Fat bloom in chocolate products

08.05.2024

This seminar focuses on the search for the cause of “why fat maturity again”.

This one-day seminar uses theory and practice to show examples of what can cause fat bloom on chocolate, what role cocoa butter and production play in this and what possibilities there are for making changes in the production of chocolate.

Today, only pralines and chocolates that are visually and sensorially perfect can meet customer expectations.
They want the surfaces to have a high gloss, the chocolate to crack properly, a fine melt in the mouth and a high-quality texture.

From the flow behavior of the masses to tempering, shaping, cooling and crystallizing the chocolate to producing the desired product quality, the manufacturer needs knowledge and experience.
And if it does happen that the chocolate is “fat ripe – sugar ripe”?
What was the cause?

After this seminar in theory and practice, you will be able to recognize the cause of fat maturity – sugar maturity yourself.
You will know the influence of cocoa butter, recipe, fillings, storage and storage times.
You will be able to make the right adjustments for further production.

Target groups

The seminar is aimed at employees from production, quality assurance, technology and development.