Project Database

Our project database is grouped by IVLV key Areas and contains all projects funded by the BMWi and IVLV. The abstracts of the projects and some other documents are accessible for everybody. Registered IVLV-members have complete access to all project documents.

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Final year

Chocolate technology

We develop new raw materials and technologies and adapt processes to guarantee optimum quality and taste.

Chairman of the industry: Oliver Stricker, August Storck KG Deputy: Dr. Marc Lutz, Chocolat Frey AG Scientific guidance: Isabell Rothkopf und Susanne Naumann, Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV

37 projects found | Display

Current research projects

Chocolate technologyOil SyneresisOrigin and influencing factors for oil syneresis in nut butters: focus on quality, aging and processing
Chocolate technologyVegVoMiPu4ChocoFunctional alternative for whole milk powder in chocolate, taking vegan nutritional principles and technological innovations into account
Chocolate technologyPraline digitalDigitization of an existing system for praline production as a demonstrator for retrofitting with little effort
Chocolate technologyCocoaFruitComplete Utilization of Cocoa Fruits for Innovative Food Products and Ingredients

2024

Chocolate technologyOil mobilityImprovement of the hazelnut oil yield and stability of hazelnut-based products by quantification of oil mobility and specific adaptation of process parameters

2023

Chocolate technologyFatImagingImaging measurement of fat content and fat migration in chocolate and chocolate products
Chocolate technologySchokoSorpInfluence of water sorption on the aroma transport during conching of dark chocolates
Chocolate technologyFreMiSchoEnsuring constant sensory quality of milk chocolate by adjusting the process parameters and selecting the raw materials

2022

Chocolate technologySchokHumidDetermination of water content in chocolates as well as their raw materials and technological influences of water on chocolate production

2021

Chocolate technologyRheology of highly viscous massesImproved quality assurance of milk chocolates with the aid of innovative closed-cavity rheometry

2020

Chocolate technologyContact Intensity IIContact intensity between chocolate and filling, mould or cooling belt and its impact on fat bloom in pralines

2019

Chocolate technologyContact IntensityDetermination of the contact intensity between chocolate and filling and its impact on fat bloom
Chocolate technologyWholeHazelnutImprovement of fat bloom stability of whole hazelnut chocolates
Chocolate technologyImproved Prediction of Quality ChangesImproved prediction of quality changes during storage of filled chocolate products from storage tests

2017

Chocolate technologyCrystalisation IVCooperative test for the assessment of crystallisation behavior of cocoa butter and cocoa masses Part IV

2016

Chocolate technologyCrystallization I-IIICooperative test for the assessment of crystallization behaviour of cocoa butter and cocoa masses

2015

Chocolate technologyNut ChocolatesFat migration and fat bloom formation of chocolates with whole hazelnuts

2013

Chocolate technologyMilk Powder for Chocolate IndustryInfluence of whole and skim milk powder on the crystallization properties of milk chocolates under consideration of lactose structure
Chocolate technologyFlavor ReleaseInfluence of conching on the flavour perception during chocolate consumption

2012

Chocolate technologyCocoa ButterCrystallization behaviour of cocoa butter and cocoa masses influenced by minor components
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