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Structure and processing for high-quality of chocolate pralines

Objectif

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.

Appel à propositions

FP7-SME-2007-2
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Coordinateur

SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB
Contribution de l’UE
€ 142 625,00
Adresse
BOX 5401
402 29 GOETEBORG
Suède

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Type d’activité
Research Organisations
Contact administratif
Lilia Ahrné (Dr.)
Liens
Coût total
Aucune donnée

Participants (13)