Chocolate Temperer

594 739 ₽ (RUB)/yr

285,93 ₽ (RUB)/hr

8 088 ₽ (RUB)/yr

The average chocolate temperer gross salary in Russian Federation is 594 739 ₽ or an equivalent hourly rate of 286 ₽. In addition, they earn an average bonus of 8 088 ₽. Salary estimates based on salary survey data collected directly from employers and anonymous employees in Russian Federation. An entry level chocolate temperer (1-3 years of experience) earns an average salary of 453 778 ₽. On the other end, a senior level chocolate temperer (8+ years of experience) earns an average salary of 723 477 ₽.

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708 140 ₽ (RUB)

19 %

Based on our compensation data, the estimated salary potential for Chocolate Temperer will increase 19 % over 5 years.

Education data not available for this job

Russian Federation

Cost of living is calculated based on accumulating the cost of food, transportation, health services, rent, utilities, taxes, and miscellaneous.

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Russia, or the Russian Federation, is a country spanning Eastern Europe and North Asia. It is the largest country in the world by area, and the largest country in Europe (European Russia) and the largest country in Asia (Siberia), extending across eleven time zones and sharing land borders with fourteen countries. It is the world's ninth-most populous country and Europe's most populous country. The country's capital as well as its largest city is Moscow. Saint Petersburg is Russia's second-largest...

Sourced from Wikipedia
Heats and cools chocolate using water-jacketed kettles or automatic equipment to temper chocolate in preparation for molding or coating operations. Starts pumps to transfer specified quantity of chocolate from storage tanks or dumps block chocolate into tempering kettles. Observes thermometer and turns valves to admit water or steam into jacket of kettle and to alternately heat and cool chocolate, according... to temperature time chart specifications. Starts agitators and scrapers to mix chocolate in tank. Tests viscosity of chocolate with viscosimeter, and adds cocoa butter and lecithin as required. Pumps chocolate from tempering kettle through water-cooled column when using automatic tempering equipment. Sets thermometer dial to regulate temperature of chocolate to achieve specified temper. Read More

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Disclaimer

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ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

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