Structure and processing for high-quality of chocolate pralines
(ProPraline)
Start date: Oct 1, 2008,
End date: Sep 30, 2011
PROJECT
FINISHED
Chocolate is a complex material, which can be damaged by means of bloom growth or cracking. This is a significant issue for filled products such as pralines or wafers. For SMEs and larger companies these problems can prevent the manufacture of products of sufficient quality. It is the aim of this project to study the phenomena of chocolate bloom and crack propogation in chocolate for filled sweets. The mechanisms will be studied and then ways in which these problems can be avoided will be developed. Demonstrators will be manufactured and training and information provided for the industry, including the writing of a technical manual.
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Coordinator
- Lilia Ahrné
- BOX 5401 402 29 GOETEBORG (Sweden)
13 Partners Participants
- Guy Gallet
- AVENUE DES ARTS 43 1040 Brussels (Belgium)
- Håkan Björklund
- STORGATAN 19 102 15 STOCKHOLM (Sweden)
- Miroslav Koberna
- POCERNICKA 96 108 03 PRAHA 10 (Czech Republic)
- Emanuel Andrén
- EMANUEL BAGARESGATA 4 463 30 LILLA EDET (Sweden)
- Gyula Kelenyi
- szaent erzsebet ut 109 2085 polisvorosvar (Hungary)
- Hilde D'hooge
- Europark Oost 1 9100 Sint-Niklaas (Belgium)
- Karsten Nielsen
- M P BRUUNS GADE 27 8000 Aarhus (Denmark)
- Peter Braun
- GUPFENSTRASSE 5 9240 UZWIL (Switzerland)
- Anna Fureby
- Drottning Kristinas Vaeg 45 11486 STOCKHOLM (Sweden)
- Erich Josef Windhab
- Raemistrasse 101 8092 ZUERICH (Switzerland)
- Saskia Vanden Broeck
- SINT PIETERSNIEUWSTRAAT 25 9000 GENT (Belgium)
- Paul Tranter
- Innovation Park, Nottingham Road LE13 OPB MELTON MOWBRAY, LEICESTERSHIRE (United Kingdom)
- András Sebok
- HALLER U 2 1096 BUDAPEST (Hungary)