The Fraunhofer Institute for Process Engineering and Packaging IVV provides services to help optimize chocolate and confectionery manufacturing processes, conduct quality control of raw materials, troubleshoot issues like fat migration or incorrect heating, and perform storage tests to evaluate shelf life and product stability. The institute has expertise in analytical techniques, process measurement and evaluation, and advising on raw material and packaging selection to help companies minimize costs, avoid damage, and guarantee product quality.
The Fraunhofer Institute for Process Engineering and Packaging IVV provides services to help optimize chocolate and confectionery manufacturing processes, conduct quality control of raw materials, troubleshoot issues like fat migration or incorrect heating, and perform storage tests to evaluate shelf life and product stability. The institute has expertise in analytical techniques, process measurement and evaluation, and advising on raw material and packaging selection to help companies minimize costs, avoid damage, and guarantee product quality.
The Fraunhofer Institute for Process Engineering and Packaging IVV provides services to help optimize chocolate and confectionery manufacturing processes, conduct quality control of raw materials, troubleshoot issues like fat migration or incorrect heating, and perform storage tests to evaluate shelf life and product stability. The institute has expertise in analytical techniques, process measurement and evaluation, and advising on raw material and packaging selection to help companies minimize costs, avoid damage, and guarantee product quality.
F R A U N H O F E R I N S T I T U te F or P ro c ess E n g ineerin g an d P a c k a g in g I V V
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1 liquid chocolate before processing
(Photo: Infozentrum Schokolade). Chocolate and 2 Rapid measurement of the sus- ceptibility of roasted hazelnuts to confectionery manufacture oxidation.
Fraunhofer Institute for Chocolate manufacture involves a variety Requirements of industry
Process Engineering and of technologically complex processes. In Packaging IVV order to manufacture high-value products The confectionery industry and processing under cost-pressure and guarantee product industry has needs in the following areas: Giggenhauser Strasse 35 quality, innovative processes must be inte- Optimization of current production 85354 Freising grated and traditional processes must be processes and development of know- optimized and monitored. Only by having how about innovative processes Contact suitable raw material controls, suitable pro- Problem-solving for fat migration, duction processes and the right packaging bloom, incorrect heating, interfering Wolfgang Danzl materials can quality loss be prevented. aromas in cocoa, formulation ingre- Phone +49 8161 491-607 dients becoming rancid, and the effect wolfgang.danzl@ivv.fraunhofer.de of light Evaluation of pilot-experiments (roasting, shelling, heating, moulding, cooling) and selection of machinery Quality control for raw materials (cocoa, www.ivv.fraunhofer.de milk powder, nuts, oilseeds), including the development of analytical methods Storage tests Answers to questions about the re- quirements of packaging materials 1 1 2
Our offer Your benefits
Proven measurement techniques You have access to an internationally
and an experienced sensory team for recognized team with many years of optimizing production processes and experience in chocolate technology for quality control of raw materials Cost-savings for development Cause clarification in damage cases work with minimization of the and when there are problems with the time required stability of products Access to analytical techniques and Storage tests under controlled con- to practically-proven measurement ditions or rapid tests for estimating methods the shelf-life Expert supervision during pilot-tests Multidiscipline know-how about Assurance when determining the best- products, machinery and packaging before period or when estimating the materials for evaluating pilot-test results stability in storage tests Advice about the selection of raw Avoid damage and complaints materials and packaging materials Cause clarification in cases where there Development of monitoring methods is damage Experience in co-ordinating applied Assurance when selecting raw materials research and packaging materials
1 DSC-Thermal analysis for measu-
ring the degree of crystallization. 2 Filled chocolates (Photo: Info-Zentrum Schokolade,