Production of filled chocolate products by using the "One-Shot-Technique"

The 'One-Shot-Technique' allows an efficient production of filled chocolate products in a significantly shorter period of time, and its use is increasing drastically. Aim of the project is to identify and quantify processing factors to ensure a safe application of the process. Besides the determination of optimum processing parameters, it is necessary to achieve fundamental data on the storage quality of the resulting products. The results shall lead to a fundamental understanding of processing conditions, thus leading to an increased acceptance of the technique.

The products under study are manufactured by using dark chocolate and milk chocolate in the exterior, and the inner phases comprise nugat and truffle masses. Additionally, variations in composition and in the emulsifier content will be considered. Emphasis of the investigations is placed on

• Determination of rheological properties of chocolate masses and filling masses
• Variations in the pre-crystallisation influencing flow behaviour
• Analysis of the solidification characteristics and volume contraction during cooling
• Investigation of various methods of the one-shot-technology
• Determination of storage properties of the entire pralines

In cooperation with:

• Fraunhofer-Institute of Process Engineering and Packaging, Freising

Supported by:

• Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF) via FEI

Project researchers and contact:

• Linke, Rohm

Name

Dr.-Ing. Birgit Böhme

Product technologies: Confectionary

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