Data-BASED technologies revolutionizing chocolate production
Chocolate structure measurement during cooling
- Crystal formation
- Degree of solidification
- Volume contraction
- Product-mold detachment
- Tempercurve
8 parameters measured in real time
From guess-work to data-driven decision making
Main applications
Production process optimisation
Define the right production parameters to optimize product quality and line efficiency: cooling time, cooling temperature, air velocity, mechanical treatments.
Raw material evaluation
Conduct entrance tests on raw materials and anticipate how to cope with quality variations.
New ingredient or CBE introduction
Measure the impact of new ingredients on the structural behavior of chocolate and optimize product recipes to achieve the highest quality.
DetachLog brings intelligence to the complex chocolate structure kinetics
Already tested and adopted by renowned chocolate manufacturers
DetachLog at Max Felchlin AG
We've been using DetachLog at Max Fechlin AG for more than 5 years and we just installed it on an additional line in February 2025.
We use DetachLog to monitor the consistency of our cooling process and also to control the compliance of the specifications when inplementing a new moulding line.
We value the reliability of its measurements. It gives us a unique reading of the chocolate structure formation that we can't get with other meassuring devices and it supports our commitment to high product quality.
Beat Styger
Chief Innovation and Quality Officer
Max Felchlin AG
Agenda
CHOCOTEC, 10-12.12.2024
BARTECH Europe, 15-17.09.2025
INTERPRALINE, 02-04.12.2025
INTERPACK, 7-13.05.2026
Cohort 2025 EIT FAN
We’re excited to be part of the groundbreaking startups selected as change-makers across Europe to shape the future of food.
