Skip to main content
European Commission logo print header

Structure and processing for high-quality of chocolate pralines

Objetivo

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.

Convocatoria de propuestas

FP7-SME-2007-2
Consulte otros proyectos de esta convocatoria

Coordinador

SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB
Aportación de la UE
€ 142 625,00
Dirección
BOX 5401
402 29 GOETEBORG
Suecia

Ver en el mapa

Tipo de actividad
Research Organisations
Contacto administrativo
Lilia Ahrné (Dr.)
Enlaces
Coste total
Sin datos

Participantes (13)