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Fettreif - eine Frage der Lagertemperatur

Bloom - influence of storage temperature
: Ziegleder, G.; Schwingshandl, I.

Süßwaren 43 (1999), No.4, pp.36-38
ISSN: 0721-0825
ISSN: 0039-4653
Journal Article
Fraunhofer IVV ()
bloom; chocolate; crystallization; Fettreif; Haltbarkeit; Kristallisation; Lagerung; migration; Schokolade; shelf-life; storage

Fat bloom is a common occurence on stored confectionery products. As there are different mechanisms of bloom formation storage temperature has very specific influences. Filled articles in the most cases show a maximum bloom development at room temperature. Bloom results from the overlay of the migration of filling oils into the chocolate coating and of the recrystallization of the surface fat. Industial storage temperatures of below 18 deg C are proposed.