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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.

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    Work Activities

    Work Activities

    • 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.
    • Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
    • Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
    • Inspect vats after cleaning to ensure that fermentable residue has been removed.
    • Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
    • Give directions to other workers who are assisting in the batchmaking process.
    • 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.
    • Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
    • 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.
    • 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.
    • Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
    • Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
    • Cool food product batches on slabs or in water-cooled kettles.
    • 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.
    • Place products on carts or conveyors to transfer them to the next stage of processing.
    • Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
    • Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
    • Operate refining machines to reduce the particle size of cooked batches.
    • Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
    • Formulate or modify recipes for specific kinds of food products.
    • Inspect and pack the final product.

    Skills

    • Operations Monitoring

      Watching gauges, dials, or other indicators to make sure a machine is working properly.

    • Critical Thinking

      Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

    • Reading Comprehension

      Understanding written sentences and paragraphs in work related documents.

    WorkKeys®

    Applied Math
    4
    Workplace Documents
    4
    Graphic Literacy
    4

    Abilities

    • 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.

    Knowledge

    • Food Production

      Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

    • Public Safety and Security

      Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

    • Production and Processing

      Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

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    Pay

    • Ohio Annual Salary 31980/yr
    • Typical Salary
    • Ohio Hourly Wage 15.37/hr
    • Typical Hourly Wage

    Ohio Employment Trends

    • Currently Employed 5,550
    • Yearly Projected Openings 820

    Typical Education

    Personality

    Realistic: People interested in this work like activities that include practical, hands-on problems and solutions. They do well at jobs that need:
    • Attention to Detail
    • Dependability
    • Achievement/Effort
    • Self Control
    • Concern for Others
    • Cooperation

    Tools

    • Metering or injection or proportioning pumps
    • Commercial use ranges
    • Commercial use mixers
    • Commercial use dough machines
    • Cheese making machine

    Technology

    • Office suite software
    • Inventory management software
    • Enterprise resource planning ERP software
    • Data base user interface and query software

    Tags

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