Who makes ice cream is a profession. Occupation "Ice cream maker"

Job Description. Managing the process of making ice cream on ice cream makers of various types. Obtaining raw materials, preparing the components of the mixture, preparing the ice cream mixture according to the established recipe. Heating of the mixture in preparation baths. Regulation, steam supply for heating, oil melting in oil melters. Monitoring the pumping of the mixture for pasteurization. Pasteurization of the mixture, filtration and cooling. Assembling an ice cream maker and preparing an ice-salt bath. Loading the ice cream maker with the mixture and whipping it. Determining the overrun of the mixture and transferring it to sleeves or molds. Transfer of packaged ice cream to the hardening chamber or eskimogenerator. Ice cream weight control. Preparing the tattoo machine of the carousel eskimogenerator for work. Installing cassettes with sticks in the tattoo machine. Regulation of the work of the tattoo machine, elimination of minor problems in its operation. Participation in the wrapping and packaging of ice cream. Installation of sleeves with ice cream in roots (tubs) and stuffing them with ice-salt mixture. Delivery of ice cream.

Must know: arrangement of serviced equipment; ice cream production technology; consumption rates of raw materials and materials used; recipes and rules for compiling a mixture for ice cream of various types; properties of the used types of raw materials and materials; requirements for the quality of raw materials and ice cream used.

In the production of ice cream with homogenization, cakes, pastries - 4th category.

Comments on the profession

The given tariff and qualification characteristics of the profession " ice cream maker» serve for billing of works and assignment of tariff categories in accordance with article 143 Labor Code Russian Federation. Based on the above job characteristics and the requirements for professional knowledge and skills, an ice cream maker job description is drawn up, as well as documents required for interviewing and testing when applying for a job. When compiling work (job) instructions, pay attention to general provisions and recommendations for this issue of ETKS (see

Today I will tell you how everyone's favorite ice cream is made using the example of popsicle. In the European version, ice cream appeared in Russia only in the 18th century and immediately gained great popularity. For Catherine II, it was an obligatory dish on the menu. Only in the 19th century did the first ice cream machine appear. Industrial production in our country was born only in the early 30s of the last century. At the moment, there are three types: hardened, soft and homemade. Everything is clear at home. Soft is made in restaurants and cafes, you need to eat it right away, it is not stored for a long time, and in appearance it resembles a cream. It is hardened ice cream that we buy in stores - this is the main type manufactured in an industrial way. For a couple of popsicles, I looked at the Zarechny cold storage facility, which has been producing ice cream in Nizhny Novgorod since 1989.

1. The production process begins with the supply of raw materials. Ice cream is usually made from milk, cream, butter, sugar, flavoring and aromatic substances and various food additives. In the laboratory, all raw materials are carefully tested for compliance with the requirements.

2. Chemical reagents.

3. A piece of imported oil passes on the luminoscope to control the purity of the composition, which will reveal the fact of the addition to butter fats and margarine, if any. Check the color of the oil through a slit. A blue glow of the product means that vegetable fat has been mixed into the butter, and a yellow glow confirms that it is a natural dairy product. This piece confirmed its naturalness.

4. A sample of milk is poured into a special device, which after 3-4 minutes displays all the indicators on the screen: fat, protein, lactose, salt content, temperature. Milk is also tasted. It should be free of foreign flavors, white, with a creamy tint and sweetish in taste.

5. The data is logged and verified.

6. Ice cream brewing shop, where the mixture is prepared. The second stage, which includes several important sub-stages.

In short, it looks like this.

7. Butter is heated through pipes and flows into the tank. During preparation, the oil must not be overheated. The process takes 40 minutes.

8. Scales. Precision in the production of ice cream plays a big role.

9. The recipe for each brew is individual. First of all, it depends on the raw materials that enter the production.

10. Melted butter, whole milk, condensed milk, sugar and water in the required amount enter the bath. Inside the bath, whisks gently mix the mass. The process continues for several hours.
Unfortunately, the photo does not quite reflect reality. I got to the production after brewing: the tanks are empty, the tubs and pipes are being washed.

