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Structure and processing for high-quality of chocolate pralines

Ziel

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.

Aufforderung zur Vorschlagseinreichung

FP7-SME-2007-2
Andere Projekte für diesen Aufruf anzeigen

Koordinator

SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB
EU-Beitrag
€ 142 625,00
Adresse
BOX 5401
402 29 GOETEBORG
Schweden

Auf der Karte ansehen

Aktivitätstyp
Research Organisations
Kontakt Verwaltung
Lilia Ahrné (Dr.)
Links
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Beteiligte (13)