FreMiScho

Background: Milk chocolate is the most popular type of chocolate in Germany and Europe. There is a wide variety of milk chocolates types for use in filled products, but also as pure bars. During the production of milk chocolate, its sensory impression can vary greatly. The central question is how these characteristics can be influenced by the choice of milk powder (type of drying, free fat content, lactose state) and the processing parameters during conching (temperature, time, moisture). For the manufacturers of chocolate products, the problem of complete solidification of the chocolate mass in the tank during liquid storage is a recurring one.

Aim of the project: Different milk powders as raw materials for chocolate production as well as technological influencing parameters during conching will be investigated and compared to ensure a constant sensory quality of milk chocolate. The fresh milk note in the chocolate is to be preserved and the solidification in the tank is to be avoided by a targeted use of raw materials, process control and storage conditions. . Approach: Different milk powders are physically characterized for amorphous lactose content, water content, free fat content, solid fat content and particle size distribution. In addition, GC-IMS is used to determine those aroma substances that represent typical key flavours in milk chocolate. By varying the conching conditions (temperature, time, moisture/air supply, energy input) milk chocolates are then produced. The physical product properties of the chocolates are measured and the chocolates are sensory evaluated by a trained panel as well as by preference and acceptance tests.

Economic Benefit:

1. targeted use of the raw material milk powder in the chocolate industry
2. Development of special products by SMEs in the dairy industry in order to establish and maintain their position in the market
3. Determination of suitable conditions for the production and storage of milk chocolate
4. targeted storage of milk chocolate, especially for SMEs with lower throughput and correspondingly long storage time
5. Maintaining the sensory quality of chocolate throughout the entire process chain