IMPDT16 – Carry out mashing in the spirits industry
Overview
This standard refers to the process where milled or cooked cereals are mixed with hot water (liquor) to achieve a desirable temperature to allow the starch present to be converted into fermentable sugars by the enzymes present in the mash.
For Scotch Whisky production these enzymes can only come from the cereal used in the process (no added enzymes are allowed).
Equipment used to undertake mashing may be Semi or Full Lauter tun, Mash tun and Mash filter.
Performance criteria
You must be able to:
1. carry out mashing in accordance with relevant organisational health and safety requirements, quality standards, environmental standards and Revenue and Customs requirements
2. use personal protective equipment in accordance with organisational requirements and manufacturer’s instructions
3. obtain relevant operational instructions and confirm that information received on the current operational status meets organisational requirements
4. carry out checking procedures and take relevant action within limits of your authority
5. confirm the product specification in accordance with organisational requirements
6. supply the mashing equipment with the correct quantities of materials in accordance with organisational instructions
7. start up plant in accordance with organisational procedures
8. monitor mashing processes and maintain to organisational specifications
9. achieve volume and temperature to the required organisational specification
10. discharge the mashed product and associated by-products to the correct location in accordance with organisational requirements
11. identify any variations in organisational specification and quantity and take relevant action within limits of your authority
12. shut down the plant in accordance with organisational procedures
13. identify and take relevant action to deal with faults and any operational issues
14. dispose of waste in accordance with organisational requirements
15. communicate with relevant colleagues when mashing in accordance with organisational requirements throughout the process
16. complete all records in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
1. how to carry out mashing in accordance with the current legislation and the organisational health and safety, hygiene, environmental, quality standards and instructions, Revenue and Customs requirements
2. the purpose of mashing
3. the function and operation of mashing equipment
4. the different start up and shut down procedures and what may happen if the plant is not started and shut down in the correct sequence
5. the need to check organisational procedures and what may happen if they are not followed
6. the effect of equipment and services not performing to organisational specification or economic use and the remedial action to be taken
7. the effect of the mashing process not meeting specification and the remedial action to be taken
8. the effects of temperature and raw materials on the mashing process
9. the importance of correctly discharging and what may happen if this is not achieved
10. when personal protective equipment is required, how it is used, and what may happen if it is not used
11. how to deal with waste materials in accordance with organisational requirements
12. why it is important to keep records and what might happen if this is not done
13. what should be communicated, to whom and why it should be done
14. the limits of your authority and the consequences of exceeding them
IMPDT16 – Carry out mashing in the spirits industry
Overview
This standard refers to the process where milled or cooked cereals are mixed with hot water (liquor) to achieve a desirable temperature to allow the starch present to be converted into fermentable sugars by the enzymes present in the mash.
For Scotch Whisky production these enzymes can only come from the cereal used in the process (no added enzymes are allowed).
Equipment used to undertake mashing may be Semi or Full Lauter tun, Mash tun and Mash filter.
Performance criteria
You must be able to:
1. carry out mashing in accordance with relevant organisational health and safety requirements, quality standards, environmental standards and Revenue and Customs requirements
2. use personal protective equipment in accordance with organisational requirements and manufacturer’s instructions
3. obtain relevant operational instructions and confirm that information received on the current operational status meets organisational requirements
4. carry out checking procedures and take relevant action within limits of your authority
5. confirm the product specification in accordance with organisational requirements
6. supply the mashing equipment with the correct quantities of materials in accordance with organisational instructions
7. start up plant in accordance with organisational procedures
8. monitor mashing processes and maintain to organisational specifications
9. achieve volume and temperature to the required organisational specification
10. discharge the mashed product and associated by-products to the correct location in accordance with organisational requirements
11. identify any variations in organisational specification and quantity and take relevant action within limits of your authority
12. shut down the plant in accordance with organisational procedures
13. identify and take relevant action to deal with faults and any operational issues
14. dispose of waste in accordance with organisational requirements
15. communicate with relevant colleagues when mashing in accordance with organisational requirements throughout the process
16. complete all records in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
1. how to carry out mashing in accordance with the current legislation and the organisational health and safety, hygiene, environmental, quality standards and instructions, Revenue and Customs requirements
2. the purpose of mashing
3. the function and operation of mashing equipment
4. the different start up and shut down procedures and what may happen if the plant is not started and shut down in the correct sequence
5. the need to check organisational procedures and what may happen if they are not followed
6. the effect of equipment and services not performing to organisational specification or economic use and the remedial action to be taken
7. the effect of the mashing process not meeting specification and the remedial action to be taken
8. the effects of temperature and raw materials on the mashing process
9. the importance of correctly discharging and what may happen if this is not achieved
10. when personal protective equipment is required, how it is used, and what may happen if it is not used
11. how to deal with waste materials in accordance with organisational requirements
12. why it is important to keep records and what might happen if this is not done
13. what should be communicated, to whom and why it should be done
14. the limits of your authority and the consequences of exceeding them
Keywords: Mashing; Distilling; Cereals