Enzymatic liquefication of texture-modified fillings in chocolate and fruit jelly
One-shot-depositing is a technique for the production of filled chocolates in only one working step. The prerequisite for applying the one-shot technique is, that shell- and filling masses must have nearly the same rheological properties, in particular viscosity and density at processing temperature.
The target of this project is to find a method to adjust the viscosity of liquid fillings on the casting process with a subsequent enzymatic re-liquefaction to manufacture liquid filled chocolates and fruit jelly by one-shot.
In cooperation with:
- Winkler und Dünnebier Süßwarenmaschinen GmbH, Rengsdorf
Supported by:
- Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF) via ZIM
Project researchers and contact:
Dr.-Ing. Birgit Böhme
Product technologies: Confectionary
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© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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