Dry Confectionery Maker
かんがしせいぞうこう
Industry & Occupation
Classification
Summary
A job responsible for the manufacturing processes from mixing to forming, drying, and finishing traditional dry confections such as rakugan and konpeito.
Description
Dry confectionery makers handle the production of dry confections such as rakugan, konpeito, and amber sugar, which use sugar and agar as main ingredients. They perform a series of processes including measuring and blending raw materials, kneading and heating, forming, drying, finishing, and packaging, thoroughly managing quality by leveraging traditional techniques and aesthetic sense. They apply patterns and colors suited to seasons and events, and pay attention to product uniformity and hygiene management.
Future Outlook
With the rise in health consciousness and re-evaluation of traditional culture, demand in high-end Japanese sweets shops and specialized workshops is expected to remain stable.
Personality Traits
Excellent Aesthetic Sense / Meticulous / Polite and Courteous
Work Style
Career Path
Apprentice → Manufacturing Staff → Supervisor → Factory Manager → Japanese Confectionery Artisan
Required Skills
Drying Management / Food Hygiene Knowledge / Forming Techniques / Heating and Crystallization Control / Weighing and Mixing Ingredients
Recommended Skills
Color Sense / Hygiene Management / Packaging Techniques / Quality Control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because the precision of the product's shape and finish directly affects quality. |
| Creativity & Ideation | To create original shapes and colors using aesthetic sense. |
Related Qualifications
- Food Hygiene Manager
- Japanese Confectionery Manufacturing Technician
Aliases
- Dry Confectionery Artisan
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