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Content archived on 2024-06-18

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

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Programme(s)

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Topic(s)

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Call for proposal

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

Funding Scheme

Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.

BSG-SME-AG - Research for SME associations/groupings

Coordinator

SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB
EU contribution
€ 142 625,00
Total cost

The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.

No data

Participants (13)

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