11. After obtaining a homogeneous milk mixture, it is filtered. Filtration removes lumps from the mixture. Then we go to the pasteurization stage, in which the mixture is heated to 85 degrees for 3-5 minutes. During this heat treatment, all microorganisms die. Before ripening, there is still a stage of homogenization. It is produced to improve consistency and plasticity.

12. After cooling, the mixture is sent to tanks, where it is kept with slow stirring for maturation for 24 hours.

13. The insides of the tank.

14. The mixture is like a fluid substance, very thick milk. In order for it to freeze, it needs to be whipped in a freezer and saturated with air. As it turns out, air is the most important ingredient in ice cream. It seems that without oxygen, this mixture is so sugary that it is impossible to put it in your mouth.

15. Packing shop. The final stage.

16. Our ice cream with you to its final form.

17. Ice cream moves through the pipes to the dispenser, where the desired portion is cut off and at the same time a stick is inserted. I would even say that he shoots ice cream. The employee monitors the availability of cartridges.

18. Popsicle is almost ready. For 8 hours of shift, the Zarechny cold storage facility makes 45,000 popsicles.

19. Sent to the air-cooled freezer. Ice cream alternately passes through zones of calm and intense air movement, in which it first hardens, and then hardens to a temperature of -12 ... -14 ° C.

20. This is what chocolate looks like. It is brought to the enterprise from Kaliningrad. For 1 ton of ice cream, 180 kg of glaze is needed - 18% of the weight.

21. Popsicle thawed from the surface enters the glazing chamber.

22. 8 people work on the packaging line. There are a total of 200 employees in the season and 176 out of season. A new line is planned to be launched very soon, automating the process from feeding to packaging.

23.

24. Ice cream dries up and falls through the chute to the wrapping machine. The packaging film also moves as a single tape, then takes the form of a cylinder and is cut off with iron-knives.
You must have noticed that sometimes ice cream chocolate is broken. It's all because of the transport chute. Sometimes when turning the chocolate breaks.

25. Here is such a way for a popsicle at the Zarechny cold storage facility.

26. Very close is the area for the production of ice cream in cups. Probably there are some tricks too.

27. Popsicles are packed into boxes

28. and sent for storage.

