Stabilisation of pralines with critical fillings by simultaneous deposition of an inner shell
The main emphasis of the work is placed on the development of inner shells of pralines with technofunctional properties, which are simultaneously deposited with the outer shell and the filling itself. From a sensory point of view, it is interesting whether a systematic variation of the composition of the inner shell layer is able to reduce quality losses such as crack development, dehydration or deformation of the filled products and contribute to an increase in the physical shelf life.
The objective of the project is a significant increase of form and storage stability of pralines with aqueous or alcoholic fillings and to pralines containing a new generation of fillings.
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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