Influence of the Frozen cone technique on quality and shelf life of filled chocolate
Optimum temperature-time range for the production of frozen cone chocolate shells. in: Rohm H, Böhme B, Ziegleder G (2004) Qualität und lahgerstabilität kaltgeformter Schokoladehülsen und Pralinen. Lebensmitteltechnik 36(9), 66-69
Aim of the research project is to validate interactions between processing variables of the frozen cone technique and quality attributes of chocolate shells and filled chocolate products. After experimental determination of the solidification of chocolate shells it is intended to evaluate quality changes as affected by storage time and storage temperature to detect crystallisation-induced structural defects. The effects of alcoholic fillings on structural changes will be determined by means of penetrometer experiments. Mass transfer will be estimated by using the ethanol concentration in both filling and shell and the decline in total mass, and optical assessment will be applied to determined gloss losses and fat bloom.
Based on conventional dark chocolate used as a shell material and a standard brandy filling the following parameters will be varied systematically:
- pre-crystallisation of the shell chocolate mass
- cold-forming and storage temperature of chocolate shells and filled chocolate
- concentration of surface-active compounds
- thickness of the shell
- composition of shell chocolate and filling
In cooperation with:
- Fraunhofer Institut Verfahrenstechnik und Verpackung, Freising
Supported by:
- Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF) über FEI
Project researchers and contact:
- Linke, Rohm
Dr.-Ing. Birgit Böhme
Product technologies: Confectionary
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