The storage stability of pralines is largely determined by the migration of ingredients from the filling into the surrounding chocolate shell. This applies not only to fat-based fillings, but also to aqueous and aqueous-alcoholic fillings, such as truffle fillings. As part of a research project conducted at the German Institute of Food Technologies (DIL), storage tests were carried out at various temperatures with fillings that differed both in terms of water activity and alcohol content. The migration of the filling contents was monitored in detail on the basis of concentration changes in different chocolate layers. In addition to these changes, the effects of the migration of moisture and alcohol on the texture and appearance of the chocolate were also recorded. The results of this work will be presented and discussed in the lecture. It was found that the presence of alcohol in the filling dramatically changes the migration of water in the chocolate without the alcohol itself being transferred to the shell in large quantities. The data was also used to model the migration in order to generalize the results. A corresponding software tool will be presented in the lecture.
- 11/1982 – 08/1986
Study of Food Engineering, Technical University Dresden - 12/1989 – 12/1992
Postdoc at Technical University Dresden, Institute for Food Engineering - 01/1993 – 10/1995
Project leader at company Tscheuschner & Bindler, R&D in confectionery machinery - 11/1995 – 03/2019
Senior scientist at the German Institute of Food Technologies (DIL) - Since 04/2019
Lecturer for food technology at Leibniz University Hannover
