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Chocolate Uncovered: Mastering Quality Across the Entire Value Chain

Chocolate quality is the result of precise control across the entire value chain, from raw materials to final product performance.

In this webinar, our market experts guide you through the complete analytical landscape of chocolate production, demonstrating how different measurement technologies work together to ensure consistency, optimize processes, and improve product quality.

From particle size and rheology to fat crystallization, thermal behavior, and stability, discover how data-driven insights enable better control of texture, flow properties, composition, and shelf life.

Key topics include:

  • Raw material analysis: Ensuring purity, composition, and safety of cocoa and ingredients
  • Process control in chocolate production: Understanding viscosity, yield behavior, and flow properties
  • Particle size and texture optimization: Linking structure to mouthfeel and product quality
  • Fat crystallization and thermal behavior (DSC): Understanding melting, crystallization, and stability to prevent bloom and ensure consistent performance
  • Stability and shelf-life prediction: Using oxidation stability and thermal analysis to assess product durability
  • Final product inspection and quality control: Measuring density, fat content, and overall product consistency
  • Advanced insights into sensory perception: Connecting rheology and tribology to mouthfeel

This session provides a complete overview of Anton Paar’s chocolate analysis portfolio, highlighting how combining multiple analytical techniques enables a deeper understanding and better control of chocolate quality.

Join us to optimize your chocolate processes and ensure consistent product quality.

Dr. Banu Sezer (Langues: English)
Dr. Banu Sezer (Langues: English)
Banu Sezer

Dr. Banu Sezer, Global Market Development Manager for Food & Feed at Anton Paar GmbH. She specializes in strategic growth for analytical, process, and quality control solutions in the food and feed industries. Dr. Sezer holds a BSc, MSc, and PhD in Food Engineering from Hacettepe University, Türkiye, and brings over a decade of expertise in quality control, production, and engineering.