Application-oriented Research


Auf einem Laufband werden die Taler mit Schokoladenüberzug durch den Kühlkanal bewegt.
© Fraunhofer

Perfect chocolate sheen on confection and sweets

White flecks on sweets with a chocolate glaze are harmless – but esthetically unappealing. More than just improper storage can diminish the glossy sheen. Researchers have discovered other weak points in the production process. Armed with sophisticated analysis, companies can now protect their products effectively from the undesirable coating.

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