Structure and processing for high-quality of chocolate pralines

Objective

Chocolate is a complex material, which can be damaged by means of bloom growth or cracking. This is a significant issue for filled products such as pralines or wafers. For SMEs and larger companies these problems can prevent the manufacture of products of sufficient quality. It is the aim of this project to study the phenomena of chocolate bloom and crack propogation in chocolate for filled sweets. The mechanisms will be studied and then ways in which these problems can be avoided will be developed. Demonstrators will be manufactured and training and information provided for the industry, including the writing of a technical manual.

Keywords

• bloom
• chocolate
• cracking
• crystallisation
• lipid
• oil migration

Programme(s)

• FP7-SME - Specific Programme "Capacities": Research for the benefit of SMEs

Topic(s)

• SME-2 - Research for SME associations

Call for proposal

FP7-SME-2007-2
See other projects for this call

Funding Scheme

Coordinator

Participants (13)