drying, milling, etc. It also includes controlling humidity in germination equipment
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
handle flammable substances
Manage flammable substances to roasting operations and ensure that safety measures are in place.
maintain industrial ovens
Maintaining industrial ovens in order to ensure effective and correct operation.
maintain kitchen equipment at correct temperature
Keep the refrigeration and storage of kitchen equipment at the correct temperature.
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.
operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
- Scope note
- It sometimes involves controlling the heat treatment process as well.
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.
screen cocoa beans
Screen cocoa beans to select the appropriate beans for roasting and grinding. Assure selected beans conform to quality standards and clean cocoa beans with minor defects.
taste cocoa beans
Taste cocoa beans after roasting and make sure that there are no raw or burned flavours.
tend fans for machines
Start fans that force conditioned air into drums or compartments.
Cross-sector
3 competencesapply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
collect samples for analysis
Collect samples of materials or products for laboratory analysis.
- Scope note
- Follow the procedures required for the collection of materials and products for laboratory analysis.
stand high temperatures
Stand high temperatures while keeping concentration and efficiency under demanding circumstances.
Optional knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competencehistory of chocolate
Origins of chocolate. Evolution of chocolate up to today. Preservation and fomentation of the tradition of chocolate.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 10 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesassess cocoa bean quality
Examine the type of cocoa bean delivered by suppliers and match it to the desired product.
ensure compliance with environmental legislation in food production
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
green
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
work independently in service of a food production process
Work individually as an important element in service of a food production process. This function is executed individually with little or no supervision or collaboration with colleagues.
Cross-sector
6 competencesact reliably
Proceed in a way that one can be relied on or depended on.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
follow verbal instructions
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
mark differences in colours
Identify differences between colours, such as shades of colour.