In today’s chocolate manufacturing, automated equipment has replaced the
manual processes which traditionally relied largely on the experience and skill
of the chocolatier.For quality control purposes and hence customer satisfaction it is increasingly important to apply the right processing conditions and controlling parameters, such as the time, the temperature, the moisture content and the relative humidity of the surrounding air.
Researchers at Leeds University have investigated the influences of these factors during the cooling stage of the chocolate manufacturing process to assess the ease of demoulding. Experimental determination of chocolate adhesion to a mould was performed using a fixture specifically developed for this work.
