DATA-DRIVEN TECHNOLOGIES REVOLUTIONIZING CHOCOLATE PRODUCTION 

Measurement of chocolate structuring during cooling


  • Crystal formation
  • Degree of solidification
  • Volume contraction
  • Product detachment from the mold
  • Tempercurve

Enabling production process optimisations


  • Temper degree
  • Cooling air temperature
  • Cooling time
  • Air velocity
  • Cooling tunnel design

Bringing analytics to new chocolate ingredients

  • New compounds
  • Bulking components
  • Substitutes to cocoa

Data-driven decision making

DetachLog brings intelligence to the complex chocolate structuring kinetics.

Example on this graph: measurement of the precise cooling time required before full detachment.

ALREADY TESTED AND ADOPTED BY RENOWNED CHOCOLATE MANUFACTURERS


Example of implementation by Max Felchlin AG:

FAIRS AND CONGRESSES

CHOCOTEC

International Chocolate Congress

December 10-11-12, 2024

Cologne Congress Center

AWARDS

We're excited to be part of the groundbreaking startups from across Europe that have been selected as change-makers to shape the future of food within the 2025 EIT Food Accelerator Network.