IN CHOCOLATE, SHINE STARTS WITH CONSISTENCY AND TEMPERATURE.
A uniform coating depends on the correct temperature, viscosity, cooling rate and surface quality. In filled products, the softness and shelf-life behavior of the chocolate and filling are planned together.
ENDOTEK evaluates the forming, cooling, storage and packaging requirements of chocolate and coating products end to end. Product claims or process decisions are never made without distinguishing dark chocolate, couverture and coating products with different fat profiles.
Choose Your Chocolate Products
Evaluate different product and filling options together with your production objective, target texture and shelf-life expectations.
Temperature Profile
VISCOSITY CONTROL
The effect of cyclic heating and cooling on crystal structure.
Coating flow and surface uniformity.
Packaging Conditions
FILLING COMPATIBILITY
Balance between chocolate and cream, fruit or nut fillings.
Shelf protection based on temperature, light and barrier properties.