Alternative technologies to improve and control the quality of chocolate
As the Brazilian community is on a very fast developing state, the demand for luxury goods like special chocolate products is growing. The perfect appearance of such luxury food is a prerequisite. Fat migration and fat bloom is one of the major problems in filled chocolate products. Due to the fact, that this process is highly temperature dependent, in warm countries such as Brazil, the risk of fat bloom is increased there.
The main objective is to study formulations, process parameters and storage conditions of chocolate and filled products to improve the quality and prolong their shelf-life.