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So far admin has created 42 blog entries.

Investigation of the causes of gloss inhomogeneities on the surface of chocolate and ways to avoid them

Investigation of the causes of gloss inhomogenities on the surface of chocolate and possibilities to avoid them
Sarah Schröder, DIL e.V.

Investigation of the causes of gloss inhomogeneities on the surface of chocolate and ways to avoid them2023-11-16T16:58:57+01:00

Arrangement for in-line measurements of solidification, contraction and mold wall detachment

Arrangement for in-line measurements of hardening, contraction and mold wall detachment
Prof. E. Windhab

Arrangement for in-line measurements of solidification, contraction and mold wall detachment2023-11-16T16:34:07+01:00

Delightful insights: The latest market developments for chocolate and pralines

Indulgent insights: The latest market developments for chocolates and pralines
Nicole Jansen, Innova Market Insights B.V.

Delightful insights: The latest market developments for chocolate and pralines2025-12-03T15:22:22+01:00

Confectionery goes 4.0 – creating transparency and added value through the use of platform services

Confectionery goes 4.0 - creating transparency and added value by using platform services
Enrico Franz, Sweet Connect GmbH, D

Confectionery goes 4.0 – creating transparency and added value through the use of platform services2023-11-16T16:58:55+01:00

Rising consumer trends and how to address them in the chocolate confectionery industry

Rising consumer trends and how to address them in chocolate confectionery
Sandra van Ruiten, Cargill

Rising consumer trends and how to address them in the chocolate confectionery industry2023-11-16T16:58:55+01:00
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