29. I took a couple of delicious popsicles on the track!

STANDARD OF THE RUSSIAN FEDERATION EDUCATION: PRIMARY PROFESSIONAL EDUCATION PROFESSION: ICE CREAM MANUFACTURER OST 9 PO 02.34.8-2000 Bolotov of the growing industry and children's "____" __________________ 2000 nutrition A.M. Usachev June 29, 2000 STANDARD OF THE RUSSIAN FEDERATION EDUCATION: PRIMARY VOCATIONAL EDUCATION PROFESSION: ICE CREAM MANUFACTURER OST 9 ON 02.34.8-2000 Official publication AGREED APPROVED by the Ministry of Agriculture and the Deputy Minister of Education of the Russian Federation of the Russian Federation - growing industry and children's V.A. Bolotov nutrition "____" _________________ 2000 A.M. Usachev June 29, 2000 STANDARD OF THE RUSSIAN FEDERATION EDUCATION Primary vocational education Initial vocational education Profession: Ice cream maker OST 9 ON 02.34.8-2000 Profession: Maker of ice-cream Date _________________ 2000 EXPLANATORY NOTE to the federal component of the State Educational Standard of Primary vocational education Profession Ice Cream Maker. The federal component of the State Educational Standard for Primary Vocational Education in the profession "Ice Cream Maker" includes the following documents: a) professional description; b) the federal component of the content of professional and special education cycles. The organization of training in the profession is carried out in accordance with the List of professions of primary vocational education (approved on 08.12.99; Decree of the Government of the Russian Federation No. 1362). The federal component of the content of the general professional training cycle is represented by the standard for the subject: “Industry and Enterprise Economics”, which is published in a separate issue. When organizing training for persons with basic general education and receiving secondary (complete) general education in educational institutions of primary vocational education, it is necessary to additionally be guided by documents defining the federal component of the State Educational Standard of Secondary (Complete) General Education (taking into account training profile). Professional characteristic reflects the content parameters of professional activity: its main types, as well as their theoretical foundations. In the structure of the federal component of the content of the professional (and general professional) cycle (s), blocks of educational material, subject areas and educational elements are identified with an indication of the level of their assimilation. The name of the educational elements in the standard indicates the specific content of the activity that the graduate must master as a result of training. The ratio of theoretical and practical training in the assimilation of educational elements is determined by the educational and program documentation. Official edition. Reprinting is prohibited. C. 3. OST 9 ON 02.34.8-2000 Certain levels of assimilation correspond to educational elements. The standard of initial vocational education provides for the use of the following levels: Level 1 - recognition of previously studied objects, properties, processes in a given professional activity and performing actions with a support (hint). Level 2 - independent execution of a typical action from memory. Level 3 - productive action, i.e. creation of an activity algorithm in an atypical situation based on previously studied typical actions. When presenting the federal component, the following order was adopted: - block names are written in capital letters and are consecutively numbered; - the name of the subject areas inside the blocks are in capital letters, the number of the subject area contains the number of the block and the ordinal number of the area inside the block; - for a number of educational elements and some subject areas, the features characterizing them are highlighted, which follow after the colon after the name of the subject area or educational element; - signs of the main generalizing educational element or subject area refer to all the lower educational elements included in them; - for learning elements, after which the level of assimilation is not specified, the first level is assumed; - the level of assimilation, different from the first level, is indicated in parentheses immediately after the educational element or feature and refers only to it. Working curricula and programs for organizing training in the profession "Ice cream maker" are developed by educational institutions of primary vocational education based on the Model curriculum(OST 9 PO 01.03-93), this standard for the profession, as well as exemplary program documentation developed by the Institute for the Development of Vocational Education of the Ministry of Education of the Russian Federation, taking into account national and regional conditions. This standard has an interdepartmental character, applies to all forms of training in the profession both in state and non-state educational institutions and has legal force in all regions of the Russian Federation. P. 4. OST 9 PO 02.34.8-2000 PROFESSIONAL CHARACTERISTICS 1. Profession of primary vocational education: “Ice cream maker”. Professions, according to the All-Russian classifier of professions for workers, positions of employees and wage categories (OK 016-94): - Glaze cooker (3rd category); - Waffler (2-3rd category); - Glazing ice cream and curds (2nd category); - Ice Cream Hardener (3rd rank); - Milling cutter (3-4th category). 2. Appointment of the profession Production of ice cream and glazed cheese curds on industrial equipment. 3. Qualification In the system of continuing education, the profession "Ice cream maker" refers to the 3rd level of qualification. The level of general education required for obtaining a profession - secondary (complete) general; level of vocational education - initial vocational education. Tariffication of labor in the profession "Ice cream maker" is carried out directly at the enterprise in accordance with the tariff system in force in the country and other regulatory acts of labor authorities. Advanced training of the "Ice Cream Maker" is carried out: - at specialized courses and in educational institutions of primary vocational education - to deepen and expand professional knowledge, as well as to obtain new professional qualifications. P. 5. OST 9 ON 02.34.8-2000 4. Content parameters of professional activity Types of professional activity Theoretical basis professional activity 1 2 1. General professional parameters Maintenance of technological pro- Equipment. The process of making ice cream at the General technology of making ice cream makers. ice cream and semi-finished products for Conducting the pasteurization process, cakes, pastries and cupcakes. homogenizing and pumping the mixture into tanks, making cakes and pastries. Conducting the processes of obtaining the Basics of Microbiology, sanitation-ice cream in compliance with the rules of ria and hygiene. labor