F R A U N H O F E R I N S T I T U T E F O R P R O c E S S E N g I N E E R I N g A N d PA c k A g I N g I V V

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ChoColate and ConfeCtionery manufaCture

Chocolate manufacture involves a variety

of technologically complex processes. In

order to manufacture high-value products

under cost-pressure and guarantee product

quality, innovative processes must be inte-

grated and traditional processes must be

optimized and monitored. Only by having

suitable raw material controls, suitable pro-

duction processes and the right packaging

materials can quality loss be prevented.

Requirements of industry

The confectionery industry and processing

industry has needs in the following areas:

Optimization of current produc tion •

processes and development of know-

how about innovative processes

Problem-solving for fat migration, •

bloom, incorrect heating, interfer ing

aromas in cocoa, formulation ingre-

dients becoming rancid, and the effect

of light

Evaluation of pilot-experiments •

(roasting, shelling, heating, moulding,

cooling) and selection of machinery

Quality control for raw materials (cocoa, •

milk powder, nuts, oil seeds), including

the devel op ment of analytical methods

Storage tests•

Answers to questions about the re-•

quirements of packaging materials

1 liquid chocolate before processing

(Photo: Infozentrum Schokolade).

2 Rapid measurement of the sus-

ceptibility of roasted hazelnuts to

oxidation.

Fraunhofer Institute for

Process Engineering and

Packaging IVV

Giggenhauser Strasse 35

85354 Freising

Contact

Wolfgang Danzl

Phone +49 8161 491-607

wolfgang.danzl@ivv.fraunhofer.de

www.ivv.fraunhofer.de

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Our offer

Proven measurement techniques •

and an experienced sensory team for

optimizing production processes and

for quality control of raw materials

Causeclarificationindamagecases•

and when there are problems with the

stability of products

Storage tests under controlled con-•

ditions or rapid tests for esti mating

the shelf-life

Multidiscipline know-how about •

products, machinery and packaging

materials for evaluating pilot-test results

Advice about the selection of raw •

materials and packaging materials

Development of monitoring methods•

Experience in co-ordinating applied •

research

Your benefits

You have access to an inter nationally •

recognized team with many years of

experience in chocolate technology

Cost-savings for development •

work with minimization of the

time required

Access to analytical techniques and •

to practically-proven measurement

methods

Expert supervision during pilot-tests•

Assurance when determining the best-•

before period or when estimating the

stability in storage tests

Avoid damage and complaints•

Causeclarificationincaseswherethere•

is damage

Assurance when selecting raw materials •

and packaging materials

1 DSC-Thermal analysis for measu-

ring the degree of crystallization.

2 Filled chocolates

(Photo: Info-Zentrum Schokolade,

Düsseldorf).

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