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How does alcohol in the filling change the migration of moisture in chocolates and how does this affect storage stability?

How does alcohol in the filling change the migration of moisture in pralines and how does this affect storage stability?
Knut Franke, Leibniz University Hanover

How does alcohol in the filling change the migration of moisture in chocolates and how does this affect storage stability?2023-11-16T17:00:01+01:00

The first BIO cocoa butter colors – intensive. Stable. Shiny. Of course. Sustainable.

The first BIO Cacao butter colors - Intensive. Stable. Shiny. Natural. Sustainable.
Hans-Jürgen Sopper, ceresAlpin GmbH, D

The first BIO cocoa butter colors – intensive. Stable. Shiny. Of course. Sustainable.2023-11-16T16:29:00+01:00

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

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
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