How to become a Food Batchmaker 2024

Food Batchmaker Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.

Food Batchmaker is Also Know as

In different settings, Food Batchmaker is titled as

Batching Operator
Blender
Brewing Technician
Compounder
Dosier Operator
Dough Scaler
Mix Technician
Mixer
Mixer Operator
Syrup Maker

Education and Training of Food Batchmaker

Food Batchmaker is categorized in Job Zone Two: Some Preparation Needed

Experience Required for Food Batchmaker

Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.

Education Required for Food Batchmaker

These occupations usually require a high school diploma.

Degrees Related to Food Batchmaker

Training Required for Food Batchmaker

Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.

Related Ocuupations

Some Ocuupations related to Food Batchmaker in different industries are

What Do Food Batchmaker do?

Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Clean and sterilize vats and factory processing areas.
Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
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.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
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.
Give directions to other workers who are assisting in the batchmaking process.
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
Formulate or modify recipes for specific kinds of food products.
Inspect and pack the final product.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Cool food product batches on slabs or in water-cooled kettles.
Operate refining machines to reduce the particle size of cooked batches.
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.
Place products on carts or conveyors to transfer them to the next stage of processing.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.

Qualities of Good Food Batchmaker

Information Ordering: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Near Vision: The ability to see details at close range (within a few feet of the observer).
Oral Comprehension: The ability to listen to and understand information and ideas presented through spoken words and sentences.
Written Comprehension: The ability to read and understand information and ideas presented in writing.
Control Precision: The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
Problem Sensitivity: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem.
Auditory Attention: The ability to focus on a single source of sound in the presence of other distracting sounds.
Speech Recognition: The ability to identify and understand the speech of another person.
Oral Expression: The ability to communicate information and ideas in speaking so others will understand.
Category Flexibility: The ability to generate or use different sets of rules for combining or grouping things in different ways.
Manual Dexterity: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Perceptual Speed: The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
Selective Attention: The ability to concentrate on a task over a period of time without being distracted.
Hearing Sensitivity: The ability to detect or tell the differences between sounds that vary in pitch and loudness.
Extent Flexibility: The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
Trunk Strength: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without "giving out" or fatiguing.
Speech Clarity: The ability to speak clearly so others can understand you.
Finger Dexterity: The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Arm-Hand Steadiness: The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Deductive Reasoning: The ability to apply general rules to specific problems to produce answers that make sense.
Inductive Reasoning: The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Written Expression: The ability to communicate information and ideas in writing so others will understand.
Flexibility of Closure: The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
Reaction Time: The ability to quickly respond (with the hand, finger, or foot) to a signal (sound, light, picture) when it appears.
Visual Color Discrimination: The ability to match or detect differences between colors, including shades of color and brightness.
Visualization: The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
Static Strength: The ability to exert maximum muscle force to lift, push, pull, or carry objects.
Number Facility: The ability to add, subtract, multiply, or divide quickly and correctly.
Fluency of Ideas: The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
Multilimb Coordination: The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
Far Vision: The ability to see details at a distance.
Mathematical Reasoning: The ability to choose the right mathematical methods or formulas to solve a problem.
Stamina: The ability to exert yourself physically over long periods of time without getting winded or out of breath.
Memorization: The ability to remember information such as words, numbers, pictures, and procedures.
Time Sharing: The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
Speed of Closure: The ability to quickly make sense of, combine, and organize information into meaningful patterns.
Response Orientation: The ability to choose quickly between two or more movements in response to two or more different signals (lights, sounds, pictures). It includes the speed with which the correct response is started with the hand, foot, or other body part.
Rate Control: The ability to time your movements or the movement of a piece of equipment in anticipation of changes in the speed and/or direction of a moving object or scene.
Gross Body Coordination: The ability to coordinate the movement of your arms, legs, and torso together when the whole body is in motion.
Wrist-Finger Speed: The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
Depth Perception: The ability to judge which of several objects is closer or farther away from you, or to judge the distance between you and an object.
Originality: The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
Sound Localization: The ability to tell the direction from which a sound originated.
Spatial Orientation: The ability to know your location in relation to the environment or to know where other objects are in relation to you.
Gross Body Equilibrium: The ability to keep or regain your body balance or stay upright when in an unstable position.
Dynamic Strength: The ability to exert muscle force repeatedly or continuously over time. This involves muscular endurance and resistance to muscle fatigue.
Speed of Limb Movement: The ability to quickly move the arms and legs.
Night Vision: The ability to see under low-light conditions.
Glare Sensitivity: The ability to see objects in the presence of a glare or bright lighting.
Explosive Strength: The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
Peripheral Vision: The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
Dynamic Flexibility: The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs.

Tools Used by Food Batchmaker

Agitators
Balance scales
Ball mills
Beaters
Candy cookers
Candy stoves
Centrifugal clarifiers
Cheese cutters
Cheese finishing tables
Cheese presses
Cheese vats
Chocolate melters
Commercial cream separators
Commercial induction cookers
Commercial use homogenizers
Cooker mixers
Cooling tables
Cream beaters
Deep-fry cookers
Depositing pumps
Digital kitchen thermometers
Dough processing machines
Evaporators
Extruders
Flour milling machines
Food broilers
Food heating cabinets
Food sterilizing machines
Heating tables
Ice cream machines
Injector pumps
Kettle dollies
Kettle lifters
Levelers
Liquid filling machines
Meat cutting machines
Meat tenderizing tools
Metered transfer pumps
Microwave drying machines
Revolving pan depositors
Roller cutters
Sausage machines
Sizers
Steam-cooking vats
Tilting commercial cooking kettles
Torque wrenches
Vacuum packagers
Vibrating tables
Water-cooled kettles

Technology Skills required for Food Batchmaker

Edible Software
Microsoft Office software
Plex Systems Plex Manufacturing Cloud

US Universities

How to become Food Batchmaker in 2024