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Chocolate Excellence: The Critical Role of Rheology and Particle Size

Chocolate quality is defined by more than just ingredients. Texture, mouthfeel, flow behavior, and processing performance all depend on achieving the right balance between particle size and rheological properties.

As consumer expectations continue to rise and manufacturers seek greater efficiency and consistency, understanding the science behind chocolate structure has become essential. Small variations in particle size distribution or flow properties can significantly impact processing, sensory perception, and final product quality.

In this webinar, discover how particle size analysis and rheological characterization help optimize chocolate manufacturing—from refining and conching to final product performance.

Based on practical industry examples and application insights, this session will demonstrate how these critical measurements support quality control, process optimization, and product innovation.

Key topics:

  • Understanding chocolate structure and quality
  • The role of particle size in chocolate production
  • Mastering chocolate rheology
  • From laboratory measurements to production success
  • Quality control and product innovation

Join us to learn how rheology and particle size measurements can help you create chocolate products with exceptional texture, processing efficiency, and consistent quality.

Mag. Carina Santner, Dr. Banu Sezer, Markus Nemeth (Language: English)
Mag. Carina Santner, Dr. Banu Sezer, Markus Nemeth (Language: English)
Carina Santner

Carina Santner completed her Master’s degree in pharmacy at the University of Vienna. In her master thesis she focused on the characterization of aqueous extracts from medicinal plants using HPLC and GC-MS. She joined Anton Paar in 2014 as part of the development team of the Litesizer 500 particle analyzer and has been working as a product specialist for particle characterization since 2017. 

Banu Sezer

Dr. Banu Sezer, Global Market Development Manager for Food & Feed at Anton Paar. 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.

Markus Nemeth

Markus hat an der Hochschule Esslingen in Deutschland sein Studium der Chemieingenieurwesen abgeschlossen. Seit 2009 arbeitet er bei Anton Paar und verfügt über umfassende Erfahrung im Bereich der praktischen Rheologie. Er ist ein häufiger Referent bei Seminaren und Schulungen für Unternehmen und Institute aus einer Vielzahl technischer Branchen weltweit. Diese Seminare vermitteln Grundlagen der Rheologie und Rheometrie sowie den praxisnahen Transfer dieses Wissens in die industrielle Anwendung.

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