List view / Grid view

Wolfgang Danzl

Filter the results

 

article

Chocolate Processing supplement 2014

In this Chocolate Processing supplement we take a look at…

6 January 2015 | By

In this Chocolate Processing supplement we take a look at Chocolate conching and the caramel taste of milk chocolates, plus the use of aeration to create smooth, light chocolate...

article

Rheology of pre-crystallised chocolate masses

Chocolate can be described as a suspension consisting of non-fat…

4 November 2013 | By Wolfgang Danzl, Head of Laboratory of Chocolate Technology, Fraunhofer IVV and Dr Gottfried Ziegleder, University of Applied Science

Chocolate can be described as a suspension consisting of non-fat particles (sugar, cocoa solids and milk powder particles) dispersed in cocoa butter and a portion of milk fat as a continuous phase. Its unique pleasant taste is produced by a complex interaction of odour-active volatile compounds, which are supplementary to…

article

UV protection for packaged foods

Transparent plastic packaging is increasingly replacing traditional food packaging made…

16 November 2007 | By Wolfgang Danzl and Gottfried Ziegleder, Fraunhofer IVV

Transparent plastic packaging is increasingly replacing traditional food packaging made of glass and metal. The advantages of transparent plastic packaging are; its low weight, low cost, design flexibility and the opportunity to present products in an attractive way. However, compared to traditional packaging made of glass, metal, aluminum-laminated films or…