CORDIS Project
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This project focuses on improving chocolate quality through better tempering processes. It aims to develop in-line sensors using ultrasonics to monitor solid fat content and crystal size, enhancing production efficiency and product consistency.
Chocolate quality is highly dependent on a stage of the manufacturing process known as tempering.
Tempering is critical for reducing processing failures and ensuring a quality end product.
Incorrect tempering makes the chocolate become dull, susceptible to fat bloom, soft in texture and ‘warm’ in the mouth, as well as difficult to demould with a greater probability of mould marks on the surface.
Tempering is a highly complex process, affected by many raw material and processing factors, whereby…
IRIS TECHNOLOGY SOLUTIONS, SOCIEDAD LIMITADA
Partner organizations (coordinator is shown above), with normalized type and CORDIS activity type. Guests see up to 4 partners.
Czechia, DVUR KRALOVE NAD LABEM
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
Ireland, BALLINSKELLINGS KERRY
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
Switzerland, LA VUE DES ALPES
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
France, STRASBOURG
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
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