Technological developments for the production of filled chocolate products with the Triple-Shot technique
The Triple-Shot technique - a soquisticated technology which was developed in the past years - enables the confectionary industry to manufacture products with three components - either shell masses of fillings - in a single processing step. The use of effective barriere layers between the inner filling and the outer shell, which may additionally be spiked with aroma-active or texture forming compounds, improves the storage stability of the products by preventing interactions between the filling, the fat phase of which mainly consists of unsaturated fatty acids, and the outer shell (e.g., dark chocolate). Such a layer will obviously improve the stability of products which are manufactured by using critical combinations of fillings and shell masses.
The objective of the project is to identify technical conditions which allow the combination of these critical combinations of fillings and shells but also guarantee a sufficient shelf life.
In cooperation with:
- Wolgang Dietrich e.K., Weißenfels
Supported by:
- Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF) via proInno II
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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