safety, sanitation and hy- Biochemistry of milk and dairy hyenas. products. Occupational Safety and Health. Maintenance of technological control - Technological and bacteriological control and accounting in the production of magical control, accounting and reporting in accordance with the reality. GOSTs for the finished product - GOSTs. tion. 2. Professional parameters Profession: “Glaze cooker” Maintenance of technological equipment. glaze cooking process. Technological process of cooking glaze. Profession: “Waffle Maker” Maintenance of technological equipment. waffle making process. Wafer production technology. Profession: “Ice cream and curd glazer” Maintenance of technological equipment. ice cream glazing process and ice cream glazing technology. zhennogo and syrkov. P. 6. OST 9 PO 02.34.8-2000 1 2 Occupation: “Ice cream hardener” Conducting the hardening process Equipment. ice cream. Ice cream hardening technology. Profession: "Freezer operator" Conducting the process of freezing Equipment. ice cream mixes. Technological process of freezing. 5. Specific requirements The age of admission to work is not younger than 18 years. Gender is not regulated. Medical restrictions are regulated by the List of Medical Contraindications of the Ministry of Health of the Russian Federation. P. 7. OST 9 ON 02.34.8-2000 FEDERAL COMPONENT OF THE CONTENT OF THE GENERAL PROFESSIONAL AND PROFESSIONAL CYCLE No. / No. Educational elements and levels of their assimilation 1. GENERAL PROFESSIONAL BLOCK 1.1. Labor protection (2) Legislation in the field of labor protection. General issues of labor protection, fire prevention measures. Electrical safety. General safety requirements on the territory of the enterprise and in production premises. Safety requirements for the operation of technological equipment. 1.2. Fundamentals of microbiology, sanitation and hygiene (2) Fundamentals of microbiology. Morphology and classification of organisms. Physiology of microorganisms and their distribution in nature. Influence of external conditions on microorganisms. Microbiology of milk. Microbiology of ice cream. Fundamentals of hygiene and sanitation. Information about sanitation and labor hygiene. The concept of food and nutrition. Infections, zoonoses and immunity. Helminthic diseases. Food poisoning and measures for their prevention. Personal hygiene of employees of dairy industry enterprises. Disinfection, disinsection and deratization. Sanitary requirements for the arrangement and maintenance of dairy industry enterprises. Sanitary requirements for technological processes for the production of ice cream, wafers and glaze. State and departmental control at enterprises of the dairy industry over compliance with sanitary norms and rules. Sanitary legislation. 1.3. Technochemical and bacteriological control, accounting and reporting (2) 1.3.1. Standardization and quality control of products. GOSTs for finished products. Metrology. 1.3.2. Control and measuring equipment and reagents. 1.3.3. Quality control of raw materials entering the enterprise. Requirements for milk supplied to factories. Methods for determining the acidity of milk, their characteristics. Control of fat content in milk. Requirements for the quality of dairy products. Preparation of documentation on the quality of incoming products. P. 8. OST 9 ON 02.34.8-2000 1 2 1.3.4. The control technological process ice cream production. Requirements for pasteurization regimes. The order of control of temperature, overrun and weight of ice cream in the process of freezing. Quality control of the finished product. The order of control of raw materials and the output of finished products. 1.3.5. Control of the technological process of production of wafer products. Requirements for the quality of raw materials and water, the procedure for their control. Checking the compliance of the mass and compliance of the wafers with the requirements of the OST. Requirements for the quality of finished products. 1.3.6. Control of containers, auxiliary and packaging materials, chemicals, detergents and disinfectants Quality certificate for incoming containers, auxiliary and packaging materials, chemicals, detergents and disinfectants. Control procedure for auxiliary materials. The procedure for drawing up an act for non-standard containers and materials. Sampling procedure. 1.3.7. Accounting and reporting Accounting for the shipment and sale of ice cream. Accounting for the consumption of basic and auxiliary materials and chemicals. Marriage record. 1.4. Biochemistry of milk and dairy products (2) 1.4.1. The composition of milk and its physical and chemical properties The reaction of freshly milked milk. Changes in the composition and properties of milk during lactation. 1.4.2. Biochemical and physico-chemical processes occurring during milk processing Cooling of freshly milked milk. Milk heating, its pasteurization. Milk canning. Changes in the physicochemical properties of milk under mechanical action on it. C.9. OST 9 ON 02.34.8-2000 1 2 1.4.3. Physical and thermophysical properties of mixtures and ice cream Density of milk, cream and ice cream mixtures of ice cream. Overrun and bulk mass of ice cream. Heat capacity of mixtures, coefficient of thermal conductivity, viscosity. Dispersity of fat and air phases of ice cream. Ice cream resistance to melting. The amount of frozen water in ice cream. 1.4.4. Requirements for the quality of auxiliary materials 1.5. General technology of ice cream production (2) 1.5.1. Technological approach to the manufacture of ice cream and semi-finished products for cakes, pastries and muffins. The sequence of the technological process. Features of the preparation of ice cream mixtures with fillers. Preparation of fillings for ice cream. Classification of ice cream with fillings. Basic types of ice cream Production of semi-finished products for decorating cakes, pastries and ice cream muffins. Types of semi-finished products. Characteristics of raw materials for semi-finished products. Technological operations used in the preparation of semi-finished products. Jelly preparation. Packing, packaging, storage and transportation of ice cream. Weighted and packaged ice cream. Types of packaged ice cream. Consumer shipping container. Packing methods. Temperature and shelf life of ice cream. Product quality control during storage. Ice cream transportation. Maintenance of technological journals. 1.6. General equipment for making ice cream (2) 1.6.1. Equipment for the preparation of ice cream Equipment for the preparation of mixtures of ice cream. Purpose, device, principle of operation; malfunctions, causes and ways to eliminate them. 2. PROFESSIONAL UNIT 2.1. Ice cream production technology (2) Profession: "Glaze cook" 2.1.1. Making glaze Making glaze for ice cream. Varieties of ice cream in glaze. Preparation of raw materials. Methods for applying glaze to ice cream. Glazing mode. Industry standard requirements for glaze quality. Glaze flaws.

