We take a closer look when it comes to confectionery: In our professionally equipped laboratory, we examine raw materials and confectionery products of all kinds. In addition, we offer analyses that are specifically tailored to suppliers as well as studies on storage and preservability. We are also happy to assist you in the evaluation of analyses and provide suggestions on how to optimize quality and procedures.

WE OFFER ANALYSES IN THE FOLLOWING AREAS:

RAW MATERIAL AND PRODUCT ANALYSES

We examine raw materials and products with regards to the parameters

  • Gelatin and agar agar: gel strength and viscosity
  • Residual moisture according to Karl Fischer
  • Equilibrium moisture
  • Viscosity and flow limit of chocolate

ANALYSIS EVALUATION

We evaluate the analytical results gained and provide recommendations and advice on the parameters

  • Specification of raw materials and process sequences
  • Optimization of procedures
  • Quality optimization

STORAGE AND SHELF LIFE TESTS

With the aid of desiccators and hot cupboards, we conduct storage and shelf life studies at different temperatures and air humidities.

DEVELOPMENT
SUCCESS DESIGNED
FOR YOU

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INDUSTRIES
DIVERSITY OF MODERN CONFECTIONERY

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