DATA-DRIVEN TECHNOLOGIES REVOLUTIONIZING CHOCOLATE PRODUCTION

Measurement of chocolate structuring during cooling

Crystal formation
Degree of solidification
Volume contraction
Product detachment from the mold
Tempercurve

Enabling production process optimisations

Temper degree
Cooling air temperature
Cooling time
Air velocity
Cooling tunnel design

Bringing analytics to new chocolate ingredients

New compounds
Bulking components
Substitutes to cocoa

Data-driven decision making

DetachLog brings intelligence to the complex chocolate structuring kinetics.

Example on this graph: measurement of the precise cooling time required before full detachment.

ALREADY TESTED AND ADOPTED BY RENOWNED CHOCOLATE MANUFACTURERS

Example of implementation by Max Felchlin AG:

We've been using DetachLog at Max Felchlin AG for more than 5 years and we just installed it on an additional production line in February 2025.
We use DetachLog to monitor the consistency of our cooling process and also to control the compliance of the specifications when implementing a new moulding line.
We value the reliability of its measurements. It gives us a unique reading of the chocolate structure formation that we can't get with other measuring devices and it supports our commitment to high product quality.

Beat Styger, Chief Innovation and Quality Officer, Max Felchlin AG

FAIRS AND CONGRESSES

CHOCOTEC

International Chocolate Congress

December 10-11-12, 2024

Cologne Congress Center

AWARDS

We're excited to be part of the groundbreaking startups from across Europe that have been selected as change-makers to shape the future of food within the 2025 EIT Food Accelerator Network.