Cel
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.
Słowa kluczowe
Temat(-y)
Zaproszenie do składania wniosków
FP7-SME-2007-2
Zobacz inne projekty w ramach tego zaproszenia
System finansowania
BSG-SME-AG - Research for SME associations/groupingsKoordynator
402 29 GOETEBORG
Szwecja
Zobacz na mapie
Uczestnicy (13)
1040 Brussels
Zobacz na mapie
102 15 STOCKHOLM
Zobacz na mapie
108 03 Praha 10
Zobacz na mapie
11486 STOCKHOLM
Zobacz na mapie
8092 Zuerich
Zobacz na mapie
9000 Gent
Zobacz na mapie
LE13 OPB MELTON MOWBRAY, LEICESTERSHIRE
Zobacz na mapie
1096 Budapest
Zobacz na mapie
463 30 LILLA EDET
Zobacz na mapie
2085 polisvorosvar
Zobacz na mapie
9100 Sint-Niklaas
Zobacz na mapie
8000 Aarhus
Zobacz na mapie
9240 Uzwil
Zobacz na mapie