We take a closer look when it comes to confectionery: In our laboratory, we test raw materials and confectionery products of all kinds. In addition, we offer analyses specially tailored to the supplier sector as well as storage and shelf life studies. And we will also be happy to assist you with suggestions for optimizing quality and processes during the evaluation of the tests.

WE OFFER THE FOLLOWING AREAS OF ANALYSIS:

RAW MATERIAL AND PRODUCT ANALYSES

We check raw materials and products for you with regard to the parameters

  • Gelatin and agar agar: gel strength and viscosity
  • Residual moisture according to Karl Fischer
  • Equilibrium humidity
  • Viscosity and yield point of chocolate
  • Texture analysis of various products

EVALUATION OF THE ANALYSES

We evaluate the obtained analysis results and on this basis we can give you recommendations and advice concerning the parameters

  • Specification of raw materials and process flows
  • Optimization of process flows
  • Quality optimization

STORAGE AND SHELF LIFE TESTS

We conduct storage and shelf life studies under a wide range of environmental conditions.