Fundamentals of Confectionery Science and Technology Module 3-Chocolates

Explore the role of fats, oils, and emulsifiers in chocolate formulations, including their impact on texture, flavor, and viscosity. Learn the principles of chocolate processing, from tempering and particle size optimization to coatings and panning techniques. With a focus on troubleshooting, this module empowers attendees to refine their production methods and create consistent, superior chocolate products.

• Food scientists, technologists, and engineers specializing in chocolate and confectionery manufacturing.
• Production managers and process technologists seeking to enhance chocolate processing techniques.
• Sales staff aiming to expand their understanding of chocolate science for improved client engagement and technical expertise.

Related Courses

Fundamentals of Confectionery Science and Technology, Module 1 Sugar Confections

Fundamentals of Confectionery Science and Technology, Module 2 Stabilized Confections

Introduction to fats, oils, and emulsifiers

Physical and chemical properties of lipids

Chocolate and chocolate coatings

Principles of processing chocolates

The science of chocolates, particle size and flavor, viscosity, fats and tempering, and panning

Troubleshooting chocolates

Richard Hartel

Professor Hartel is internationally-recognized for his expertise in understanding phase transitions in foods. Phase transitions in foods play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development and control of many food processes. In particular, Professor Hartel studies crystallization of ice (freeze concentration, recrystallization in frozen desserts), sugars (refining, confectionery applications) and lipids (milk fat fractionation, mixed lipid crystallization in chocolates and confections) as well as glass transition events of importance to stability and shelf life of foods. This work involves fundamental understanding of the physical chemistry of these phase transitions, kinetics and applications of this understanding to real products. In general, Professor Hartel applies these principles to food products like ice cream, confections, chocolate and compound coatings, and dairy products.

Douglas Reindl

Douglas Reindl, PhD, PE is a professor at the Department of Mechanical Engineering and a Program Director at the Office of Interdisciplinary Professional Programs at the University of Wisconsin-Madison. He has extensive experience in mechanical systems – including industrial ammonia refrigeration systems. As the founding director of the Industrial Refrigeration Consortium, he works extensively to improve the safety, efficiency, reliability, and productivity of ammonia refrigeration infrastructure. Dr. Reindl received his BS in mechanical engineering technology from the Milwaukee School of Engineering, MS in mechanical engineering from UW–Madison, and PhD in mechanical engineering from UW–Madison. He is a registered professional engineer in the State of Wisconsin.