Profession ice cream taster

Akishina Angelina 5 "B" class MBOU "Secondary School No. 107"

Hello, my name is Angelina Akishina, a 5th grade student. I will introduce you to the profession Ice cream taster.

“Tastes do not argue” - an aphorism familiar to everyone.

However the full version goes like this:"With a taster tastes could not be discussed!"

Indeed, a taster is a specialist who knowsall about the product being tasted: its composition, color and taste, country of manufacture, expiration date, production technology.

It seems that tasters are the happiest people in the world. They are the first to taste new varieties of cheese, chocolate, tea, coffee, confectionery and many other types of products.

Today, it is impossible to do without sensory analysis (as tasting is called) in any production.

There are food tasters who specialize in different types food, beverage tasters and

the so-called "sniffers" or "noses" - odor tasters, having the ability not only to perfectly distinguish odors, but also to compose new perfume compositions.

Expert tasters are no less in demand

they are evaluating

and decide whether to purchase or reject the product.

Tea testers know everything about tea varieties.

Cap testers are welcome in coffee shops where they develop recipes for new types of coffee.

Every child probably dreamed of a magical profession that consists in eating ice cream in childhood. And such a “dream job” really exists: Ice Cream Taster ice cream tasters. They really try up to half a kilogram of different types of ice cream a day.

In addition, their responsibilities include

come up with new flavors and combinations of flavors.

Ice Cream Club

no age and

borders.

The main activity of an ice cream taster is participation in the evaluation of the quality of various products.

Products are evaluated according to the following indicators:

appearance, Colour,

smell, texture, taste.

Ice cream is evaluated according to a hundred point system.

The maximum score in assessing taste and aroma is -60; structures and consistency - 30; colors (colors) - 5; containers and packaging -5.

Ice cream, which received 96-100 points, belongs to the "Extra" grade, 90-95 points - to the highest grade and 80-90 points - to the I grade. Ice cream, which received 80 points, is evaluated as defective and is not subject to sale.

As in any specialty, an ice cream taster needs confirmation of his professionalism - you need to pass a sensory ability test for the following indicators:

- sensory minimum; - sensory sensitivity; - sensory memory; - recognition threshold; - assessment of taste sensitivity;

For example, a test of sensory sensitivity to recognize the main types of taste is carried out on solutions of chemically pure substances:

- sweet - must be determined in a 1% solution; - salty - in solution 0.4% - sour - in 0.05% - bitter - in solution 0.5%

The taster has no room for error if he wants to achieve a good career.

This profession requires not only certain knowledge, but also unusual tools:

High sensitivity, taste and olfactory receptors, excellent taste memory, imagination, attentiveness, concentration, thoroughness.

Professionals like to talk about talent as the main quality of a taster; this is the same natural gift as an ear for music.

