How to cope with quality control in the chocolate industry
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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.
