Chocolate taste and texture are what matter most to the consumer. For the manufacturer, product consistency, quality control and cost-efficient production are vital to maintain brand reputation.

Understanding, monitoring and controlling particle size and particle shape, in air or liquid, are key factors in ensuring consistent, high quality production of chocolate. Crystallinity of cocoa butter and sugar can be related to chocolate bloom and shelf life.

Malvern Panalyitcal’s analytical solutions for particle size, particle shape and crystallinity add value throughout the chocolate manufacturing process. Supported by Malvern Panalytical’s industry and applications knowledge they are used to:

  • Monitor the quality of incoming raw materials
  • Optimize grinding, blending, conching and tempering processes
  • Improve product quality and performance
  • Minimize process downtime
  • Increase productivity and yields
  • Ensure brand consistency

Linha Mastersizer

Gama do Morphologi

Linha Mastersizer Gama do Morphologi

Os analisadores de tamanho de partículas mais utilizados no mundo.

Imagens automatizadas para caracterização avançada de partículas

Mais detalhes Mais detalhes
Tipo de medição
Tamanho da partícula
Forma da partícula
Faixa de tamanho das partículas: 0.01µm - 3500µm 0.5µm - 1000µm
Difração laser
Análise de imagem
Tipo de dispersão
A seco
Via úmida