Also, the taster must know all the requirements and rules for tasting, and it is desirable to speak foreign languages.

It may seem to many that an ice cream taster is a very tasty profession. However, it also has its own negative side: special requirements are imposed on the taster:

in life, he is forbidden to drink strong drinks and smoke coffee, eat very spicy, salty and sugary sweet foods (so as not to lose the delicate and sensitive taste). In addition, tasters do not use perfume, as foreign smell interferes with work.

Another disadvantage of the profession is that in life it is often difficult for them to enjoy food, because they are used to evaluating its quality.

What are tasters afraid of?

The taster is an ordinary person, he can get sick or lose his sensitivity for some other reason. And lose professionalism. Therefore, some specialists insure their abilities in case of loss.

The insurance company considers this approach very reasonable.

If you decide that the profession of a taster suits you, then I want to warn you right away that it is impossible to study for it in Russia, although in our time it is quite popular and in demand. But there is one very simple way out of this situation.

In our country, there are 183 universities (on the slide closest to us) that train food technologists, then take special courses.

It is this education that can help you become a taster, unless of course you have necessary qualities taster (I said about them earlier).

Now I invite you to become ice cream tasters. You are offered two samples of ice cream, you determine its taste.

TASTING (each contestant is given 2 samples of creamy ice cream with different flavors)

If you find it difficult to name the tastes of ice cream - while the profession of a taster is not for you, but do not despair - according to statistics, 12 out of 100 people naturally have the fullness of olfactory and gustatory sensations, and 58 achieve success through hard work. And if you determine that ice cream is pineapple flavored and cherry flavored, you should try yourself in this profession!

Thank you for your attention!

The Inmarko company was founded in 1993 and over the course of 19 years has grown from a distributor of Novosibirsk refrigeration plants into Russia's largest ice cream producer. In 2008, Inmarko became part of Unilever and became the absolute leader of the ice cream market in Russia in terms of production and sales. According to Unilever, the share of Inmarko in urban Russia (cities with a population of over 10,000 people) in monetary terms in 2011 was 20.7%. At the moment, the company manufactures its products at two factories - in Omsk and Tula.

Factory
for the production of ice cream Unilever

LOCATION

Tula city

OPENING DATE

2011

EMPLOYEES

300 people

TURNOVER group

42 billion rubles (SPARK)

The plant in Tula was built by Unilever in 2011. By the time construction is fully completed in 2014, the Tula complex will be Unilever's largest ice cream facility in Eastern Europe and one of the world's top five.

Raw materials for ice cream enter the warehouse, which is divided into two parts. In the first, the air temperature is about 20 degrees - packaging and raw materials are stored here, which do not require special storage conditions. In the second compartment, the temperature is only five degrees - it stores fillers, oil, fat and other ingredients that can go bad. Samples of a new batch of raw materials are sent to the laboratory, where they are checked for compliance with the requirements of the specification.

Everything that happens in the production process is recorded by a special computer program. The operator uploads information about the recipe for the corresponding ice cream, and the program automatically doses the ingredients, monitors their movement through the pipes, containers and conveyors of the factory.

Pasteurization and procurement department, where raw materials are stored in tanks: sugar, cocoa, stabilizers, whey. Of these, the ingredients in the required amount enter the general mixer, where they will all be mixed into a mixture.

The ingredients and the ice cream itself move through pipes, the total length of which reaches several hundred meters.

Before entering the maturation tank, the mixture goes through a homogenization stage, where it becomes homogeneous (no lumps), and pasteurization. A mixture is a fluid substance, similar to thick milk. In order for it to freeze, it needs to be whipped in a freezer and saturated with air.

Cone-shaped waffle cones are made in the same way as pancakes are baked. The dough is poured into flat molds that pass through an eight-meter-long oven. Then the resulting pancake is wrapped on a cone, which gives it the shape of a horn.

The principle of making a waffle cup is almost the same, only without the pancake stage. 17-19 grams of dough are immediately poured into the mold. A punch is lowered into it, which distributes the dough according to the shape of the future cup. The workpiece passes through four meters of a gas oven, then excess dough edges are cut off from its surface, and the finished cup is squeezed out onto a moving belt, from which a factory employee picks them up.