Ziegleder, G.G.Ziegleder2022-03-082022-03-081989https://publica.fraunhofer.de/handle/publica/316498Crystallization is a critical step of the entire process and for quality in chocolate production. Problems may arise from the different nucleation tendencies of cocoa butters, their polymorphism and from the lack of knowledge about appropriate process parameters. The cooling time needed for the nucleation within the chocolate mass depends on the mechanical effects of the tempering unit and on the nucleation tendency of the formulation. Thermoanalytical measurements (DSC) may help to calculate crystallization behaviour and to find the optimal cooking conditions. High shearing of the tempering machine accelerates the crystallization process and forces the development of the desired high-melting modifications of fat-crystals.dechocolate manufacturingcocoa buttercrystallizationDSC-ThermoanalyseDSC-thermoanalysisKakaobutterKeimbildungKristallisationnucleationPolymorphiepolymorphismScherungSchokoladeSchokoladenherstellungshearingTemperierungtempering664688conference paper