RheoRingSchoko

The RheoRingSchoko project addresses a central challenge in chocolate technology: establishing a robust rheological characterization of highly viscous chocolate masses under reproducible laboratory conditions and enabling harmonized application in industry. Current practice suffers from inconsistent measurements due to divergent sample preparation, geometries, measurement windows, temperature control, and data analysis. The project aims to systematically harmonize the determination of flow properties—both for standard and specialty masses—and to establish practical reference samples, standard operating procedures (SOPs), and shared evaluation standards.

Four work packages cover design of ring tests and SOPs, ring tests for dark masses, ring tests for milk-containing masses, and harmonization/transfer. A common data schema, KPI definitions, and normative guidelines will be established and translated into a practical guide through checklists and evaluation standards. For SMEs, this means fewer rejects, clearer process windows for conching, tempering and storage, and better supplier assessment due to comparable metrics.

The economic relevance for SMEs lies in providing comparable, robust metrics that can be directly applied in incoming goods inspection, quality control, and process optimization. Closed-Cavity Rheometer (CCR) data can be integrated into the project as needed. Guidelines, trainings, workshops, and a transfer-oriented rollout ensure practical implementation. Follow-on projects will complement the measure, deepen specific factors such as milk powder and lactose as well as moisture, and deliver finalized industry recommendations along with reference materials and training concepts.