F R A U N H O F E R I N S T I T U te F or P ro c ess E n g ineerin g an d P a c k a g in g I V V
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1 liquid chocolate before processing
(Photo: Infozentrum Schokolade).
2 Rapid measurement of the sus-
ceptibility of roasted hazelnuts to
oxidation.
Fraunhofer Institute for
Process Engineering and
Packaging IVV
Giggenhauser Strasse 35
85354 Freising
Contact
Wolfgang Danzl
Phone +49 8161 491-607
wolfgang.danzl@ivv.fraunhofer.de
www.ivv.fraunhofer.de
Chocolate and
confectionery
manufacture
Chocolate manufacture involves a variety
of technologically complex processes. In
order to manufacture high-value products
under cost-pressure and guarantee product
quality, innovative processes must be inte-
grated and traditional processes must be
optimized and monitored. Only by having
suitable raw material controls, suitable pro-
duction processes and the right packaging
materials can quality loss be prevented.
Requirements of industry
The confectionery industry and processing
industry has needs in the following areas:
Optimization of current production
processes and development of know-
how about innovative processes
Problem-solving for fat migration,
bloom, incorrect heating, interfering
aromas in cocoa, formulation ingre-
dients becoming rancid, and the effect
of light
Evaluation of pilot-experiments
(roasting, shelling, heating, moulding,
cooling) and selection of machinery
Quality control for raw materials (cocoa,
milk powder, nuts, oilseeds), including
the development of analytical methods
Storage tests
Answers to questions about the re-
quirements of packaging materials

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Our offer
Proven measurement techniques
and an experienced sensory team for
optimizing production processes and
for quality control of raw materials
Cause clarification in damage cases
and when there are problems with the
stability of products
Storage tests under controlled con-
ditions or rapid tests for estimating
the shelf-life
Multidiscipline know-how about
products, machinery and packaging
materials for evaluating pilot-test results
Advice about the selection of raw
materials and packaging materials
Development of monitoring methods
Experience in co-ordinating applied
research
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Your benefits
You have access to an internationally
recognized team with many years of
experience in chocolate technology
Cost-savings for development
work with minimization of the
time required
Access to analytical techniques and
to practically-proven measurement
methods
Expert supervision during pilot-tests
Assurance when determining the best-
before period or when estimating the
stability in storage tests
Avoid damage and complaints
Cause clarification in cases where there
is damage
Assurance when selecting raw materials
and packaging materials
1 DSC-Thermal analysis for measu-
ring the degree of crystallization.
2 Filled chocolates
(Photo: Info-Zentrum Schokolade,
Dsseldorf).