Alternative Raw Materials for Chocolate Production

In a collaborative project between DIL e. V. and the Technical University of Munich, platform knowledge is being developed to specifically tailor the fine grinding of chocolate mixtures for alternative raw materials. Among other things, oats, nut meal, and alternative sugars are being systematically investigated. Cocoa butter-solid suspensions analogous to white chocolate serve as the model system. First, alternative and traditional raw materials are characterized in terms of relevant properties prior to grinding. Then, particles from the roller mill and ball mill, as well as their interactions in the suspension, are examined, including the influence of water and surfactants. This is followed by co-grinding experiments and sensory evaluations. In parallel, fracture models and a DEM ball mill simulate the processes; a population balance model integrates the data. The strategies are scaled up to an industrial level and validated in companies. Guidelines are intended to estimate process parameters and batch characteristics in advance and enable the production of free-flowing, homogeneous batches without lumps or a gritty mouthfeel.