Crystallization under shear – New analytical possibilities for QA and R&D

The correct crystallization of chocolate and filling masses in the production process is of crucial importance for product quality. It always starts under shear in tempering or cooling processes. It therefore makes sense to also analyze the crystallization properties of cocoa butter and cocoa mass, chocolate masses as well as filling fats and fillings under shear. Analytical methods are presented that offer a simple way of checking the crystallization behaviour of raw materials and semi-finished products similar to the production process, detecting deviations and assessing new formulations and raw materials.