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How to cope with quality control in the chocolate industry

Optimize your production process with Brabender laboratory equipment

In the production of chocolate, the crystallization behavior of the raw materials is of decisive importance for the quality of the end products.

Before chocolate and filling masses are processed from the liquid state and solidified, systematic pre-crystallization in the form of a tempering process is required. The degree of tempering, which describes the proportion of solidified fat crystals in the chocolate, and the speed of the crystallization process are decisive for production.

Crystallization that is too fast or too slow leads to changes in the viscosity of the masses and to deviating cooling times. This, in turn, can lead to considerable production problems in article forming and final cooling of the products.

In addition to an increase in production costs, considerable quality problems often occur as a result.

Products can differ in appearance, e.g. in gloss, their melting behavior can change, and they can very quickly develop fatbloom during storage, thus losing considerable acceptance by the customer.

In product development and optimization, precise knowledge of the crystallization behavior of new raw materials is also very important in order to achieve optimum sensory properties, design production processes correctly and thus ensure consistent and very good product quality.

Temperaturverlauf beim Temperieren von Schokolade


Examining crystallization behavior and raw material quality is important to the manufacturing of chocolate. Proper crystalization impacts the product quality. Therefore, the tempering process prior to processing is crucial. The degree of tempering and the speed of crystallization are decisive adjusting screws in this context. Crystallization that is either too fast or too slow can cause issues with regard to both production and quality.

Detailed insight into crystallization behavior is important for product development and optimization in order to ensure optimum sensory properties and consistent quality.


Measurement of crystallization behavior and viscosity

The Brabender ViscoQuick can be used to measure the crystallization behavior of the raw materials essential for the production of chocolate products under shear as well as their rheological properties.

The following raw materials from chocolate production can therefore be analyzed with the ViscoQuick:

ViscoQuick measuring diagram: application example cocoa butter

The ViscoQuick can be applied

  • In quality control of the above-mentioned as well as other food raw materials (including starch, flour, sauces, creams, syrups, oils, etc.) and raw material mixtures
  • In research and development, e.g. analysis of new fat and filling systems
ViscoQuick measuring diagram: application example cocoa mass

The use of the ViscoQuick is recommended for

  • Manufacturers of chocolate articles of all kinds
  • Manufacturers of raw materials and semi-finished products
    (cocoa raw materials, chocolate masses, filling fats and masses)
  • Processors of chocolate as coating or filling mass (e.g. cookie
    or ice cream manufacturers)
  • Research institutes and universities

Your Benefits

Several advantages result from using the ViscoQuick for checking the quality of raw materials for chocolate production

  • Benefit from a simple and fast measurement method that can be used in various applications.
  • Analyze the crystallization process in detail and quickly identify deviations.
  • Map the crystallization behavior under production conditions and check tolerances.
  • Use the method for different fats, fat-based raw materials, semi-finished products and chocolate masses.
ViscoQuick: Experience the forward-looking measuring method for a quick and easy analysis of the crystallization process
Brabender Convimeter II
Brabender Convimeter II

The Convimeter II

The Convimeter II enables viscosity measurement and process control in the production and development of liquids and pastes. In the chocolate industry, it can thus be used for all liquid or pasty raw materials or intermediate products. The innovative measuring concept – based on the further development of the principle of a rotational viscometer – opens the way for many measuring methods previously reserved for offline rheology to be used in production environments. This supports the development of manufacturing processes and enables large-volume testing on a production scale.

Application example liquid chocolate mass

Latest analyzer technology meets solid construction material and manufacturing quality

The Convimeter II can be used both within a control station system and in stand-alone operation. Effortless browserbased operation is possible via the network or the integrated touch screen.

Brabender has incorporated the experience gained from the Convimeter, which has proven itself for almost 60 years, into the development. Thus, the latest evaluation technology meets solid material and manufacturing quality.

Convimeter II – Your benefits

  • Perform viscosity measurement and process control in the production and development of liquids and pastes.
  • Use the Convimeter II iin the chocolate industry for all liquid or pasty raw materials or intermediate products.
  • The innovative measurement concept enables you to implement measurement methods previously reserved for offline rheology in production environments.
  • Use the Convimeter II both within a control station system and in stand-alone operation, and it can be operated effortlessly via the network or the integrated touch screen.
Discover the new dimension of viscosity measurement in chocolate production with Convimeter II – the innovative solution for monitoring liquids and pastes

Brabender Application Lab Food & Feed

Convince yourself of our product solutions and services of our application laboratory

The Brabender Application Lab Food & Feed invites interested parties from industry and research to its premises on site or remotely via video conference:

  • Milling laboratory: application-oriented preparation of samples for subsequent analysis with various laboratory mills
  • Rheology laboratory: Comprehensive rheological investigations and pre-analysis measures, e.g. moisture determination
  • Extrusion laboratory: Process engineering investigations and developments with single- and twin-screw extruders in laboratory size
  • Baking laboratory: Baking tests of customer samples


We offer:

  • Equipment demonstrations
  • Live trials with our own raw material
  • Joint product, recipe, process or method development
  • Training courses and workshops

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