CORDIS Project
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This project investigates chocolate bloom and cracking, which affect the quality of filled chocolate products like pralines. It aims to understand these issues and develop solutions to prevent them, along with creating demonstrators and training materials for the industry.
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 de…
SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB
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