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 optimisation

Temper index
Cooling air temperature
Cooling time
Air velocity
Cooling tunnel design

Providing authentic data for raw material evaluation

Quality entrance tests
Batch comparison
Reformulation comparison

Bringing analytics to alternative ingredients usage

New compounds
Bulking components
Substitutes to cocoa

Data-driven decision making

DetachLog brings intelligence to the complex chocolate structuring kinetics, in real time.

ALREADY TESTED AND ADOPTED BY RENOWNED CHOCOLATE MANUFACTURERS

User case by Max Felchlin AG:

We've been using DetachLog at Max Felchlin AG for more than 5 years and we just installed it on an additional production 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 implementing 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 measuring devices and it supports our commitment to high product quality.

Beat Styger, Chief Innovation and Quality Officer, Max Felchlin AG

FAIRS AND CONGRESSES

CHOCOTEC International chocolate congress, Cologne, December 2024

Chocotec was the official launch of our technology on the market with a great traction among chocolate manufacturers and equipment suppliers from around the world !

AWARDS

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 !