Complete Characterization of Confectionery and Coffee – Something Sweet for You!

Join us for the first session of our confectionery webinar series and discover how analytical methods can support the characterization of food, drink and confectionery products.

From the processing of chocolate masses and the fine milling of coffee to the influence of particle size on mouthfeel and rheological properties, this session explores the factors that shape product quality and consumer experience. Learn how rheological, thermal and particle characterization methods can help investigate food ingredients, optimize processing and enhance flavour perception.

Have some chocolate ready for the interactive part of the webinar, where we will discuss particle size and its influence on mouthfeel. A comparison between a standard and a premium chocolate is especially welcome.

Together with experts from NETZSCH Analyzing & Testing, NETZSCH Grinding & Dispersing and Malvern Panalytical, we will introduce the fundamentals of:

• Rheological and thermal characterization
• Particle size analysis
• Chocolate processing and fine milling technologies