Incoming inspection

Control of raw materials regarding the following parameters:
· Gelatin and Agar-Agar: Gel strength and viscosity
· Determination of the residual moisture according to Karl
Fischer
· Moisture equilibrium (E.R.H.)
· Viscosity and yield value of chocolate

Interpretation of analysis

After evaluation of the results of analysis we will provide recommendations and advice regarding the following parameters:
· Specification of the raw materials and process
parameters
· Optimization of processes
· Quality optimization

Storage and shelf-life tests

Performance of storage and shelf-life tests at different temperatures and relative air humidities by means of
· desiccators
· warming chambers
< climate