A professional who tends jacketed kettles to temper chocolate used for coating baked products. Respnsibilities include:

• Breaks slabs of prepared chocolate into pieces and dumps pieces into kettle.
• Turns valves to adjust kettle heat to specified temperature to melt chocolate.
• Starts agitator.
• Opens water valve to cool mixture to desired consistency.
• Opens valve to drain mixture into container and dumps chocolate into enrobing machine tank.
• May mix cocoa butter with melted chocolate for use as filling.
• May process grain to form gluten and be designated Premix Operator, Concentrate.