Occupation: Food Batchmakers

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.

51-3092.00 | 25 tasks | 10 job titles

Reported Job Titles

(10)
  • Batching Operator
  • Blender
  • Brewing Technician
  • Compounder
  • Dosier Operator
  • Dough Scaler
  • Mix Technician
  • Mixer
  • Mixer Operator
  • Syrup Maker

Core Tasks

(14)
  • Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
  • Clean and sterilize vats and factory processing areas.
  • 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.
  • Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
  • Give directions to other workers who are assisting in the batchmaking process.
  • Select and measure or weigh ingredients, using English or metric measures and balance scales.
  • Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
  • Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
  • Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
  • Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
  • Turn valve controls to start equipment and to adjust operation to maintain product quality.
  • 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.
  • Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.

Supplemental Tasks

(11)
  • Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
  • Inspect vats after cleaning to ensure that fermentable residue has been removed.
  • 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.
  • Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
  • Cool food product batches on slabs or in water-cooled kettles.
  • Place products on carts or conveyors to transfer them to the next stage of processing.
  • Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
  • Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
  • Operate refining machines to reduce the particle size of cooked batches.
  • Formulate or modify recipes for specific kinds of food products.
  • Inspect and pack the final product.