Projectname:
Influence of production on shelf life of confectionery
Workgroup: Chocolate technology
Spokesman of IVLV-Project Team: Mr Th. Hinterberger/Chocolat Frey
Research Institution: Fraunhofer IVV, Freising
Scientific Guidance: Dr Dr habil. G. Ziegleder
Financing: IVLV
Project Duration: 2004 – 2006
The selection of the optimum production parameters and storage temperature is relevant for product quality and shelf life. All filled chocolates and confectionery are very sensitive to quality loss due to internal migration processes.
The influence of production parameters shall be investigated. There is great importance of the production speed of the chocolate shell and of cooling time after filling. Storage tests were performed between 0° and 23 °C. Shelf life and quality of confectionery are evaluated. Different types of fillings are investigated. New methods for the estimation of fat migration and bloom shall be developed and applied.
Actually two series of different confectionery are in investigation. There are 3 different fillings (based on nut oil, milk fat, fractionated vegetable fats), 6 different moulding techniques (centrifugation, one-shot, one-shot with coating, frozen cone, frozen shell and enrobing), different production speed and different storage temperatures. Main focus is on sensorial quality, fat migration and fat bloom stability.
